These Gingerbread Molasses Cookies are soft, chewy, and full of warm spices like ginger and cinnamon. Perfect for the holidays or any cozy day!
They’re like little ginger hugs in cookie form, and the smell while baking is just magical. I sometimes catch myself sneaking a few before they cool! 😊
Making these cookies is a fun way to get into the holiday spirit. I love to pack them up as gifts, or just enjoy them with a hot drink—so comforting!
Key Ingredients & Substitutions
Flour: All-purpose flour is great for these cookies. If you need gluten-free options, you can try a 1:1 gluten-free flour blend. I’ve had success with it in many cookie recipes!
Ground Spices: Ground ginger, cinnamon, cloves, and nutmeg bring warm flavors. If you don’t have one, you could use a store-bought gingerbread spice mix instead. Don’t be afraid to adjust the spices based on your taste.
Butter: Unsalted butter is recommended, but if you’re in a pinch, you can use salted butter. Just cut the added salt in half. I love the richness that butter gives, so I wouldn’t swap this for margarine!
Molasses: This adds a deep flavor and color. If you’re out, dark corn syrup is a decent substitute, but it won’t have quite the same flavor. I always reach for robust molasses for a richer taste.
Sugar: Granulated sugar is used for rolling to create a sweet crust. Brown sugar could also work for that. Sometimes, I mix both for an extra touch of flavor!
How Do I Make My Cookies Soft and Chewy?
The key to achieving soft and chewy Gingerbread Molasses Cookies lies within the chilling of the dough and proper baking time. By refrigerating the dough, it firms up, making it easier to shape while preventing the cookies from spreading too much.
- Chill the dough for a minimum of 2 hours. Overnight is even better!
- Bake just until the edges are set but the center still looks a bit soft. This will ensure a chewy texture.
- Let cookies cool on the sheet briefly before transferring them to a wire rack to complete cooling; this helps them firm up while keeping them soft.
Gingerbread Molasses Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1/4 cup molasses
- 1 tsp vanilla extract
How Much Time Will You Need?
You’ll need about 20 minutes to prepare the dough and then an additional 8-10 minutes for baking. Don’t forget to chill the dough for at least 2 hours or overnight to enhance the flavors and make shaping easier!
Step-by-Step Instructions:
1. Whisk the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt. This helps to evenly distribute the spices and leavening agent. Set this bowl aside for later.
2. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar together using a hand mixer or a stand mixer. Keep mixing until the mixture is light and fluffy—this usually takes about 3-5 minutes.
3. Add the Liquid Ingredients:
Next, beat in the egg, molasses, and vanilla extract until everything is combined smoothly. Mix well until you don’t see any streaks of butter or egg.
4. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet ingredients, using a spatula or wooden spoon to mix just until combined. Be careful not to overmix, as this can make your cookies tough.
5. Chill the Dough:
Cover the dough with plastic wrap or transfer it into an airtight container and refrigerate for at least 2 hours, or even overnight. This will help solidify the dough, making it easier to work with.
6. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
7. Shape the Cookies:
Take the chilled dough and roll it into 1-inch balls. Then, roll each ball in granulated sugar for a sweet crust. Place the dough balls about 2 inches apart on the prepared baking sheets.
8. Bake the Cookies:
Bake in the preheated oven for 8-10 minutes. Keep an eye on them—the edges should be set and the tops will look crackled. They might look a bit soft in the middle, but they will continue to cook as they cool.
9. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy these delightful treats with a cup of tea or milk!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the cookies may turn out denser and have a nuttier flavor. I recommend using 75% whole wheat flour and 25% all-purpose flour for a better texture while keeping some lightness!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a freezer-safe container or bag. Just thaw before enjoying, and they’ll be as good as fresh!
Can I Add Extras Like Nuts or Chocolate Chips?
Absolutely! Feel free to fold in chocolate chips, chopped nuts, or even dried fruit for a fun twist. Just keep the total mix-ins to about 1 cup so that the texture of the cookies remains balanced.
What If My Dough Is Too Sticky to Handle?
If your dough is too sticky after chilling, you can lightly flour your hands and the surface as you shape the cookies. If it’s still challenging, chilling the dough for another 30 minutes can help firm it up even more!