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Gingerbread Molasses Cookies

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These soft and chewy gingerbread molasses cookies are packed with warm holiday spices and rich molasses flavor. Perfect for Christmas, cookie swaps, or cozy winter days, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 2 teaspoons (8g) baking soda
  • 1 tablespoon (6g) ground ginger
  • 2 teaspoons (5g) ground cinnamon
  • 1/2 teaspoon (1g) ground cloves
  • 1/2 teaspoon (1g) ground nutmeg (optional)
  • 1/2 teaspoon (3g) salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) dark brown sugar
  • 1 large egg, room temperature
  • 1/4 cup (80g) unsulfured molasses
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 cup (100g) granulated sugar, for rolling

Instructions

  1. Line two baking sheets with parchment paper or silicone baking mats. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg (if using), and salt. Set aside.
  3. In a large mixing bowl, beat butter and brown sugar until light and fluffy, about 2-3 minutes.
  4. Beat in the egg, molasses, and vanilla extract. Scrape down the sides to ensure everything is well mixed.
  5. Gradually add the dry ingredients to the wet mixture. Mix on low speed or by hand until just combined. Do not overmix.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 20 minutes (or up to 24 hours). For a quick chill, freeze for 10 minutes.
  7. Scoop out tablespoon-sized portions (about 1 1/2 tablespoons each, roughly 25g). Roll into balls, then roll each ball in granulated sugar to coat. Place 2 inches apart on prepared baking sheets.
  8. Bake one sheet at a time in the center of the oven for 8-10 minutes, until edges are set but centers are still soft and slightly underbaked.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  10. Repeat with remaining dough, baking one tray at a time for best results.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. For dairy-free, use stick-style vegan butter. Chilling the dough is key for thick, chewy cookies. Add-ins like white chocolate chips, crystallized ginger, or pecans are welcome. Cookies can be decorated with icing or sandwiched with cream cheese frosting. Store in an airtight container for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: gingerbread, molasses cookies, holiday cookies, Christmas cookies, soft gingerbread, chewy cookies, spiced cookies, winter baking

Find it online: https://jodierecipes.com/gingerbread-molasses-cookies-recipe-best-soft-and-chewy-holiday-treats/