These Gingerbread Molasses Cookies are soft, chewy, and full of holiday spice. With a warm mix of ginger, cinnamon, and brown sugar, each bite feels like a cozy hug!
Baking these cookies fills the house with such a lovely smell—you’ll feel like you’re in a gingerbread wonderland! I like to enjoy them with a cup of tea; it’s the perfect treat!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our cookies. If you’re looking for a gluten-free option, you might try a 1:1 gluten-free flour blend. Just be sure it contains xanthan gum for the right texture!
Ground Spices (Ginger, Cinnamon, Cloves, Nutmeg): These spices give the cookies warmth and depth. If you don’t have all of them, you can use pumpkin pie spice as a substitute. It’s a great way to simplify while still keeping that cozy flavor!
Unsalted Butter: I always prefer unsalted butter as it allows you to control the salt in the recipe. If you need a dairy-free option, coconut oil can work, but it may change the texture a bit.
Dark Brown Sugar: This adds moisture and a rich flavor. Light brown sugar is a fine substitute. You can also make your own dark brown sugar by mixing light brown sugar with a bit of molasses.
Molasses: Unsulfured molasses is best for flavor. In a pinch, you can mix honey and brown sugar for a lighter alternative, though the taste will be different.
How Do I Ensure My Cookies Turn Out Soft and Chewy?
The key to soft and chewy cookies is all about the baking time and cooling method. Here’s how to nail it:
- Do not overmix the dough once you add the dry ingredients. This helps keep the cookies tender.
- Underbake them slightly! The centers should look soft and puffed when you pull them out of the oven. They’ll continue to cook as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them. This helps them set while still being soft.
By following these tips, your cookies will come out perfectly soft and delicious every time!
Gingerbread Molasses Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 large egg
- 1/4 cup unsulfured molasses
- 1 teaspoon vanilla extract
For Rolling:
- Granulated sugar, for rolling
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 1 hour for chilling the dough in the fridge. After that, the baking time is only 8-10 minutes. So in total, you’re looking at around 1 hour and 30 minutes to have delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt. This will ensure all the spices and leavening are evenly distributed. Set this bowl aside while you work on the wet ingredients.
2. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and dark brown sugar together until the mixture is light and fluffy—this usually takes about 3 minutes. Make sure it’s nice and creamy for the best texture in your cookies!
3. Mix in the Wet Ingredients:
Beat in the egg until it’s fully incorporated. Then add the molasses and vanilla extract. Continue mixing until everything is well combined. It should look smooth and a little glossy.
4. Combine the Wet and Dry Ingredients:
Gradually add your dry mixture into the bowl with the wet mixture. Mix just until everything is combined—be careful not to overmix! This will help keep your cookies tender and chewy.
5. Chill the Dough:
Cover the dough with plastic wrap and place it in the refrigerator for at least 1 hour. Chilling helps the flavors meld and also makes the dough easier to handle.
6. Preheat the Oven and Prepare Baking Sheets:
While your dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup and to prevent sticking.
7. Shape the Cookies:
Once chilled, roll the dough into 1-inch balls using your hands. Then, roll each ball in granulated sugar until well coated. This will give the cookies a lovely sparkly finish!
8. Bake the Cookies:
Place the rolled dough balls about 2 inches apart on the prepared baking sheets. Bake them for 8-10 minutes. You want the edges to be set while the centers are still soft; they’ll firm up as they cool. You’ll notice beautiful cracks forming on top as they bake!
9. Cool and Enjoy:
After baking, let the cookies cool on the baking sheet for about 5 minutes. This helps them finish cooking and makes them easier to move. Then, transfer them to a wire rack to cool completely. Enjoy these delightful cookies with a glass of milk or a cozy cup of tea!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. A good approach is to use half all-purpose and half whole wheat for a lighter result while still getting some whole grain benefits!
How Should I Store the Cookies?
Store your gingerbread molasses cookies in an airtight container at room temperature for up to a week. If you want them to last longer, they can be frozen in a sealed container for up to 3 months. Just let them thaw at room temperature when you’re ready to enjoy!
Can I Make These Cookies Healthier?
Absolutely! You can reduce the sugar by about 1/4 cup or replace some of the butter with unsweetened applesauce for a lower-fat version. Just keep in mind that this can slightly change the texture and flavor.
What If I Don’t Have Molasses?
If you’re out of molasses, you can use honey or maple syrup as a substitute, but the flavor will be different. For a closer match, mix together 1/4 cup of brown sugar with 1 tablespoon of water to mimic the moisture molasses provides.