These Gingerbread Molasses Cookies are soft, chewy, and packed with warm spices. The sweet molasses gives them a rich flavor that’s hard to resist!
Making these cookies brings back childhood memories of the holidays. They always fill the kitchen with a cozy smell. I love sharing them with friends and enjoying them with a cup of tea!
Key Ingredients & Substitutions
Molasses: This is the star of the show! It adds depth and richness to the cookies. If you’re out of molasses, you can use dark corn syrup or maple syrup, but the flavor will be slightly different.
Spices: Ground ginger, cinnamon, cloves, and nutmeg create that signature gingerbread flavor. You can mix things up by adding allspice or cardamom, or even using fresh ginger for a more vibrant taste.
Butter: Unsalted butter is best for controlling the salt content. If you need a dairy-free option, you can use coconut oil or a vegan butter substitute; just be aware it might change the texture a bit!
Flour: All-purpose flour works great in this recipe. If you want a gluten-free version, consider using a 1:1 gluten-free baking flour, which is designed for baking.
How Do I Achieve Perfectly Chewy Cookies?
The key is in the baking time! For chewy cookies, bake them just until the edges are set but the center is still soft. That means keeping a close eye during the last few minutes. Letting them cool on the baking sheet will also help them firm up without drying out.
- Preheat your oven properly so the temperature is right before baking.
- Take the cookies out when they still look a bit underbaked; they’ll continue to cook on the hot sheet.
- Don’t flatten them too much before baking; let them create that nice crinkle!
These simple tips will help you make perfectly chewy gingerbread molasses cookies that everyone will love! Enjoy your baking!
Gingerbread Molasses Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation time and 10 minutes of baking time. In total, you should plan for about 30 minutes to complete these delicious cookies, plus some cooling time afterward. They are quick and rewarding to make!
Step-by-Step Instructions:
1. Preheat the Oven
First, preheat your oven to 350°F (175°C). While it heats up, you can prepare your baking sheets by lining them with parchment paper or silicone baking mats. This helps prevent sticking and makes clean-up easier!
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, salt, and baking soda. This step combines all the spices and ensures they are evenly distributed in the cookie dough.
3. Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer to beat the softened butter and 1/2 cup of granulated sugar together. Keep mixing until the mixture becomes light and fluffy—that usually takes about 2-3 minutes.
4. Add Wet Ingredients
Now, add in the egg, molasses, and vanilla extract. Beat everything together until it is well combined. The molasses will give the mixture a lovely color and sweetness!
5. Combine Mixtures
Slowly add the dry ingredients to your wet mixture. Beat it on low speed until all the flour is incorporated, and a thick dough forms. Remember, don’t overmix; just mix until combined!
6. Shape the Cookies
Scoop tablespoon-sized portions of dough and roll them into balls. After rolling, coat each ball in granulated sugar for a sweet, sparkly finish!
7. Bake the Cookies
Place the sugar-coated dough balls on the prepared baking sheets, ensuring they are about 2 inches apart. Bake them in your preheated oven for 9-11 minutes. The cookies will be ready when the edges are set and the tops are cracked.
8. Cool and Enjoy!
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to wire racks to cool completely. And that’s it! Now you have delicious, soft, and chewy gingerbread molasses cookies to enjoy.
These cookies are perfect for sharing during the holidays, with their warm, spicy aroma and delightful sweetness. Enjoy them with a glass of milk or your favorite hot beverage!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe, but the cookies may turn out denser and have a nuttier flavor. If you’re looking for a lighter texture, consider using a blend of whole wheat and all-purpose flour.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh for a longer period, you can freeze them. Just place them in a freezer-safe bag or container for up to three months. Thaw them in the fridge or at room temperature before enjoying!
Can I Add Chocolate Chips or Nuts?
Absolutely! You can mix in chocolate chips or chopped nuts for added texture and flavor. Just fold in about 1/2 to 1 cup of your choice after combining the dough. This twist will give your cookies a fun variation!
What Can I Substitute for Molasses?
If you’re out of molasses, you can substitute it with an equal amount of dark corn syrup or honey. Keep in mind that these substitutions may alter the flavor slightly, but they will still yield a tasty cookie!
