These Gingerbread Molasses Cookies are soft, chewy, and filled with warm spices like ginger and cinnamon. They smell incredible while baking and are perfect for the holiday season!
Honestly, there’s something about the smell of these cookies that makes everything feel cozy. I like to enjoy them with a cup of hot cocoa – a delightful treat anytime!
Key Ingredients & Substitutions
Molasses: This is the star ingredient, adding that deep flavor. If you’re out, dark corn syrup can work as a substitute, but it won’t have that rich taste. I prefer using unsulfured molasses for its smoother flavor.
Spices: Ground ginger, cinnamon, cloves, and nutmeg bring warmth to the cookies. If you don’t have all of them, you can use a store-bought gingerbread spice mix instead!
Butter: Unsalted butter is the best choice for controlling the salt levels. Make sure it’s softened—this helps achieve that light texture. For a dairy-free option, try coconut oil or a plant-based butter substitute.
Sugar: Granulated sugar is used for sweetness and rolling. Brown sugar can add extra moisture and a slight chewiness, so feel free to substitute half with brown sugar if you love that texture!
How Do I Get the Dough Just Right for Chewy Cookies?
Getting the dough to the right consistency is crucial for chewy cookies. You want it to be a bit sticky but manageable. Here’s how:
- When mixing wet and dry ingredients, stop once everything is combined; overmixing can lead to tough cookies.
- If the dough feels too sticky, refrigerate it for about 30 minutes. This will make it easier to roll.
- Don’t skip the step of rolling the dough balls in sugar. This adds sweetness and a nice crackled surface!
This method will ensure your cookies come out soft, chewy, and delicious. Happy baking!
Gingerbread Molasses Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 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
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar, divided (3/4 cup plus extra for rolling)
- 1 large egg
- 1 tablespoon water
- 1/4 cup molasses
Time Estimate:
This delicious recipe will take about 15 minutes to prepare and another 10 minutes to bake, making a total of about 25 minutes. Don’t forget to cool the cookies for a bit before enjoying them, which will take an extra 5 minutes!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
Start by whisking together the flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, salt, and baking soda in a medium bowl. This helps ensure the spices are evenly distributed in the dough.
2. Cream Butter and Sugar:
In a large bowl, use a mixer to cream the softened butter and 3/4 cup of granulated sugar. Beat them together until the mixture becomes light and fluffy. This will help create that soft texture in the cookies.
3. Combine Wet Ingredients:
Add in the egg, then stir in the tablespoon of water and molasses until everything is mixed well. This will add moisture and a wonderful flavor!
4. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the wet mixture, stirring gently just until combined. The dough should be a bit sticky—that’s exactly what you want for those chewy cookies!
5. Preheat and Prepare Baking Sheets:
While you prepare the dough, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper—this prevents sticking and makes cleanup easier!
6. Shape the Cookies:
Roll the dough into 1-inch balls. Then, roll each ball in the extra sugar until coated. This gives the cookies a delightful sweetness and a lovely crackled look once baked.
7. Bake Them Up:
Place the dough balls about 2 inches apart on the prepared baking sheets. Bake the cookies in the preheated oven for about 8 to 10 minutes, or until the edges are set and the tops have cracked a bit.
8. Cool and Enjoy:
Once they’re done baking, let the cookies sit on the baking sheet for about 5 minutes. This allows them to firm up a bit. Then, transfer them to a wire rack to cool completely. Enjoy your wonderfully soft and chewy gingerbread molasses cookies with a glass of milk or your favorite holiday drink!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but keep in mind that the cookies may turn out denser. You might want to use a mix of both for better texture!
What If I Don’t Have Molasses?
If you’re out of molasses, dark corn syrup works in a pinch, although the flavor will be different. Another option is to mix brown sugar with water (1 cup brown sugar + 1/4 cup water) as a homemade substitute.
How Should I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze them for up to 3 months. Just make sure to layer them with parchment paper to prevent sticking!
Can I Add Chocolate Chips or Nuts to the Dough?
Yes! Feel free to mix in 1/2 cup of chocolate chips or chopped nuts into the dough for an extra twist. Just remember these additions may change the texture slightly, but they’ll be delicious!
