Chewy Molasses Gingerbread Cookies (Printable Version)

Chewy molasses and gingerbread spiced cookies, warm and perfect for cozy occasions.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 2 teaspoons baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 1 cup packed dark brown sugar
10 - 1/4 cup molasses
11 - 1 large egg
12 - 1 teaspoon pure vanilla extract

→ For Rolling

13 - 1/4 cup granulated sugar

# Method:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt; set aside.
03 - In a large bowl, beat softened butter and dark brown sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Incorporate molasses, egg, and vanilla extract into the creamed mixture until fully combined.
05 - Gradually mix the dry ingredient blend into the wet ingredients, stirring just until incorporated.
06 - Scoop tablespoon-sized portions of dough, roll each into a ball, then coat evenly in granulated sugar.
07 - Place dough balls on prepared sheets, spacing them approximately 2 inches apart.
08 - Bake for 9 to 11 minutes, allowing edges to set while centers remain soft.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're impossibly chewy with crispy edges and taste like autumn spices decided to have a party in your mouth.
  • The whole batch comes together in under 30 minutes, which means you can satisfy a sudden cookie craving without derailing your afternoon.
  • One batch yields 24 cookies, so there's plenty to share or to keep testing your willpower throughout the week.
02 -
  • The difference between a chewy cookie and a cake cookie happens in those final minutes of baking—underbaking by just one minute creates the signature soft center that makes these special, so set a timer and trust it.
  • Molasses is thick and sticky, so lightly spray your measuring cup with cooking spray before scooping or dip it in hot water to make pouring and measuring easier.
  • Brown sugar hardens over time, so if yours has turned into a brick, soften it by placing a piece of bread in the container for a few hours or by microwaving small portions for 10-second intervals.
03 -
  • If your kitchen is warm, chill the dough for 30 minutes before scooping; warm dough spreads too much and bakes too quickly on the outside while staying raw on the inside.
  • Store finished cookies in an airtight container with a piece of bread to keep them soft, and they'll stay perfect for almost a week, though honestly they never last that long.
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