Soft and Chewy Molasses Gingerbread Cookies
There’s nothing quite like biting into a soft, chewy cookie bursting with the warm flavors of ginger, cinnamon, and molasses.
These Soft and Chewy Molasses Gingerbread Cookies are simple, comforting, and utterly irresistible. No fancy decorations needed—just pure, unadulterated deliciousness that will have you reaching for seconds (or thirds).
Perfect for cozy evenings or gifting to loved ones, these cookies are easy enough for beginners but impressive enough to wow anyone who tries them. Let’s bake up some joy!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Whisk Together Dry Ingredients
Start by combining flour, baking soda, salt, and spices like ginger, cinnamon, cloves, and nutmeg in a bowl. This ensures all those cozy flavors are evenly distributed throughout the dough. Imagine the scent of spices already filling your kitchen—it’s like a hug in a bowl.
Step 2: Cream Butter and Sugar
In another bowl, cream softened butter with brown sugar until light and fluffy. The brown sugar adds moisture and sweetness, while the molasses brings rich depth to every bite. Once creamy, beat in an egg and vanilla extract until smooth.
Step 3: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture, alternating with molasses. The dough will be thick and sticky, so don’t worry—it’s supposed to feel that way! Use a spatula to scrape down the sides of the bowl to ensure everything is well combined.
Step 4: Chill the Dough
Wrap the dough tightly in plastic wrap and chill it in the fridge for at least 2 hours (or overnight). Chilling firms up the dough, making it easier to handle and ensuring the cookies stay soft and chewy. Plus, it enhances the flavors even more.
Step 5: Roll, Shape, and Bake
Preheat your oven and line baking sheets with parchment paper. Scoop out portions of the chilled dough, roll them into balls, and place them on the prepared sheets. Flatten each ball slightly with the bottom of a glass or your palm. Bake until the edges are set but the centers remain soft. Keep an eye on them—they go from perfect to overdone quickly!
Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. No need for icing or sprinkles—these cookies are perfect just as they are. Grab a glass of milk or a cup of tea and enjoy the simplicity of these soft, chewy delights.
Pro Tips
- Use Dark Brown Sugar: It adds extra moisture and richness, contributing to that soft, chewy texture.
- Don’t Overbake: Pull the cookies out when the edges are set but the centers still look slightly underdone—they’ll firm up as they cool.
- Double the Batch: These freeze beautifully, so make extras for future cravings.
- Roll Evenly: Use a cookie scoop to ensure uniform size and even baking.
- Warm Spices Matter: Fresh ground spices make a huge difference in flavor.
Storage
- Store cookies in an airtight container at room temperature for up to 1 week.
- Freeze unbaked dough for up to 3 months; thaw overnight in the fridge before rolling and baking.
- Keep baked cookies frozen for up to 2 months; thaw at room temperature before serving.
Soft and Chewy Molasses Gingerbread Cookies
Description
These Soft and Chewy Molasses Gingerbread Cookies are packed with cozy spices and rich molasses flavor. With no fuss or frills, they’re the perfect treat for any occasion—or no occasion at all!
Ingredients
Instructions
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
- In a large mixing bowl, cream the butter and brown sugar using a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with the molasses, mixing until a thick dough forms.
- Divide the dough in half, shape into discs, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours (or overnight).
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop out tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheets about 2 inches apart. Flatten each ball slightly with the bottom of a glass or your palm.
- Bake for 8-10 minutes, or until the edges are set but the centers remain soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Repeat with remaining dough. Serve warm or at room temperature.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 18g6%
- Dietary Fiber 0.5g2%
- Sugars 10g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For vegan options, substitute butter with coconut oil and use flax eggs.
- Adjust spice levels based on preference; some love bold ginger flavor!
- If dough becomes too sticky while handling, chill briefly before continuing.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
