These Gingerbread Molasses Cookies are the perfect treat for the holidays! Soft, chewy, and full of warm spices, they bring a cozy feeling with every bite.
When I make these cookies, I can’t resist adding a little extra ginger for that zing! They are great with a glass of milk, and trust me, your friends will love them too! 🎄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our cookies. If you’re looking to make a gluten-free version, you could try a 1:1 gluten-free flour blend. Just ensure it includes xanthan gum for the right texture.
Ground Ginger: Fresh ginger can be a flavorful substitute, but you’ll need to adjust the amount. Start with 1 tablespoon of finely grated fresh ginger. It adds a nice kick!
Molasses: For a lighter flavor, you can use honey or maple syrup. Just keep in mind that this will slightly change the cookies’ texture and taste, so I prefer sticking with molasses for that authentic gingerbread flavor.
Butter: If you’re in a pinch and need a dairy-free option, coconut oil works well. Just make sure it’s softened for easy creaming.
How Do You Chill Cookie Dough Successfully?
Chilling the dough is essential for the right texture in your cookies. It allows the flavors to meld and helps control the spread while baking. Here are some tips:
- Wrap the dough tightly in plastic wrap. You can also flatten it into a disc for quicker chilling!
- Try chilling it for at least 1 hour, though longer is fine if you’re short on time. I sometimes leave it overnight for extra flavor.
- When ready to bake, let it sit at room temperature for about 10 minutes to soften slightly, making it easier to scoop.
With these tips, your Gingerbread Molasses Cookies will turn out perfectly every time! Happy baking!
Gingerbread Molasses Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1/4 cup molasses
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe will take about 1 hour and 30 minutes total. You’ll spend about 15-20 minutes preparing the dough, and then you’ll need at least 1 hour to chill it. After that, baking takes just 9-11 minutes. Lastly, let the cookies cool for a few minutes before they’re ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt. Make sure everything is well mixed, then set this bowl aside. This is where all the lovely spice flavors come together!
2. Cream the Butter and Sugar:
In a large bowl, take your softened unsalted butter and beat it together with 1 cup of granulated sugar. Use an electric mixer or a wooden spoon to mix until the mixture is light and fluffy. This should take about 2-3 minutes. It’s important for the texture of the cookies!
3. Mix in the Wet Ingredients:
Add in the large egg, molasses, and vanilla extract to the butter and sugar mixture. Beat everything together until it’s combined and smooth. This will add warmth and sweetness to your batter!
4. Combine Dry and Wet Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients. Use a spatula or wooden spoon to mix until just combined. Don’t overmix—it’s okay if there are a few small lumps!
5. Chill the Dough:
Cover the bowl with plastic wrap and pop it into the refrigerator. Let the dough chill for at least 1 hour. Chilling helps the flavors intensify and keeps the cookies from spreading too much during baking.
6. Preheat and Prepare:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This helps prevent sticking and makes cleanup easier!
7. Shape the Cookies:
Scoop out tablespoon-sized portions of chilled dough and roll them into balls using your hands. Roll each ball in granulated sugar until well coated. This will make your cookies look delightful with a sugary crust!
8. Bake the Cookies:
Place the dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 9-11 minutes until the edges are set but the centers are still slightly soft. Keep an eye on them to prevent over-baking!
9. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious cookies with a glass of milk or share them with friends and family!
These Gingerbread Molasses Cookies will be soft with a slightly crackled sugar-coated surface, perfectly spiced, and absolutely delightful!
Can I Substitute Brown Sugar for Granulated Sugar?
Yes, you can substitute brown sugar for granulated sugar if you prefer a richer flavor and moister texture. Just use the same measurement, and keep in mind it will result in a chewier cookie!
How Can I Store Leftover Cookies?
Store the leftover cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them for up to three months; just make sure to layer them between parchment paper before placing them in a freezer-safe container.
Can I Use Less Molasses?
While you can reduce the molasses slightly, it’s best to keep the amount as it adds moisture and that characteristic gingerbread flavor. If you must alter it, consider substituting with honey or maple syrup, but remember this may change the taste and texture slightly.
What If the Dough is Too Sticky?
If your dough seems too sticky to roll, try chilling it for a bit longer or adding a tablespoon or two of flour to help with the consistency. Just be careful not to overdo it, as too much flour can make your cookies tough!