Chewy Gingerbread Molasses Cookies
Soft, rich, and irresistibly spiced, these Chewy Gingerbread Molasses Cookies are the ultimate holiday treat. Infused with warm notes of ground ginger, cinnamon, and cloves, and sweetened with the robust depth of molasses and brown sugar, these cookies strike the perfect balance of cozy flavor and soft texture. Their signature chewy crumb comes from a delicate baking process, with just a hint of crunch from a sugary coating. Ready in under 30 minutes, they’re ideal for holiday gatherings or as a delightful snack with a cup of tea. Plus, they stay fresh for days, making them perfect for gifting or prepping ahead. These festive cookies are guaranteed to become a seasonal favorite you’ll crave year after year!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Brown sugar, packed
- 0.25 cup Molasses
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the creamed butter and sugar mixture. Beat until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Place the granulated sugar into a small bowl. Scoop out cookie dough using a tablespoon-sized cookie scoop or spoon, roll them into balls, and then roll each ball in the granulated sugar until fully coated.
Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are cracked. Be careful not to overbake for the softest cookies.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
3768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 2078 mg | 90% | |
| Total Carbohydrate | 568.3 g | 207% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 355.4 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 468 mg | 36% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1878 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
