These Gingerbread Molasses Cookies are warm, spicy, and full of holiday cheer! With a mix of ginger, cinnamon, and molasses, they’re perfect for any festive occasion.
Honestly, I can’t resist the smell of them baking! They remind me of cozy winter days and make my house feel extra homey. Enjoy them with a cup of tea or coffee—yummy!
Key Ingredients & Substitutions
All-purpose Flour: This is your base for the cookies. If you’re gluten-free, try using a 1:1 gluten-free flour blend. I’ve tried the almond flour mix, and it adds a lovely flavor!
Ground Ginger: Essential for that spicy kick! If you’re out, you can use fresh grated ginger. Use about a tablespoon, but adjust to taste since it’s stronger.
Molasses: Unsulfured molasses gives these cookies their rich, deep flavor. If you don’t have it, dark corn syrup can work, but you’ll miss some spice depth.
Butter: Unsalted butter lets you control the salt level. If you’re in a pinch, you can use coconut oil or a dairy-free butter substitute.
How Do You Get Perfectly Soft Centers in Your Cookies?
Soft centers make all the difference in Gingerbread Molasses Cookies! Here’s how to achieve that perfect chewiness:
- Don’t overmix your dough once you combine wet and dry ingredients. Mix just until combined.
- Chill your dough for 30 minutes before baking. This helps them spread less, keeping a chewy middle.
- Time your baking closely! Remove them from the oven when the edges are set, but the centers look slightly underbaked. They’ll firm up while cooling.
By following these tips, your cookies will be sure to impress everyone around!
Gingerbread Molasses Cookies
Ingredients You’ll Need:
- 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
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1 tablespoon water
- 1/4 cup unsulfured molasses
How Much Time Will You Need?
Making these delicious cookies will take about 15 minutes to prepare, plus an additional 10 minutes for baking. Don’t forget to cool them for about 5 minutes before they go on the wire rack. So in total, you’ll be enjoying fresh cookies in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, take a moment to line a baking sheet with parchment paper—this will help your cookies not stick!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. This blend of spices is what makes these cookies so flavorful!
3. Cream the Butter and Sugar:
In a larger bowl, take your softened unsalted butter and beat it together with 1 cup of granulated sugar until it’s light and fluffy. This step brings in lots of air to make your cookies nice and tender.
4. Add the Wet Ingredients:
Add in the egg, water, and molasses to the butter mixture. Mix everything together until it’s well combined and smooth.
5. Combine Dry and Wet Ingredients:
Gradually add the dry flour mixture to the wet ingredients. Stir it gently until a soft dough forms. Don’t overmix—just until everything is evenly combined!
6. Shape the Cookies:
Now it’s time to shape your cookies! Roll the dough into 1-inch balls; you’ll have about 24. Roll each ball in granulated sugar to give it a sparkly finish.
7. Bake the Cookies:
Place the sugar-coated balls on the prepared baking sheet, leaving about 2 inches of space between each. Now, pop them into the oven and bake for 8-10 minutes. You’ll know they are done when the edges are firm but the centers still look soft.
8. Cool and Enjoy:
Once they’re baked to perfection, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Now you can enjoy your beautiful, crackled Gingerbread Molasses Cookies!
They are soft in the center with a delightful crunch on the outside, the perfect festive treat to share with friends and family. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour! Just keep in mind that it will give the cookies a denser texture. If you want to retain some lightness, consider using half whole wheat and half all-purpose flour!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresher for longer, you can freeze them! Just place them in a freezer bag, and they’ll last for up to 3 months.
Can I Make the Dough in Advance?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days before baking. Just make sure to let it sit at room temperature for about 15 minutes before rolling it into balls, as it will be a bit firm from the fridge.
What Should I Do If My Dough Is Too Sticky?
If your dough is sticking to your hands, try chilling it in the fridge for about 30 minutes. If it’s still too sticky, you can add a little more flour, one tablespoon at a time, until it reaches a manageable consistency.
