These Gingerbread Molasses Cookies are soft, spicy, and just the right amount of sweet! They are perfect for dunking in milk or enjoying with a warm cup of tea.
Every holiday season, these cookies get me in the festive spirit! I love how the smell of ginger and cinnamon fills the kitchen while they bake. Yum! 🎄
Key Ingredients & Substitutions
Molasses: This is what gives the cookies their rich color and depth of flavor. If you don’t have molasses, you can substitute with honey or maple syrup for a lighter taste.
Spices: Ground ginger, cinnamon, cloves, and nutmeg are essential for that classic gingerbread taste. If you want to simplify, you can use a pre-mixed pumpkin spice blend as a substitute.
Butter: Unsalted butter is preferred for controlling the salt level. If you’re trying to reduce fat, you can use applesauce in place of half the butter for a lighter version.
Flour: All-purpose flour works best, but for a gluten-free version, you can use a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for the right texture.
What’s the Best Way to Shape and Bake These Cookies?
Shaping the cookies properly is key for an even bake. Here’s how to do it well:
- Start with a soft dough, so it’s easier to roll. If it’s too sticky, chill it for 30 minutes in the fridge.
- When shaping into balls, aim for about 1 inch in diameter. This size ensures they bake evenly without overcooking.
- Make sure to roll each ball generously in granulated sugar for that sweet crust!
For baking, keep a close eye on the time. You want them to spread and crack, but still soft in the middle. They’ll harden a bit as they cool. Enjoy baking!
How to Make Gingerbread Molasses Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 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
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 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 molasses
How Much Time Will You Need?
This recipe requires about 15 minutes to prepare and 8-10 minutes to bake. Make sure to allow about 5 minutes to cool on the baking sheet after baking. Overall, you’re looking at about 30 minutes from start to finish before you can enjoy your delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, take out your baking sheets and line them with parchment paper or silicone baking mats. This will help prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, salt, and baking soda. This step ensures that all the spices and flour are evenly distributed in your cookie dough.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. It makes the cookies tender and gives them a lovely texture!
4. Add the Wet Ingredients:
Beat in the egg, making sure it’s fully blended into the butter and sugar mixture. Then, add the tablespoon of water and molasses, mixing well after each addition. The molasses is what gives these cookies their signature flavor!
5. Combine Everything Together:
Slowly add the dry mixture into the bowl with the wet ingredients. Mix until everything is just combined, and you have a soft dough. Be careful not to overmix; you want it to be just right!
6. Shape and Roll the Cookies:
With clean hands, shape the dough into 1-inch balls. Roll each ball in granulated sugar until they are coated. Place them on the prepared baking sheets, making sure to space them about 2 inches apart because they will spread while baking.
7. Bake the Cookies:
Pop the baking sheets in the preheated oven and bake the cookies for 8-10 minutes. You’ll know they are done when they have spread out and cracked on the top, but they are still soft in the center.
8. Cool and Enjoy:
After baking, let the cookies cool on the baking sheet for about 5 minutes. Then carefully transfer them to a wire rack to cool completely. This cooling time helps them set up nicely.
9. Storage:
Store any leftovers in an airtight container at room temperature for up to one week. You can also freeze them if you’d like to keep them longer.
Enjoy these soft, chewy gingerbread molasses cookies with their classic spicy sweetness and a hint of rich molasses flavor! Perfect for sharing with family and friends during the holidays!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. Just keep in mind that the texture may be a little denser.
What if I Don’t Have Molasses?
If you don’t have molasses, you can substitute it with honey or maple syrup. This will give the cookies a slightly different flavor but still keep them delicious!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them by placing them in a freezer-safe bag or container.
Can I Make the Dough in Advance?
Absolutely! You can make the dough ahead of time. Just cover it tightly and refrigerate for up to 3 days. When ready to bake, allow it to soften slightly before shaping into balls and rolling in sugar.
