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Cozy Soft Gingerbread Cookies with Molasses

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These pillowy soft gingerbread cookies are perfectly spiced with molasses, ginger, and cinnamon. They’re the ultimate comfort cookie for snow days, holiday gatherings, or any cozy evening.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (170g) unsulphured molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups (360g) all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 cup (50g) granulated sugar (for rolling)

Instructions

  1. Melt the butter and mix the wet ingredients. In a large microwave-safe bowl, melt 1 cup of butter in 30-second increments until just melted. Whisk in 1 cup of packed brown sugar until smooth, then add 1/2 cup of molasses, 1 large egg, and 1 teaspoon of vanilla. Whisk until well combined.
  2. Whisk the dry ingredients together. In a separate bowl, whisk 3 cups of all-purpose flour, 2 teaspoons of baking soda, 2 teaspoons of ground ginger, 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of cloves, and 1/2 teaspoon of salt.
  3. Combine wet and dry ingredients. Pour the dry ingredients into the wet mixture. Stir with a wooden spoon or rubber spatula until just combined. The dough will be soft and slightly sticky.
  4. Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  5. Preheat the oven and prepare the baking sheets. About 10 minutes before baking, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  6. Shape and coat the cookies. Place 1/4 cup of granulated sugar in a small bowl. Using a cookie scoop or tablespoon, scoop out rounded balls of dough (about 1.5 tablespoons each). Roll each ball between your palms until smooth, then roll it in the sugar to coat completely. Place on prepared baking sheets, spacing them about 2 inches apart.
  7. Bake the cookies. Bake one sheet at a time in the center of the oven for 10-12 minutes. The cookies should look puffed and cracked on top, with the edges just starting to set.
  8. Cool the cookies. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Use unsulphured molasses, not blackstrap. Chill dough for at least 30 minutes to prevent spreading. Don’t overbake; cookies should look slightly underdone in the center when removed from oven. Store in an airtight container with a slice of bread to keep soft for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough balls for later use.

Nutrition

Keywords: soft gingerbread cookies, molasses cookies, gingerbread, Christmas cookies, snow day cookies, easy gingerbread recipe

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