If you’re looking for the perfect holiday treat, these gingerbread molasses cookies are just what you need! Packed with warm spices and rich molasses, they’re soft, chewy, and sure to bring a cozy, festive feel to any occasion.
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This gingerbread cookie recipe is a holiday favorite cookies, filled with warm spices like ginger, cinnamon, and nutmeg. Their rich, aromatic flavor makes them the perfect treat for the colder months.
What makes these cookies extra special is their texture: soft and chewy cookies with a light crunch on the edges. The blend of spices and sweetness creates a delicious balance that’s sure to satisfy your taste buds.
We love making these cookies during the holiday season! Whether you’re decorating them, giving them as gifts, or simply sharing them with family, they bring a festive and tasty touch to any occasion.
Why you'll love this recipe
Craving for more Christmas recipes? Give these a try : Spritz, mini maison en pain d'épices, Layer cake gingerbread, biscuits candy cane, snickerdoodle, sablés de Noël au glaçage royal, flocons de neige aux épices.
Ingredients you need
Here are the ingredients you'll need to make these soft molasses cookies:
- Butter – Use unsalted butter, well-softened. It's best at room temperature for easy mixing and a smooth dough.
- Sugar – A mix of white granulated sugar and brown sugar (light or dark brown sugar works best). The brown sugar adds a rich molasses flavor and helps the cookies stay soft.
- Egg – A large egg, at room temperature.
- Vanilla and Salt – Pure vanilla extract adds and a pinch of fine salt enhances the flavors.
- Molasses – Use unsulfured molasses, typically the blackstrap variety for a richer, deeper flavor. You can substitute it with a mixture of honey and maple syrup.
- Flour – All-purpose flour
- Leavening – A combination of baking soda and baking powder ensures the cookies are light and fluffy, with a slight rise during baking.
- Spices – A blend of ground ginger, ground cinnamon, ground nutmeg, and ground cloves makes the cookies richly spiced.
How To Make Gingerbread Molasse Cookies
Here are some quick visual steps to guide you. Don't forget, the full instructions with exact ingredient measurements are in the main recipe card below!
Step 1: In a separate bowl, whisk and sift together the dry ingredients: flour, baking soda, baking powder, salt, and the spices (cinnamon, ginger, nutmeg, and cloves).
Step 2: In another large bowl with your hand mixer or in the large mixing bowl of your stand mixer fitted with the paddle attachment, beat the softened butter with the white sugar and brown sugar until smooth and creamy.
Step 3: Add the egg, vanilla extract, and molasses, and beat again to combine.
Step 4: Finish by adding the dry mixture and gently fold it in at low speed or with a spatula until you have a smooth, slightly sticky cookie dough.
Step 5: Chill the dough in the fridge to make it easier to handle, then scoop out cookie dough balls using a large ice cream scoop.
Step 6: Roll each dough ball in powdered sugar and place them on a baking sheet lined with parchment paper.
Step 7: Preheat the oven to 350°F (180°C) and bake the cookies for about 12 minutes, or until they are puffed up and slightly firm around the edges, with a soft center.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Tips for this recipe
Storage instructions
- Room Temperature: Store the cookies in an airtight container at room temperature for 5 to 7 days to keep them fresh and soft.
- Freezing: You can also freeze the cookies. Place them in a freezer bag or an airtight container and store them for up to 2 months. Let them thaw at room temperature before enjoying.
Variations & Substitutions
Recipe Questions
Can I use dark molasses instead of blackstrap molasses?
Yes, you can use dark molasses instead of blackstrap molasses. Blackstrap molasses has a stronger flavor, but dark molasses works just as well for these cookies.
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time. Simply refrigerate the dough for up to 3 days or freeze it for up to 3 months. Let it come to room temperature before shaping the cookies.
How can I make my gingerbread cookies softer?
To keep your gingerbread cookies soft, avoid overbaking them. Remove them from the oven when the edges start to firm up but the center remains slightly soft.
Can I decorate these cookies?
Absolutely! You can decorate your gingerbread molasses cookies with royal icing, sprinkles, or sugar pearls after baking to add a festive touch.
More Cookie Recipes
I hope you love these chewy gingerbread sugar cookies! If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Soft Gingerbread Molasses Cookies
- Total Time: 22 minutes
- Yield: 15 cookies
Description
Make these chewy and soft Black Molasses Gingerbread Cookies, Perfect for Christmas (Makes 15 Cookies)
Ingredients
- 115 g (½ cup) unsalted butter, softened
- 80 g (⅓ cup) dark brown sugar
- 50 g (¼ cup) white sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 70 ml (¼ cup) black molasses
- 250 g (2 cups) all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 pinch ground ginger
- 1 pinch ground nutmeg
- 30 g (2 tbsp) sugar for rolling
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl or the bowl of your stand mixer, beat the softened butter with the brown sugar and white sugar until the mixture is light and creamy.
- Add the egg, vanilla extract, and black molasses, and continue to beat until everything is well incorporated.
- In another bowl, sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until a dough forms.
- Chill the dough in the fridge for 1 hour. Then, scoop out dough with a large spoon and roll it in powdered sugar to lightly coat the balls.
- Place the dough balls on the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes or until the edges of the cookies start to firm up. They will continue to firm as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Notes
Storage: Store the gingerbread cookies in an airtight container at room temperature for about 5 to 7 days. To keep them longer, you can freeze them in a zip-top bag for up to 3 months. Let them thaw at room temperature before enjoying.
Tips:
- Use a digital kitchen scale instead of measuring cups for more accurate results.
- For softer cookies, don't overbake them. Remove them from the oven when the edges start to firm up but they’re still slightly soft in the center.
- If you prefer spicier cookies, you can increase the amount of ginger or cinnamon.
- Roll the dough balls in sugar before baking for a sweet and slightly crunchy exterior.
- If you find the dough too sticky, refrigerate it for 30 minutes to make it easier to handle.
- For a more festive look, you can decorate your cookies with royal icing or sugar pearls after baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: cookies
- Cuisine: American
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