Description
Soft and chewy gingerbread molasses cookies made with warm spices, rich black molasses, and a classic crinkle finish. Perfect for holiday baking, cookie boxes, and cozy winter treats. (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 cloves
- 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, beat the softened butter with the brown sugar and white sugar until light and creamy.
- Add the egg, vanilla extract, and black molasses, and mix until fully combined.
- In another bowl, sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
- Add the dry ingredients to the wet mixture and mix on low speed or by hand until a soft dough forms.
- Chill the dough for 1 hour. Scoop the dough, roll each ball in sugar, and place them on the baking sheet.
- Bake for 10–12 minutes, until the edges are set but the centers remain soft.
- Let the cookies cool on the baking sheet before transferring them to a wire rack.
Notes
Storage: Keep in an airtight container for 5–7 days, or freeze up to 3 months.
Tips:
- Use a scale for accuracy.
- For softer cookies, avoid overbaking.
- Increase ginger or cinnamon for spicier cookies.
- Roll dough balls in sugar for a crisp exterior.
- If the dough is sticky, chill it for 30 minutes.
- Decorate with icing or sugar pearls for a festive look.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: cookies
- Cuisine: American