Looking for the perfect holiday cookie that combines warm spices, rich molasses flavor, and a texture so soft and chewy that it practically melts in your mouth? Look no further! These Soft and Chewy Ginger Molasses Cookies are your answer. Packed with cozy flavors like ginger, cinnamon, and cloves, this recipe is perfect for your holiday baking lineup or whenever you crave a touch of comfort. Plus, they stay fresh for days, making them ideal for cookie swaps, holiday gifts, or simply enjoying with a warm cup of tea.
Recently, I featured this recipe in my Ultimate Holiday Cookie Prep Guide for the Winnipeg Sun. Whether youโre preparing for a festive exchange or want to bring the cozy scent of baking into your home, these cookies deserve a spot on your holiday treat list.
Recipe Ingredients
- All-Purpose Flour: Forms the base of the cookies, ensuring they hold their shape while staying soft. For the most precise measurement, use the spoon-and-level method.
- Baking Soda: This essential leavening agent helps the cookies rise and creates those classic crackled tops.
- Ground Ginger, Cinnamon, Cloves, Nutmeg: The blend of spices adds warmth and depth of flavor.
- Salt: Balances the sweetness and enhances the spices.
- Unsalted Butter: The key to soft, chewy cookies and that rich, buttery goodness. Honestly, is there anything butter canโt do?
- Light Brown Sugar and Granulated Sugar: A sweet dream team! Brown sugar keeps the cookies moist, while granulated sugar adds structure and just the right amount of sweetness.
- Unsulphured Fancy Molasses: Canโt forget the molasses! Key for that deep, rich flavorโjust the right touch of sweetness without bitterness.
- Egg: Use a large egg at room temperature. If the egg is too cold, it can make the butter harden and prevent even mixing, so letting it warm up ensures a smoother, more consistent dough.
- Pure Vanilla Extract: A splash of vanilla is like the fairy dust of bakingโit enhances the warm, cozy flavor and ties everything together.
- Granulated Sugar (for rolling): Coats the cookies, adding a hint of crunch and a beautiful sparkle.
Step-by-Step Instructions
Step One: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set this dry mixture aside.
Step Two: In a large bowl, use a handheld mixer to beat the softened butter, light brown sugar and granulated sugar on high speed until the mixture is creamy and well-combined (about 2 minutes).
Step Three: Add the molasses to the butter-sugar mixture and beat until fully incorporated. Follow with the egg and vanilla extract, beating until combined. Scrape down the sides of the bowl to ensure even mixing.
Step Four: On low speed, gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be slightly sticky. Cover the dough tightly with plastic wrap and refrigerate for 2 hours (or up to 2โ3 days for deeper flavor).
Step Five: Preheat your oven to 350ยฐF (177ยฐC) and line two large baking sheets with parchment paper.
Step Six: Remove the dough from the refrigerator. If chilled for more than 2 hours, let it sit at room temperature for about 30 minutes. Scoop out 3 tablespoons of dough for each cookie and roll into balls.
Step Seven: Roll each dough ball in granulated sugar and place them on the baking sheets, leaving about 3 inches of space between each cookie. Gently press down the tops of the dough balls.
Step Eight: Bake the cookies for 11โ12 minutes or until the edges are set and the tops appear cracked. If the tops donโt crack, remove the sheet and gently tap it on the counter 2โ3 times before returning it to the oven for the last couple minutes of baking.
Step Nine: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions
Itโs best to use unsulphured molasses, as blackstrap molasses has a more robust, slightly bitter flavor that can overpower the cookiesโ sweetness.
While some might suggest using maple syrup, cane syrup, or sorghum syrup as substitutes, nothing truly matches the unique flavor of molasses. Fortunately, molasses is widely available at most grocery stores and has a long shelf life, so itโs easy to keep on hand for all your baking needs.
Molasses adds moisture to baked goods, making these cookies extra soft and ensuring they stay chewy for longer.
Though they share similar flavors, the key difference lies in their texture. Molasses cookies are soft, moist, and chewy, thanks to the extra moisture from molasses. On the other hand, gingersnaps are crisp, dry, and known for their signature โsnapโ when broken.
Definitely! Adding chopped crystallized ginger gives the cookies an extra punch of ginger and a pleasant, chewy texture.
If your cookies spread too much, itโs likely the dough was too warm or didnโt have enough flour. Chilling the dough for at least 30 minutes helps firm up the butter, reducing spreading. Be sure to measure your flour accurately to ensure the dough has the proper consistency.
Expert Tips for Perfect Soft and Chewy Ginger Molasses Cookies
- Chill the Dough: This step is essential to prevent excessive spreading and to achieve that signature chewy texture.
- Bake with Butter: Opt for butter instead of shortening. While many ginger molasses cookie recipes call for shortening, I find that using butter brings out a richer flavor and results in even softer cookies. Plus, the taste is unmatched!
- Donโt Overbake: The cookies should look set at the edges but still soft in the center. They will continue to bake slightly as they cool.
- Room Temperature Ingredients: Ensure the egg and butter are at room temperature for even mixing and the best texture.
Variations & Pairings
- Add Extra Ginger: For an extra kick and a touch of texture, try mixing in some chopped crystallized ginger. It enhances the ginger flavor and adds a delightful crunch.
- Frost Your Cookies: A light glaze drizzled on top can be a tasty addition. If youโre feeling indulgent, spread a layer of cream cheese frosting for a rich, decadent finish.
- Pairing Suggestion: Pair these cookies with spiced tea or hot cocoa for an extra cozy treat.
Storing & Freezing
How to Store: These cookies will stay fresh for up to 1 week when covered and kept at room temperature.
How to Freeze: Both baked cookies and unbaked dough balls can be frozen for up to 3 months.
- For Unbaked Dough: Roll the dough into balls, coat them in sugar, and place on a baking sheet to freeze until solid. Transfer the frozen dough balls to a freezer-safe container.
- Baking from Frozen: Bake directly from frozen, adding an extra 1โ2 minutes to the bake time.
Pro Tip: These cookies are even better the next day! They become softer, and the flavors blend beautifully after some resting time. For extra softness, try adding a slice of bread to the storage container with the cookiesโit helps keep them moist.
If youโre looking for more holiday cookie recipes, Iโve got you covered! Check out some of my favorites below to keep your baking spirits bright:
If you enjoyed this recipe, Iโd love to hear from you! Leaving a 5-star rating and a quick review not only means the world to me but also helps other home cooks find and trust my recipes. Thank you so much for being here!
Soft and Chewy Ginger Molasses Cookies Recipe
Ingredients
- 2 ยผ cups all-purpose flour spooned & leveled
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 ยฝ teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup (12 tablespoons) unsalted butter softened to room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated white sugar
- 1/3 cup unsulphured fancy molasses do not use blackstrap
- 1 large egg at room temperature
- 1 tablespoon pure vanilla extract
- 1/3 cup or more granulated white sugar for rolling
Instructions
- Mix the Dry Ingredients: In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until well combined. Set aside.
- Cream the Butter and Sugars: In a large bowl, use a handheld mixer on high speed to beat the butter, granulated sugar, and brown sugar together until creamy and well combined, about 2 minutes. Add the molasses and mix until fully incorporated.
- Add the Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, about 1 minute. Pause to scrape down the sides and bottom of the bowl as needed.
- Combine Wet and Dry Ingredients: On low speed, gradually mix the dry ingredients into the wet ingredients until just combined. The dough will be slightly sticky. Cover it tightly with plastic wrap and refrigerate for at least 2 hours or up to 2โ3 days.
- Preheat the Oven: Preheat your oven to 350ยฐF. Line two large baking sheets with parchment paper and set them aside.
- Prepare the Dough: Remove the cookie dough from the refrigerator. If it has been chilled for more than 2 hours, let it sit at room temperature for about 30 minutes before rolling into balls and baking.
- Shape the Dough: After chilling, scoop 3 tablespoons of cookie dough and roll it into balls. A large 3-tablespoon cookie scoop works great for measuring before shaping each portion into a ball.
- Coat and Arrange: Roll each dough ball in a small bowl of sugar, then place them 3 inches apart on a parchment-lined baking sheet. Gently press down on the tops of the balls to flatten slightly.
- Bake the Cookies: Bake for 11โ12 minutes, or until the edges are set and the tops are puffed with cracks. Since ovens vary, start checking at the 11-minute mark. If the tops donโt crack as expected, carefully remove the baking sheet from the oven and tap it on the counter 2โ3 times to encourage spreading and cracking. Return the cookies to the oven for the final minute or two of baking.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 1 week.
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