Molasses Chewy Gingerbread Cookies (Print version)

Chewy cookies infused with molasses and warm spices, perfect for holiday gatherings or cozy moments.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 2 teaspoons baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 1 cup packed dark brown sugar
10 - 1/4 cup molasses
11 - 1 large egg
12 - 1 teaspoon pure vanilla extract

→ For Rolling

13 - 1/4 cup granulated sugar

# How to Make:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter and dark brown sugar until light and fluffy, about 2 to 3 minutes.
04 - Add molasses, egg, and vanilla extract to the butter mixture and mix until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined.
06 - Scoop tablespoon-sized portions of dough, roll each into a ball, then coat by rolling in granulated sugar.
07 - Place dough balls 2 inches apart on the prepared baking sheets.
08 - Bake for 9 to 11 minutes until edges are set but centers remain soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're chewy and soft in the middle with a satisfying crackle of sugar on top, which feels like a small luxury every time you bite into one.
  • The spice blend is warm and inviting without being overpowering, so even people who think they don't like "spiced" cookies end up reaching for a second one.
  • You can have fresh cookies in under 30 minutes, which makes them perfect for last-minute cravings or when you need a simple gift that tastes homemade.
02 -
  • The difference between chewy and overbaked is literally one to two minutes, so set a timer and check them early rather than walking away and hoping for the best.
  • If your molasses is stored in a cold cabinet, warm the measuring spoon under hot water before scooping so it releases more easily without sticking.
  • Don't skip the five-minute rest on the baking sheet; it's the secret that keeps them from breaking when you transfer them to the cooling rack.
03 -
  • If your brown sugar has hardened, microwave it for ten seconds with a damp paper towel nearby to soften it back up before measuring and using it.
  • Room-temperature eggs mix into the dough more smoothly, creating a better emulsion with the butter and sugar, which leads to a more cohesive dough and more uniform cookies.
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