Molasses Chewy Gingerbread Cookies (Printable)

Chewy molasses gingerbread treats bursting with warm spices and a rich, comforting flavor.

# What You 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 Steps:

01 - Set oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter with dark brown sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Add molasses, egg, and vanilla extract to the butter mixture and mix until thoroughly combined.
05 - Gradually blend dry ingredients into the wet mixture, mixing just until fully incorporated.
06 - Scoop dough in tablespoon-sized portions, roll into balls, and coat each in granulated sugar.
07 - Place dough balls 2 inches apart on the prepared sheets to allow for spreading.
08 - Bake for 9 to 11 minutes until edges are firm but centers remain soft.
09 - Let cookies rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're chewy in the center where it counts, with just enough structure not to fall apart.
  • The spice blend hits that sweet spot between gingerbread and something entirely its own.
  • Twenty-five minutes from bare bowls to warm cookies on your cooling rack.
02 -
  • The molasses is not a background note; it's the main flavor, so don't substitute it with honey or maple syrup unless you want a completely different cookie.
  • Underbaking by 1 to 2 minutes is not a mistake—it's the secret to keeping these chewy instead of crispy as they cool.
03 -
  • Opening the oven door even once during baking can cause an uneven bake, so trust the timing and resist the urge to peek.
  • Scooping the dough with an actual cookie scoop or ice cream scoop means every cookie is roughly the same size and bakes at the same rate—this small detail makes more difference than you'd expect.
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