Chewy Molasses Gingerbread Cookies (Printable)

Soft molasses cookies infused with warm spices and a rich, chewy texture bursting with 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 - Heat the oven to 350°F and 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 and dark brown sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
04 - Mix in molasses, egg, and vanilla extract until thoroughly incorporated.
05 - Gradually add dry mixture to the wet ingredients, stirring just until combined.
06 - Scoop tablespoon-sized portions of dough, roll into balls, then coat each in granulated sugar.
07 - Position dough balls 2 inches apart on prepared sheets to allow spreading.
08 - Bake for 9 to 11 minutes until edges are set and centers remain soft.
09 - Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool fully.

# Expert Advice:

01 -
  • They're impossibly chewy in the center with crispy edges, the textural sweet spot that makes you reach for another before the first has cooled.
  • The spice blend tastes complex and sophisticated, but the recipe is straightforward enough that even a weeknight version turns out beautifully.
  • One batch fills your kitchen with that warm, cozy spice smell that just says comfort, whether it's December or July.
02 -
  • The 9 to 11 minute window is the difference between chewy and cake-like—those extra 2 minutes matter more than you'd think, so watch for the edges to set while the center barely jiggles.
  • Underbaking isn't a mistake when it comes to molasses cookies; it's the whole point, and you'll know you're doing it right when they feel almost too soft to move at 5 minutes on the pan.
03 -
  • Room temperature molasses flows much easier than cold molasses, so pull it out of the pantry 30 minutes before baking if you want fewer frustrations.
  • If you catch the cookies a minute or two before they're done, they might look slightly underbaked to your eye, but that's exactly the point—they'll set perfectly as they cool.
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