Soft and Chewy Gingerbread Molasses Cookies

Learn how to make these soft and chewy gingerbread molasses cookies for the holidays!

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Gingerbread is the best. Seriously guys, I love gingerbread. It makes me feel all warm and fuzzy and ready for the holidays. And since I’ve been struggling with that, it’s the perfect time to make these soft and chewy gingerbread molasses cookies.

As a kid, my mom always took my sister and I to the stables so she could take care of her horses. We had a lot of fun at those stables. She kept a bottle of molasses in the feed room to give her horses with their grain. My sister and I LOVED to take tastes out of that molasses bottle. We never tried it with the grain…never. Ok, maybe we ate some molasses and grain from time to time.

Needless to say, I fell in love with molasses. It’s deep caramely (this is one of my new word creations) flavor, with a delicious sweetness, but not too sweet. Just perfect.

Before we get into the cookies, I want to share my new cookbook with your guys. It’s got some pretty awesome easy to make desserts and it’s totally free. I want to help everyone have a delicious and stress free holiday! Anyways, check it out below.

What about these soft and chewy gingerbread molasses cookies?

Well, these things are awesome. Seriously, these cookies are great for the holidays. Made with brown sugar, a deep dark molasses, a healthy amount of ground ginger, ground cloves, ground cinnamon, ground allspice and ground nutmeg, these cookies come out light and chewy with the perfect amount of spice!

Now I’ve actually got all these whole spices, so I toasted them up and ground them fresh. If you decide to go this route, make sure you reduce the amount of nutmeg down to about 1/2 teaspoon. Fresh ground nutmeg has a much stronger flavor than the store bought.

I know grinding my own spices is totally against my lazy being, but I just like the way the fresh ground spices taste. Plus, they smell so wonderful when you are grinding!

These soft and chewy gingerbread molasses cookies are best when rolled in a little brown sugar before baking. I feel like you can never go wrong with a cookies rolled in sugar, right?

Note that this cookie dough does require refrigeration before we bake them. But that’s ok. Make them the day before and just throw them in the fridge overnight. Then they are ready to bake the next day. And there is no better smell to get you ready for the holidays than the smell of fresh baked gingerbread cookies in your house!

If you guys really want to spice things up, add about 1/4 cup of chopped candied ginger to this recipe. It really adds a nice bite of flavor! I’ve got an awesome recipe for candied ginger here.

So maybe gingerbread is not your thing. Or maybe you want to make a whole crapload of cookies. Or perhaps you just like reading about sweets. Either way, here are some other awesome holiday desserts (for even more options, check out my cookbook above!!):

White Chocolate Cranberry Ginger Cookies

Pecan Pie Bars

Pumpkin Pie Pecan Bars

No Bake Pumpkin Cheesecake Balls

Eggnog Cheesecake Bars

Peppermint Cheesecake Bars

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Print

Soft and Chewy Gingerbread Molasses Cookies

Prep Time

3 hrs

Cook Time

10 mins

Total Time

3 hrs 10 mins

 

Course: Dessert

Cuisine: American

Servings: 24 Cookies

Calories: 152 kcal

Author: Danielle Wolter

Ingredients

• 1/2 cup butter softened
• 1/2 cup brown sugar
• 1 egg plus 1 yolk
• 1/8 cup molasses
• 1 1/4 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 tsp. ground ginger
• 1 tsp. ground cloves
• 1 1/2 tsp. ground cinnamon
• 1 tsp. nutmeg
• 1/4 tsp. allspice
• 1/4 cup brown sugar for rolling

Instructions

1. Combine dry ingredients and set aside.
2. Cream the butter and brown sugar, then add the egg, egg yolk and molasses. Beat for 1 minute.
3. Add dry ingredients and mix until fully combined. Refrigerate for 3 hours or overnight.

4. Preheat the oven to 375 degrees. 

5. Roll into 1" balls and roll in the brown sugar.

6. Place 2 " apart on a baking sheet and lightly flatten. 
7. Bake for 8-10 minutes. Let cool 5 minutes on baking sheet then transfer to rack to finish cooling.

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