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These Chewy Molasses Cookies, (AKA Gingerbread Cookies), are made with molasses and all the warm spices like cinnamon, nutmeg, ginger and allspice. Baked until golden brown, soft and chewy, these cookies are the perfect Fall treat!
This post was originally published in December 2017. It has been updated for content and photography. Scroll down below the recipe to see what the old photo looked like!
Gingerbread is the best. Seriously guys, I love gingerbread. It makes me feel all warm and fuzzy and ready for the holidays. Gingerbread IS the holidays. These are the flavors I crave.
My favorite part about these Chewy Molasses Cookies? These babies are amazingly chewy and just so incredibly delicious. All the spices make you feel so warm and fuzzy inside.
They are seriously my favorite cookies ever.
Why This Recipe Works
- The dough is refrigerated for several hours to help keep the cookies from spreading while baking;
- A mix of shortening and butter is used to keep the cookies moist but chewy;
- A combination of molasses with all the warm spices makes for a cookie filled with all the Fall flavors!
How to Make Chewy Molasses Cookies
These homemade gingerbread cookies are SO EASY to make. First combine all the dry ingredients and set aside. See all the spices? It may seem like a lot, but these are going to be perfect!
Then cream the butter and sugar. Make sure the butter has softened to room temperature before this step – otherwise it will be lumpy. Add the eggs and molasses and beat for one minute.
Combine the wet and dry ingredients, and stir until fully combined, being careful not to over-mix. Over-mixed cookies will be tougher. You want to just barely see flour streaks before you stop mixing. Refrigerate the dough (covered) for 3 hours or overnight. I always prepare these cookies the day before for convenience.
Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Place the 1/4 cup of granulated sugar in a bowl. Roll the dough into 1″ balls and roll in the sugar.
Place on the baking sheet 2″ apart and lightly flatten each cookie with a fork.
Bake for 8-10 minutes, until edges start turning golden brown. Let them cool for 5 minutes on the baking sheet, then finish cooling on a rack.
If you guys really want to spice things up, add about 1/4 cup of chopped candied ginger (in place of the ground ginger) to this recipe. It really adds a nice bite of flavor! I’ve got an awesome Candied Ginger Recipe.
Expert Tips
- For extra spice, add 1/4 cup chopped candied ginger (in place of the ground ginger) to the cookie batter before refrigerating it.
- The key to keep gingerbread cookies from spreading is by chilling the dough. Make sure to chill for at least 3 hours.
- Cookie dough can be made ahead and rolled in balls. Store in the fridge for up to 3 days.
- To freeze: Let the gingerbread cookies cool completely then place on a baking sheet directly in the freezer for one hour. Transfer the cookies to a freezer safe bag and store for up to 3 months. You can also freeze the uncooked balls of dough. When ready to cook. roll them in sugar and bake them straight from frozen. Add 1-2 minutes to the bake time.
Variations for Chewy Molasses Cookies
- Make an ice cream sandwich by scooping vanilla (or cinnamon, caramel, etc) ice cream onto one cookie. Place another cookie on top and gently press to make a sandwich.
- Do the same as above, but fill the cookies with frosting instead of ice cream. Try this Cinnamon Frosting from Julie Blanner. You can also just frost the cookies and eat them like that instead of making a sandwich.
- Add 1/4 cup of chopped candied ginger to add an extra bite to the cookies. Make sure the ginger is chopped very small.
- Drizzle the cookies with melted white chocolate;
- Add 1/4 cup of white or dark chocolate, cinnamon, or butterscotch chips to the batter.
- Add a tiny pinch (1/8 to 1/4 tsp.) of cayenne pepper for just a touch of heat.
Frequently Asked Questions
How to Keep Chewy Gingerbread Cookies From Spreading
The key to keep gingerbread cookies from spreading is by chilling the dough. You can also replace the butter with shortening or use less sugar if you continue to have issues. For this recipe, the chilled dough typically keeps these chewy molasses cookies from spreading.
Why Are My Cookies Hard When They Cool?
If you didn’t chill the dough for long enough and your cookies spread too much, they will be hard when they cool.
How to Know When Your Cookies are Done
When the edges of the cookie have started to brown, they are usually done. The middle may seem uncooked, but as they cool it will firm up.
Can You Freeze Homemade Molasses Cookies?
Let the gingerbread cookies cool completely then place on a baking sheet directly in the freezer for one hour. Transfer the cookies to a freezer safe bag and store for up to 3 months.
More Cookie Recipes
- Mexican Chocolate Shortbread Cookies;
- Mexican Wedding Cookies;
- Chewy S’mores Cookies;
- Cranberry Sugar Cookies;
- Butterfinger Cookies.
Did you make these chewy molasses cookies? Rate the recipe and leave a comment to let me know how they turned out!
Ingredients
- 1/4 cup butter softened
- 1/4 cup shortening
- 1/2 cup brown sugar
- 1 whole egg
- 1 egg yolk
- 1/8 cup molasses
- 1 1/4 cups flour
- 1 1/4 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. ground ginger
- 1 tsp. ground cloves
- 2 tsp. ground cinnamon
- 1 1/2 tsp. nutmeg
- 2/3 tsp. allspice
- 1/4 cup granulated sugar for rolling
Instructions
- Combine dry ingredients and set aside.
- Cream the butter and brown sugar, then add the egg, egg yolk and molasses. Beat for 1 minute.
- Add dry ingredients and mix until fully combined. Refrigerate for 3 hours or overnight.
- Preheat the oven to 375 degrees.
- Roll into 1" balls and roll in the granulated sugar.
- Place 2 " apart on a baking sheet and lightly flatten with a fork.
- Bake for 8-10 minutes, until edges start to turn golden brown. Let cool 5 minutes on baking sheet then transfer to rack to finish cooling.
Expert Tips:
- For extra spice, add 1/4 cup chopped candied ginger (in place of the ground ginger) to the cookie batter before refrigerating it.
- The key to keep gingerbread cookies from spreading is by chilling the dough. Make sure to chill for at least 3 hours.
- Cookie dough can be made ahead and rolled in balls. Store in the fridge for up to 3 days.
- To freeze: Let the gingerbread cookies cool completely then place on a baking sheet directly in the freezer for one hour. Transfer the cookies to a freezer safe bag and store for up to 3 months. You can also freeze the uncooked balls of dough. When ready to cook. roll them in sugar and bake them straight from frozen. Add 1-2 minutes to the bake time.
Nutrition
Check out this old photo!
