a gingerbread cookie with a bite taken out
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Chewy Molasses Cookies (Gingerbread Cookies)

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Chill 3 hours
Total Time 15 minutes
Servings 12 servings
Calories 195kcal
Author Danielle Wolter

Ingredients

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.

Notes

  1. For extra spice, add 1/4 cup chopped candied ginger (in place of the ground ginger) to the cookie batter before refrigerating it. 
  2. The key to keep gingerbread cookies from spreading is by chilling the dough. Make sure to chill for at least 3 hours.
  3. Cookie dough can be made ahead and rolled in balls. Store in the fridge for up to 3 days. 
  4. 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

Serving: 2cookies | Calories: 195kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 261mg | Potassium: 96mg | Fiber: 1g | Sugar: 16g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg