Molasses Chewy Gingerbread Cookies (Printable)

Soft, spiced molasses cookies with a chewy texture and warm holiday flavors.

# What Goes In:

→ 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 Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly mixed.
03 - In a large bowl, 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, mixing until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overmixing.
06 - Scoop tablespoon-sized portions of dough, roll into balls, then coat each ball in granulated sugar.
07 - Place dough balls 2 inches apart on prepared baking sheets to allow for spreading.
08 - Bake for 9 to 11 minutes until edges are set but centers remain soft and chewy.
09 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They come together in under 30 minutes, which means you can satisfy a spice craving without planning ahead.
  • The chewiness is almost impossible to mess up, and underbaking them is actually the secret to getting them exactly right.
  • One batch fills your kitchen with a warmth that makes everything feel like comfort, whether it's December or July.
02 -
  • Underbaking by about one minute transforms these from good to unforgettable—the centers will be slightly soft, and that's exactly what you want.
  • These cookies actually taste better the next day once the flavors have settled and mellowed slightly, so make them ahead without guilt.
03 -
  • A tiny pinch of black pepper or cayenne in the dry ingredients adds complexity without heat, making people wonder what the mysterious extra flavor is.
  • Slightly underbaking combined with letting them rest on the hot baking sheet for exactly 5 minutes creates cookies that stay soft inside with crispy edges.
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