Gingerbread molasses cookies are a warm hug in cookie form! With a perfect blend of spices and sweet molasses, each bite is cozy and comforting.
These cookies are fun to make and smell amazing while baking. I love snacking on them with a cup of tea—it’s the best way to enjoy those chilly days!
Key Ingredients & Substitutions
Flour: All-purpose flour gives structure to these cookies. If you’re looking for a gluten-free option, almond flour or a gluten-free all-purpose blend can work. Just make sure to check the packaging for any adjustments needed!
Spices: Ground ginger, cinnamon, cloves, and nutmeg are essential. If you don’t have one, you can mix in a bit more of the others. Some people enjoy adding allspice for an extra depth of flavor.
Molasses: Dark molasses is preferred for its rich flavor. If you need a substitute, try honey or maple syrup, though it’ll change the flavor slightly. Blackstrap molasses can make the cookies more bitter, so I suggest avoiding it unless you like bolder tastes.
Baking Soda: This leavening agent helps the cookies rise and get that soft texture. Baking powder can work as a substitute, just use a bit more (about 1 teaspoon). Adjust the recipe accordingly.
Shortening: I like using half butter and half shortening for the right texture. If you want to keep it all butter, just increase the amount slightly. Coconut oil is a good dairy-free alternative too.
How Do You Achieve the Perfect Cookie Texture?
To get that chewy inside and slightly crisp outside, follow these steps closely:
- Make sure to cream the butter and sugar well; this adds air to your dough, leading to a lighter cookie.
- Chilling the dough is vital! It helps prevent spreading in the oven, leading to a sturdier cookie.
- Keep an eye on baking time. Bake just until the tops crack but still look soft. Overbaking will lead to a dry cookie.
- Letting the cookies cool on the baking sheet for a bit helps them firm up while remaining chewy.
Following these tips will help you bake perfect gingerbread molasses cookies every time!
How to Make Gingerbread Molasses Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
Wet Ingredients:
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/4 cup vegetable shortening, softened
- 1 cup packed dark brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For Rolling:
- Granulated sugar
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus at least 2 hours to chill the dough. Baking will take another 10 to 12 minutes per batch. So, plan for a cozy baking session of about 2.5 to 3 hours to enjoy these delightful cookies!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
Start by whisking together the flour, ground ginger, cinnamon, cloves, nutmeg, salt, and baking soda in a medium bowl. This step ensures that the spices and leavening agent are evenly distributed. Set this bowl aside for later.
2. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream together the softened butter, vegetable shortening, and brown sugar until the mixture is light and fluffy. This is crucial as it helps create the right texture for your cookies!
3. Add in the Egg and Flavors:
Next, beat in the large egg until everything is well combined. Then, you’ll stir in the molasses and vanilla extract, mixing until everything is blended nicely.
4. Combine the Mixtures:
Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined. Be careful not to overmix; we want soft, chewy cookies, not tough ones!
5. Chill the Dough:
Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours. This helps firm it up and makes it easier to handle when shaping. If you’re in a hurry, even 30 minutes can help a bit!
6. Get Ready to Bake:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. This will keep your cookies from sticking and make cleanup easier.
7. Shape the Cookies:
Scoop tablespoons of the chilled dough and roll them into balls. Then roll each ball in granulated sugar until nicely coated. This gives them that lovely, sparkly exterior!
8. Bake to Perfection:
Place the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each. Bake for 10 to 12 minutes. You’ll know they are done when they are set and the tops are cracked but still soft.
9. Cool and Enjoy:
Once out of the oven, let the cookies cool on the baking sheets for 5 minutes. Then, transfer them to wire racks to cool completely. You can sprinkle a little extra sugar on top for that extra touch!
These gingerbread molasses cookies are a delightful treat with a soft, chewy center and a crisp sugar crust. Perfect for sharing during the holidays or enjoying with a warm drink at home. Enjoy baking and snacking! 🎄🍪
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that the cookies may be denser and have a nuttier flavor. You might need to add a little extra liquid to the dough if it seems dry.
How Can I Make These Cookies Vegan?
To make vegan gingerbread molasses cookies, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use coconut oil or vegan butter instead of the regular butter and shortening. Make sure your molasses is also vegan!
Can I Freeze the Cookie Dough?
Absolutely! You can scoop the dough into balls, roll them in sugar, and place them on a baking sheet to freeze. Once frozen, transfer the dough balls to an airtight container or freezer bag. They can be stored for up to 3 months. Bake them directly from the freezer; just add a couple of extra minutes to the baking time.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them, but they may lose their soft texture. Just warm them slightly in the microwave for a few seconds before enjoying!
