As if you needed another molasses cookie recipe—like you ever need another chocolate chip cookie recipe—there’s no such thing as too many. These Molasses Gingerbread Cookies are thick, soft, chewy, and full of warm spice.
This version is adapted from the “Extra Large Extra Spicy Molasses Crinkle Cookies” on page 59 of my book Scientifically Sweet. I made a few adjustments: slightly reduced the flour for more spread and a chewier center, and swapped the “extra spicy” blend for more classic gingerbread spices.
Be warned: the dough is dangerously good. You may have to resist the urge to eat half the batch raw.
Molasses cookies are a standout on their own—no chocolate required. The method is straightforward, starting with creaming butter and brown sugar. Using a lighter “fancy” molasses keeps the cookies pleasantly sweet and well balanced with dark brown sugar.
What kind of molasses to use?
Fancy (or light) molasses gives a balanced flavor. If you use dark or “cooking” molasses, expect a deeper, more robust cookie with a touch of bitterness. Blackstrap molasses will result in an even stronger, more intense molasses flavor.
This dough benefits from chilling for a couple of hours. Resting hydrates the flour and reduces free water in the dough.
Why does that matter?
A rested dough will form a drier surface as it bakes, creating those appealing cracked crevices. The retained moisture also keeps the cookies soft longer. These cookies store very well—still tasting great three days later and staying soft for at least a week in an airtight container.
How to freeze cookie dough:
Make ahead tip: Roll the dough into balls, coat them in granulated sugar, and freeze individually on a baking sheet. Transfer frozen balls to a freezer bag. Bake from frozen at 375°F (190°C) for 13–15 minutes.
I have one more ginger-forward cookie coming soon—this one without molasses to highlight ginger itself. Stay tuned.
xo
Christina.
Molasses Gingerbread Cookies
Christina Marsigliese
Ingredients
- 2 cups 284g all-purpose flour
- 1 ¼ teaspoon baking soda
- 1 ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground clove
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ⅔ cup 150g unsalted butter, at room temperature
- 1 cup 220g packed dark brown sugar
- ¼ cup 60ml fancy molasses
- 1 large egg at room temperature
- 1 tablespoon 15ml milk
- ½ cup granulated sugar for rolling
Instructions
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Whisk together the flour, baking soda, spices, and salt in a medium bowl; set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until lighter in color and slightly fluffy but still grainy, about 1½–2 minutes.
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Beat in the molasses until incorporated, about 10 seconds. Add the egg and beat until smooth and no longer curdled, about 25 seconds. Mix in the milk. Scrape the bowl with a rubber spatula as needed.
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Add half the dry ingredients and mix on low until mostly combined, about 15 seconds. Add the rest and mix just until blended—do not overmix. The dough will be stiff but soft and smooth. Press a piece of plastic wrap directly onto the dough surface and refrigerate about 2 hours.
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Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
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Pour granulated sugar into a small bowl. Roll heaping tablespoons of dough into balls, coat in sugar, and place on the prepared sheets 2–3 inches apart. Flatten slightly. Bake 10–12 minutes, until the surface is cracked and edges are lightly browned. Let cookies rest 30 seconds on the baking sheet, then transfer to a wire rack to cool completely.