Soft and chewy ginger molasses cookies, full of warm holiday spices and rich molasses flavor. Gingerbread men and gingerbread houses are cute, but those cookies are typically hard and crunchy (and not necessarily that flavorful). These ginger cookies are everything gingerbread cookies should be. Well in my opinion anyways! Because I am a soft and chewy cookie lover…I ain’t got time for empty calories consuming tasteless, hard gingerbread cookies. Are ya with me?! Then read on for this yummy holiday-inspired cookie!
There are two different kinds of people in this world: those who love crunchy cookies and those who love soft, ooey-gooey, barely baked cookies. I am definitely on the ooey-gooey cookie side. Underbaked undershmaked….pshhhh. Just let me eat all the cookie dough then.
Anyways! Goodbye hard-as-a-rock gingerbread men cookies and gingerbread houses, and hello to super soft and chewy ginger molasses cookies. So obviously we aren’t going to be able to roll this dough out into cute gingerbread men or use it to make a gingerbread house (absolutely no structural support in my cookies!). These cookies are just for eating and enjoying 🙂
I used Rodelle Baker’s Blend Vanilla Extract in my cookies! The Baker’s Blend in a mix of pure vanilla extract and other natural flavors such as chocolate, caramel, cream and oak. The Baker’s Blend has a warm brown color to it, a rich vanilla flavor and can be used instead of regular vanilla extract in your baking recipes!
Soft and Chewy Ginger Molasses CookiesPrint Recipe
- 10 tablespoons unsalted butter, room temperature
- 3/4 cup white granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup molasses (I used mild)
- 1 egg, room temperature
- 1 teaspoon vanilla extract (I used Rodelle Bakers Blend)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- pinch of salt
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cornstarch
- 1/3 cup white granulated sugar
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter. Beat the butter on medium-high speed until light and creamy. Add the white sugar, brown sugar and molasses to the butter. Mix until light and fluffy, scraping down the sides of the bowl as needed. Add the egg and vanilla extract into the mixture. Mix until combined.
Change the mixer to low speed and mix in the cinnamon, ginger, cloves, nutmeg and salt. Slowly add the flour, baking soda and cornstarch into the mixture. Mix until barely combined. Remove bowl from stand mixer and use a rubber scraper to ensure all ingredients are incorporated. Place bowl in refrigerator for 30-60 minutes or until dough has chilled completely. Do not bake with unchilled dough.
Once dough has chilled, preheat oven to 375-degrees and line three cookie sheets with parchment paper. In a small bowl add the sugar topping. Scoop medium sized cookie dough balls and roll balls in sugar before placing on cookie sheet. Bake cookies, one cookie sheet at a time, in 375-degree oven for 8-10 minutes. Remove baked cookies from the oven and let cookies set on the cookie sheet for several minutes. Once cookies have cooled and set, transfer cookies to a wire rack to finish cooling.
Store cookies in an airtight container at room temperature. Cookies stay fresh for several days.
Such a classic holiday cookie that you definitely need to add to your holiday baking list! Pin it, share it on Facebook and send me some Christmas love 🙂 Leave me a comment below and tell me what you think about gingerbread cookies and if you like soft cookies or hard crunch ones!