I’ve got Hallmark channel Christmas movies on in the background and the holiday cookie baking season has officially begun. (Let’s be real, the Hallmark channel Christmas movies have been on since before Halloween though. 😉 )
If you like gingerbread men cookies but you don’t want to take the time to roll them out, then these cookies are for you. These molasses cookies are a drop cookie so it’s just like making easy peezy chocolate chip cookies. I’ve made a similar cookie in the past called gingerbread drop cookies, but these molasses cookies are more soft and chewy. So now you’ve got three great gingerbread cookie options to choose from, depending on what you prefer. If you’re like me, you may end up making all of these recipes over and over.
The hardest part about making these delicious cookies is not eating them. They have been safely packaged up in zip lock bags and a stored away in the freezer, waiting to be handed out to family and friends. I might be getting ahead of myself, seeing as I just started baking, but I think these may be the highlight of my 2021 cookie box!
Soft Molasses Cookies Recipe
(Makes about 30 cookies)
Note: The cookie dough requires 1 hour of chilling time in the refrigerator.
Ingredients:
- 2 and 1/2 cups all purpose flour (equivalent to 10 ounces)
- 1 and 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 and 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup butter, room temperature (equivalent to 1 and 1/2 sticks)
- 1/2 cup dark brown sugar
- 1/4 cup plus 1/3 cup of granulated sugar (divided per the directions below)
- 1/4 cup molasses
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
Directions:
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set these dry ingredients aside.
- In another large bowl, cream the butter, dark brown sugar, and 1/4 cup granulated sugar. (About 2 minutes)
- Mix in the molasses until combined.
- Mix in the egg and vanilla extract until combined.
- Gradually add the dry ingredients into the bowl of wet ingredients and mix until combined.
- Cover the bowl and chill it in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone mat and set aside.
- Add 1/3 cup granulated sugar to a small bowl and set it aside.
- Roll the cookie dough into balls, about 1 and 1/2 tablespoons of dough each. I use the OXO good grips medium cookie scoop. Then roll each cookie ball in the granulated sugar.
- Bake the cookies for 11 to 12 minutes or until the edges appear set. (Mine took 12 minutes.) I put the bowl of cookie dough back in the refrigerator in between baking batches.
- Allow the cookies to cool for about 5 minutes and then carefully transfer them to a wire rack to cool completely.
Source: Sally’s Baking Addiction
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