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Best Easy Soft Gingerbread Cookies with Molasses Recipe

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These soft gingerbread cookies are tender, almost cake-like, with a deep molasses flavor and warm spices. Perfect for cozy nights, they come together in about 30 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed (light or dark, preferably dark)
  • 1/4 cup (50g) granulated sugar
  • 3/4 cup (240g) unsulphured molasses (not blackstrap)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups (360g) all-purpose flour, spooned and leveled
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 cup (50g) granulated sugar (for rolling, optional)
  • Royal icing or powdered sugar (for decorating, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together on medium speed for 3-4 minutes until light, fluffy, and pale in color. Scrape down the sides halfway through.
  3. Reduce mixer speed to low and slowly add the molasses, then add the egg and vanilla. Mix until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt for about 20 seconds.
  5. Add the flour mixture to the butter mixture in two additions, folding gently with a rubber spatula after each until no flour streaks remain. Do not overmix.
  6. If desired, cover the bowl and refrigerate for 30 minutes (optional but helps with handling).
  7. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Roll each ball in granulated sugar if desired.
  8. Place dough balls about 2 inches apart on prepared baking sheets.
  9. Bake for 10-12 minutes, until puffed and slightly cracked on top with soft centers. Do not overbake.
  10. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  11. Repeat with remaining dough, ensuring baking sheets are cool before adding new dough.

Notes

Don’t overbake; pull cookies when centers still look soft. Use room temperature ingredients. Measure flour by spooning and leveling. Chilling dough helps with handling and flavor development. Cookies improve after a day or two.

Nutrition

Keywords: soft gingerbread cookies, molasses cookies, gingerbread, Christmas cookies, easy cookie recipe, soft cookies

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