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Best Soft Gingerbread Cookies with Molasses (Easy Holiday Recipe)

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These soft gingerbread cookies with molasses are thick, tender, and packed with deep, spiced flavor. They’re the perfect holiday treat, easy to make with simple ingredients, and guaranteed to bring warmth and joy to your kitchen.

Ingredients

Scale
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1/2 cup unsulphured molasses (not blackstrap)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Instructions

  1. In a large mixing bowl, beat the softened butter and brown sugar together with an electric hand mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl once during mixing.
  2. Add the room-temperature egg and molasses. Beat on low speed until just combined. The mixture may look slightly curdled.
  3. In a separate medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed after each addition. Scrape down the sides as needed. Mix just until the flour disappears. The dough will be soft and slightly sticky.
  5. Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate for exactly 30 minutes.
  6. While the dough chills, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Using a 1.5-tablespoon cookie scoop or a regular tablespoon, scoop rounded balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake one sheet at a time in the center of the oven for 9-11 minutes. The cookies will look puffed and set around the edges, but the centers will still look slightly soft and underdone.
  9. Let the cookies cool on the baking sheet for exactly 5 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

Don’t overbake; cookies continue to set on the hot baking sheet. For softer cookies, bake for 9 minutes. For firmer cookies, bake for 11 minutes. The flavor improves after a day or two. Store in an airtight container at room temperature for up to 1 week; add a slice of bread to keep them soft. Freeze for up to 3 months.

Nutrition

Keywords: soft gingerbread cookies, molasses cookies, holiday cookies, easy gingerbread, Christmas cookies

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