Introduction

These Soft and Chewy Molasses Gingerdoodles are a delightful twist on classic ginger cookies, featuring warm spices and a rich molasses flavor. Coated in cinnamon sugar, they offer a perfect balance of sweetness and spice with a tender, chewy texture.

The image shows a close-up view of a single round cookie on a white marbled surface. The cookie is light brown with a cracked top and a texture that looks soft and crumbly. It is dusted with a light layer of white sugar or powdered sugar that adds a sparkle effect. Around the main cookie, there are a few broken pieces of similar cookies, showing the inside texture, which is slightly darker than the outside. The overall lighting is bright, highlighting the texture and sugar dusting clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter, softened
½ cup dark brown sugar, packed (light brown sugar may be substituted)
¼ cup granulated sugar
1 large egg
⅓ cup unsulphered molasses (robust/dark preferred; light or medium can be used; blackstrap is too pungent)
1 tablespoon vanilla extract
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
½ teaspoon ground nutmeg
Pinch of salt (optional, to taste)
2 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
½ teaspoon cream of tartar

Cinnamon-Sugar Coating

½ cup granulated sugar
2 to 3 teaspoons cinnamon

Instructions

Step 1: In a stand mixer fitted with the paddle attachment (or using a large mixing bowl and electric mixer), combine the softened butter, dark brown sugar, granulated sugar, and egg. Beat on medium-high speed until the mixture is creamed and well combined, about 4 minutes. Stop and scrape down the bowl sides.
Step 2: Add the molasses, vanilla extract, cinnamon, ground ginger, cloves, nutmeg, and the optional pinch of salt. Beat again on medium-high speed until smooth, about 1 minute. Scrape down the sides once more.
Step 3: Add the all-purpose flour, cornstarch, baking soda, and cream of tartar. Beat on low speed until just combined, about 45 seconds. Be careful not to overmix.
Step 4: Using a medium 2-inch cookie scoop or spoon, form two tablespoon-sized mounds of dough. Place them on a plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours or up to 5 days. This chilling step is essential to prevent the dough from spreading too much during baking.
Step 5: Preheat the oven to 350°F (175°C). Line baking sheets with silicone mats or spray them with cooking spray. Set aside.
Step 6: In a small bowl, mix the granulated sugar and cinnamon for the coating. Roll each chilled dough mound thoroughly in the cinnamon-sugar mixture. For an extra coating, you can roll them twice.
Step 7: Place the coated dough mounds on the prepared baking sheets, spacing them at least 2 inches apart. Bake for 8 to 9 minutes, until the edges are set and the tops have crackled. For softer cookies, aim for about 8 to 8½ minutes; for crispier ones, bake longer.
Step 8: Allow the cookies to cool on the baking sheet for about 10 minutes. They will firm up as they cool. Serve warm or store as desired.

Tips & Variations

Chilling the dough is crucial to prevent spreading and achieve the soft, chewy texture these cookies are known for.
Use robust or dark molasses for a richer flavor. Light or medium molasses works but blackstrap is best avoided due to its strong taste.
Double-dip the dough in the cinnamon-sugar coating before baking to enhance the crunchy exterior.
If you prefer crisper cookies, bake them a little longer, but keep an eye on them to avoid overbaking.
For a gluten-free option, substitute the all-purpose flour with a gluten-free blend that includes xanthan gum.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. To reheat, warm briefly in the oven or microwave until soft and fragrant.

How to Serve

Five round brown cookies with rough textures and visible cracks are placed on a white plate. Each cookie is sprinkled with a light dusting of white sugar, creating a slightly grainy surface. The cookies are soft-looking and thick, arranged with one cookie closer to the front and four more spaced evenly behind it. The scene is set against a white marbled texture background, giving a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these cookies without chilling the dough?

Chilling the dough is necessary to prevent spreading and to achieve the signature soft, chewy texture. Baking with unchilled dough will result in thinner, flatter cookies that are more prone to spreading.

What can I substitute for molasses if I don’t have any?

If you don’t have molasses, you can substitute with an equal amount of dark corn syrup or honey, though the flavor will be slightly different. Light or medium molasses are also acceptable substitutes if you prefer a milder taste.