Soft and Chewy Molasses Gingerdoodles Recipe
Enjoy soft and chewy molasses gingerdoodles, a perfect blend of warm spices and rich molasses for a comforting cookie experience. These cookies deliver a tender texture with a crackled cinnamon-sugar coating that adds a delightful sweetness and crunch.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 3 hours 24 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookies
- 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 not recommended)
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon ground nutmeg
- Pinch of salt, optional and 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
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment or using a large mixing bowl with an electric mixer, combine the softened butter, dark brown sugar, granulated sugar, and egg. Beat on medium-high speed for about 4 minutes until the mixture is creamed and well combined.
- Add Molasses and Spices: Scrape down the sides of the bowl, then add molasses, vanilla extract, cinnamon, ground ginger, cloves, nutmeg, and optional pinch of salt. Beat again on medium-high speed for about 1 minute until the mixture is smooth and fully incorporated.
- Incorporate Dry Ingredients: Scrape down the bowl again, add flour, cornstarch, baking soda, and cream of tartar. Beat on low speed for approximately 45 seconds until just combined. Do not overmix.
- Chill the Dough: Using a medium 2-inch cookie scoop, form two-tablespoon mounds of dough (about 20 total). Place mounds on a tray or large plate, cover with plastic wrap, and refrigerate for at least 3 hours and up to 5 days. Chilling is crucial for preventing excessive spreading and achieving the perfect chewy texture.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line baking sheets with Silpats or spray them with cooking spray to prevent sticking.
- Mix Cinnamon-Sugar Coating: In a small bowl, combine ½ cup granulated sugar with 2 to 3 teaspoons cinnamon. Stir well to mix.
- Coat Cookie Dough Mounds: Roll each chilled dough mound liberally in the cinnamon-sugar coating, covering all sides. Optionally, double-dip each mound to ensure a thick, crackled coating on your cookies.
- Arrange and Bake: Place coated dough mounds on the prepared baking sheets spaced at least 2 inches apart. Bake for 8 to 9 minutes until edges are set and tops have crackled. For soft cookies, bake around 8 to 8½ minutes; bake longer for crispier cookies.
- Cool and Serve: Let the cookies cool on the baking sheet for about 10 minutes. Cookies firm up as they cool; serve once set but still soft and chewy.
Notes
- Chilling the dough is essential for texture and shape; do not skip this step or the cookies will spread too thin.
- Molasses choices affect flavor intensity and color—robust/dark molasses delivers the richest taste.
- For a crisper cookie, extend baking time slightly beyond 9 minutes, watching closely to avoid burning.
- Cookies firm up as they cool but remain soft and chewy inside.
- If you don’t have cream of tartar, baking powder can be substituted, but flavor and texture may slightly differ.
Keywords: molasses cookies, gingerdoodles, chewy cookies, cinnamon sugar cookies, holiday baking, spiced cookies
