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Quick Soft Gingerbread Cookies with Molasses: Easy Recipe

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These quick soft gingerbread cookies with molasses are ready in about 25 minutes with no chilling or rolling required. Made with simple pantry ingredients, they’re tender, spiced, and perfect for weeknight baking.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) dark brown sugar, packed
  • 1/3 cup (110ml) unsulphured molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup (50g) granulated sugar (for rolling, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Melt 1/2 cup unsalted butter in a microwave-safe bowl in 20-second bursts until just melted. Let cool slightly.
  3. In a large bowl, whisk together melted butter, 1/2 cup granulated sugar, and 1/4 cup packed dark brown sugar until smooth. Add 1/3 cup molasses, 1 large egg, and 1 teaspoon vanilla extract. Whisk until well combined and glossy.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon salt.
  5. Add dry ingredients to wet ingredients in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  6. If using sugar coating, place 1/4 cup granulated sugar in a small bowl. Using a cookie scoop or two spoons, portion dough into 1.5-tablespoon balls. Roll each ball between palms until smooth, then roll in sugar to coat. Place on prepared baking sheet, spacing 2 inches apart.
  7. Bake for 8 to 10 minutes, until edges are set and tops are cracked and slightly puffed. Centers should look soft and underdone.
  8. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For softer cookies, bake for 8 minutes. For slightly crisper edges, bake for 10 minutes. If dough is too sticky, refrigerate for 10 minutes before rolling. Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.

Nutrition

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

Find it online: https://lenatable.com/quick-soft-gingerbread-cookies-with-molasses-easy-recipe/