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Soft Chewy Molasses Gingerbread Cookies (No Chill Dough)

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These soft and chewy molasses gingerbread cookies require no chilling and come together in under 30 minutes. They have a crackly top, tender center, and deep molasses flavor, making them perfect for holiday baking or any time you crave a quick, delicious treat.

Ingredients

Scale
  • 1/2 cup (113 grams) unsalted butter, melted
  • 1/2 cup (100 grams) dark brown sugar, packed
  • 1/4 cup (50 grams) granulated sugar
  • 1/3 cup (80 ml) unsulphured molasses
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240 grams) 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 (50 grams) granulated sugar (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Melt the butter in a microwave-safe bowl or small saucepan over low heat. Let it cool for about 2 minutes until warm but not hot.
  3. In a large mixing bowl, whisk together the melted butter, dark brown sugar, granulated sugar, molasses, egg, and vanilla extract until smooth and well combined.
  4. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  5. Add the dry ingredients to the wet mixture in two additions, folding gently with a rubber spatula after each addition. Mix just until no streaks of flour remain. The dough will be soft and slightly sticky.
  6. Using a 1.5-tablespoon cookie scoop or a regular tablespoon, scoop portions of dough and roll them into balls. Roll each ball in the granulated sugar for coating until fully covered.
  7. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look soft and slightly puffed.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Repeat with the remaining dough, letting the baking sheet cool completely between batches if using only one.

Notes

Don’t overmix the dough to avoid tough cookies. For softer cookies, bake for 10 minutes; for crispier edges, bake for 11-12 minutes. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or freeze dough balls for baking later.

Nutrition

Keywords: gingerbread cookies, soft chewy gingerbread, no chill cookies, molasses cookies, holiday cookies, easy cookie recipe

Find it online: https://coracooks.com/soft-chewy-molasses-gingerbread-cookies-no-chill-dough/