Soft and Chewy Molasses Gingerdoodles

I combined three favorite cookies into one.

Soft molasses cookies, chewy gingerbread cookies, and crinkly snickerdoodles.

Soft and Chewy Molasses Gingerdoodles - 3 favorites combined! Soft molasses cookies, chewy gingerbread and crinkly snickerdoodles! So good!!

That way I didn’t have to choose among favorites because I love them all. And I loved these cookies more than I should have. I couldn’t keep myself away from them.

I used my recipes for Soft Molasses Coconut Oil Crinkle Cookies and The Best Snickerdoodles as the jumping off point.

Soft and Chewy Molasses Gingerdoodles - 3 favorites combined! Soft molasses cookies, chewy gingerbread and crinkly snickerdoodles! So good!!

I absolutely adore soft molasses cookies that have rich, deep, bold molasses flavor and the cookies deliver. The molasses flavor profile dominates. I used dark molasses because I really love the intensity of it, but use your favorite.

There’s plenty of cinnamon, ginger, and warming spices in the dough, as well as a cinnamon-sugar coating, creating a very well-spiced cookie that packs tons of flavor in a pillowy, crinkly little package. If you prefer more mildly spiced cookies, halve the amounts of all spices used.

Soft and Chewy Molasses Gingerdoodles - 3 favorites combined! Soft molasses cookies, chewy gingerbread and crinkly snickerdoodles! So good!!

The dough is very soft and must be chilled before baking because chilled dough spreads less in the oven. Chilling also gives the flavors time to marry and the dough tastes better on the second or third day after it’s made. You can keep the dough in the fridge for up to 5 days before baking.

The cookies are super soft in the center with slight chewiness around the edges and I always underbake slightly to ensure they stay soft for days. If you like crunchier cookies, bake them longer.

Soft and Chewy Molasses Gingerdoodles - 3 favorites combined! Soft molasses cookies, chewy gingerbread and crinkly snickerdoodles! So good!!

The flavor of the cookies improves and enhances in the day or two after baking. Everything just blends together beautifully, but it’s very hard for me to save any that long.

They’re my new favorite molasses cookies.

Soft and Chewy Molasses Gingerdoodles - 3 favorites combined! Soft molasses cookies, chewy gingerbread and crinkly snickerdoodles! So good!!

 

Print Recipe

Soft and Chewy Molasses Gingerdoodles

I combined three favorite cookies into one. Soft molasses cookies, chewy gingerbread cookies, and crinkly snickerdoodles. I absolutely adore soft molasses cookies that have rich, deep, bold molasses flavor and the cookies deliver. I used dark molasses, but use your favorite. There’s plenty of cinnamon, ginger, and warming spices in the dough, as well as a cinnamon-sugar coating, creating a very well-spiced cookie that packs tons of flavor in a pillowy, crinkly little package. If you prefer more mildly spiced cookies, halve the amounts of all spices used. The cookies are super soft in the center with slight chewiness around the edges but if you like crunchier cookies, bake them longer. The dough must be chilled before baking. They're my new favorite molasses cookies.

Yield: about 20 small/medium cookies

Prep Time: 15 minutes

Cook Time: about 8 to 9 minutes

Total Time: 3+ hours, for chilling

Ingredients:

Cookies
1/2 cup unsalted butter, softened
1/2 cup dark brown sugar, packed (light brown sugar may be substituted)
1/4 cup granulated sugar
1 large egg
1/3 cup unsulphered molasses (I used robust molasses (dark); light or medium may be used; blackstrap will likely be too pungent)
1 tablespoon vanilla extract
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
2 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon cream of tartar

Cinnamon-Sugar Coating
1/2 cup granulated sugar
2 to 3 teaspoons cinnamon

Directions:

  1. Cookies - To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the molasses, vanilla, cinnamon, ginger, cloves, nutmeg, optional salt, and beat on medium-high speed until combined and smooth, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, cream of tartar, and beat on low speed until just combined, about 45 seconds.
  4. Using a medium 2-inch cookie scoop, form two tablespoon mounds (I made 20). Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. The dough is soft, mushy, limp, and isn't suitable for baking until it's been chilled. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  5. Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray; set aside.
  6. Cinnamon-Sugar Coating - Add sugar and cinnamon to a small bowl and stir to combine.
  7. Roll each mound of dough through the coating, liberally coating all sides. After all mounds have been coated, I like to go back and double-dip each mound to get an extra-thick coating.
  8. Place coated mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for about 8 to 9 minutes, or until edges have set and tops are have crackled; don't overbake for soft cookies (I bake mine 8 to 8 1/2 minutes and they're extremely soft and a touch underdone but firm up in time; for crispier cookies, bake longer). Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
  9. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Soft Molasses Coconut Oil Crinkle Cookies and The Best Snickerdoodles

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79 comments

  1. Funny you mentioned baking off your freezer stash–I just made your oatmeal choc chip dough late last night and wanted to make one more batch of something for the freezer…something in a totally different flavor/spice direction. Molasses is on my grocery list but I’m between these and the molasses pumpkin cookies from your cookbook. Might just have to do a coin toss!

    • These are more traditional molasses cookie whereas you get the pumpkin infusion with the cookbook version. Being that I made those so long ago and I just recently made these, I can tell you that in the recent past, other than the oatmeal choc chip cookies (good call on those!) that I inhaled and hoarded these and most of the time I just donate everything, but not these! LMK what you try!

    • I went with these–I really liked the 3 in 1 concept! I baked a few to try (though I could tell I was going to love them based on the dough) and they deliver a wonderful mix of holiday flavor!

    • Oh I am so glad to hear you’re happy and I’m glad you liked the 3 in 1 idea :)

  2. Love how you combined 3 cookies into 1. These look delicious.

  3. I am in love. Love that you made up the name Gingerdoodles. I have been obsessed with anything with molasses in it lately, so I am so excited to make these.

  4. Thanks for this one. They look delicious! I also really like the pictures, pinned it :)

    Will try to make this with christmas.

  5. I pink puffy heart these. I am so addicted to gingerbread it’s not funny, and with snickerdoodles, even better. (BTW, I have a snickerdoodle version coming Monday…thank goodness it’s not gingerbread!!) :)

    • Tis the season for snickerdoodles, gingerbread, molasses, etc…can’t wait to see what you made! And I didn’t know you were a huge gingerbread cookie fan. Like…I would eat it and blog about it all year long. I love it. I could drink molasses I think :) Thanks for pinning too!

  6. These look fantastic! I love molasses cookies, but a lot of times they’re so hard you nearly chip a tooth – but it seems that you’ve combined the best of several [cookie] worlds here!

    • they’re so hard you nearly chip a tooth = I used that line in the last molasses cookie post I wrote last year and almost said it again here. Those tooth-chipper kinds are for me!

  7. These cookies sound like a dream! I definitely prefer the soft, chewy molasses cookies over the hard, crunchy ones (but I mean if you gave me a crunchy cookie I wouldn’t say no to it).

  8. I can totally see why these are your new fav. HOLY SMOKES! They look so chewy!!

  9. I am a huge molasses fan this time of year. These look super yummy!

  10. These Looks scrumptious! ;)
    I think too, they are scrumptious. :D

  11. You read my mind … any sort of molasses cookie catches my attention, and one combined with snickerdoodles? OH yeah. So funny about the spices–we have a family favorite molasses cookie (similar to this but I can’t wait to try yours) and I think the reason we like it is because, years ago, mom doubled the spice amounts. Maybe you and my mom are secretly related. ;)

  12. Oh my gosh, my first thought was… “3 in 1 cookies?? Does that mean I can only have a third as much?” Because I totally want 3x as many to fully enjoy each cookie’s components! And like you said, ’tis the season for cardio, so… Why stop eating cookies now?? ;)

  13. I feel like I would LOVE these dunked in earl grey tea.

  14. Really love these beauties! And that you use dark brown sugar. MY FAV!

  15. These are gorgeous cookies, I love the cinnamon sugar coating!

  16. Love the look of these! Is it just me and my old computer stuff, but is the save button gone from the recipe (used to be next to “save”)? It’s quite likely me, but thought I would ask.

    • Ziplist shut down on Dec 5 and anyone using it, both bloggers and readers, is out of luck. So…you can copy/paste to yourself and send in an email or print or get my nightly email by signing up and the recipes will be delivered to your inbox.

  17. Averie,
    These looks so good. I can’t wait to try them. Pinned.
    I have a tendency to make cookies that are time consuming and hard to make. These would be a great addition that is much easier than most of my Christmas cookies.
    Annamaria

  18. 3 cookies in one and three of my favorites! I have been compiling a Christmas cookie baking list. This has definitely made the list. I love molasses cookies, the hardest part about these is making sure I don’t eat them all and that they end up in the Christmas cookie pile. Thanks, I cannot wait to try them.

  19. My family would go nuts for these cookies! So awesome!

  20. These cookies are genius. I love the idea of combining three cookie flavors into one. Yummy.

  21. I’ve had soft ginger cookies. But never soft with the chewiness of a snickerdoodle! You’ve done a beautiful and brilliant thing here.

  22. These look so good! Could you make them as bars?

  23. These gorgeous cookies definitely puts me in the holiday spirit!

  24. I love saying Gingerdoodles! I’m going to like it even more when I make these cookies. Thanks!

  25. These look absolutely incredible!! They look so soft and chewy, but they have just a perfect crackle on top. I could go for a plate of these right about now!

  26. Hi Averie – I wanted to let you know that I made these for a Christmas brunch yesterday and they came out perfectly. I made the dough on Saturday and let it chill in the fridge overnight. I got 17 good sized cookies from the dough and baked for about 9 minutes. Got a ton of compliments and wanted to pass those on to you for the recipe!! :)

  27. Mine turned out flatter than pancakes! I chilled the dough overnight and baked for 10. Not sure where I went wrong….

    • I have a cookie tips post here. Silpat, King Arthur flour, etc. http://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html

      Try these suggestions and I bet you won’t have flat cookies! That said, sorry these did turn flat for you and I hope you keep trying. If nothing else, you could add a little more flour to make the dough stiffer which will make them more prone to staying thick in the oven.

    • Hm, I usually use parchment so the silpat would be something to try. I could probably add more flour to make up for the lack of gluten by not using King Arthur. Thank you. :)

    • Parchment – I liken it to an ice skating rink for cookies; super slippery, slidey, and the cookies have no where to go but spread outward. Whereas a Silpat is tacky and it has traction and something for the cookies to grip onto and way less likely to spread. I encourage everyone to never bake on parchment for cookies. Just my (extreme) personal bias.

      And with the higher gluten level in KA flour, it’s just insurance against flattening!

  28. Hi Averie, I made these tonight and couldn’t help myself from gobbling up a bunch –they are fantastic! They came out perfectly. I let the dough chill for 4 hours and baked for 9 minutes on parchment and they are perfection–they are going to be a huge hit with my molasses-cookie loving family this Christmas! I just discovered your blog through Pinterest and I’m a fan!

  29. Push these happy cookies over the top by using coarse sugar instead of granulated. You won’t believe the difference. I always use the coarse sugar for my ginger snaps and they look like they have been glazed with ice. Great ginger snap.recipe I have developed using 1/4 cup of ground ginger plus tiny bits of finely chopped candied ginger. Wow-we-wow-wow-wow!!!

    :)

  30. These turned out perfect! Amazingly soft with the right amount of spiciness. Thanks for the recipe!

  31. Hi there – i’ve become addicted to your site. I’m making these and don’t have cream of tartar – looks like folks say to replace the combo of cream of tartar, baking soda and corn starch with baking powder, but all the sites i’ve seen don’t convert clearly to this recipe. do you have any guidance? thank you!

  32. my last comment hasn’t published yet – but disregard – gonna just stop being lazy and run to the store…. again!!

  33. i made these last night. AMAZING flavor and I’m not a fan of gingerbread. But I followed the recipe exactly and I had all new ingredients. The cookies aren’t as puffy as pictured they actually flattened out I even chilled these overnight. I didn’t have this issue with the pumpkin white chocolate snicker doodles when I made them so I’m not sure where I went wrong lol but def a recipe to keep. Thank you!!

  34. I can hardly wait to try these. I have made 2 or 3 of your other coconut oil cookie recipes and loved them. Thank you so much for sharing your great creations. Happy New Year!

  35. I made these recently and they were delicious, but unfortunately they came out super flat – they spread way too much and I’m not sure why!

  36. Thanks for the note on spreading, however I was already using dark brown sugar (as the recipe calls for), KA flour AND baking the cookies straight from frozen, so I’m not sure what’s going on. I don’t imagine that swapping the parchment for silpat would make that much of a difference. Perhaps I made the cookies too big? I did use a 2″ cookie scoop, but that comes out to be about a 1/4 cup/2 ounces as opposed to 2 tablespoons.

    • Parchment paper is like an ice skating rink for cookies, slip and slide! Silpats are like stepping in sticky tar for cookies – tacky and they cannot slip, slide and spread. Makes a WORLD OF DIFFERENCE! NIGHT AND DAY!!

  37. I was wondering where you live? I live in Utah and made these but despite following the directions perfectly (which is rare for me) they still turned out too flat for my liking. Depending on where you live it could be an altitude issue. Just wondering if I should adjust for that. The dough is delish! :)

    • I live in San Diego, totally flat, at sea level. If you live at altitude, you’d likely need to do things you normally do in recipes to account for that. Being that I live at sea level, I don’t have altitude baking recommendations but I know there’s tons of info online.

  38. I had a feeling that might be the problem. I will make the necessary adjustments and try them again. They still taste super yummy! Thanks so much!

  39. Tried these last night and they turned out well. They weren’t as “puffy” as some of your other cookies that I’ve tried, but they spread out appropriately–I just think they aren’t a super-high-riser cookie but they are crisp on the outside, soft inside, and they make the house smell fantastic.

    • You are totally correct, they are not super high risers. Some of my cookies are almost ‘too’ puffy but these aren’t one of those uber-puffy types. Glad you enjoyed them and yes they do make your house smell divine!!

  40. I am from Slovakia.  I tried. They are perfect. You just eat them. You write that in the refrigerator will last five days. This is not true. We lasted 5 minutes. After removing from the oven … Thanks for the great recipe!

  41. These are great! Made them into maybe 1-1/4″ rounds and got a really good sized batch of cookies, just over 2 dozen. Baked for 9-10 minutes and they turned out beautifully. Also rolled them in larger grain sugar as someone suggested above, which caused them to have a sort of shell that’s wonderful to crunch through to get to the chewy center. Thank you for this wonderful recipe!

  42. Would the dough be able to be rolled and cut after refrigeration, then sprinkled with the cinnamon sugar?

  43. Hey Averie, would it be possible to roll out for cutting into shapes after refrigeration? 

  44. These cookies came out AWESOME! It was my first time doing a cookie like this, and I was wary of it being too hard and not soft. They came out perfect though, soft and chewy; the perfect texture! They taste amazing too. Adding this recipe to my folder for every year. Thanks for sharing! 

  45. I was a little iffy about trying this at first, since whenever I try to combine all of my favorite things, it usually turns out terribly. I tried this recipe knowing that your recipes have never let me down in the past, and I’m glad I did. They are AMAZING! Soft, chewy, the perfect balance of molasses/ginger… I’m drooling just writing about it. Thanks for another great recipe!

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