Soft and Chewy Molasses Gingerdoodles
I combined three favorite cookies into one.
Soft molasses cookies, chewy gingerbread cookies, and crinkly snickerdoodles.
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 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.
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.
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
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.
1 large egg
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 cup granulated sugar
2 to 3 teaspoons cinnamon
- 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.
- 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.
- 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.
- Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray; set aside.
- Cinnamon-Sugar Coating – Add sugar and cinnamon to a small bowl and stir to combine.
- 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.
- 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.
- 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.
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