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Soft and Chewy Molasses Gingerdoodles
4.5 from 231 votes

Soft and Chewy Molasses Gingerdoodles

Soft and Chewy Molasses Gingerdoodles blend warm spices like cinnamon, ginger, cloves, and nutmeg with robust molasses for a rich, chewy cookie. The dough requires chilling to prevent spreading and to develop its tender texture. Coated in a cinnamon-sugar blend before baking, these cookies balance deep molasses flavor with a crisp cinnamon-sugar exterior.

Prep Time
15 mins
Cook Time
8 mins
Chill Time
3 hrs
Total Time
3 hrs 23 mins
Servings: 20 small / medium cookies
Calories: 174 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Cookies
  • ½ cup butter softened, unsalted
  • ½ cup dark brown sugar packed (light brown sugar may be substituted)
  • ¼ cup granulated sugar
  • 1 egg large
  • ⅓ cup molasses I used robust molasses (dark; light or medium may be used; blackstrap will likely be too pungent, unsulphered
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon cloves ground
  • ½ teaspoon ground nutmeg
  • pinch 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

For the Cookies
    Cup of Yum
  1. 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.
For the Cinnamon-Sugar Coating
  1. Add sugar and cinnamon to a small bowl and stir to combine.
  2. 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.
  3. Place coated mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  4. 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.
  5. 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.

Notes

  • Chill the dough at least 3 hours before baking to prevent cookie spreading and maintain a chewy texture.
  • Cookies keep fresh in an airtight container at room temperature up to one week or can be frozen up to six months.
  • Unbaked dough can be refrigerated up to 5 days or frozen up to 4 months, allowing you to bake fresh batches whenever desired.

Nutrition Information

Serving 1serving Calories 174kcal (9%) Carbohydrates 27g (9%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.5g (3%) Monounsaturated Fat 2g (10%) Trans Fat 0.2g (10%) Cholesterol 57mg (19%) Sodium 77mg (3%) Potassium 139mg (3%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 209IU (4%) Vitamin C 0.02mg (0%) Calcium 31mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 20 small / medium cookies

Amount Per Serving

Calories 174

% Daily Value*

Serving 1serving
Calories 174kcal 9%
Carbohydrates 27g 9%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 57mg 19%
Sodium 77mg 3%
Potassium 139mg 3%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 209IU 4%
Vitamin C 0.02mg 0%
Calcium 31mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.