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+ servings

Chewy Gingerbread Molasses Cookies

Author: Nicole Modic of @KALEJUNKIE

SERVES 18 cookies
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If you are looking for a classic chewy gingerbread molasses cookie with the perfect crunchy, cracks on top and a soft inside, I've got you - this is the recipe for you!

Ingredients

  • 2 cups Gluten-free 1:1 baking flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 cup + 1 tablespoon butter or vegan butter softened
  • 1 cup coconut sugar
  • 1/2 cup molasses
  • 1 tablespoon water
  • 1 egg

Instructions

  • Preheat oven to 350.
  • Line two baking sheets with parchment paper.
  • In a stand mixer, beat together the butter, 3/4 cup of the coconut sugar, molasses, water, and the egg.
  • Next, in a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
  • Slowly add the dry mixture to the batter - the dough should be thick.
  • Transfer the cookie batter to the refrigerator and refrigerate for at least one hour.
  • While the dough is chilling, put the remaining 1/4 cup sugar in a small bowl (this is what you will roll the cookies in).
  • Remove the dough from the refrigerator.
  • Next, quickly form 18 balls with your hand or cookie scoop.
  • If, for some reason, your dough is sticky, wet the palm of your hand, and work quickly.
  • Roll each one around in the bowl of sugar and line them up on the baking sheets.
  • Gently press each one down with the palm of your hand because these cookies won't spread that much.
  • Bake for 10-11 minutes.
  • When they come out of the oven, they will be soft, but will firm up to the perfect texture.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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