Soft & Chewy Gingerbread Molasses Cookies
These Soft & Chewy Gingerbread Molasses Cookies are to-die for! Super thick, loaded with ginger, cinnamon and molasses flavors and perfect for Christmastime.
- 1½ cups (3 sticks) butter softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 Tbsp vanilla
- 1/2 cup molasses not blackstrap
- 4 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 2 tsp baking soda
- 4½ cups all-purpose flour
- White almond bark for dipping (optional)
- Sprinkles optional
Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or mist sheets lightly with cooking spray. Set aside.
In a large bowl of a stand mixer, cream together the butter and sugars for about 2 minutes, or until fluffy. Beat in the eggs, one at a time, then the vanilla and molasses. Beat in the spices, baking soda and flour until a thick dough forms.
Roll rounded Tablespoonfuls of dough in some extra sugar, then place 2" apart on the baking sheets. Bake for approx. 14-15 minutes, rotating pans halfway through baking time to ensure even cooking. Remove from oven and let cool on baking sheets.
Once completely cooled, dip the edge of the cookie into the melted white almond bark or white chocolate. Sprinkle with sprinkles. Let set, then serve.