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.
Servings: 24
Ingredients
- 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
Instructions
- 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.