Chewy Gingerdoodle Cookies
These Chewy Molasses Ginger Cookies by Amelia are soft, spiced, and deeply flavorful — the ultimate holiday (or anytime) treat! Rich molasses, warm spices, and a hint of cinnamon sugar make every bite perfectly chewy, fragrant, and irresistible. Quick to make, they’re comfort in cookie form.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 24 cookies
- Category: Cookies
- Cuisine: American
Ingredients
½ cup (100 g) granulated sugar, divided
2 teaspoons ground cinnamon, divided
2 ¼ cups (280 g) all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
¾ cup (170 g) unsalted butter, softened
¾ cup (150 g) light brown sugar, packed
¼ cup (85 g) unsulphured molasses
1 large egg
2 teaspoons vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone mats and set aside.
In a small bowl, combine ¼ cup granulated sugar with 1 teaspoon cinnamon to make the coating. Set aside.
In a medium bowl, whisk together flour, cornstarch, baking soda, 1 teaspoon cinnamon, salt, ginger, cloves, and nutmeg. Set aside.
In a stand mixer or with a hand mixer, beat softened butter, brown sugar, and remaining ¼ cup granulated sugar until light and fluffy (about 2–3 minutes).
Add molasses, egg, and vanilla extract. Beat until smooth and fully combined.
Gradually mix the dry ingredients into the wet ingredients just until incorporated — do not overmix.
Scoop 1 tablespoon portions of dough and roll into balls. Coat each ball in the cinnamon-sugar mixture and place on prepared baking sheets 2 inches apart.
Bake for 9–10 minutes, until edges are set but centers look slightly soft. Do not overbake to keep them chewy.
Sprinkle with any remaining cinnamon-sugar mixture while warm. Cool 3–5 minutes on the pan, then transfer to a wire rack to cool completely.
Notes
💡 **Baking Tips**
• Cornstarch keeps these cookies extra soft and chewy.
• Molasses gives deep flavor and that signature dark color.
• Add a pinch of allspice or extra ginger for more spice.
• For thicker cookies, chill the dough 30 minutes before baking.
• Store in an airtight container up to 5 days or freeze up to 3 months.
Find it online: https://thecozycuppa.com/chewy-gingerdoodle-cookies/