These Gingerbread Molasses Cookies are simple to make and perfect for any holiday baking you have planned.
They're slightly crunchy on the outside, soft & chewy on the inside, and filled with flavor thanks to lots of molasses and all the spices of the holidays - ginger, cloves, and cinnamon.
And then once you roll them in my PUMPKIN SPICE Infused Sugar, they're absolutely next level.
- 2 cups flour (all purpose or 1:1 gluten-free)
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 3/4 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup molasses
- 1 egg
- 1/4 cup PUMPKIN SPICE Infused Sugar
Preheat oven to 375°F and line 2 baking sheets with parchment.
In a small bowl, whisk together flour, baking soda, salt and spices.
In a large bowl, use a hand or stand mixer to beat together: butter, brown sugar and molasses until combined, then add egg and continue to beat. Add dry mixture and mix until combined.
Pour the PUMPKIN SPICE Infused Sugar into a small bowl. Scoop cookies into about 1” balls and roll each in PUMPKIN SPICE sugar.
Place 2 inches apart on the baking sheets (do not flatten the dough) and bake until edges are just set, 8-12 minutes.
Allow cookies to cool on the baking sheets for 10 minutes before moving to a cooling rack.