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A close-up view of several round, golden-brown soft gingersnap cookies with a cracked surface, arranged on a light-colored baking sheet.
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4.67 from 6 votes

Chewy Ginger Molasses Cookies

Made with dairy free butter and a hint of cayenne for added heat, these chewy ginger molasses cookies have all the warm flavors of a classic gingersnap with a softer, chewier bite.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Cookies, Dessert
Keyword: chewy ginger molasses cookies, chewy gingersnaps, ginger cookies, ginger molasses cookies, molasses cookies
Servings: 24 cookies
Calories: 147kcal
Author: Melissa Belanger

Ingredients

  • 2 1/4 cups all-purpose flour 270g
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup dairy free butter room temperature
  • 1 cup sugar 200g
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup molasses
  • 1/4 cup sugar for rolling

Instructions

  • Mise en place. Preheat your oven to 350°F and line two baking sheets with parchment paper. Then, gather and measure all of your ingredients before you begin.
  • Mix the dry ingredients. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, salt, and cayenne pepper. Set aside.
  • Cream the butter and sugar. In a large bowl with an electric mixer, beat the softened dairy free butter and sugar at medium speed until light and fluffy, about 1.
  • Add wet ingredients. Add the egg, vanilla extract and molasses. Continue beating until the mixture is smooth and uniform in color.
  • Combine wet and dry. Slowly add the flour mixture to the wet ingredients, about 1/2 cup at a time, scraping down the sides of the bowl as needed. Mix until a thick dough forms.
  • Shape the dough. Using a 2-tablespoon cookie scoop, shape the dough into balls and roll each one in extra sugar to coat. Place on the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, or until the tops are set but still soft to the touch.
  • Bake the cookies. Transfer the baking sheet to the oven and bake cookies for 10 - 12 minutes, or until tops are set but still soft. Remove cookies from the oven and allow them to rest on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.

Video

Nutrition

Serving: 1cookie | Calories: 147kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 110mg | Fiber: 0.4g | Sugar: 13g | Vitamin C: 0.01mg