These deliciously soft, dense and chewy gingerbread molasses cookies are the perfect way to celebrate the season.
They’re chocolate dipped and perfectly spiced with chopped ginger, cinnamon and cloves.
I guarantee you won’t be able to eat just one. Be sure you save some for Santa Claus.
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A QUICK RUNDOWN – MAKING CHOCOLATE DIPPED GINGERBREAD MOLASSES COOKIES
Keep scrolling for the full recipe. I’ll start here with a quick overview!
- Measure sugars into a large mixing bowl. Place butter in a small bowl and microwave for 10-20 second to soften. Add butter to sugars and cream together with an electric mixer.
- Add egg & egg yolk, molasses, chopped ginger and vanilla. Mix again.
- Add dry ingredients to wet ingredients a little bit at a time and mix well until all dry ingredients are incorporated. Chill dough for an hour.
- When dough is done chilling, preheat oven to 325°F. Measure cookie dough into heaping 1 tablespoon size balls using a round measuring spoon or cookie scoop and line them on a cookie sheet. Bake for 8-10 minutes.
Handy Tips:
- If you have issues with cookies spreading, chill the dough longer or try placing balls of cookie dough in the freezer for a 3-5 minutes before baking. Be sure your cookie sheets are fully cooled before loading them up with again. Placing cookie dough on a hot cookie sheet before baking is very likely to cause spreading issues. Add a little bit of flour to your cookie dough if you keep having issues with spreading, around 2 tablespoons. Just a little bit of additional flour can help A LOT!
- I highly recommend baking one sheet of cookies at a time. Placing multiple sheets of cookies on different oven racks can cause issues with consistency. I know it takes a little longer, but you’ll see better results if you let your oven focus on one batch at a time.
- The chocolate dip on these cookies is really tasty, they are also super delicious without any chocolate at all. Use white chocolate if you prefer!
Chocolate Dipped Gingerbread Molasses Cookies
Yield: Approximately 25 cookiesThese deliciously soft, dense and chewy gingerbread molasses cookies are the perfect way to celebrate the season. They're chocolate dipped and perfectly spiced with chopped ginger, cinnamon and cloves. Let the Christmas baking begin!
Ingredients
Cookie Dough
- 2 & ½ cups all purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ⅔ cup packed brown sugar *dark or light
- ⅓ cup sugar
- 10 tablespoons unsalted butter *softened
- 1 tablespoon chopped ginger paste *see note below
- ¼ cup molasses
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
Toppings/Decoration *Optional
- Chocolate wafer melts or chocolate chips *see note below
- Powdered sugar
Recipe notes:
Chopped ginger paste: chopped ginger paste can usually be found in the produce section of your local grocery store. I normally find it beside the fresh herbs that need to be refrigerated, it’s typically in a small tube or jar. Chocolate wafer melts or chocolate chips: you can use chocolate melting wafers or chocolate chips. I prefer to use wafers because they harden a lot quicker!Instructions
- Measure flour, cinnamon, cloves, baking powder and baking soda into a medium size mixing bowl and whisk ingredients until well combined.
- Measure brown sugar and white sugar into a large mixing bowl. Microwave butter for 10-20 seconds until softened. Don't let the butter melt completely.
- Using an electric or stand mixer, cream butter and sugars together on low speed for 1-2 minutes until smooth.
- Add egg, egg yolk, vanilla, molasses & chopped ginger paste. Mix on low for 1-2 minutes, stopping to scrape the bowl with a spatula when necessary.
- Add a third of your dry ingredients to wet ingredients and mix on low until incorporated. Repeat until all dry ingredients have been mixed in, stopping to scrape the sides of the bowl with a spatula when necessary. Do not over mix the batter.
- Cover your mixing bowl with plastic wrap and chill dough for 1 hour.
- When dough is done chilling, take it out of the refrigerator and preheat the oven to 325°F. While you wait for the oven to preheat, use a round measuring spoon or cookie scoop to measure dough into heaping, one tablespoon sized balls and line them on a cookie sheet.
- Bake each sheet of cookies for 8-10 minutes on the center rack of your oven. Bake one sheet at a time and repeat until all dough has been baked. As cookies come out of the oven, place them on a cooling rack.
- Allow cookies to cool fully. Place them in the refrigerator to speed the process if you like. Line a baking sheet with parchment paper and melt your chocolate in the microwave or a small sauce pan. Dip each cookie in the chocolate and line them up on the parchment paper lined baking sheet. Allow the chocolate to cool a bit and sprinkle with powdered sugar (if the chocolate is too hot the sugar will melt).
- Allow chocolate to harden and ENJOY!
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Holiday dessert ideas:
- Almond Flour Jam Thumbprint Cookies
- Easy No-Bake Gingerbread Cheesecake
- Low Carb, No-Bake Pumpkin Cheesecake
- Eggnog Pumpkin Pie
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Absolutely wonderful! My kids and I love the cookies! We didn’t dip in chocolate because they are so good just by themselves. We think they taste just like Christmas.
I’m glad you and the kiddos like these cookies! I agree – they do taste just like Christmas. 🙂
Great recipe! They are so flavorful and perfect for Christmas! The recipe was super easy to follow and they turned out perfect!
I’m so glad you enjoyed this recipe, Shannon!
I’m putting this on my baking list for Christmas. They look delicious!
Awesome! Thank you, Paula. They are VERY good!!