Dark molasses gingerbread rounds with ginger, cinnamon and a gently chewy center.
Molasses is the main flavor here, so keep the finish plain and let the warm spices show through.
The chilled rolled dough makes tidy rounds that pack easily in a holiday cookie box.
Molasses Gingerbread Cookies
Per tray: 8–12 minutes · about 3 trays of similar-size shapes
Allow about 2 hours 25 minutes: 35 minutes hands-on, at least 60 minutes chilling, about 30 minutes for three trays and 20 minutes cooling. Cooling includes the pan rest. Decoration, longer chilling and extra trays add time.
Kitchen tools you’ll need
- Digital scale, 1 g increments (0.1 g for small spice weights)
- Small saucepan and a large mixing bowl
- Rolling pin with ¼ inch (6 mm) thickness guides
- 2 1/2-inch round cutter
- Two light-colored aluminum baking sheets, about 13 × 18 inches (33 × 46 cm), and parchment
- Wide spatula, wire cooling rack and oven thermometer
Dark molasses gingerbread rounds with ginger, cinnamon and a gently chewy center.
Ingredients
Scale ingredients and US equivalents, including eggs. Keep cookie size, thickness, oven temperature and baking time per tray unchanged. More trays add time; weigh beaten egg for fractional batches.
Cookie dough
Spice blend
Instructions
A · Prepare & mix
- Melt & seasonGently melt butter over low heat. Remove from the heat and stir in sugar, molasses, salt and spices until evenly combined. Let cool until lukewarm before beating in the egg.
- CombineWhisk flour with baking powder and baking soda, then mix into the wet ingredients until no dry flour remains. Dough will be sticky; do not add more flour.
B · Chill
- Firm the doughDivide into two flattened rectangles, wrap tightly and refrigerate at least 60 minutes, until cold and firm enough to roll. Chilling firms the butter and lets the flour hydrate.
C · Roll & cut
- ShapeHeat oven to 350°F (175°C) conventional, or 320°F (160°C) fan. Roll cool dough 1/4 inch thick and cut 2 1/2-inch rounds. Leave 1 inch between cookies; reroll scraps gently and keep the unused half chilled.
D · Bake
- Check donenessPlace on parchment-lined pans about 1 inch (2.5 cm) apart. Bake one tray at a time for 8–12 minutes. Check at 8 minutes, especially with fan: edges should darken slightly and surfaces look set. Smaller shapes finish sooner.
E · Cool & finish
- Cool before icingRest on the pan 5 minutes until safe to lift, then transfer to a rack for about 15 minutes or until fully cool. Optional prepared cookie icing may be used according to its packaging; it is additional to this dough formula.
Chef’s Science & Pro Tips
Baker’s science
Brown sugar and molasses help retain moisture. Cooling the melted butter mixture protects the egg; chilling makes the sticky dough manageable without excess flour.
Keep the shapes
If cut-outs soften while you work, refrigerate the loaded tray 10–15 minutes before baking. Use a cool pan and consistent ¼-inch thickness; extra chilling adds to total time.
Flavor & finish
The spice flavor settles after an airtight overnight rest. Decorate only when fully cool, and let icing dry completely before packing so the surface stays tidy.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Store fully cooled cookies airtight in a cool, dry place. Let icing dry, then separate layers with parchment; follow any icing storage instructions. |
| Refrigeration | Dough: up to 48 hours | Keep dough tightly wrapped. Let it soften just enough to roll while remaining cool. Plain baked cookies do not need refrigeration. |
| Freeze raw dough | Up to 2 months at 0°F (−18°C) | Wrap flattened dough portions tightly, then bag. Thaw overnight in the refrigerator and roll while cool. |
| Freeze baked cookies | Up to 2 months at 0°F (−18°C) | For best appearance, freeze undecorated, cooled cookies airtight. Thaw covered at room temperature before icing. |
| Refresh | Before decorating | For crisper edges, warm plain cookies at 300°F (150°C) conventional for 3–5 minutes. Cool on a rack. Do not reheat iced cookies. |
Notes
- Yield is 36–42 cookies depending on cutter shape; nutrition uses 39 cookies. Spice weights are approximate; use spoon equivalents if your scale cannot resolve small quantities. Optional icing is additional. Contains wheat, milk and egg.
Nutrition
Approximate values per serving calculated from generic ingredient weights and the stated yield; excludes optional decoration and unused bench flour. Brands, sizing and actual yield change these estimates.
RECIPE REVIEWEDGINGERBREADGINGERBREAD COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Which molasses should I choose?
Use regular unsulphured baking molasses. Blackstrap is more bitter and is not an equivalent swap.
Can I replace molasses with maple syrup?
Not directly in this formula. Syrups differ in moisture and sugar concentration; use the dedicated maple recipe.
Why is the dough sticky?
Molasses makes the warm dough sticky. Complete the chill and lightly flour the rolling surface rather than adding lots of flour.
Follow The Cookie Index on Pinterest
Share a little gingerbread joy
Send this recipe to someone who loves to bake.
