I promise that I'm not some molasses hater. I do enjoy the flavor, but in small amounts. That's where this recipe for Easy Gingerbread Cookies with Less Molasses comes in.
In fact, my mother-in-law makes THE BEST molasses chocolate chip cookies, and we have enjoyed those for many years.
That's the clincher for me: the measurements. I need to taste the molasses, but it can't be overpowering.
They are, in my opinion, THE PERFECT AMOUNT OF GINGERBREAD FLAVOR.
Now I didn't skimp on the spices. I do love a good holiday spice blend, and this cookie is no different. I just modulated the amount of ginger to compensate for the reduction of molasses. The result is a gorgeously medium brown, gingerbread cookie that also is NO-CHILL (you are WELCOME.), and won't spread in the oven. Win Win WIN.
Here's what you'll need for these Easy Gingerbread Cookies:
Salted Butter
Granulated Sugar
Dark Brown Sugar
Pure Vanilla Extract
A Large Egg
Baking Powder
All Purpose Flour
Unsulphered Molasses
Ground Cinnamon
Ground Ginger
Ground Nutmeg
Ground Cloves
You can make this both Gluten and Dairy free with some simple subs that I recommend on the regular. Bob's Red Mill makes a wonderful 1:1 gluten free flour that has nearly an identical flavor and texture (sometimes cakes can be slightly denser but cookies come out virtually the same in my experience!), and Miyokos makes the best plant based dairy butter substitute.
I snagged this adorable rolling pin at Home Goods, but here's a similar one that I found on Amazon. Also, here's the link for my reindeer cookie cutter. You could also roll them out and cut them into plain circles, and top them with a cinnamon spiced buttercream, or a traditional royal icing. This base recipe can be used in so many ways, and I hope you love it as much as I do!
Tag me on your socials if you bake these Easy Gingerbread Cookies with this hashtag -> #HHBHOLIDAYBAKES
XO,
Heather
Popular Family Favorite Cookie Recipes
Classic Chocolate Chip Cookies
Dark Chocolate Shortbread Christmas Cookie Tree
Double Dark Chocolate Chip Peppermint Sandwich Cookies with Ganache
"A Little Less" Gingerbread Cookies
Ingredients
- 1 cup (two sticks) salted butter, softened ½ cup granulated sugar ½ cup brown sugar 2 teaspoon vanilla extract 1 egg 2 teaspoon baking powder 3 ¼ cups all purpose flour ¼ cup unsulphered molasses 2 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon nutmeg ½ teaspoon cloves
Instructions
- Preheat oven to 350°.
- Cream butter, sugar, egg, and extracts until smooth. Add molasses and mix until incorporated.
- Add flour, baking powder, and and mix well. Dough should be soft and easily molded but not sticky.
- There is no need to chill this dough. Roll out in one big or several smaller batches, to about ¼ inch thick. Cutout cookies in whatever shapes you desire, and bake for 6-8 minutes {I do 6 minutes in my oven and they come out perfect every time}.
- Top with frosting of choice and sprinkles if desired. Enjoy!
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