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Super chewy and full of Christmas flavor, these crackly topped Cardamom Gingerbread Molasses Cookies are a breeze to make!

Cardamom Gingerbread Molasses Cookies

Print Recipe
Super chewy and full of Christmas flavor, these crackly topped Cardamom Gingerbread Molasses Cookies are a breeze to make!
Course Baking
Cuisine American
Keyword christmas cookies, cookies, gingerbread, gingerbread cookies, gingerbread molasses cookies, gingersnaps, molasses, molasses cookies
Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 57 minutes
Servings 24 cookies

Equipment

  • Stand mixer

Ingredients

  • 3/4 cup Unsalted Butter, at room temperature
  • 1 cup White Sugar, plus 1/4 for rolling cookies in
  • 1/3 cup Molasses
  • 1 Large Egg
  • 1 tsp Vanilla
  • 2 ½ cups (300g) All Purpose Flour, measured correctly †
  • 2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1 tsp Ginger
  • 3/4 tsp Cardamom

Instructions

  • In a medium to large sized bowl, add in flour, baking soda, salt, cinnamon, ginger, and cardamom. Whisk well to combine, then set aside.
  • In a large bowl, or stand mixer (fitted with the paddle attachment), add the butter and sugar, and beat for 3 minutes, it should look light and fluffy, and expanded in size.
  • Add in molasses, egg, and vanilla, to the batter and beat on high for another 2 minutes, scraping at the edges periodically. Add in the flour mixture and mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix.
  • Prepare a baking sheet with parchment paper. Using your hands or a scoop, arrange cookies to be about 2 tbsp each. Roll each cookie in the additional white sugar, ensuring you coat the entire cookie in sugar. Place all the cookies onto the baking sheet (do not worry about arrangement yet), and place into the freezer for 30 minutes to rest (don’t skip, see above!)
  • Preheat oven to 350°F.
  • Remove baking sheet from the freezer, and arrange cookies evenly onto 3 baking sheets fitted with parchment paper (I do 8-9 per sheet). Place into the oven and bake for 10-12 minutes.
  • Note: If baking in batches, keep cookies cold before baking by keeping them in the fridge.

Notes

† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)