These eggless molasses cookies are super soft and chewy, with rich, deep molasses flavor and a perfect balance of warm spices. They’re sweet, buttery and oh-so delicious!
1 stick or ½ cupUnsalted buttersoftened at room temperature
½cupWhite granulated sugar
¼cupLight brown sugarpacked
½cupUnsulphured molasses
1tablespoonWater
¼cupWhite sugar to roll cookie dough balls
Instructions
Take dry ingredients (all purpose flour, baking soda, baking powder, ground ginger, cinnamon, cloves, freshly grated nutmeg and salt) in a bowl. Whisk until everything is well combined and keep it aside.
In another large bowl, take softened butter and both sugar. Beat it using a hand mixer (or use a stand mixer with a paddle attachment) or a wire whisk until smooth and creamy.
Add molasses and water. Beat it again until mixed.
Add dry flour mixture to wet bowl. Mix until it comes together like a dough. (use a spatula if doing this by hand).
Cover and chill the dough for 30 minutes.
Preheat the oven to 350°F (180°C) for at least 10 minutes.
Line two baking sheets with parchment paper. Or prep 1 baking sheet only if you’re baking each batch separately.
Take around 1 ½ - 2 tablespoons size of dough portion and make a round ball.
Roll it into sugar to coat evenly.
Arrange them on a prepared cookie tray by keeping 2 inches of distance between them. So they have enough room to expand while baking.
Bake in preheated oven for 12-14 minutes, until cookies are puffed and appear just lightly under-baked in the center.
Let the cookies cool down in the pan itself for 5 minutes then transfer them to a cooling rack to cool down.
Notes
Always use fresh spices otherwise your gingersnap cookies will taste flat.
Room temperature butter: Make sure to use softened butter (not melted). Please do not use the microwave to soften the butter. It makes melty, greasy butter. Softened butter is easy to beat with sugar. So remove the butter at least an hour before from the refrigerator.
Do not use blackstrap molasses as it is strong and slightly bitter in flavor.
Use natural cane sugar for rolling cookie dough instead of granulated sugar for a crispy crust around the edges of cookies. You can skip the rolling cookie dough into the sugar step completely.