Chewy Gingerdoodle Cookies



3/4 cup salted butter, room temperature

1 cup dark brown sugar

1 large egg, room temperature

1 tsp. pure vanilla extract

1/4 cup unsulphured molasses

3 cups all-purpose flour

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. ground cloves

sugar for rolling


  1. In the bowl of your stand mixer with the paddle attachment, cream the butter and dark brown sugar until well combined, about 3 minutes. Be sure to scrape down the bottom and sides of the bowl as needed.
  2. Add the egg and vanilla and mix an additional 2 minutes.
  3. With the mixer running on low, slowly drizzle in the molasses and then continue to mix until fully combined.
  4. Add the flour, baking soda, cinnamon, ginger, and ground cloves. Mix until the dough forms and starts to pull away from the sides of the bowl. About 2 minutes.
  5. Use a 1 TBSP cookie scoop to portion the cookies out onto a parchment-lined sheet pan. Chill for about 30 minutes, or until firm enough to handle. (or up to overnight if you want to work ahead!)
  6. When ready to bake, preheat the oven to 350 and line two cookie sheets with parchment paper.
  7. Take each cookie into your hands and roll it into a ball. Roll it in sugar until it’s completely covered, then place 9 cookies on each cookie sheet.
  8. Bake one sheet at a time for 10 minutes. Remove the cookies from the oven and bang the pan on the counter 2-3 times to help the cookies flatten. Sprinkle them with extra sugar if desired. Let the cookies cool on the hot cookie sheet for 4-5 minutes, then transfer to a cooling rack.

Pro Tips

You can freeze the dough prior to baking for up to 3 months in an airtight container.

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