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Ginger Molasses Cookies
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COOK TIME
12 min
TOTAL TIME
22 min
SERVINGS
12-16 cookies
Soft in the center, lightly crisp on the edges, these Ginger Molasses Cookies are packed with warm spices and taste like the holiday season in every bite! This old school family recipe uses molasses and ginger to create a classic spiced cookie that is a hit from October all through the winter.
Chocolate chip, peanut butter cookies, and oatmeal raisin cookies will always have their place in our baking routine, but around the holidays is when those warm spiced cookies begin to shine. In these ginger molasses cookies, the main ingredients create a flavor that adds a gentle heat, while cinnamon gives a sweetness, and nutmeg rounds everything out. Every batch of these molasses cookies with ginger smells like the start of the holidays, even if you bake them in the middle of June!
These cookies are extra special to me because they come straight from my Grandma’s recipe box. The outside bakes up with a slight crisp while keeping a soft, tender center. The combination of butter, brown sugar, and molasses keeps the texture perfectly chewy without being heavy.
I plan on making several batches of these from now through the end of the year because they always go fast and they are incredibly easy to prepare. The dough comes together quickly and rolls well in sugar, which gives each cookie a sparkling finish and just the right touch of sweetness.
The spices bloom in the oven and create layers of flavor far beyond what you expect from such simple pantry ingredients. Give these a try and let me know if you are a molasses cookie fan too, because I have a feeling you will be!
Ingredients You’ll Need
Flour – Gives the main structure to the cookies and helps them hold their shape while staying soft in the center. All purpose flour works best!
Baking Soda – Gives the cookies lift and helps create those signature cracks on top that molasses cookies are known for.
Ground Ginger – Adds warmth and a gentle heat that pairs beautifully with dark molasses. This is the spice that gives the cookie its gingerbread feel.
Ground Cinnamon – Brings sweetness and warmth that balances the sharper spice of the ginger. It rounds out the flavor so the cookies taste warm rather than spicy.
Ground Cloves – Offers an earthy note that deepens the overall spice blend.
Nutmeg – Adds a soft hint of warmth that ties the other spices together.
Salt – Enhances every flavor and keeps the sweetness from tasting flat.
Butter – Creates a tender, chewy cookie with lightly crisp edges.
Brown Sugar – Adds sweetness along with moisture that keeps the cookies soft for days. The molasses in brown sugar also boosts the deep flavor of the dough.
Dark Molasses – Gives these cookies their classic dark color, rich flavor, and chewy texture. It reacts with the baking soda to help the cookies rise and spread.
Egg – Helps bind the dough and adds enough structure to keep the centers soft.
Vanilla Extract – Adds a slight warm vanilla flavor and rounds out the spice blend.
Granulated Sugar For Rolling – Creates the sparkling crackled outside and adds a light crunch to each bite. It also helps the edges caramelize slightly in the oven.
How To Make Ginger Molasses Cookies
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, nutmeg, and salt. Make sure the spices are fully blended because this helps distribute the flavor evenly throughout the cookie dough.
Cream the butter and sugar: In a stand mixer or large mixing bowl, beat the butter and brown sugar on high speed until the mixture is light and creamy. Scrape the sides of the bowl to ensure everything is evenly mixed.
Add the wet ingredients: Add the dark molasses, egg, and vanilla extract to the creamed butter mixture. Continue mixing until everything is fully combined and the dough is smooth.
Combine the dry and wet ingredients: Add the flour mixture to the bowl a little at a time, mixing on low speed after each addition. Continue until a thick and sticky dough forms. Wrap the dough tightly in plastic wrap or foil and refrigerate for at least one hour so the flavors can develop and the dough can firm up.
Prepare for baking: Preheat the oven to 350F and line baking sheets with parchment paper or a silicone baking mat.
Shape the cookie dough: Scoop the chilled dough with a cookie scoop or spoon and roll each portion into a smooth ball, about 2 inches in size. Roll each dough ball in granulated sugar until fully coated.
Bake the cookies: Place the dough balls on the prepared baking sheet and gently press the tops to slightly flatten them. Bake for 11 to 12 minutes until the tops begin to crack and the edges are set. The centers will look soft, which is exactly what you want.
Cool and serve: Let the cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely before serving or storing. The flavor deepens as they cool, making them even better after they rest. Enjoy!
Expert Tips
Use room temperature butter because it whips more efficiently with the sugar and helps the cookies texture stay consistent.
Spoon flour into the measuring cup instead of scooping to make sure you don’t pack too much flour into the dough which can lead to dense cookies.
Don’t overmix the cookie dough as this can also lead to dense cookies. Just mix until everything is combined and there are no more streaks of flour in the dough.
Chill the dough longer than one hour if your kitchen runs warm since a well-chilled dough holds its shape better.
Roll the dough balls in sugar immediately after shaping because the slight warmth from your hands helps the sugar stick better.
Pull the cookies from the oven when the centers look slightly underdone because they continue to set as they cool on the baking sheet. This is the secret to soft molasses cookies that stay tender for longer.
Use a cookie scoop for even portioning because uniform dough balls bake at the same pace and give you a reliable texture every time.
Cool the cookies completely on a wire rack so air can circulate around them, which keeps the bottoms from trapping steam and turning too soft.
Ways To Customize
Use light molasses instead of dark molasses if you want a milder flavor with a slightly lighter color.
Add orange zest to the dough to brighten the warm spices and give the cookies a subtle citrus flavor that pairs well with ginger.
Fold in finely chopped crystallized ginger to add a bit of chewy sweetness and a ginger kick in every bite.
Mix in a small amount of espresso powder to intensify the molasses and spice without making the cookies taste like coffee.
Roll the dough balls in cinnamon sugar for a snickerdoodle twist that deepens the cookie’s warmth and sweetness.
Add a splash of maple extract to boost the warmth of the cookies.
Stir in a handful of mini chocolate chips to create a chocolate molasses cookie that stays soft and slightly fudgy.
Storing & Freezing
Storing: Store ginger molasses cookies in an airtight container at room temperature for up to five days to keep them soft and chewy. Layer the cookies with parchment paper if stacking them to prevent sticking. If your kitchen runs dry, add a small piece of bread to the container to help maintain moisture.
Freezing: Freeze baked cookies by placing them in a single layer on a baking sheet until firm, then transfer them to a freezer safe bag or container for up to three months. Freeze unbaked dough balls the same way and keep them coated in sugar before freezing so they are ready to bake straight from the freezer.
FAQ
What’s the difference between dark and light molasses?
Light molasses has a milder flavor and lighter color, while dark molasses is richer and deeper. Dark molasses gives these cookies their color and bold flavor, which is why it is the preferred choice for this recipe.
Why did my cookies spread too much in the oven?
Cookies often spread when the dough is too warm or the butter was overly soft. Chilling the dough thoroughly and using cool baking sheets helps control spread and keeps the cookies thick and chewy.
Can I make the dough ahead of time?
Yes, the dough can be prepared up to 48 hours in advance and kept chilled until you are ready to bake. The longer rest actually deepens the flavor as the spices have more time to bloom. You can also make the dough ahead of time and freeze for up to 3 months.
Why are my molasses cookies turning out dry?
Dry cookies usually come from overbaking or adding too much flour. Pull the cookies when the centers still look soft, and measure the flour lightly to avoid packing it.
Can I substitute fresh ginger for ground ginger?
Fresh ginger changes the texture and adds moisture, so it is not a direct swap in this recipe. If you want a bolder ginger flavor, chopped crystallized ginger is a better option because it blends well with the dough.
How do I keep my cookies soft for several days?
Store the cookies in an airtight container once fully cooled, and add a small piece of bread. Molasses naturally keeps cookies soft, so proper storage makes a big difference in preserving that texture.
More Classic Holiday Cookie Recipes
Print
Molasses Cookies
There is something special about a Molasses cookie. It has that rich molasses, ginger, nutmeg flavor that screams fall and winter.
Ingredients
2 and 1/4 cups flour
1 and 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 and 1/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup (1 and 1/2 sticks) butter, room temperature
3/4 cup packed brown sugar
1/4 cup dark molasses
1 egg
2 teaspoons pure vanilla extract
1/3 cup sugar, for rolling
Instructions
1. In a medium size bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together. Set aside.
2. In a mixer, beat the butter and brown sugar together on high speed until creamy. Add the molasses, egg and vanilla and beat again until combined. Scrape the sides of the bowl as needed.
3. Add the dry ingredients a little at a time and mix on low after each addition. Wrap dough in foil or plastic wrap and refrigerate for at least 1 hour.
4. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment or Silpat. Using a cookie scoop of spoon, spoon cookie dough and then roll into balls. (about 2 inch).
5. Roll each ball into the sugar until covered. Place on baking sheet and slightly push down to flatten the ball just a little bit.
6. Bake for 11-12 minutes, tops should look like they are starting to crack. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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