Ginger Molasses Cookies are a soft and chewy cookie that is perfect for the holiday season. They are easy to make and full of Christmas flavors thanks to the ginger, molasses, cinnamon, nutmeg, and cloves.
Chewy Ginger Molasses Cookies
Christmas time is baking time, and these ginger molasses cookies are ones that need to be on your list. These cookies are soft, chewy, and simple to make.
These easy ginger cookies start out with a basic molasses cookie and then are rolled into sugar before being baked. The result is a truly delicious cookie that is worthy of giving as gifts.
Why You’ll Love this Ginger Molasses Cookie Recipe:
- Basic ingredients. You only need a handful of common ingredients to make these ginger molasses cookies. In fact, molasses is the most “exotic” ingredient on the list!
- Easy to make. These cookies are easy to make and great for having the kids help! Everyone will love how quick these cookies bake up.
How to Make Ginger Molasses Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- In a large mixing bowl, cream the butter and the sugars.
- Add in the egg and the molasses and combine well.
- Mix together the dry ingredients in a separate bowl.
- Pour the dry ingredients into the wet ingredients and combine.
- Place the cookie dough in the fridge for 1-2 hours.
- Scoop out the dough after it’s chilled and roll into a ball.
- Roll the ball into a bowl of sugar.
- Place on a prepared cooking sheet and bake for 8-10 minutes.
I tested this recipe with unsulphered molasses. It has a sweeter flavor and is less refined than other types of molasses. For a stronger, more intense flavor, use dark molasses.
No, you should not skip chilling the dough. Chilling the ginger molasses cookie dough allows the cookies to keep their shape so they stay soft and chewy after baking.
These cookies will stay fresh for 3 days when stored in an airtight container.
Yes! You can freeze ginger molasses cookies before you bake them or after baking the cookies. If you want to freeze the dough, place the rolled dough onto a cookie sheet and flash freeze. Place in a Ziplock bag once frozen and back into the freezer for up to 3 months. The baked cookies can be frozen in an airtight container for up to 3 months.
Ginger molasses cookies are a great cookie to add to the Christmas dessert table. They will stand out due to their brown color and crunchy, sugared exterior.
Once people bite into these chewy molasses cookies, they will keep coming back for more! You can also wrap up the cookies in a clear plastic bag and give them as a gift to teacher, friends, or family.
Recipe Tips and Tricks
- Mix the wet and dry ingredients until just combined. Do not over-mix the ingredients.
- Use a silicone spatula to scrape down the sides of the bowl.
- Chilling the dough is a necessary step in these cookies. It helps the cookies keep their shape when baking.
- A cookie scoop works great for scooping out the dough and rolling it into balls.
- You can use plain white sugar or coarse white sugar for rolling the cookies.
Can I use fresh ginger instead of ground ginger?
Yes. Substitute ground ginger with 2 tablespoons of finely grated fresh ginger.
How can I garnish these cookies?
You can dip the cookies in white chocolate or drizzle white chocolate over the cooled cookies.
Chewy ginger molasses cookies will quickly become a Christmas favorite. They are easy to make, full of holiday flavor and of course, delicious!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Ginger Molasses Cookies Recipe
- ¾ cup unsalted butter 170 grams, room temperature (1 ½ sticks)
- ¾ cup brown sugar 160 grams
- 1 large egg 50 grams
- ⅓ cup unsulphured molasses 113 grams
- 2¼ cups all-purpose flour 270 grams
- 1 teaspoon baking soda 6 grams
- 1½ teaspoon ground ginger 5 grams
- ¾ teaspoon ground cinnamon 2 grams
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt 1.5 grams
- ⅓ cup granulated sugar for rolling
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together.¾ cup unsalted butter, ¾ cup brown sugar
- Add the egg and mix well. Stir in the molasses.1 large egg, ⅓ cup unsulphured molasses
- In a separate bowl, whisk the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt together.2¼ cups all-purpose flour, 1 teaspoon baking soda, 1½ teaspoon ground ginger, ¾ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon kosher salt
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Tightly wrap the cookie dough in plastic wrap and place in the refrigerator. Chill for 1-2 hours.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Add the granulated sugar to a small bowl.⅓ cup granulated sugar
- Use a medium cookie scoop to scoop about 1½ tablespoons of cookie dough per cookie. Roll cookie dough into balls. Fully coat each cookie dough ball by rolling in granulated sugar before placing onto the prepared baking sheet. Leave about 2 inches between each ball of dough.
- Bake for 8-10 minutes or until the edges start to brown and become crispy. Keep remaining cookie dough chilled between batches.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
- Mixing: Mix the wet and dry ingredients until just combined. Do not over-mix the ingredients. Use a silicone spatula to scrape down the sides of the bowl.
- Chilling: Chilling the dough is a necessary step in these cookies. It helps the cookies keep their shape when baking.
- Rolling: You can use plain white sugar or coarse white sugar for rolling the cookies.