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featured ginger molasses cookies.

Ginger Molasses Cookies Recipe

Course: cookie, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 36 cookies
Calories: 98kcal
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.
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Stand Mixer
  • Baking Sheet
  • Cookie Portion Scoop (optional)

Ingredients

  • ¾ cup unsalted butter 170 grams, room temperature (1 ½ sticks)
  • ¾ cup brown sugar 160 grams
  • 1 large egg 50 grams
  • cup unsulphured molasses 113 grams
  • cups all-purpose flour 270 grams
  • 1 teaspoon baking soda 6 grams
  • teaspoon ground ginger 5 grams
  • ¾ teaspoon ground cinnamon 2 grams
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon kosher salt
  • cup granulated sugar for rolling

Instructions

  • 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
    whipped butter and sugar for ginger molasses cookies in a glass bowl.
  • Add the egg and mix well. Stir in the molasses.
    1 large egg, ⅓ cup unsulphured molasses
    molasses added to ginger molasses cookie dough in a glass bowl.
  • 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
    dry ingredients for ginger molasses cookies in a glass bowl.
  • Add the dry ingredients to the wet ingredients and stir until just combined.
    ginger molasses cookie dough in a glass bowl with a wooden spoon.
  • 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.
    6 ginger molasses cookie dough balls on a baking sheet.
  • Bake for 8-10 minutes or until the edges start to brown and become crispy. Keep remaining cookie dough chilled between batches.
    6 baked ginger molasses cookies on a baking sheet.
  • Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • 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.
Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 98kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 68mg | Potassium: 64mg | Fiber: 1g | Sugar: 9g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg