Soft and chewy ginger molasses cookies are made with plenty of ground ginger, cinnamon and molasses then rolled in sugar! These cookies are a holiday favorite.
If you love cookie recipes with ginger flavor, other favorites include gingerbread man cookies, gingerbread whoopie pies and my gingersnap cookie recipe!
Table of Contents
Soft and Chewy Ginger Molasses Cookies
If you’re looking for the perfect Christmas cookies for your next cookie exchange or holiday party, these soft and chewy ginger molasses cookies are it! They come together in 30 minutes and taste incredible. They’re everything you want in a holiday dessert!
This ginger molasses cookie recipe might remind you of a snickerdoodle with it’s soft and chewy inside and crisp edges. They are perfect to include on your next Christmas dessert board or to enjoy with a cup of hot chocolate.
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Butter: Unsalted softened butter at room temperature creams best with the sugar.
- Brown sugar: Packed light brown sugar adds softness and sweetness.
- Baking staples: All-purpose flour, baking soda and one large egg.
- Molasses: Unsulphured molasses, found this ‘original’ molasses in the baking aisle.
- Warm spices: Ground cinnamon, ginger, and cloves add warm spice.
- Sugar: Before baking, roll the dough balls in granulated sugar. They taste like a mix between a snickerdoodle and gingerbread. Seriously the best combination!
How to Make Ginger Molasses Cookies
Combine all the dry ingredients into a glass bowl. Whisk together and set aside. In a large bowl, using a stand mixer or hand mixer, cream butter and sugar. Add in molasses, mix then add dry ingredients.
Using a medium cookie scoop, roll cookie dough into balls. Add granulated sugar to a shallow bowl then roll the balls into the sugar until coated. Place cookie dough balls on a lined baking sheet, about 2 inches apart.
Bake at 375°F for 8-10 minutes. Let cool on the pan 5 minutes before moving to cooling wire racks.
Molasses Cookies Tips and Variations
- Thicker cookies: If making these plain (without rolling them in sugar), put the dough in the refrigerator for 15 minutes before baking to make them bake a little fluffier.
- Extra ginger: For more ginger taste add some chopped crystallized ginger. It also adds a nice crunch!
- White chocolate drizzled: Drizzling melted white chocolate over the top really takes these cookies up a notch!
- White chocolate dipped: Dip them in white chocolate then add holly berries to the white chocolate or festive holiday sprinkles.
- Frosted: Add some cream cheese frosting on top, yum!
Recipe FAQs
If you are wanting something richer in flavor without the preservatives you will want to purchase unsulphured molasses, this is different than sulphured molasses and you will want to avoid using blackstrap molasses.
If you did not roll the cookies in sugar, they won’t crack. Sugar dries out the surface and allows the cracks to develop.
Store cookies in an airtight container for up to a week. They will get more flavorful and stay nice and soft! You can also freeze baked cookies (that have not been dipped in chocolate) by placing them in a freezer bag or container and freezing for up to 3 months. Thaw on the counter for a few hours until no longer frozen.
Yes, prepare dough as directed, then scoop into balls (and roll in sugar if preferred). Place on a baking sheet and freeze for about 30 minutes, or until they have hardened. Then transfer to a freezer bag or container and freeze for up to 3 months. When ready to enjoy, let thaw on baking sheet while warming up the oven. Then bake as directed.
Wrap these ginger molasses cookies up in a clear bag with ribbon and pass out to friends and coworkers. To gift, bake as directed and cool completely. Dip in white chocolate, let harden then stack cookies in a clear plastic bag. Add a festive Christmas gift tag and gift to neighbors, friends and family.
More cookies and bar recipes with molasses include these cute snowman cookies, homemade gingerbread houses, or these gingerbread bars.
More Christmas Cookie Recipes
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Ginger Molasses Cookies
Video
Equipment
- Cookie Sheet
Ingredients
- ¾ cup butter , softened (I use unsalted)
- 1 cup light brown sugar , packed
- 1 large egg
- ¼ cup molasses
- 2.25 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon fine sea salt
- ¼ cup granulated sugar (for rolling the cookies)
Optional: dash of vanilla, white chocolate melting wafers (for dipping), sprinkles
Instructions
- Prep. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Cream butter and sugar. Combine 3/4 cup butter and 1 cup light brown sugar in a large bowl. Cream for one minute, or until fluffy. Add in one large egg and beat until smooth. Next add in 1/4 cup molasses and a dash of vanilla if desired. Mix until combined.
- Add dry ingredients. Place 2 1/4 cups flour, 2 teaspoons baking soda, 1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon cloves and 1/4 teaspoon salt into a sifter (if you don’t have a sifter, whisk in a bowl), and then add to the butter mixture. Mix with a spoon, just until combined. Be careful not to over mix.
- Chill dough. Refrigerate dough 10-15 minutes.
- Roll into balls. Using a medium cookie scoop (or about 1.5 Tablespoons), roll the cookie dough into a ball. Place 1/4 cup granulated sugar into a shallow bowl and then roll the dough into the sugar. Place on the baking sheet, about 2 inches apart. Lightly flatten the tops with the palm of your hand.
- Bake. Bake 8-10 minutes and let cool on the pan 5 minutes before moving to a cooling rack. Tip: If your cookies aren't cracking as much as you'd like, bang the pan on the stove right after they come out of the oven to crack the cookies. They will settle as they cool.
- Once the cookies have cooled, dip half the cookies in melted white chocolate half way if desired and place on wax paper or parchment paper if desired. Allow to harden.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Christmas, Cookies, Desserts, Freezer-Friendly, Holiday Cookies, Kid-Friendly, Nut-Free, Vegetarian, White Chocolate Cookies
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Even went to Michael’s to get the adorable holly decorations. This cookie is my favorite cookie I’ve had in a looong time. The right amount of chew, softness, and spice. Made another batch for work and they were scarfed up in no time
I’m so glad you enjoyed them! Thanks for leaving a comment and review Jenna! :)
Love the combination of molasses and ginger; these are just the right mixture of sweet and spiced! Definitely don’t want to over mix or over bake these; they’re best soft and fluffy.
I’m so glad you enjoyed them! Thanks for leaving a comment and review Laura! :)
This has become my go-to cookie for the holidays and cookie exchanges. It makes for a softer cookie, not crisp like ginger snaps which I like too, but it has good flavor. I’ve made this recipe with much success, and I get many requests for the recipe!
I’m so glad these are always a hit! Thanks so much for leaving a comment and review Shan! :)
Hello! I made these but my cookies are not as round and crackly as I’d like. Thoughts on what I may have done wrong?
Did you use a cookie scoop? Mine aren’t crackly until they cool!
My crackle tends to vary each time I make them (depending on the placement in oven and temperature in house). If I want a good crackle, I typically place them closer to the top. They also could have been over-mixed once the flour was added. I just barely mix until they are combined so the gluten doesn’t activate.
These look awesome, I would just like to confirm about how many this makes, 24 cookies (based on servings) or is a serving more than one cookie? (planning to take to a progressive dinner and want to make sure I make enough)
This recipe should make 2 dozen! :)
The Best Ginger Molasses Cookies decorated with Holly leafs and red hot berry……These are soo cute, but where do you find the little holly leaf candies?
I can’t remember where I found them, but if you google “holly berry sprinkles” or “holly berry candy” they will pop up at a few different places!
Can you freeze these after baked? With or without decorations?
Definitely! I would freeze them without decorations!
Where do you buy the holly berry decorations?
They are the Wilton brand (I believe I found them at Michaels last year), but here’s a link on Amazon: https://amzn.to/2QmEwzE
Just finished making these…they are awesome. We are not big gingerbread cookie fans but everyone loved them!
SO glad you loved them! :)
These are the prettiest cookies for a cookie exchange! Everyone loves them!
One of my favorites and I LOVE the way you’ve decorated them!
We absolutely love these cookies at our house!!
These are sooooo cute and fun for the holiday, and that flavor combo is my favorite.
Molasses cookies are my very favorite! These are gorgeous!
These are the BEST! So soft and perfect.
These cookies have such great memories attached to them! My Grandma used to make these EVERY Christmas!
These sound amazing! I bought molasses for another recipe and have a ton left, this recipe will be perfect to use it up!
These look yummy…probably even more yummy with hot chocolate :)