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
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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.
What are your thoughts about dipping these in brown chcolate instead of white?
I prefer white, but you could definitely try a few and see if you like it. They also taste great plain.
I made these for three families, including my own. Everyone LOVED them. I made the rolled in sugar variation, they were much plumper and so soft! I’ll definitely be making more of these
Yay! So glad everyone loved them :)
I typically don’t like ginger cookies but these are AMAZING!
So good and easy!
Best Gingerbread cookie ever!!! So simple and so delish. Thanks so much for the recipe.
Thanks for your review :)
I made these cookies, and let me tell you, these are PERFECT for the holidays. Almost like a big collection of homey, holidayey sensation in one bite.
Perfect description! Glad you enjoyed them :)
Can I freeze before baking and then bake from frozen?
Okay these are amazing and easy to make!
So glad you enjoyed them :)
This recipe was absolutely amazing. I brought them to a Christmas party and got nothing but compliments! They were also very soft!
These cookies are wonderful….full of flavor and soft and chewy. I dipped one half side in the white chocolate and added the holly leaves and berry. Too cute! Thanks for sharing the recipe.
What is the best way to store these cookies?
Hi Lisa! I would store in an airtight container!
I’ve made these several times and always get RAVE reviews! ⭐️⭐️⭐️⭐️⭐️
I’m so glad they are always a hit! Thanks for leaving a comment and review Christy! :)
I made these last year and they were some of my favorites among the bunch! This year my 3 year old really wants to help on cookie day so I’m making a lot of “make ahead” doughs. Can this be made 1-2 days ahead of time and keep in the fridge?
Definitely! I would just let it thaw out a little bit before cooking since you normally only refrigerate for 10-15 minutes! :)
Where do you find the ivy leaves sprinkles?
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
So nummy! Made these today for a church party, they were a big hit! My daughter even tried to sneak a bunch before I left. So chewy and crispy at the same time. And so flavorful too!
I’m so glad they were a hit! Thanks so much for leaving and comment and review Samantha! :)
This is a great cookie. I tested it in advance of a Christmas Cookies & Cocktails party I’m having in 2 weeks. I dipped mine in white. Hocolate and decorated them with a variety of Christmas sprinkles. It’s almost a soft ginger snap.
I’m so glad you enjoyed them! :)
Mine did not turn out right. Very flat and not fluffy at all very heavy. What could I have done wrong. I’ve been baking for years . This was a disaster for me. Wanted to use these for a cookie exchange. Now I need to start over.?
I’m sorry these didn’t turn out well for you Marie! Did everything seem right until you baked them? Or was the dough off too?
I’m definitely going to try these! Thanks for sharing the recipe :) I’m just wondering if I can store those in a box up until Christmas or should I freeze them?
I would definitely freeze them if you are wanting them to last until Christmas!