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.
These cookies are great! Not hard to make at all and they taste so yummy. I’ve got a batch baking in the oven right now and I can’t wait to dig in!
These are delicious! I made these for neighbors gifts this holiday season and got rave reviews. Seriously one of my favorite holiday cookies!
I’m so happy to hear everyone loved them! :)
Holy crap. I wanted to find a good recipe for these kinds of cookies so I didn’t have to buy it at a bakery… These are amazing. I did half the recipe with the white chocolate and half without, but rolled it in cinnamon sugar. SO GOOD. I also baked for 7 minutes instead. They are perfectly soft and chewy, even the next day. I don’t think I’ve ever left a review on a recipe, these were just too good not to. Thank you so much for this!!
Thank you so much for your comment Jessica! It made my day. :)
These are so delicious. My daughter keeps munching on them all day! My neighbors loved them!
So yummy! I’ve had ginger cookies before and never like them. I tried these and fell in love and perfect for the holiday season
I’m so happy to hear you enjoyed them! :)
My daughter and I made these for xmas but they didn’t last that long, we made a second batch which isn’t going to last either so will now have to make a third batch for xmas day, these are amazing.
I’m so happy to hear they were a hit! Thank you for leaving a comment! :)
Perfectly chewy and crunchy! Will definitely make these again!!
These were perfect!! Thanks
Perfect recipe! Huge hit with adults and kids.
I’m so glad they were a hit!
These were SO delicious! Thanks for sharing this recipe, keep up the good (and yummy😊) work!
Just made these and they came out beautifully!
Hi.. Can’t wait to try! Question.. what to use for the drizzle and how do I achieve that? Thanks..
Hi Allison! There is a video at the end of the recipe that shows how I drizzle. I put the white chocolate in a piping bag or sandwich bag and cut a very small hole and drizzle over.
Can I use regular salt if I don’t have sea salt?
Yes definitely :)
Any idea what I did wrong? I didn’t feel like I overmixed, but they really didn’t want to stay together. Also, they look nothing like yours. They never really flattened out. They just stayed small and fluffy and very doughy in the middle.
Hi Kristin! This usually happens when there is too much flour in the dough. Everyone measures flour differently, so I would add a little next flour next time.
These are great! Chewy and super flavorful. Dipped in the white chocolate and with the little holly & berry decos, they are so festive looking! Make a great display.
Thanks, Jamielyn, for a recipe that works!
So glad to hear you enjoyed them! Thanks Cathie!
These cookies are so tempting. Saving this recipe and giving it a try.
These are a must during the holidays! We make them every year, so good!
I’m so glad to hear you love them!
Thank you for the recipe!! I can’t wait to make this. For the white chocolate dip, are candy melts necessary or can I use white chocolate Chipits?
You can definitely use white chocolate chips. Whichever you prefer! :)
can you make these with gluten free flour
Hi Anne! I haven’t tried it before so I’m not sure. Please let us know how it goes if you give it a try! :)