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.
First batch in the oven and they spread out paper thin and burned around the edges. What went wrong? Is the 375 temp too high?
Hi Elizabeth – did you chill the dough in the fridge for 15 to 30 minutes prior to baking? This helps chill the butter so that the cookies don’t spread as much in the oven while they bake. For thicker cookies, chilling the dough is usually the trick!
I have been making these cookies for YEARS and they are everyone’s favorite! I have made them for several years as favors for our church Christmas dinner and this year in particular, I had SO many people tell me it was the best cookie they’ve ever had – including my very picky husband. 😄
This recipe deserves way more than 5 stars. 💗
Excellent cookie flavor and recipe easy to follow
So glad you enjoyed them :)
The best Christmas cookies! This recipe is perfect!
I’m so glad you enjoyed them :)
These were exactly what I needed! The flavors are so cozy and spot on! I added some vanilla extract and used dark brown sugar instead. I dipped them in Ghirardelli white chocolate and topped with nonpareils sprinkles. These are going to be perfect for Christmas! Thank you for another great recipe!!!
I made them last year and they are now one of my Christmas staples.
Yay! So glad they are a favorite :)
I’ve been making these for at least 3 Christmases. They are so delicious! Definitely a favorite! Thank you!
This makes me so happy to hear! Thanks for your comment and review, Diane. Happy Holidays!
Where do you get the cute candy holly and berries?
Amazon! Here is the link: https://amzn.to/2QmEwzE
Just made these and they were wonderful!!
So happy to hear that!
First time ever commenting on a recipe, because THESE ARE AMAZING! I wasn’t sure if everyone would like them last year, and they turned out to be the favorite. Making them again this year and doubling batch and baking some today, and freezing some. Do I roll the freezer ones in sugar now or when I’m ready to bake them?
Yay, I’m so glad they were such a big hit! Yes you can roll in sugar before freezing :)
Would love to know how many dozen it makes
2 dozen :)
I made these and brought them for Thanksgiving and they didn’t even make it to after the meal. Night before they were gone. Even family members who said I don’t like gingerbread were devouring. I’ll have to double and triple recipe next time. Delicious and soft. White chocolate took it to next level. But still delicious without!
Yay! I’m so happy to hear they were such a big hit with your family! Thanks for your nice comment and review, Amy :)
Ours did not get flat stayed pretty much in round balls with crackles in them…what would cause this?
Hi Cindy! There are several reasons that cookies don’t spread–too much flour added, over mixed, butter not the right temperature, etc. I’m sorry they didn’t flatten like you wanted.
Best gingerbread so soft and chewy. Rolled them in cinnamon sugar and added a little nutmeg. Everyone loved them and asked for the recipe!
I’m so glad to hear they were a hit! :)
These were the best ginger cookies I’ve made! I received a lot of rave reviews!
I’m so happy to hear they were a hit!
So amazing!!!!! Like a ginger-snickerdoodle!!! Love them!!!
These cookies tasted great! But quick question – the batch I baked didn’t come out chewy – the texture was like a gingerbread loaf cake in cookie form. Also, I placed the dough balls in the oven and they kinda puffed up in the middle rather than flattening out like in the above pics. I halved the recipe. What do you reckon went wrong?
Definitely a keeper for my Christmas goodie platters and to make at other times as well!! Love the ease of the recipe and they taste amazing!!! Thanks!!!