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.
We’ve been looking for a good Christmas cookie! Can’t wait to make these. ❤️
❤️I’ve made this recipe for years and it is loved by all! The white chocolate drizzle and holly sprinkles make it super festive. They are on the baking list for this week!
So festive for Christmas! So happy to hear you enjoyed the molasses cookies :)
This recipe is so good. I tried it out last year and I can’t wait to make them again this Christmas season. So soft and flavorful❤️!
These are my favorite Christmas cookie! I made them last year for a cookie contest at work and won! So yummy! Will be making again this year, for sure!!
Ah I’m so glad to hear! One of my favorites too. Thanks for your review!
These are the best! So yummy! They turn out beautifully every time thanks to your terrific instructions! ❤
It’s not Christmastime without these cookies. These really are what holiday dreams taste like. 🤩 the turn out great and fast super yummy! ♥️
One of our favorites too. Just made some tonight. Thanks for your review :)
It’s not the Christmas season without some of these cookies. This is what holidays taste like 🤩 they turned out great and are sooo yummy!
I agree with you! Have to make them every year!
Any advice on how not to get them to flatten out?
When I pull them out I like to drop the sheet pan onto cooling rack (not super hard, but just enough to create crinkle them).
Great recipe! Followed exactly and turned out well!
One of the first cookies I make each year! Absolutely scrumptious!
Ah that makes me so happy!
Love the outcome of these cookies! The best!
I usually don’t like this type of cookie but these were so good!
One of our favorites too! We love them with white chocolate!
I would have used 2 tsp ginger next time. I like my ginger cookies quite spicy! But they are still yummy.
Happy to hear you enjoyed them, Sue! :)
This recipe is very good but I tried not flattening the cookies and they came out with beautiful crackles on top. The ones I slightly flattened hardly crackled at all. I also added 1/2 cup of chopped, crystalized ginger.
Glad you enjoyed the recipe, Daniel! If I want a good crackle, I typically place them on the top rack of the oven. Then make sure to tap the pan on the counter when you pull them out.
Made it with vegan shortening at room temp, a gluten free cup for cup flour, and 1/2 a pureed banana for the egg. They came out perfect. 10/10. (I also couldn’t stop eating the dough).
So happy to hear that! Thank you for sharing your substitutions, Rob.
These are so delicious! They have easily become my favorite Christmas cookie.
Yay, so happy to hear that! They are a favorite at our house too :)
Yup! 5 stars for sure. I also grated a little fresh ginger to bump up to my taste.
I’m sure the fresh ginger tasted amazing! So glad you enjoyed them :)
This recipe checks all the boxes for the perfect holiday cookie. You can dress it up or dress it down and be the talk of the party. These cookies are seriously good and easy to bake. Thank you for my new favourite!
Yay, this makes me so happy to hear! I’m so glad you loved the recipe, Jessica :)