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.
This recipe is one of my family’s favorites! I’ve made them for church functions, work functions, and had some ready to go for people who drop by around the holidays and they always get rave reviews!
I’m just curious though, is there a way these can be made with almond flour and be just as good as the original recipe?
So happy to hear that everyone loves them! Sorry it has not been tested with almond flour.
Do you have to dip them in the white chocolate? Or are they good with out
They taste great without as well :)
These were delicious. Thank-you for sharing this amazing recipe!
Susie
Hi I would like to make these cookies, but I do have a question. In the photo of the ingredients it shows vanilla extract in the recipe…but in the ingredient list and the instructions it is not listed. Wasn’t sure if you changed it or omitted it after taking the photo. Thanks in advance and Happy Holidays!
Hi Ceci, The vanilla is optional, however I typically like to add a dash (about 1/2 teaspoon).
Hello!
I made these and they are amazing! I am going to be making them again for a cookie exchange at work. I want to make them smaller than I did the first time but am not sure how long to bake them if they are mini sized?
Thank you so much!
So glad you enjoy the molasses cookies! I would take them out about 2-3 minutes sooner :)
Hello!
I made these and they are amazing! I am going to be making them again for a cookie exchange at work. I want to make them smaller than I did the first time but am not sure how long to bake them if they are mini sized?
Thank you so much!
I’m so glad you liked the recipe :) Depending on how small you make them, I would start with 6-7 mins and see how they look.
Make these every Christmas! They are AHHmazing!!
Help! I have made these so many times without issue, but I’ve made 2 batches this week that are spreading and getting horribly flat :(
My butter isn’t too soft to start, and I’m refrigerating the dough for 30 min, I have no idea what else to try to get them to come out correctly!
Hi Brynne! I’m so glad you’ve had success with these cookies in years past. It’s hard to say without being there what changed, but my guess is that maybe you didn’t add enough flour if they’re falling flat. I would start with adding 2-4 more Tablespoons of flour to the dough.
Added some orange zest and these are the best cookies ever.
Sounds perfect!
These turned out perfectly! My husband loved them, I think he ate about half a dozen in a day. Thanks for the recipe!
I made this cookie for a cookie exchange with my siblings and cousins and oh my goodness, they were sooooooo good! The cookies stayed soft for dayssss after I baked them, this recipe is definitely a keeper! My brother in law also said they were better than his mom’s recipe (but he won’t tell her that) lol. Thank you!
Ah, love to hear that! So glad you enjoyed the ginger molasses cookies!
My kids ask for these every Christmas! So delicious!!!
My husband and kids insist on these every year. I’ve even made them for hub’s bday. The person who commented they don’t need the white chocolate if made right is nuts! The cookies are delicious on their own, but the white chocolate takes them over the top! Plus gives you opportunity to decorate. Thanks for sharing this recipe!!
Incredible yummiest cookies I will make every year to give to neighbors around Christmas time!
These are the best!!! I can’t wait to make them again this year, and they look so pretty on a cookie platter!❤️
So glad they were a hit! Thanks for your review :)
It’s a 5 star
I make these cookies every year as favors for our church Christmas dinner, and everyone RAVES about them! They’re the absolute BEST – and so beautiful! ❤️
Love to hear that! Thanks for your review :)
I made these yesterday and they are so good! I’m going to make another batch . I made the dough ahead 2 days and froze raw dough. Worked out great . I used small dough scoop and got 30 cookies out of the batch and they are plenty big.
So glad you enjoyed the molasses cookies! Thanks for your review :)
Is it ok to make the dough a day ahead and store in the fridge to bake the next day? If so, how should the dough be stored?
Yes, I like to wrap it in plastic or store in a covered container.