These Ginger Molasses Cookies bake up soft and chewy! They’re the perfect holiday cookies to share with friends and family and the recipe is simple to whip up.
It’s the best season of the year – cookie season, AKA Christmas season!
We love this time of year for a lot of reasons, but the cookies definitely rank high on the list.
Between our ever popular Chocolate Chip Christmas Cookies, our Christmas Shortbread Cookies, and our Snickerdoodles, you might be wondering if we really have room for more cookies.
The obvious answer is that there is always room for more cookies!
These Ginger Molasses Cookies bake up so chewy with a classic cozy flavor that is perfect for this time of year.
These are perfect to add to your holiday baking trays that you share with friends and family. Not only are they easy to whip up, they’re always a hit.
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Dry Ingredients – These are pretty standard cookie dough ingredients: granulated and brown sugar, flour, baking soda, and cornstarch.
Wet Ingredients – You’ll need some unsulphured molasses which will provide lots of bold flavor, some butter, an egg, and vanilla extract.
Spices – You will of course need some ground ginger along with cinnamon, cloves, nutmeg, and salt. These ginger molasses cookies are loaded with flavors that make them perfect for the holidays!
What is Unsulphured Molasses?
Unsulphured molasses is made from ripe sugar cane. Unlike molasses made from young, green sugar cane, it doesn’t need sulphur to preserve it. Unsulphured molasses has a more pure flavor and is easy to find in any supermarket in the baking aisle.
What We Love About This Recipe:
- With warm spices like ginger these cookies are perfect for the holidays!
- These bake up so soft and chewy.
- No decorating necessary, which makes these a quick and easy addition to your holiday baking.
How to Make Ginger Molasses Cookies:
Wet Ingredients: To begin preparing the cookie dough you’ll add the butter and sugars to a mixing bowl and cream together on medium speed with a hand mixer. Beat in the egg, molasses, and vanilla.
Dry Ingredients: Add the flour, baking soda, cornstarch, and all of the spices to a small bowl and mix together. Combine those with the wet ingredients and mix well. The dough will be a bit sticky, but just cover the bowl and let it chill for about an hour in the fridge. This will ensure it’s easy to work with and will help the cookies bake properly.
My Favorite Hand Mixer!
It’s so easy to whip up dessert with this cute hand mixer. It doesn’t take up much space and is a must for any kitchen!
Scoop: After chilling, line a baking sheet with some parchment paper and use a medium cookie scoop to scoop out dough. Use your hand to roll the dough into a ball and then roll each one through some sugar to coat them.
My Favorite Cookie Scoop!
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
Bake: Place each cookie dough ball on the baking sheet about 2-3 inches apart to allow room for them to spread while baking in the oven. Bake the ginger molasses cookies for 11 to 12 minutes. Drop the cookie sheet gently onto the counter top – this will help the cookies spread out and get those crinkly edges.
These ginger molasses cookies will last about 5 to 7 days if you keep them at room temperature in a sealed container.
If you want to prepare the cookie dough ahead of time you can do so. It should refrigerate well for a couple of days, and you can freeze it for up to a few months.
If you’d like to make this cookie dough ahead, portion it into balls, roll in sugar, and place on a baking sheet in the freezer for one hour to firm up. Once firm, transfer to a freezer safe bag and freeze for up to 3 months.
To bake frozen cookie dough, remove the dough from the freezer and place on a prepared baking sheet. Bake at the original temperature the recipe calls for, but add a 1-2 minutes to the bake time to let the cookies fully cook.
MORE HOLIDAY COOKIE RECIPES!
- Christmas Sugar Cookies
- Chocolate Crinkle Cookies
- Air Fryer Christmas Tree Cookies
- Peppermint Hot Chocolate Cookies
- Low Carb Snickerdoodles
- Chocolate Thumbprint Cookies
Ginger Molasses Cookies
- ¾ cup butter room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup unsulphured molasses
- 1 large egg
- 2 teaspoons vanilla
- 2 ¼ cups flour
- 1 ½ teaspoons baking soda
- 1 teaspoon cornstarch
- 1 ½ teaspoons ground ginger
- 1 ¼ teaspoon ground cinnamon
- ¼ teaspoons ground cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup granulated sugar for rolling
- Add the butter, brown sugar, and granulated sugar to a mixing bowl and cream together on medium speed with a hand mixer.
- Beat in the molasses until well combined.
- Add the egg and vanilla and mix until combined.
- Add the flour, baking soda, cornstarch, ginger, cinnamon, cloves, nutmeg, and salt to a small bowl and whisk to combine.
- Add the dry ingredients to the wet and mix on low speed until mixture is well combined. The dough will be slightly sticky.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Use a medium cookie scoop to drop out balls of dough into your hand. Roll the dough into a ball and then roll through the granulated sugar to coat.
- Place cookie dough balls on the prepared baking sheet 2-3 inches apart, allowing room for the cookies to spread in the oven.
- Bake for 11-12 minutes.
- Remove the cookie sheet from the oven and lightly drop onto the counter to spread the cookies and help them crack at the top.
- Cool for 10 minutes before transferring to a wire rack to finish cooling completely.
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