Ginger Molasses Cookies You’ll Love : Warm, Spiced & Chewy in Every Bite
I still remember the winter afternoon my grandmother handed me a wooden spoon and pointed to a bowl of soft brown sugar and butter. The kitchen smelled like a holiday card warm ginger, cinnamon, and nutmeg wrapping the air in cozy comfort. She’d hum as we poured in molasses, the glossy ribbon sinking into the mixture like liquid amber. Rolling the dough in sugar felt like wrapping tiny presents, and the first bite was always the same: crisp edges, a tender chew, and that deep, spiced sweetness only a perfect ginger molasses cookie can deliver. Now, every December, I bake these to fill my home with that same magic.
Ginger Molasses Cookies
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 3–4 minutes.
- Add molasses and beat to combine. Then add the egg and mix until fully incorporated and airy.
- In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, salt, and nutmeg.
- Gradually add the dry mixture to the wet ingredients, mixing on low until a thick dough forms.
- Place granulated sugar in a shallow bowl. Scoop dough (about ¼ cup), roll into balls, and coat generously in sugar.
- Place cookies on baking sheet 2–3 inches apart. Press lightly with damp fingers to flatten slightly.
- Bake one tray at a time for 10–15 minutes until edges are set and tops are crackled.
- Cool cookies on tray for 5 minutes, then transfer to wire rack to finish cooling.
Nutrition
Notes
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Table of Contents
Why you’ll love these ginger molasses cookies
Ginger Molasses Cookies are the perfect balance of texture and flavor a chewy center with crisp, sugar-crackled edges. The warmth from ginger and cinnamon, paired with the earthy sweetness of molasses, makes them taste like pure holiday comfort. They’re simple enough for weekday baking yet impressive enough to share in a festive cookie tin.
You’ll love them because:
- Chewy yet crisp: Baking at 375°F gives a golden edge while keeping the middle soft.
- Deep, spiced flavor: Ginger, cinnamon, nutmeg, and molasses work together for a rich, cozy taste.
- Holiday-perfect look: Rolling in sugar creates that signature crackled top.
- Make-ahead friendly: Dough chills well, and baked cookies freeze beautifully.
- Crowd-pleaser: Ideal for cookie swaps, gifts, or simply with a cup of tea.
These cookies also adapt well swap molasses types for milder or deeper flavor, or add a pinch of clove for extra spice.
Ingredients for the best ginger molasses cookies
Here’s exactly what you’ll need to make chewy molasses ginger cookies:
| Ingredient | Measurement | Notes & Substitutions |
|---|---|---|
| All-purpose flour | 2 ¼ cups | Spoon & level for accuracy |
| Brown sugar (dark) | 1 cup | Dark adds richer flavor; light works too |
| Unsalted butter | ¾ cup, softened | Room temp for easy creaming |
| Molasses (light-flavoured) | ¼ cup | Avoid blackstrap for softer flavor |
| Egg | 1 large | Room temp helps mixture emulsify |
| Baking soda | 2 teaspoons | Gives lift and crackle |
| Ground ginger | 1 ¼ teaspoons | Freshly opened spice = more flavor |
| Ground cinnamon | 1 teaspoon | Adds warmth |
| Salt | ¼ teaspoon | Balances sweetness |
| Ground nutmeg | ¼ teaspoon | Adds depth |
| Granulated sugar | ¾ cup | For rolling the dough balls |
Tips for substitutions
- For deeper spice, add ¼ teaspoon ground cloves.
- Use white whole wheat flour for a slightly nuttier taste.
- Swap half the butter for shortening if you want even softer, puffier cookies.
- Demerara or turbinado sugar adds crunchier coating.
How to make ginger molasses cookies step by step
- Preheat and prepare pans
Heat oven to 375°F (190°C). Line 2 large baking sheets with parchment paper. - Cream butter and sugar
In a large bowl or stand mixer, beat brown sugar and softened butter on medium-high until light and airy, about 3–4 minutes. - Add molasses and egg
Stream in molasses slowly, mixing until combined. Scrape bowl. Add egg and beat until airy again. - Mix dry ingredients
In a separate bowl, sift together flour, baking soda, salt, ginger, cinnamon, and nutmeg. - Combine dough
Add dry mix to butter mixture on low speed until a thick dough forms. - Prepare sugar & water bowls
Place granulated sugar in a shallow bowl. Fill a small cup with water to dampen fingers later. - Shape and coat
Scoop about ¼ cup dough into hands, roll into a ball, coat generously in sugar, and place on prepared sheet. - Flatten slightly
Dip fingers in water, press dough ball lightly to flatten. Repeat, spacing cookies 2–3 inches apart (5–6 per sheet). - Bake one tray at a time
Keep the second tray chilled in fridge while first bakes. Bake for 10–15 minutes until edges set and tops crack. - Cool and enjoy
Cool on tray for 5 minutes, then transfer to wire rack.
How to serve ginger molasses cookies
These cookies are stunning on a rustic wooden board or stacked high on a holiday platter. Pair with:
- Hot drinks: Chai latte, spiced cider, or cocoa.
- Dessert boards: Arrange alongside peppermint bark, shortbread, and fudge.
- Gifts: Stack, tie with twine, and slip into a cellophane bag for a homemade holiday treat.
Seasonal twists
- Add orange zest to the dough for a bright holiday touch.
- Dip cooled cookies halfway in white chocolate, then sprinkle with crushed peppermint.
- For fall gatherings, sandwich two cookies with pumpkin cream cheese filling.
Pro tips for perfect results
- Chill the dough if kitchen is warm prevents spreading.
- Use fresh spices for bold flavor.
- Don’t overmix after adding flour keeps cookies tender.
- Coat well in sugar for the best crackled top.
- Bake one tray at a time on middle rack for even baking.
- Check early at 10 minutes they should be set at edges but soft in the center.
- Avoid blackstrap molasses unless you want intense bitterness.
Common mistakes to avoid
- Dough too warm → cookies spread too much. Keep unbaked tray in fridge.
- Expired baking soda → no crackle and poor rise. Replace every 6 months.
- Skipping sugar coating → no sparkle, less crunch.
- Overbaking → cookies turn hard instead of chewy.
- Measuring flour incorrectly → too much = dry cookies; too little = flat cookies.
Storage & reheating tips
| Storage Method | Duration | Notes |
|---|---|---|
| Airtight container at room temp | 4–5 days | Keeps chewiness |
| Freeze baked cookies | Up to 3 months | Thaw at room temp |
| Freeze unbaked dough balls | Up to 3 months | Bake from frozen + 2 mins |
| Reheat in oven | 300°F for 3–5 mins | Restores warmth and softness |
| Microwave | 8–10 sec | For quick warm-up |
Frequently asked questions
Can I make these ahead?
Yes freeze dough balls or baked cookies for up to 3 months.
Why didn’t my cookies crack?
Likely skipped sugar roll or used too-wet dough.
Can I add other spices?
Yes clove or allspice add warmth; cardamom adds floral notes.
Can I use blackstrap molasses?
It’s not recommended; flavor will be strong and bitter.
How do I make them smaller?
Use a tablespoon scoop, bake 8–10 minutes.
Conclusion
These Ginger Molasses Cookies deliver everything you want in a holiday bake chewy centers, crisp edges, rich spice, and a deep molasses sweetness. Whether you’re gifting them, baking for a cookie swap, or simply enjoying with a cup of tea, they’re bound to become a seasonal tradition. Save this recipe, pin it for later, and make a batch that will fill your home with the coziest aromas
