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ginger molasses cookies stack on top of each other
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Ginger Molasses Cookies

These Ginger Molasses Cookies are soft, chewy, and packed with warm holiday spices. Made with rich molasses, ginger, cinnamon, and cloves, they're rolled in sugar before baking for beautiful crackly tops and the perfect balance of sweet and spice. An easy old-fashioned Christmas cookie recipe that's perfect for holiday cookie trays, gifting, and cookie exchanges.
Course Dessert
Cuisine American
Keyword Ginger Molasses Cookies, Ginger Molasses Cookies Recipe, How Do I Make Ginger Molasses Cookies, How To Make Ginger Molasses Cookies
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 24 cookies
Calories 151kcal
Author Kathleen

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 1/3 cups granulated sugar divided
  • 1 large egg
  • 1 tablespoon water
  • 1/4 cup molasses
US Customary - Metric

Instructions

  • Preheat oven to 350ºF (177ºC).
  • In a mixing bowl, whisk together flour (2 1/4 cups), ginger (2 teaspoons), baking soda (2 teaspoons), cinnamon (3/4 teaspoon), cloves (1/2 teaspoon), and salt until combined; set aside.
  • In a large mixing bowl using a handheld electric mixer, cream together butter (3/4 cup) and 1 cup of sugar until light and fluffy. Beat in the egg (1). Mix in water (1 tablespoon) and molasses (1/4 cup). Gradually mix in the flour mixture.
  • Add the remaining 1/3 cup of sugar to a small bowl.
  • Using a medium cookie scoop, portion the dough then roll into a ball. Roll dough balls in the sugar. Place cookies on ungreased cookie sheets, 2 inches apart. Slightly flatten the cookies with a glass dipped in sugar or a rubber spatula.
  • Bake in preheated oven for 8-10 minutes or until the edges begin to brown. Let cool on baking sheet for 5 minutes then remove to a wire rack to cool completely.

Notes

  1. Use room-temperature butter. Softened butter creams more easily with the sugar and creates a lighter cookie texture.
  2. Choose the right molasses. Regular unsulphured molasses delivers the classic flavor these cookies are known for. Avoid blackstrap molasses, which can taste bitter.
  3. Don't overmix the dough. Once the flour is added, mix only until combined to keep the cookies soft and tender.
  4. Bake one test batch first. Oven temperatures vary, so baking a few cookies first can help you find the perfect bake time for soft, chewy centers.
  5. Pull them from the oven early. The centers should still look slightly soft when you remove them. They'll continue to set as they cool.
  6. Store with a slice of bread. If you're keeping them for several days, placing a slice of bread in the container helps maintain their soft texture.

Nutrition

Serving: 1cookie | Calories: 151kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 121mg | Potassium: 71mg | Sugar: 14g | Vitamin A: 190IU | Calcium: 13mg