Ginger molasses cookies are a classic holiday treat. These soft, chewy cookies balance ginger, cloves, and cinnamon with rich molasses for warm, comforting flavor — perfect to leave for Santa or to enjoy with a cup of tea.
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My first experience with ginger molasses cookies surprised me. I expected the strong molasses flavor to be overpowering, almost like licorice, but when balanced with warm spices the result was anything but off-putting.
After trying a few versions and adjusting the spice ratio, I landed on a recipe that delivers the perfect chewy texture and bright spice. These cookies are now at the top of my favorite holiday treats list.
This is a life-changing molasses ginger cookie recipe — you have to try it
I made this recipe several times to perfect the spice level and consistency. The final result is a chewy cookie with crinkled tops, a tender center, and a cozy, spiced flavor that’s ideal for the holidays.
What makes these ginger molasses cookies so good?
Reasons to make these cookies:
- Soft, tender, and melt-in-your-mouth texture
- Balanced spice in every bite — ginger, cinnamon, and cloves
- Freeze well, so you can make them ahead for holiday gifting
- Pair beautifully with tea or coffee
- Fun to bake — a great holiday activity
- No chilling required, so they’re quick to prepare
What is a ginger molasses cookie?
A ginger molasses cookie is a soft, chewy cookie flavored with molasses and warm spices like ginger, cinnamon, and cloves. It often gets rolled in granulated sugar before baking, which creates a slightly crisp, sugary exterior while keeping the interior tender.
Ginger snap vs molasses cookie
Ginger snaps are typically crisp and have a stronger ginger flavor. Molasses cookies are chewier and showcase molasses alongside a gentler blend of spices for a softer, richer cookie.
Ingredients for chewy molasses ginger cookies
Ingredients you’ll need:
- Butter – provides richness and chewiness; use softened butter.
- Brown sugar & granulated sugar – brown sugar for moisture and depth; granulated sugar for a slight crisp edge.
- Molasses – unsulphured molasses is recommended for best flavor.
- Egg – one large egg at room temperature.
- All-purpose flour – the base of the dough.
- Baking soda – helps create the crinkled tops as the cookies rise and settle.
- Spices – ground ginger, cinnamon, and ground cloves for warm, balanced flavor.
Which molasses to use?
Choose a darker unsulphured molasses for the best depth of flavor. Unsulphured molasses gives a robust, clean taste that complements the spices without any off-notes.
How to make molasses ginger cookies
Overview — full instructions are in the recipe box below:
- Preheat the oven to 350°F and line a baking sheet with parchment.
- Cream the butter and both sugars until light.
- Mix in the egg, vanilla, and molasses.
- Fold in the flour, baking soda, and spices until combined.
- Scoop dough into balls and roll in granulated sugar.
- Bake for 10 minutes, then allow cookies to cool on the sheet before transferring to a rack.
Molasses cookie variations
Try these variations to customize the cookies:
- Roll dough in granulated sugar for a sweet, crackled top.
- Dip half the cookie in white chocolate or drizzle white chocolate over cooled cookies.
- Top with cream cheese frosting for a richer treat.
- Add chopped crystallized ginger to the batter for extra zing.
Can I freeze ginger molasses cookie dough?
Yes. Scoop cookie dough into uniform balls and freeze them on a parchment-lined baking sheet for about 30 minutes. Transfer frozen balls to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator on a parchment-lined sheet before baking as directed.
How to store ginger molasses cookies
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in an airtight container for up to 3 months.
Tips for the best molasses cookies
- Once you add flour, fold gently and stop mixing as soon as the flour is incorporated to keep cookies tender.
- Leave enough space on the baking sheet for the cookies to spread.
- Let cookies cool on the baking sheet for 15–20 minutes before transferring to a cooling rack so they finish setting without breaking.
The best ginger molasses cookies ever!
If you try this recipe and enjoy it, please rate it below.
Soft and chewy molasses ginger cookies (No Chill)
Equipment
Ingredients
- 3/4 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup molasses (unsulphured)
- 2 1/3 cups all-purpose flour
- 1 3/4 tsp baking soda
- 1 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup granulated sugar for rolling
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, cinnamon, ground ginger, ground cloves, and salt. Set aside.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, vanilla extract, and molasses and mix until combined. Gently fold in the flour mixture until just incorporated.
- Using a small cookie scoop, form dough balls and roll each in the 1/4 cup granulated sugar. Place on the prepared baking sheet, leaving at least 1 inch between cookies.
- Bake for 10 minutes. Remove from the oven and let cookies cool on the baking sheet for 15–20 minutes before transferring to a cooling rack. They will be soft out of the oven but will set as they cool.
- Serve and enjoy.
Notes
Store baked cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Nutrition
Carbohydrates: 20 g |
Protein: 1 g |
Fat: 6 g |
Sugar: 11 g
Nutrition information is an approximation.
Thank you for reading. If you tried this recipe, please leave a comment and let us know how it turned out.
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