You know that moment when you open the oven door and the whole kitchen fills with this amazing scent of warm spices? That’s exactly how I felt the very first time I baked these ginger molasses cookies back in my twenties. It was a chilly December afternoon, my hair was probably in a frizzy ponytail (’80s vibes!), and I was craving something soft, chewy, and just a little bit magical. Fast forward decades later, and these babies still make me feel like a kid sneaking Christmas cookies off the cooling rack.
Every holiday season, I find myself hunting for the coziest, most comforting treats—ones you can dunk in hot cocoa and still taste all the spices, even after a second (or third) dunk. These ginger molasses cookies are exactly that: a chewy, crackly-sugared hug in cookie form. They’ve been my secret weapon at every cookie swap, bake sale, and impromptu neighborhood knock (yes, really!).
Why You’ll Love These Cookies
- Soft, chewy centers that stay tender for days (if they last that long!).
- A perfect balance of warm spices—ginger, cinnamon, a hint of cloves—with rich molasses depth.
- One-bowl prep means less cleanup and more time for hot chocolate breaks.
- Built-in chill time—ideal for tackling gift wrapping or ugly-sweater shopping while the dough firms up.
- Sparkling sugar coating gives you that picture-perfect crackle (and a little extra crunch!).
- Makes about two dozen cookies—plenty to pop in gift boxes or leave out for Santa.
- Totally customizable: gluten-free, vegan, nutty add-ins—you name it.
- Crowd-pleaser for both the littles and the grown-ups (no ginger-shy skeptics here!).
Ingredient Notes
- All-Purpose Flour (2¼ cups): Spoon and level for a light, tender dough. Swap in whole-wheat pastry flour for a nuttier twist or a 1:1 gluten-free blend if needed.
- Ground Ginger (2 tsp): The star of the show. If you’re feeling fancy, grate in a tiny pinch (⅛ tsp) of fresh ginger—it brightens everything up.
- Cinnamon (1½ tsp) & Cloves (½ tsp): Classic besties. Or use a pinch of pumpkin-pie spice if that’s what’s hiding in your spice drawer.
- Nutmeg (¼ tsp): Just a whisper for extra warmth.
- Baking Soda (1 tsp) & Salt (½ tsp): Don’t skip—the soda gives that lovely crackle top, and the salt balances the sweetness.
- Unsalted Butter (½ cup, softened): I’m hooked on Kerrygold, but whatever you’ve got at room temperature works fine. Super-soft butter = flat cookies, so let it sit out until just soft, not melty.
- Granulated Sugar (¾ cup + extra for rolling): Turbinado sugar for rolling adds sparkle and crunch—highly recommended for that festive vibe.
- Unsulphured Molasses (½ cup): Blackstrap if you want deeper color and a richer, almost bitter-sweet flavor. Lighter molasses works too if you prefer mild sweetness.
- Large Egg (1, room temp): Give it time on the counter so it mixes in smoothly—cold eggs = lumpy batter.
- Vanilla Extract (1 tsp): Pure Madagascar if you have it; adds a dreamy roundness.
Pro Tip: If your kitchen’s chilly, pop your mixing bowl on a warm (not hot!) surface for a minute so the butter cream ups its fluff factor.
Directions
- Preheat & Prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. I sometimes double-line if I’m unleashing my inner messy baker—no judgment here!
- Mix Dry Stuff: In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. This is the part where you give those spices a little pep talk—“You got this!”
- Cream Butter & Sugar: In your trusty large bowl (or stand mixer bowl), beat softened butter and ¾ cup sugar on medium speed until pale and fluffy, about 2–3 minutes. The bowl should look like a little cloud of sweetness.
- Get Wet: Add the egg, molasses, and vanilla. Beat until smooth, stopping to scrape down sides so you don’t miss any pockets of gooey goodness.
- Combine: Gently fold in the flour-spice mix. You want no streaks of flour, but don’t overdo the mixing—less is more for tender centers.
- Chill the Dough: Pop the covered bowl in the fridge for at least 1 hour (or up to 24). Yes—it’s tempting to bake right away, but cold dough = little cookie hills instead of flat plains. Trust me on this one.
- Scoop & Roll: Using a 1½-tablespoon scoop (or two spoons), portion dough into balls. Roll each ball in extra granulated or turbinado sugar—coat ’em well for that signature crackle.
- Bake: Arrange dough balls about 2 inches apart. Bake 8–10 minutes. You want the edges to look set but the centers still soft—when in doubt, err on the side of underbaked. They’ll firm up while cooling.
- Cool & Devour: Let cookies chill out on the baking sheet for 5 minutes. Then transfer to a wire rack. Don’t be surprised if tiny cracks form—yep, that’s the good stuff.
Variations
- Stir in 1 Tbsp chopped crystallized ginger for extra zing and chew (hello, heat!).
- Dip half the cookie in melted dark chocolate—fancy and irresistible.
- Swap butter for melted coconut oil & the egg for a flax “egg” to go vegan.
- Add ½ cup chopped pecans or walnuts for crunch—and a little nutty flair.
- Mix in mini chocolate chips or dried cranberries if you’ve got picky eaters.
Storage & Reheating
Once completely cooled, tuck cookies into an airtight container at room temperature. They’ll stay soft and chewy for up to 4 days—although mine never lasts that long! For longer stints, freeze in a sealed bag (layered with parchment to prevent sticking) for up to 3 months. When you need a quick pick-me-up, pop frozen cookies in a 300°F oven for 3–5 minutes or nuke one on a plate in the microwave for 8–10 seconds. Fresh-baked vibes in mere minutes.
If you’re a dough buffer (totally cool), shape your balls, freeze them on a tray, then dump into a bag. Bake straight from frozen—just tack on an extra minute or two to the time.
Final Thoughts
So there you have it: my go-to, slightly nostalgic, totally craveable ginger molasses cookies. They’re the kind of treat that makes everyone slow down, take a breath, and remember what the holidays are really about—warm kitchens, sweet memories, and sharing little bites of joy. I hope you give this recipe a whirl (you’ll want to make a double batch!), and if you do, please drop me a note below. What twist did you try? Any funny baking mishaps? I’m all ears (and taste buds). Thanks for stopping by, friend—happy baking, and may your holidays be as cozy as these cookies!
Ginger Molasses Cookies
Ingredients
- 2¼ cups all-purpose flour or swap in whole-wheat pastry flour for nuttier flavor
- 2 teaspoons ground ginger or ⅛ tsp fresh grated for brightness
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves or use pumpkin-pie spice blend
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar plus extra for rolling (turbinado sugar adds sparkle)
- ½ cup unsulphured molasses Blackstrap for deeper color and flavor
- 1 large egg room temperature (for best rise)
- 1 teaspoon vanilla extract pure Madagascar if you have it
Instructions
- Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly blended.
- In a large bowl, beat butter and ¾ cup sugar on medium speed until pale and fluffy—about 3 minutes.
- Beat in egg, molasses, and vanilla extract until smooth, scraping down the bowl as needed.
- Gently stir the dry ingredients into the butter mixture until just combined—avoid overmixing to keep cookies tender.
- Cover and refrigerate for at least 1 hour (up to 24 hours for deeper flavor).
- Scoop 1½ Tbsp portions and roll into balls. Roll each ball in extra sugar to coat evenly.
- Place balls 2 inches apart on prepared sheets. Bake 8–10 minutes—edges should set while centers remain soft with crackles.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. They firm up just right but stay chewy inside.
