Soft and Chewy Ginger Molasses Cookies are a delicious and easy to make Christmas holiday cookie or all-year round treat made using brown sugar, molasses and the perfect balance of warm ginger and cinnamon spices. This soft and chewy on the inside, crisp around the edges holiday cookie is one that you will fall in love with!
Are you interested in baking more delicious cookies? I highly recommend you tying out these Brown Butter Toffee Chocolate Chip Cookies, these Cookies and Cream Cookies or these The Best Browned Butter Skor Toffee Cookies!
How to Make Soft and Chewy Ginger Molasses Cookies
Combine Dry Ingredients – whisk together flour, baking soda, ginger, cinnamon, cloves, and salt; set aside.
Combine Wet Ingredients – beat together the butter, brown sugar and granulated white sugar on medium-high speed until creamy and combined, scraping down the sides as needed. Add in the egg, then molasses mixing on medium-low until combined. Mix in the dry ingredients just to combine – do not overmix the dough.
Chill the Dough – cover dough tightly with plastic wrap and chill in refrigerator for 1 hour or until completely chilled.
Bake – Using a cookie scoop or your hands, roll cookie dough into heaping one tablespoons of dough per cookie. Bake for 10-11 minutes or until edges browned.
Remove and Enjoy – remove cookies from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
What Spices are in Ginger Molasses Cookies?
These cookies have a combination of ginger, cinnamon and clove spices which pack a powerful punch of depth and flavour in this recipe. This trinity of spices are essential – don’t skip out on any of them!
Ginger Molasses Cookie Recipe Ingredients (Screenshot The Grocery List Below)!
- Unsalted Butter
- Brown Sugar
- Granulated White Sugar, plus more for rolling
- Mild-Flavored (light) or Robust-Flavored (dark) Molasses
- Egg
- All-Purpose Flour
- Baking Soda
- Ginger, ground
- Cinnamon, ground
- Cloves, ground
- Salt
- Pure Vanilla Extract
- Cane Sugar, for rolling if not using Granulated White Sugar
Soft and Chewy Ginger Molasses Cookies Tips
- Chill the Cookie Dough – this process allows the flour to get hydrated by the wet ingredients, giving the cookies more depth of flavour. It also firms up the cookie dough, which lessens excess spreading when baking. It ensures a ensures a thicker, more solid cookie which is what we want for this recipe.
- Work in Batches – if there are more cookies that your tray allows, bake one after the other on the center rack – this yields the best and most even baking results.
- Underbake Cookies – the cookies should be slightly underbaked when coming out of the oven. Allow them to cool on the baking sheet where residual heat will finish baking them.
- Storing Cookies – these cookies can be stored in an airtight container for up to a week or frozen, for up to 3 months.
More Cookie Recipes You Must Try
Cookies and Cream Cookies & The Best Browned Butter Skor Toffee Cookies
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Soft and Chewy Ginger Molasses Cookies
Ingredients
- 1 cup Unsalted Butter softened to room temperature
- 1/2 cup Brown Sugar
- 1/4 cup Granulated White Sugar plus more for rolling
- 1/4 cup Molasses mild (light) or robust-flavoured (dark)
- 1 Egg
- 2 cups All Purpose Flour room temperature
- 1 tsp Baking Soda
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Salt
- 2 tsp Pure Vanilla Extract
Instructions
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt; set aside.
- In another large bowl using a hand-held or stand mixer, beat together the butter, brown sugar and granulated white sugar on medium-high speed until creamy and combined, scraping down the sides as needed. Add in the egg, pure vanilla extract then molasses mixing on medium-low until combined. Mix in the dry ingredients just to combine; do not overmix the dough.
- Cover dough tightly with plastic wrap and chill in refrigerator for 1 hour or until completely chilled. The cookie dough will be slightly sticky prior to chilling.
- Preheat oven to 350°F (176°C), and line a baking sheet with parchment paper or a silicone mat and set aside.
- Remove cookie dough from the refrigerator. Using a cookie scoop or your hands, roll cookie dough into heaping one tablespoons of dough per cookie. Roll each ball in granulated or cane sugar and arrange 2 inches apart on the baking sheets. Bake for 10-11 minutes or until edges browned.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Notes
Nutrition
Note, the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary based on products used.
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