Soft and Chewy Ginger Molasses Cookies

These Ginger Molasses Cookies are soft, chewy, and full of warm winter spices. Their sugary sparkle makes them the perfect holiday cookie!

Hand reaching for a piece of Ginger Molasses Cookie

Many of my favorite desserts are only made around the holidays. Why is this? It seems such a tragedy we save some of the best treats for only one month of the year.

Surely Canestrelli Cookies taste just as good alongside a cup of tea in the spring as they do in the winter. And why do we only eat Pecan Pie Bars at Thanksgiving? Why can’t we make Chocolate Dipped Fluffernutter Ritz Cookies in July?

And why on earth am I not enjoying Ginger Molasses Cookies every dang month of the year?

Perhaps they would lose some of their magic if I made them on a Tuesday in March, but it seems a shame I can’t enjoy this symphony of chewy spiced happiness year round.

close up of a Molasses Crinkle Cookie

These Molasses Spice Cookies have a lot going for them.

These cookies are:

  • Easy to Make and No Chill– Wohoo! Cookies in under an hour!
  • Filled with Christmas spices– Plenty of ginger, cinnamon, and cloves here!
  • Soft and Chewy– Did I mention this already? It bears repeating, because these are the softest, most tender cookies with a delightful chew and perfect crinkly top.
  • Great for holiday gifting– These beauties make a large batch, are sturdy enough to travel, and stay soft for a looooong time.

So, what are we waiting for? It’s December! Let’s make ALL THE GINGER MOLASSES COOKIES!

ginger spice cookies arranged on a white platter

How to Make Ginger Molasses Cookies

This is going to be pretty painless. As far as Christmas cookies go, this is definitely one of the easiest.

  1. Start by whisking together all the dry ingredients–flour, baking soda, cinnamon, ginger, cloves, and salt.
  2. Then, in the bowl of an electric mixer, beat together butter, brown sugar, and granulated sugar until fluffy and lightened in color.
  3. Add the egg, egg yolk, and vanilla, and beat again until combined. Beat in the molasses, another 30 or so seconds, scraping the bowl as needed.
  4. Add the dry ingredients and mix on low speed until no white streaks remain.
  5. Form the dough into balls, roll in sugar, then bake!
step by step photos of molasses cookie dough being made in a stand mixer

Tips for the best Molasses Crinkle Cookies

  • The dough will be very soft and pliable, like play dough. You can use a cookie scoop (these are my fav!) or shape with your hands. If the dough is sticking, dampen your hands while you shape the balls.
  • You can use either granulated sugar or demerara sugar for dipping. The demerara sugar is extra sparkly and pretty, and it also adds a bit of crunch. If you prefer not to mess with the soft/chewy texture, use granulated sugar. I loved both versions!
  • The dough can be frozen for up to 3 months. Shape into balls, flash freeze for 30 minutes, then place in a sealed container in the freezer. Frozen dough balls should be baked at 350 degrees for 14-15 minutes. For more detailed instructions, please visit the Guide to Freezing Cookies and Bars.
  • These should be underbaked just slightly for the best texture. Remove them from the oven when the edges are set but the middle is still puffy and the cracks look underdone. Allow the cookies to cool on the baking sheet, where they’ll continue to cook and sink into those lovely crinkly edges.
Ginger molasses cookie dough ball rolled in sugar

More Christmas Cookie Recipes to Try This Year

Need some more Christmas inspiration? Try these in December, or be a rebel and make them all year round!

Stack of Molasses Spice Cookies
close up of a Molasses Crinkle Cookie

Molasses Spice Crinkle Cookies

Yield: 48 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Soft and chewy Ginger Molasses Cookies are filled with warm winter spices in a rich, caramely crinkle cookie.

Ingredients

  • 4 1/2 cups all purpose flour
  • 1 Tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 1 3/4 cup loosely packed light brown sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons vanilla
  • 1 cup molasses
  • 1/2 cup granulated or turbinado sugar, for rolling

Instructions

  1. Preheat the oven to 350 degrees. Line two baking sheet with parchment paper or a silicone mat.
  2. Start by whisking together all the dry ingredients--flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In the bowl of an electric mixer, beat together butter and brown sugar until fluffy and lightened in color.
  4. Add the egg, egg yolk, and vanilla, and beat again until combined. Beat in the molasses, another 30 or so seconds, scraping the bowl as needed.
  5. Add the dry ingredients and mix on low speed until no white streaks remain.
  6. Use your hands to shape the dough into 2 Tablespoon sized round balls. If the dough is sticky, wet your hands before rolling.
  7. Roll each ball in the sugar then place on a baking sheet lined with parchment paper or a silicone mat. Bake for 9-11 minutes or until edges are set, but center is still puffy. Cool on the pan until set then serve warm or transfer to a wire rack to cool completely.

Notes

This recipe can be halved to make a smaller batch.

Cookie dough balls can be frozen for up to 6 months.

Baked cookies should be stored in an airtight container at room temperature. They'll stay soft for about a week.

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Nutrition Information:
Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 104Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 9mgSodium: 106mgCarbohydrates: 23gFiber: 0gSugar: 14gProtein: 1g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

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