Soft and Chewy Ginger Molasses Cookies
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These Ginger Molasses Cookies are soft, chewy, and full of warm winter spices. Their sugary sparkle makes them the perfect holiday 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.
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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.
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!
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.
- Start by whisking together all the dry ingredients–flour, baking soda, cinnamon, ginger, cloves, and salt.
- Then, in the bowl of an electric mixer, beat together butter, brown sugar, and granulated sugar until fluffy and lightened in color.
- 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.
- Add the dry ingredients and mix on low speed until no white streaks remain.
- Form the dough into balls, roll in sugar, then bake!
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.
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!
- Toasted Oatmeal Coconut Shortbread Bars– These are so delicious and EASY to make!
- Chocolate Covered Pretzels– Not exactly a cookie, but definitely a treat we love to have around during the holiday season.
- Canestrelli (Italian Egg Yolk Cookies)– These soft, tender shortbread like cookies are shaped like a flower and dusted in powdered sugar–the perfect addition to a cookie tray!
- Chocolate and Pistachio Dipped Shortbread Cookies– Are you seeing a theme? I guess we really love shortbread during the holidays!
- Oreo Cookie Ball Santa Hats– Oreo truffles shaped into hats and decorated to look like a red, furry Santa hat!
- Iced Orange Cookies– I definitely eat these year round, but the orange icing feels festive!
- These Grinch Cookies from In Katrina’s Kitchen would be so much fun, especially for kids!
Molasses Spice Crinkle Cookies
Soft and chewy Ginger Molasses Cookies are filled with warm winter spices in a rich, caramely crinkle cookie.
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Servings: cookies
Calories: 157kcal
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 unsalted butter, softened (3 sticks )
- 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
- Preheat the oven to 350 degrees. Line two baking sheet with parchment paper or a silicone mat.
- Start by whisking together all the dry ingredients–flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In the bowl of an electric mixer, beat together butter and brown sugar until fluffy and lightened in color.
- 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.
- Add the dry ingredients and mix on low speed until no white streaks remain.
- Use your hands to shape the dough into 2 Tablespoon sized round balls. If the dough is sticky, wet your hands before rolling.
- 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.
Nutrition
Calories: 157kcal | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 102mg | Potassium: 132mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 189IU | Vitamin C: 0.004mg | Calcium: 27mg | Iron: 1mg
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Hi, you did not include the temperature to bake these cookies. Can you please provide?
You’re right! I am so sorry about that. I’ve updated the recipe. It’s 350 degrees.