Spiced Ginger Cookies made with molasses and a lovely blend of holiday spices. Perfect soft Ginger Molasses Cookies for Christmas!
Ingredients for Ginger Molasses Cookies
Here’s what you’ll need to make these Ginger cookies:
— Butter, softened
— Granulated sugar
— Brown sugar
— 1 large egg
— All purpose flour
— Baking soda
— SPICES- you’ll need cinnamon, ground cloves, nutmeg and salt
— Minced ginger or ground ginger (I prefer minced ginger in these cookies)
— Raw Turbinado sugar– coarse, more brown colored sugar for coating outside of cookies.
How to make Ginger Cookies recipe
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Mix the Ingredients
Scoop the Cookie Dough
Bake the Ginger Cookies
Bake for 10-12 minutes at 350 degrees. Let sit for an additional 2-3 minutes on the cookie sheet before transferring cookies to a cooling rack. Store in an airtight container.
Spiced Ginger Molasses Cookies
- 1 cup butter softened
- 1 ¾ cups sugar
- ¾ cup brown sugar
- 1 large egg
- 1/3 cup molasses
- 2 ¾ cups flour
- 1 ¼ teaspoons soda
- 1 tablespoon cinnamon
- 2 tsp minced ginger or 1 tsp ground ginger
- 1 teaspoon ground cloves
- 2 teaspoons nutmeg
- ½ teaspoon salt
- raw sugar- for coating outside of cookies
- Preheat oven to 350 degrees Line a cookie sheet with parchment paper.
- Cream the butter and sugars using an electric mixer. Add in the egg and molasses.
- Whisk together the dry ingredients in a bowl. Pour into wet ingredients and mix well.
- Use a 1 TBSP cookie scoop to measure out & gently roll a ball of cookie dough in your hands. Roll each in raw sugar to coat. Place on cookie sheet, leaving about 2-3" space between each ball.
- Bake for 10-12 minutes at 350 degrees. Let sit for an additional 2-3 minutes on the cookie sheet before transferring cookies to a cooling rack. Store in an airtight container.
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
Looking for more holiday recipes? Try these other Christmas dessert recipes:
- Cranberry Salsa Dip
- White Chocolate Cherry Cheesecakes
- Creamy Cranberry Salad
- Rolo Pretzel Turtles
- Chocolate Popcorn
- Saltine Cracker Toffee
- Gingerbread Cookie Bites
- Raspberry Jam Thumbprint Cookies
- Eggnog Cookies
What kind of Molasses to use in cookies?
I like to use molasses that’s labeled “Original” or “Mild” for baking cookies. Robust, Blackstrap molasses has a much stronger, more bitter flavor that’s best used in savory dishes like baked beans. The brand I use is called Grandma’s and is found on the baking aisle or near the breakfast syrup of most grocery stores.
Can you freeze Ginger Molasses cookies?
Ginger cookies are easily frozen, either before or after baking them. I prefer to form the cookie dough balls and freeze those so that I can pull them and bake them whenever I need them. This way the cookies will be warm and fresh every time!
To freeze the cookie dough, place the shaped balls on parchment paper on a cookie sheet and freeze for about 30-45 minutes. Then transfer them to an airtight container or Ziplock freezer bag. When you are ready to bake them, just pull them out and place on a cookie sheet, let them thaw for about 10-15 minutes and then bake as usual.
You can also freeze the cookies once they have been baked. Just make sure they have cooled all they way to room temperature and then place them in an airtight container in the freezer. Cookies will stay good in the freezer for 2-3 months.
More ginger cookies & recipes to try:
- Gingerbread Cookie Bites
- Soft Pumpkin Gingersnap Cookies
- Gingerbread Truffles
- Gingerbread Cookies with Spiced Marshmallow Buttercream
- Ginger Cookie Cups with Pumpkin Cheesecake
- White Chocolate Gingerbread Chex Mix
- Pumpkin Cream Cheese Gingerbread Loaf
- Gingerbread Waffles with Butter Syrup
- Pumpkin Ginger Cookies with Browned Butter Frosting
Amanda Hensley says
Are these chewy are cruncy?
Richard Pate says
"The outsides of these cookies are a bit crispy but the insides are soft and chewy."
Wow…these look amazing!! I am also curious…are they chewy or crunchy?
jayashree venkat says
Awesome!…i can FEEL the taste.Can i use honey in place of molasses,same measurement?Does the scoop dough flatten so beautifully while Baking?Thanks for your time.
Carla P. says
These are fantastic! Ginger snaps are a favorite in our family and this is my new go to recipe. I used powdered ginger and white sparkling sugar for garnish. I’m having several with a cup of tea right now. BTW, my house smells amazing…as fall should….
I made these last night and they were amazing. I love the crispy cookie with soft center. My husband even loved them, which was even more surprising since he usually is so picky with cookie flavors. This made a lot of cookies and the dough was pretty quick too. I also liked not having to wait for the dough to set in the fridge. But this recipe is a keeper. Thank you for sharing.
Sheilla Dunn says
do you have to press the cookie dough down or leave it in balls and it will flatten as it bakes?
They flatten as they bake- no need to press down! : )
Delicious! Soft and tender. Easy to handle, too.
Thank you Julia!
Just made these. Fantastic flavor it’s a keeper. Soft and chewy.
I’m so glad you enjoyed these Katherine!
Made these for holiday gift bags and my husband is trying to take them out of the gift bags to keep for himself. 😏 He absolutely loves these. His question to me was, “why do we ever buy store cookies?”. I think I know what I will be making for him when I am not making carrot cake. A definite winner in my home.
Great recipe, delicious cookie!
Will make these every Christmas!
So glad you enjoyed them this much Liz!
Mine turned into flat pancakes. Help! I followed the recipe. Whats happening?
These cookies are fairly flat, but maybe try chilling them!
So very good with lots of flavor!!
Steve Cahill says
Wow just plain delicious, nice and chewy very easy to eat
Thank you Steve!