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These soft and chewy ginger molasses cookies are guaranteed going to be the softest cookies you’ll make this holiday season!
The Perfect Holiday Cookie Doesn’t Exist: Ginger Molasses Cookies
The most perfect cookies to ever exist during the holidays are definitely these pillowy soft ginger molasses cookies. I am one to always gravitate towards ginger molasses cookies over any other holiday cookie purely because I just love the complex flavors of this cookie. It’s full of spice and warmth and it really exudes the scents you think of during the holiday season. It’s the perfect balance of molasses and spice, along with the crackly sugar top and the bite and chew of these cookies.
Of course there is no denying that I still love the classic frosted holiday sugar cookie and a peanut butter blossom! Adding these ginger molasses cookies to the table is not only a great way to add variety but allows friends and family to enjoy a holiday classic! You’ll be lucky if they last more than a few hours.
Unsulphured vs. Blackstrap Molasses
Molasses has varying intensities (flavor) and it can be confusing when you’re staring at the shelf in the store. Typically, for baking cookies, you want to use unsulphured or dark molasses. Avoid blackstrap molasses as it’s very strong in flavor and it will be too overpowering for this cookie.
Dessert Table Ideas
Ginger molasses cookies are the perfect cookie to include in a cookie swap or holiday cookie box! In addition to cookies, display these cookies with a large bowl of chex mix and maple cinnamon spiced nuts. A plate of saltine toffees would give the sweets a great balance for that salty edge.
Storage Instructions
Store molasses ginger cookies in an airtight container at room temperature for up to 3 days. To warm it up a bit (if desired), pop it into a toaster oven for 30 seconds or the microwave for 10 seconds.
Soft and Chewy Ginger Molasses Cookies
Ingredients
- 1 ½ cups (341 g) butter, softened
- 2 cups (400 g) sugar, plus more for rolling
- ½ cup (169 g) molasses
- 2 eggs
- 4 cups (500 g) all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 375 °F (191 °C). Line baking sheets with parchment paper or silicone baking mats and set aside.
- In the bowl of a stand mixer, cream together butter and sugar until combined.1 1/2 cups (341 g) butter, 2 cups (400 g) sugar, 1/2 cup (169 g) molasses, 2 eggs
- Add in the molasses and eggs and mix until incorporated.
- In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt.4 cups (500 g) all-purpose flour, 4 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon ground ginger, 1 teaspoon kosher salt
- Slowly add in the flour mixture to the bowl of the stand mixer and mix until all is combined.
- Fill a small bowl with about 3/4 cup granulated sugar.
- Using a medium-sized cookie scoop (or 1 1/2 tbsp.), form dough into balls then gently roll them in the granulated sugar. Place onto baking sheets, about 2-inches apart. Repeat until all the cookie dough has been used up.
- Bake for 10 minutes (they will still look soft and undercooked but they cook while they cool and you want them to stay soft and chewy so remove them!) then let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- Store in an airtight container for up to 1 week.
I’ve been making this recipe for years now – they’re my houses favorite!
I’ve used this recipe for years and make over 100 dozen around the holidays for family and friends. Simple recipe but the flavor of the cookies are amazing! The best part is they freeze really well so I can enjoy them after the holidays.
I’ve made these a few times and they are the best cookie I’ve ever made and my absolute favorite! Everyone raves about them. Such a delicious combination!
Our first attempt yielded a slightly puffy cookie- Cakey in the middle. Not flat. Any tips on what might have happened? About to make another batch for dessert for thanksgiving. Help?
hi, sorry for the delay and i realize this is far too late. i was on holiday. these are supposed to be a puffy in the center and not flat.
I followed the recipe exactly and even refrigerated the dough. They still came out flatter than a pancake. They taste good but I would prefer if they would look like they do in the picture. Please help.
Could you elaborate what you did? I know you said you followed the recipe exactly but there has got to be something else that went wrong. How old is your baking soda?
I made these for the second time today . They are a hit. Thanks for posting this delicious cookie!
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These cookies came out good. However, they did not taste like ginger cookies. They tasted like clove cookies. The amount of clove used for this recipe should only be 1/2 tsp or even 1/4 tsp. Then you should make the ginger 2 tsp.
If you want to keep the clove content the same, make the ginger 2 1/2 tsp or even 3 tsp so that you can really get the full ginger taste.
I will use this recipe again for the future because it yields a good cookie but it does not taste like ginger.
Hi Fabulous, everyone has different taste preferences and personally to me, I’ve made these cookies many times and they’ve turned out great. The other comments have yielded the same. If you feel that you should change up the spice measurements, feel free to do so to suit your tastes. I’m glad you enjoyed this recipe otherwise.
I want to make these but only have Maragine would that work or not
I am not sure how margarine works in baking. I feel like it would be okay but I can’t guarantee that since I’ve never used it in baking before.
Thank you