This post may contain affiliate links. Please read our disclosure policy.
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 was dissappointed with this recipe. It didn’t turned out the way I expected. It had spread out too much and really flat. Didn’t look like the cookies on your photos therefore wasn’t too appealing to eat.
Hi Minnie, your batter might’ve been too warm or something for it to spread out too much. Next time, I would pop the dough into the fridge for a bit then bake it :)
Came across this recipe via a google search for molasses cookies and oh my – amazing! I made them for an after school activity group of my daughters but I *almost* could not bring myself to send them off to a bunch of kids, lol. Perfect fall cookie!
Yay!! They’re so hard to let go ;) it’s definitely the perfect Fall and holiday cookie!!
Hi! I stumbled across your blog while searching for ginger cookies. I *just* finished making these and they’re fantastic; chewy and so flavorful. I made the recipe exactly as shown, and its a keeper! Thanks. Great job.
Awesome!! So happy to hear!
Can brown sugar be substituted for
The white sugar with the same results?
I always top my Ginger cookies with a
Piece of candied ginger, a little treat!
Thanks for your recipe and advice. Aggie
Hi Aggie, you can but the I’m not positive what the texture will be, and since brown sugar has more moisture than regular sugar, your batter might not be as ‘stiff’ so you may need to decrease the wet ingredients a bit. I’ve never done it this way so I can’t tell you the measurements but if you’re familiar with doing this swap, then feel free to do so!
I just made these and the dough is a bit wet… I put it in the fridge to see if it would help handling it… Wondering if it is suppose to be this way??? I have been having trouble with molasses cookies flattening out… Taste is good but cookies look awful:-(. So decided to try this recipe.. Wondering if I should add more flour?
Thanks
Cindy
Hi Cynthia, the dough is supposed to be a bit wet – wetter than most cookie doughs. If you feel it’s too wet then yes, add a little more flour, 1 tablespoon at a time, but it really should be ok! Popping it in the fridge would definitely help firm it up.
Thanks Julie… I went ahead and baked a pan and they flattened out… I did refrigerate the dough. The cookies taste amazing but flat:-(… Wondering if its my flour or baking soda…
Thanks for the recipe and I’m not giving up:-)
I think it’d definitely be baking soda since baking soda is the leavening agent in cookies! You can do a quick test to see if your baking soda is fresh by adding a teaspoon into water. If it doesn’t fizz rapidly then it’s dead and you should get a new one. Also check the expiration date on your current baking soda just to see :) if it’s a few months before the expiration date, I’d toss it and get a new one!
I just made these, so yummy!! And I made balls the size as a regular cookie, 12 to a cookie sheet, and it made almost 7 dozen! Thanks for the great recipe! I did sub 1/2 cup of the butter with shortening, I didn’t have enough butter, delish!!
Glad to hear you enjoyed these!
I’m definitely going to try these this weekend, they look delicious! Thank you for sharing your recipes with us! :)
The cookie recipe is amazing!
Will the outcome change in any way if I use organic unsulphured molasses rather than the basic (Grandma’s) molasses located with the other baking supplies at my grocery store? Thank you so much!
Anne
Hi Anne, unfortunately I’m not familiar with molasses and the different kinds. I feel like the results would be the same and only the color may be darker/lighter depending on the molasses type. Definitely think you’re safe to use your organic one!
These were absolutely delicious! I made them twice…second time something got into me and I decided to leave them in for another minute or two, despite the warnings – they overcooked and came out really hard. You must take them out at 10 min!
This is my new favorite cookie…I will be making them again tonight :-)
I’m glad these turned out well for you and that you experimented on your own with the time! It definitely does matter :) I’m happy to hear these are your new favorite cookies!
love ginger cookies! and I agree…soft and chewy is the best combination.