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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.
Very good and easy. They were very sticky to roll in hand so I refrigerated them first, much easier that way
I just took these out of the oven and they’re amazing!!!! I had planned to freeze some and serve in Christmas Day, but I doubt any will be left by tomorrow!!! Thanks for the recipe.
Really awesome cookies! I cut this recipe in half, used all brown sugar, and doubled the molasses. The cookies look just like the photo and are soft and chewy inside with just a little bit of crunch on the very edges. After making these, I would consider cutting the salt in half (and I usually choose savory over sweet). I’ll definitely make these cookies again – maybe I’ll try adding a pinch of cardamom next time.
Although I love the taste ,I found they spread out to much,making them thin .It’s almost like there is too much butter or not enough flour
If they’re spreading out too much, put the dough in the fridge for about 30 minutes and then scoop, roll, and bake! Will help the spreading out :) it’s probably just over-warm batter that’s causing your cookies to spread too much.
Hi. These are amazing. Where can I get the nutrition information for these?
These are just great. My kids adored them. It’s nice to have a change from chocolate chip too. Thanks so much for this keeper!
Made these today, they were GREAT!! The dough was a little dry and crumbly but when I rolled then into one and a half tbs balls I would squish it together and it worked out. When I took them out of the oven they didn’t look exactly like your pictures but they tasted fabulous. :)
I LOVE this recipe!!! These cookies have been the talk of the town since the holiday season. I’m so glad I found it! Thanks
These are my favorite for holiday time too :) so soft!
OMG!! I made a smaller cookie and my husband and I ate over 4 dz in TWO DAYS!! It’s Christmas Eve day and we just took made the 2nd batch wrapping them up to give away as we went!!
Haha, these are definitely the most addicting cookies!
Just made these earlier today with my oldest daughter. I told her we could take some for her teachers tomorrow, but now I wish I hadn’t said that because I want to eat ALL of them! My husband isn’t a huge gingerbread cookie fan, but he loved them too. So glad I found this recipe and your blog.
They’re just so good!! I’m so glad you found my blog :)
Just made these they are wonderfull everyone likes them including my neighbours and family this is going to be a monthly cookie recipe for sure
So glad everyone likes them!