Ginger Molasses Cookies

There’s something irresistibly cozy about a batch of Ginger Molasses Cookies. The warm spices combined with the deep richness of molasses evoke memories of chilly evenings by the fire and festive holiday gatherings. These cookies strike the perfect balance between chewy and soft, with a crackled sugar coating that adds just the right amount of crunch. Whether you’re new to baking or a seasoned pro, this recipe is straightforward, rewarding, and sure to become a beloved staple in your cookie rotation.

What Makes This Recipe Special

What sets these Ginger Molasses Cookies apart is the harmony of bold spices and the luscious molasses flavor. Unlike ordinary ginger cookies that can sometimes be dry or overly spicy, this recipe delivers a moist, tender crumb with just the right kick. The use of brown sugar enhances the depth of flavor while keeping the texture delightfully chewy. Rolling the dough balls in granulated sugar before baking creates a beautifully crackled surface that’s both visually appealing and adds a subtle crunch. Plus, these cookies are versatile enough to enjoy year-round, perfect for gifting, or a sweet treat alongside your favorite hot beverage.

Ingredient Breakdown

• 2 cups all-purpose flour: The base of the cookie dough, providing structure and softness.
• 1/2 teaspoon baking soda: Helps the cookies rise and develop a light texture.
• 1 teaspoon ground ginger: The star spice, delivering that warm, pungent flavor.
• 1 teaspoon ground cinnamon: Adds sweetness and depth, complementing the ginger perfectly.
• 1/2 teaspoon ground cloves: Offers a subtle, aromatic intensity.
• 1/2 teaspoon salt: Enhances the spices and balances sweetness.
• 3/4 cup unsalted butter, softened: Provides richness and contributes to the tender crumb.
• 1 cup brown sugar, packed: Adds moisture and a caramel-like sweetness.
• 1/2 cup molasses: The key ingredient for that signature molasses flavor and chewy texture.
• 1 large egg: Binds ingredients together and adds moisture.
• 1 teaspoon vanilla extract: Enhances the overall flavor profile.
• Granulated sugar for rolling: Creates the signature crackled, sparkly coating on the cookies.

Kitchen Gear Checklist

• Mixing bowls: For combining dry and wet ingredients separately.
• Hand mixer or stand mixer: Makes creaming butter and sugar effortless.
• Measuring cups and spoons: Accuracy is key for perfect cookies.
• Spatula: To scrape down the bowl and fold ingredients.
• Baking sheets: For baking the cookies evenly.
• Parchment paper or silicone baking mats: Prevents sticking and makes cleanup easier.
• Cooling rack: Allows cookies to cool completely without becoming soggy.
• Spoon or cookie scoop: For portioning cookie dough uniformly.

Build Ginger Molasses Cookies Step by Step

Step 1: Prep Your Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt. This ensures even distribution of the spices and leavening agents, setting the stage for perfectly flavored cookies.

Step 2: Cream Butter and Sugar

In a large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and brown sugar until light and fluffy—about 3 to 5 minutes. This step is crucial for a tender texture and helps dissolve the sugar.

Step 3: Add Molasses, Egg, and Vanilla

Beat in the molasses, egg, and vanilla extract until fully combined. The molasses will give the dough a beautiful dark hue and rich aroma.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. Avoid overmixing to keep the cookies tender.

Step 5: Chill the Dough

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling firms up the dough, making it easier to handle and helping the cookies maintain their shape during baking.

Step 6: Preheat Oven and Prepare Baking Sheets

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Step 7: Scoop and Roll

Use a spoon or cookie scoop to portion out dough balls, about 1.5 tablespoons each. Roll each ball in granulated sugar to coat thoroughly, creating that signature crackled exterior.

Step 8: Bake

Place the dough balls evenly spaced on the prepared baking sheets. Bake for 10 to 12 minutes, until the edges are set but the centers remain soft. The cookies will continue to firm up as they cool.

Step 9: Cool and Enjoy

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy them fresh or store for later indulgence.

How to Make It Lighter

• Use half brown sugar and half white sugar to reduce moisture slightly for a crisper texture.
• Swap half of the all-purpose flour with whole wheat pastry flour for a nuttier flavor and added fiber.
• Replace the full amount of butter with a mix of butter and unsweetened applesauce to cut down on fat.
• Reduce molasses slightly by a tablespoon or two, balancing with extra brown sugar to maintain sweetness.

Mistakes Even Pros Make

• Skipping the chill: Not chilling the dough leads to flat, spread-out cookies instead of chewy, thick ones.
• Overmixing the dough: This develops gluten, resulting in tough cookies rather than tender bites.
• Using too much molasses: Overdoing molasses can overpower the spices and make the dough overly sticky.
• Not rolling in sugar: This step creates the classic crackled look and adds a delightful texture contrast.

Storage & Reheat Guide

Store your Ginger Molasses Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 3 months.

To reheat, pop the cookies in a 300°F (150°C) oven for 5 to 7 minutes to refresh their soft texture and warm the spices. Alternatively, microwave a cookie for 10 seconds, but be mindful not to overheat as they can become chewy or tough.

Handy Q&A

Can I substitute molasses with another sweetener?

Molasses is key for the distinctive flavor and chewiness, but you can use dark corn syrup or honey as alternatives. Keep in mind that the flavor will be less robust, and texture may vary slightly.

How do I make these cookies vegan?

Replace the butter with a plant-based margarine or coconut oil, and swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). The texture may be a little different but still delicious.

Why are my cookies spreading too much?

This usually happens if the dough isn’t chilled or if too much butter is used. Make sure to chill the dough for at least 30 minutes and measure ingredients accurately.

Can I add mix-ins to the dough?

Absolutely! Chopped crystallized ginger, nuts, or even a handful of Cookies With Dark Chocolate chunks can add an exciting twist to your cookies.

Similar Recipes

• The Best Chocolate Chip Cookies – Classic, chewy, and packed with chocolate goodness.
• Cookies With Dark Chocolate – For those who love an intense chocolate flavor with their sweets.
• Gingery Cranberry Salsa Recipe – A fresh and spicy complement to your holiday treats.

Time to Try It

Ready to fill your kitchen with the intoxicating aroma of warm spices and molasses? These Ginger Molasses Cookies are an absolute must-bake. Their chewy texture and rich flavor make them a perfect treat to share with friends and family or keep all to yourself for those cozy moments. Don’t forget to roll them in sugar for that irresistible crackle on top that makes these cookies stand out. Pair with a hot cup of tea, coffee, or your favorite holiday beverage and enjoy a moment of pure comfort.

Whether you’re baking for the holidays, a casual afternoon snack, or your next cookie swap, this recipe delivers consistently delicious results. Happy baking!

Share on Pinterest