Soft & Chewy Ginger Molasses Cookies are perfect for the holidays! Lovely combination of spices give these Molasses Cookies incredible flavor and texture.
I’ve been making this Ginger cookie recipe for my family for years; I’m so excited to share it with you! These are soft, flavorful cookies that just remind me of 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
–molasses
— 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
How to make Ginger Cookies recipePreheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Mix the Ingredients
Scoop the Cookie Dough
Scoop the Cookie DoughBake 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.
What kind of Molasses to use in 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 Christmas cookies to try:
More - Soft Gingerbread cookies
- Caramel Thumbprint Cookies
- Hot Chocolate Cookie Cups
- Mint Chocolate Christmas Cookies
- Holiday Star Shortbread Cookies
- Soft Christmas Sugar Cookies
- Mint Chocolate Chip Cookies
Fall in our house means many things, but one of our favorites is FOOTBALL! We love both watching it and playing it! Here’s my cute flag football player, C. He’s an intense kid and I love it when he plays his heart out on the field!
Soft & Chewy Ginger Molasses Cookies are perfect for the holidays! Lovely combination of spices give these Molasses Cookies incredible flavor and texture.
Beth says
I love, love soft and chewy cookies! I will have to commit to just making these when company comes or I will eat these all on my own!
Kaylie says
Thank you, Beth!
wilhelmina says
These cookies have the best texture! A new fav for us!
Kaylie says
Thank you, Wilhelmina!
Amanda says
These are the tastiest cookies ever. I think they’ve got the best flavor compared to so many I’ve tried over the years. Definitely a keeper!!
Kaylie says
Thank you, Amanda!
Renee Goerger says
My family goes crazy every time I make these soft ginger molasses cookies. Thank you so much for sharing this recipe!
Kaylie says
Thank you, Renee!
Claudia Lamascolo says
the perfect fall flavors and an exceptional one for the Christmas cookie tray thanks!
Kaylie says
Thank you, Claudia!
Wilma Purtell says
These cookies are absolutely over the top best gingersnaps I have ever made
Kaylie says
Thank you Wilma!
T says
These look amazing. However, I can’t find a print option – is it just me? When I try to print, only an add for signing up for recipe cards comes up. I don’t want to sign up. I’d just like to print the recipe with no strings attached. Oh well.
Elisa Broihier says
What is the yield? I scrolled up and down several times to find out how many cookies this recipe makes and I couldn’t find the answer.
April says
I used grated fresh ginger. Was very hesitant on the amounts for the spices. But let me tell you…absolute keeper recipe! I shared them with my coworkers, for I was afraid my husband and I would polish off the lot! Everyone loved them. Had 6 requests for the recipe.
Kaylie says
So glad everyone liked them! Thank you, April!
Phyllis says
What the amount of soda needed? 1 tablespoon and 1/4 teaspoon? Little confused as on this
Hannah says
Absolutely delicious! Cannot make them enough- I always get such good feedback when I bring them places. They’re also really good frozen- just pop then in the freezer and pull one out whenever you want it!