Ginger Molasses Cookies are soft, chewy, and full of cozy spice from cinnamon, cloves, nutmeg, and fresh minced ginger. Rolled in coarse turbinado sugar before baking, they have a rich molasses flavor and a perfectly crisp exterior!
My family loves baking these Molasses Cookies every holiday season — it’s a tradition that fills our home with the warm, comforting aroma of spices. They come out rich, flavorful, and perfectly festive!
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Why you’ll love this Holiday Cookie Recipe
Fresh minced ginger adds extra flavor and a subtle chewy texture you don’t get from ground ginger alone.
Turbinado sugar coating gives each cookie a beautiful sparkle and a light, crunchy finish.
Classic holiday spices and molasses fill your home with a cozy, festive aroma while they bake.
Ingredients for Ginger Molasses Cookies
Butter: Use 1 cup butter, softened, to add richness, moisture, and create a soft cookie texture.
Sugars: 1 ¾ cup granulated sugar, combined with ¾ cup brown sugar, adds moisture and a helps the cookies spread as they bake.
Egg: Bind the ingredients by using 1 large egg.
Molasses: Provide that signature dark color, chewy texture, and warm, robust flavor by adding ⅓ cup molasses.
Flour: 2 ¾ cups all-purpose flour gives the cookies structure and stability.
Baking soda: Help the cookies rise as they bake with 1 ¼ tsp baking soda.
Spices: Add warmth, spice, and balance the sweetness by adding 1 TBSP cinnamon, 1 tsp ground cloves, 2 tsp nutmeg, and ½ tsp salt.
Ginger: 2 tsp minced ginger brings the signature ginger flavor, adding extra freshness and texture.
Turbinado sugar: Raw Turbinado sugar coats the outside for a sweet crunch and beautiful finish.
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.
How long are these Soft Ginger Cookies good for?
Ginger Molasses Cookies stay fresh for about 5 to 7 days when stored in an airtight container at room temperature. For longer storage, you can freeze them for up to 3 months — just let them cool completely first and layer with parchment paper to prevent sticking.
Spiced Ginger Molasses Cookies Recipe
Ginger Molasses Cookies are soft, chewy, and full of cozy spice from cinnamon, cloves, nutmeg, and fresh minced ginger. Rolled in coarse turbinado sugar before baking, they have a rich molasses flavor and a perfectly crisp exterior!
raw turbinado sugar- for coating outside of cookies
Instructions
Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
In a large bowl cream the butter and both sugars using an electric mixer. Add in the egg and molasses, mix again to combine.
Whisk the dry ingredients in a separate bowl. Then pour the dry mixture into the wet ingredients and mix well.
Use a 1-TBSP cookie scoop to measure out & gently roll a ball of cookie dough in your hands. Roll each dough ball in raw sugar to coat. Place them on the prepared cookie sheets, leaving about 2-3" space between each ball.
Bake for 10-12 minutes. Let them sit for an additional 2-3 minutes on the cookie sheet before transferring them to a cooling rack. Serve & enjoy!
Video
Notes
These cookies will stay fresh for about 5-7 days when stored in an airtight container at room temperature.You can freeze molasses cookies for up to 3 months. Let them cool completely first and layer with parchment paper to prevent sticking.
What is the best method for freezing 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.
Can I use ground ginger instead of minced ginger?
Yes! Ground ginger works well, but minced ginger gives a fresher, spicier flavor.
Why are my cookies hard instead of chewy?
This can happen if they’re overbaked — take them out when the edges are set but the centers still look soft.
Can I skip rolling them in Turbinado sugar?
You can, but the sugar adds a lovely crunch and sparkle that makes these cookies extra special.
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Ginger Molasses Cookies are full of warm, cozy spices like cinnamon, cloves, nutmeg, and fresh minced ginger. Rolled in coarse Turbinado sugar, they have a rich molasses flavor with a slightly crisp, sparkling exterior.
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I began Family Cookie Recipes to delve deeper into my fascination with food! I love cooking easy, delicious recipes and trying out new products. Welcome and I hope you stick around! Meet Jessica & Nellie...
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.
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.
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!
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!