These irresistible Ginger Molasses Cookies strike the perfect balance between warmth and sweetness. Rich molasses mingles with aromatic ginger to create chewy, perfectly spiced treats that bring comfort with every bite. At just 127 calories per cookie, they’re a guilt-free indulgence that will fill your kitchen with the most heavenly aroma. Whether enjoyed with afternoon tea or as a cozy dessert, these classic cookies never fail to delight both kids and adults alike.
Ingredient For Delightful Ginger Molasses Cookies
- All-purpose flour (2 cups): Sifted for smoother texture
- Baking soda (1 tsp): Essential leavening agent for perfect rise
- Salt (1/2 tsp): Balances sweetness
- Ground spices: Cinnamon (1 tsp), cloves (1/2 tsp), ginger (1/2 tsp) for warmth
- Butter (3/4 cup): Room temperature for better creaming
- Granulated sugar (3/4 cup): Plus extra for rolling
- Egg (1 large): Room temperature for better mixing
- Molasses (1/4 cup): Adds rich flavor and chewy texture
Step-by-Step Instructions
- Prep: Preheat oven to 375°F and line cookie sheets with parchment
- Mix dry ingredients: Whisk flour, baking soda, salt, and spices together
- Cream wet ingredients: Beat butter and sugar until fluffy, then add molasses and egg
- Combine: Mix wet and dry ingredients until well incorporated
- Chill: Wrap dough and refrigerate for 30 minutes
- Shape: Roll into balls and coat with granulated sugar
- Bake: 8-10 minutes until just set for perfectly chewy cookies
- Cool: Transfer to cooling rack, then frost if desired
Storage Tips
These ginger molasses cookies stay fresh and chewy when stored properly! Pop them in an airtight container at room temperature for up to 5 days. Want to save them longer? These cookies are fantastic freezer friends – they’ll keep their texture and flavor for up to 3 months when frozen. Just place them in a freezer bag or container with wax paper between layers. Let them thaw at room temperature whenever you’re ready for a treat!
Tips for Perfect Cookies
For the best soft and chewy texture, take these cookies out of the oven right at 8-10 minutes – they might look slightly underdone, but they’ll finish setting up as they cool. Your room-temperature butter will give you the fluffiest, most even texture. When rolling the dough balls in sugar, try to make them all about the same size so they bake evenly. If your dough feels too sticky, pop it back in the fridge for a few minutes before rolling.
Mix It Up!
Love these cookies but want to try something new? Add some finely chopped candied ginger for extra zing, or swap the cinnamon cream cheese frosting for a simple lemon glaze. You can also make sandwich cookies by spreading the frosting between two cookies! For a holiday touch, mix some colored sugar with the regular sugar for rolling. If you prefer less spice, feel free to reduce the ginger and cloves to 1/4 teaspoon each.
Serving Ideas
These spicy-sweet cookies are perfect with a cold glass of milk or hot cup of tea. They make wonderful holiday gifts – stack them in a pretty tin or box lined with parchment paper. For parties, arrange them on a platter with other cookies for a tasty cookie buffet. If you’re using the cream cheese frosting, add a tiny sprinkle of cinnamon on top for a lovely finishing touch!
Ginger Molasses Cookies
Equipment
- Cookie sheets
- Parchment paper
- Mixing bowls
- Cooling rack
Ingredients
Cookie Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 3/4 cup butter room temperature (1 ½ sticks)
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- granulated sugar for rolling
Instructions
- Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.
- In another bowl beat together the butter and granulated sugar until light and creamy. Add the molasses and eggs and mix until well combined. Stir in the dry ingredients and mix until combined.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes (or up to several days) before rolling into balls.
- Roll the dough into balls and then roll the dough balls in granulated sugar. Place on prepared sheet and bake for 8-10 minutes (don’t over bake them if you want a soft, chewy cookie).
- Remove the cookies to a cooling rack and allow to cool completely. Frost with cinnamon cream cheese frosting, if desired. Store in an airtight container, or in the freezer (they freeze really well!)
