Soft, chewy Ginger Molasses Cookies are perfect with a cup of tea or coffee.
If you want your kitchen to smell ahh-mazing, bake up a batch of our Ginger Molasses Cookies. The warm, spicy, yet sweet aroma that will fill your kitchen is nostalgic and inviting. Molasses has been around for centuries — both as a sweetener and as the basis for making rum. And ginger used in baking is thanks to the German, British, and Dutch settlers in America who brought with them their delicious gingerbread and gingerbread men cookies.
You may be wondering what the difference is between these Ginger Molasses Cookies and gingersnaps. Gingersnaps don’t necessarily use as much brown sugar or molasses as this recipe. Since the spices are similar, their flavor profiles are alike, but the main difference is in texture. Gingersnaps, as their name suggests, can be snapped in two and are usually thin and crispy. These Ginger Molasses Cookies are softer and chewier.
As you sink into one of these Ginger Molasses Cookies, the pillowy soft texture combined with the notes of warm, spicy ginger, cinnamon, and cloves is delicious. Enjoy them with your favorite hot beverage or a tall glass of milk — especially on a cold winter’s day. They are perfect for holiday baking as well. Ginger Molasses Cookies, even though they’re soft, pack and ship well when mailed to friends and family. Bonus: they continue to soften in the few days after they’re baked!
Molasses 101
In this recipe, you need a 1/2 cup of molasses. If you’re not familiar with molasses, you might wonder what kind to get. Generally, you will find that unsulphured medium or dark molasses is best. This is not the same as blackstrap or robust molasses. While both kinds are both derived from sugarcane, the unsulphured medium or dark is a bit sweeter and useful in baking. The “unsulphured” part of the name simply refers to the extraction process; sometimes it is included in the label name and sometimes not. A third option that people sometimes confuse with molasses is sorghum. While delicious, it is not made from sugar cane and should not be used in this recipe in place of molasses.
Work in batches when baking
After chilling the dough (at least 2 hours or overnight), don’t just set the whole amount of chilled dough out on the counter and start baking up your cookies. Instead, take about 1/3 of it out at a time so it remains chilled as you roll it into balls and place it on your cookie sheet to bake. Your palms will warm up the dough just enough. Keeping the remaining dough chilled ensures that it keeps its shape as it bakes into perfectly round cookies.
How to Make Ahead and Store?
Ginger Molasses Cookies can be made ahead and stored easily. Once cool, wrap in parchment paper and store in an airtight container or resealable bag. You can freeze them for up to 4-6 weeks or store them at room temperature for up to a week. To store leftovers (if there are any!), follow the same guidelines.
Serving Suggestions
These cookies are simple and delicious and don’t need much. If you want to dress them up with some frosting, you could frost them with our Whipped Cream Cheese Frosting. During the holidays, Ginger Molasses Cookies are just right on a cookie tray with sugar cutout cookies and our Best Chocolate Peppermint Cookies.
Ginger Molasses Cookies
Ingredients
- 1 1/2 cups unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1/2 cup molasses
- 2 large eggs
- 4 1/2 cups all-purpose flour
- 4 teaspoons baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon salt
Instructions
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, followed by the molasses, mixing well after each addition.
- Gradually blend the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Cover the dough and chill in the refrigerator for at least 2 hours, or until firm.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Shape the dough into 1-inch balls, roll each ball in granulated sugar to coat, and place on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 8-10 minutes or until the cookies are just set and the tops begin to crack.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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