Ginger Molasses Cookies

Chewy ginger molasses cookies have all the flavor of gingerbread cookies without the rolling! These cookies are made with molasses and warm spices to create the perfect flavor. One of my favorite Christmas cookies!

Ingredients for Ginger Molasses Cookies

• Unsalted butter – Room temperature, softened butter.
• Light brown sugar – Adds sweetness, chewiness, and molasses flavor.
• Egg – Large egg, room temperature.
• Vanilla extract – Vanilla extract adds great underlying vanilla flavor.
• Molasses – Molasses is one of the stars of this recipe! Its flavor is deep and complex, and it adds even more chewiness to the cookies.
• All-purpose flour
• Spices – Ground ginger, cinnamon, nutmeg, and cloves give these cookies a warm spice taste.
• Baking soda
• Salt
• Granulated sugar + cinnamon – Roll the cookie dough balls in a little cinnamon sugar before baking.

How to Make Ginger Molasses Cookies

1. Make the cookie dough: Cream the unsalted butter and brown sugar until light and creamy. Add the egg, vanilla extract, and molasses and mix until smooth. Add the dry ingredients (all-purpose flour, spices, baking soda, and salt) and mix on low speed until the cookie dough forms.
2. Chill the cookie dough: Portion the cookie dough using a large cookie scoop (3 tablespoons) and chill for 30 minutes.
3. Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
4. Bake the cookies: Stir together the granulated sugar and cinnamon. Roll the cookie dough balls in the cinnamon sugar and place on the prepared baking pans. Bake the cookies for 11 to 12 minutes. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.

Other Cookie Recipes You Will Love

• Snickerdoodle cookies
• Pumpkin snickerdoodle cookies
• Gingerbread cookie bars
• Sugar cookies
• Gingerbread cookies

4.84 from 6 votes

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Ginger Molasses Cookies

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chill Time 30 minutes mins

Yield: 48 cookies

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Chewy ginger molasses cookies have all the flavor of gingerbread cookies without the rolling! These cookies are made with molasses and warm spices to create the perfect flavor. One of my favorite Christmas cookies!

Equipment

• Stand mixer or electric hand mixer

Ingredients 

1x2x3x

• ▢ ¾ cup (170 g) unsalted butter room temperature
• ▢ 1 cup (220 g) light brown sugar
• ▢ 1 (1) large egg room temperature
• ▢ ⅓ cup (112 g) molasses
• ▢ 2 tsp (8 g) vanilla extract
• ▢ 2 ½ cups (313 g) all-purpose flour
• ▢ 2 tsp (4 g) ground ginger
• ▢ 1 tsp (2 g) ground cinnamon
• ▢ ¼ tsp (1 g) ground nutmeg
• ▢ ¼ tsp (1 g) ground cloves
• ▢ 1 tsp (4 g) baking soda
• ▢ ½ tsp (3 g) salt
• ▢ ½ cup (100 g) granulated sugar for rolling
• ▢ 1 tsp (2 g) cinnamon for rolling

Instructions

• In a large bowl with an electric hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream the unsalted butter and brown sugar until light and creamy. Add the egg, molasses, and vanilla extract and mix until smooth. Add in the all-purpose flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt and mix on low speed until a soft dough forms.
• Portion the cookie dough using a small cookie scoop. Place the dough balls on a baking sheet pan and chill for 30 minutes.
• Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
• In a small bowl, combine granulated sugar and cinnamon. Roll the chilled cookie dough balls in cinnamon sugar and place on the baking pan allowing room for spreading.
• Bake the cookies for 8 to 10 minutes until the cookies are slightly golden-brown on the edges. Cool the cookies on the pan for 2 minutes and transfer to a wire rack to cool completely.

Notes

• Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days. 

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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About Courtney

Baker | 80s Lover | Cookbook Author

Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.

Meet Courtney