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. I love baking these cookies during the holiday season!
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.
- Spices – Ground ginger, cinnamon, nutmeg, and cloves give these cookies a warm spice flavor.
- Baking soda – Leavening agent to help the cookies spread and puff up.
- Salt – Enhances the flavors in the cookies.
- All-purpose flour – Be sure to fluff the flour and level the measuring cups.
- Granulated sugar + cinnamon – Roll the cookie dough balls in a little cinnamon sugar before baking.
Tools & Supplies for Making Ginger Molasses Cookies
How to Make Ginger Molasses Cookies
To make these ginger molasses cookies, you will need an electric hand mixer or a stand mixer fitted with a paddle attachment. Here is the basic breakdown on how to make these cookies:
- Cream unsalted butter and brown sugar.
- Add egg, vanilla extract, and molasses and mix until smooth.
- Add in the dry ingredients (spices, baking soda, salt, and all-purpose flour) and mix until combined.
- Portion the cookie dough using a small cookie scoop and chill for 30 minutes.
- Preheat oven and prepare baking sheet pans with a silicone baking mat or parchment paper.
- Roll the chilled cookie dough balls in cinnamon sugar and place on the baking pan.
- Bake for approximately 8 to 10 minutes. Cool the cookies on the pan for a few minutes before transferring to a wire rack to cool completely.
Ginger Molasses Cookies Recipe Tips
Chill the cookie dough before baking
A key step in this recipe is to chill the cookie dough balls before baking. This helps control the spread of the cookies and also helps to create the soft and chewy texture. I like to scoop the cookie dough, place the cookie dough balls on a parchment-lined baking sheet pan, and chill for about 30 minutes before rolling in cinnamon sugar and baking! For this recipe, I used a small cookie scoop.
Rolling in cinnamon sugar
Before baking, roll the ginger molasses cookie dough balls in a little cinnamon sugar. This adds a little texture to the cookies and a little bit of a sweet crust with the warm flavor of cinnamon.
Make the cookie dough ahead
I love making cookie dough ahead of time, especially during the busy holiday season. Simply scoop the dough, chill the dough balls for 30 minutes, and then place the dough balls into a resealable storage bag. Store the cookie dough balls in the refrigerator for up to two weeks or in the freezer for up to one month. To use, simply remove from the refrigerator, roll in cinnamon sugar, and bake! If you are baking the cookies from frozen dough, allow the dough balls to thaw for about 15 minutes before rolling and baking.
Storing
Store the baked cookies in an airtight container at room temperature for 3 to 4 days.
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Ginger Molasses Cookies
Equipment
- Stand mixer fitted with a paddle attachment or electric hand mixer
Ingredients
- ¾ cup unsalted butter room temperature
- 1 cup light brown sugar
- 1 egg room temperature
- 2 tsp vanilla extract
- â…“ cup molasses
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking soda
- ½ tsp salt
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar for rolling
- 1 tsp 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 room temperature unsalted butter and brown sugar.
- Add egg, vanilla extract, and molasses and mix until smooth.
- Add in the dry ingredients (spices, baking soda, salt, and all-purpose flour) 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 oven to 350° F and prepare baking sheet pans with a silicone baking mat 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 for approximately 8-10 minutes until the cookies are slightly golden-brown on the edges. Cool the cookies on the pan for 2 minutes before transferring to a wire rack to cool completely.
Notes
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