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
- 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.
- Chill the cookie dough: Portion the cookie dough using a large cookie scoop (3 tablespoons) and chill for 30 minutes.
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- 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.
Recipe Tips
- Check out my baking tips post on 10 Tips for Baking Perfect Cookies to learn some simple tips and tricks to baking the best cookies.
- Be sure to chill the cookie dough balls for 30 minutes before baking. Chilling the dough helps create the perfect chewy texture and limits the amount of spreading while baking.
Frequently Asked Questions
How should I store the cookies?
- Store the baked cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
Can I make the cookie dough ahead of time?
- Yes! Store the cookie dough balls in a resealable storage bag in the refrigerator for up to 2 weeks and bake as directed.
- You can also store the cookie dough in the freezer for up to 3 months. Place the cookie dough in the refrigerator until the cookie dough is thawed but firm and bake as directed.
Can I dip these cookies in chocolate?
- Yes! These cookies would be delicious dipped in melted white chocolate and decorated with holiday sprinkles.
Other Cookie Recipes You Will Love
- Snickerdoodle cookies
- Pumpkin snickerdoodle cookies
- Gingerbread cookie bars
- Sugar cookies
- Gingerbread cookies
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Ginger Molasses Cookies
Yield: 48 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!
Equipment
Ingredients
- 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.
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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.
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