Ginger Molasses Cookies are here to ‘spice’ up your cookie game… Literally! These cookies are unbelievably soft, chewy and packed with so much flavor. Once you find out how easy these are to make, and how incredible they taste, you won’t be able to resist grabbing yourself a second or third serving!
Reasons You’ll Love This Recipe
Spicy! – These cookies aren’t THAT kind of spicy, but they have a ton of those warm, familiar, comforting spices that compliment each other perfectly.
Soft and Fluffy – Biting into these cookies feels like biting into a warm, fluffy cloud!
Easy Ingredients – The majority of the ingredients in these cookies are the spices, so if your spice rack is overflowing like mine, you most likely already have all the ingredients.
Gingerbread – If you’re a fan of gingerbread cookies, these are really similar, and dare I say… better!
These cookies are like if snickerdoodles and gingerbread cookies had a beautiful cookie baby. Whether you make these in bulk for the holiday season, or just like to have them around for an after dinner sugar craving, these are a must make recipe.
Ingredients and Substitutions
Let’s discuss how to make this recipe, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Flour – All purpose flour is what this recipe calls for.
- Eggs – You’ll need two large eggs for this recipe, one of which you’ll use the whole egg, the other just the yolk.
- Unsalted Butter – You’ll want the butter to be slightly softened for this recipe. Any harder or too soft may mess up the consistency of the cookie.
- Molasses – The molasses gives this cookie a nice chewy consistency. If you don’t have any on hand, you could substitute dark corn syrup or honey, however this will change the taste and consistency of the cookie. You’ll want to avoid blackstrap molasses in this recipe, as it’s bitter.
- Granulated Sugar – For this recipe you’ll need 1 and ¼ a cup of granulated sugar as well as a little bit extra for pressing into the cookies.
- Coconut Oil Spray – To spray the bottom of the glasses when pressing the cookies with sugar.
- Spices – You’ll need the following spices for these cookies: cloves, all spice, nutmeg, cinnamon and ginger.
How To Make Ginger Molasses Cookies
- Start by preheating your oven to 335° and line a baking tray with parchment paper or a silicone liner. Set that aside. To a large bowl add your flour, baking soda, cinnamon, ginger, nutmeg, allspice and cloves and whisk it together.
- In a separate large bowl, add softened butter, and granulated sugar. Beat that together with an electric mixer. Once combined, add you whole egg and egg yolk, molasses, and vanilla extract to the butter and sugar and continue to beat until combined. Once incorporated, add half of the dry ingredients into the wet ingredients and continue to beat it together. Add the second half and beat until you have a dough.
- Use a 1 and ½ tablespoon scoop or cookie scoop to form even balls of cookie dough and place them on the baking tray. You’ll want 8 per tray.
- To a small dish add your extra granulated sugar. Grab a glass with a flat bottom and spray the bottom of it with coconut oil spray. Gently press the bottom of the glass into the sugar to coat it.
- Using the same bottom of the glass to push the sugar into the top of a cookie dough ball. Repeat for each cookie.
- Bake the cookies for about 12 minutes, rotating the tray halfway through until the edges of the cookies look set, and the middle looks soft.
- Take the cookies out of the oven and let them cool on the tray for about 5 minutes and then transfer them to a cooling rack to let them cool completely. Serve with a glass of milk and enjoy!
Recipe Tips and Advice
Storage – You can store these at room temperature in an airtight container for about 3 days. Leaving them at room temperature will ensure the best flavor and texture possible.
Materials – For this recipe you’ll need a baking tray, parchment paper, mixing bowls, a cookie scoop, an electric mixer, (hand or stand mixer) a small dish or plate, and a flat bottomed glass.
Keep Them Soft
When storing these cookies, stick a slice of sandwich bread in the container with the cookies. This helps keep them soft for days to come!
The molasses adds a level of flavor, sweetness and color to these cookies! I don’t recommend skipping out on this important ingredient.
Either dark or light molasses will work for these cookies, the only major thing that will change is how dark colored the cookies will look.
This could be because you left them in the oven too long and the middle of the cookie set. It could also be because you left them to cool on the baking tray for too long, or because you put a little too much sugar in the cookie dough and didn’t measure it out correctly.
More Cookie Recipes to Try
If you enjoyed this soft ginger molasses cookie recipe then you’re in luck because soft, delicious cookies are my specialty. Check out a few more of these amazing recipes!
- Soft Gingerbread Cookies
- Gingerbread Man Cookies
- Soft Pumpkin Cookies
- Gingerbread Cupcakes
- Hot Chocolate Cookies
Ginger Molasses Cookies
- 2 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon all spice
- 1/4 teaspoon cloves
- 3/4 cup unsalted butter softened
- 1 1/4 cups sugar plus more for the tops of cookies
- 1 large egg
- 1 egg yolk
- 3 tablespoons molasses
- 2 teaspoons vanilla
- non-stick spray
- Preheat the oven to 335F. Line 2 large baking trays with parchment paper or silpat liners.
- Whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves in a medium bowl.
- In a separate large bowl, use a handheld electric mixer to cream together the butter and sugar. Beat in the egg, egg yolk, molasses, and vanilla.
- Mix the dry ingredients into the wet ingredients half at a time until it forms a dough.
- Use a 1.5-tablespoon scoop to measure out the dough, roll it into balls, and arrange 8 per large baking tray.
- Pour a little granulated sugar in the bottom of a small, shallow dish. Lightly spray the bottom of a glass with coconut oil spray and dip it in the sugar. Use the sugared bottom to lightly press down each cookie.
- Bake the cookies until they’re set along the outside but still look just a touch doughy in the center, about 10 to 12 minutes, rotating the trays once halfway through.
- Let the cookies cool on the trays for 5 minutes, and then use a thin metal spatula to transfer them to a wire rack to finish cooling.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.