Soft Ginger Molasses Cookies are the perfect blend of warm spices, deep molasses flavor, and a chewy texture that makes them irresistible. These cookies are slightly crisp on the edges with a soft, melt-in-your-mouth center, making them a delightful treat for any occasion.
Why You’ll Love This Recipe
- Soft and chewy texture – The combination of molasses and brown sugar keeps these cookies moist and tender.
- Warm and cozy flavors – Spices like ginger, cinnamon, and cloves add a comforting taste perfect for fall and winter.
- Easy to make – This recipe comes together quickly with simple pantry ingredients.
- Great for gifting – These cookies store well and make a thoughtful homemade treat.
- Perfect holiday cookies – They are a must-have for cookie exchanges and holiday baking!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground cloves
- Salt
- Unsalted butter
- Brown sugar
- Molasses
- Egg
- Granulated sugar (for rolling)
Directions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix dry ingredients – In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Cream butter and sugar – In a large bowl, beat the butter and brown sugar until light and fluffy. Add the molasses and egg, mixing until combined.
- Combine wet and dry ingredients – Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
- Shape the cookies – Roll the dough into small balls, then coat each ball in granulated sugar.
- Bake – Place cookies on the prepared baking sheets, spacing them apart. Bake for 8-10 minutes or until the edges are set but the centers remain soft.
- Cool and enjoy – Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings and Timing
- Servings: About 24 cookies
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
Variations
- Spicier cookies: Add a pinch of black pepper for extra warmth.
- Crispier texture: Bake for an additional 2-3 minutes for a crunchier bite.
- Add-ins: Stir in white chocolate chips or chopped nuts for added texture.
- Gluten-free option: Use a gluten-free all-purpose flour blend.
- Vegan option: Substitute butter with plant-based margarine and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
Storage/Reheating
- Room temperature: Store in an airtight container for up to a week.
- Freezer: Freeze baked cookies for up to 3 months in a sealed container.
- Reheating: Warm in the microwave for 10 seconds to restore softness.
FAQs
How do I keep ginger molasses cookies soft?
Store them in an airtight container with a slice of bread to maintain moisture.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 48 hours before baking.
Can I freeze the dough?
Absolutely. Roll into balls and freeze on a baking sheet before transferring to a freezer bag.
Why did my cookies turn out hard?
Overbaking is the main cause. Remove them from the oven when the centers still look slightly soft.
Can I use dark molasses?
Yes, but avoid blackstrap molasses as it can make the cookies bitter.
What can I substitute for molasses?
You can use honey or maple syrup, but the flavor will be different.
Do I have to roll them in sugar?
No, but the sugar coating adds a delightful crunch and classic look.
Can I double the recipe?
Yes, just be sure to mix the ingredients thoroughly for even results.
What’s the best way to measure flour?
Spoon flour into the measuring cup and level it off for accuracy.
Can I make these cookies without a mixer?
Yes! A sturdy whisk and some elbow grease will work just fine.
Conclusion
Soft Ginger Molasses Cookies are a timeless classic that delivers rich flavors and a perfect chewiness in every bite. Whether you’re baking them for a holiday gathering or just a cozy treat, these cookies are sure to be a hit. Give them a try and enjoy the delicious aroma that fills your kitchen!
Print
Soft Ginger Molasses Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These soft and chewy ginger molasses cookies are packed with warm spices, rich molasses, and a touch of sweetness. They have crisp edges with a tender center, making them the perfect cozy treat for the holidays or any time of year.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and brown sugar until light and fluffy (about 2 minutes).
- Add the egg, molasses, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Scoop out tablespoon-sized dough balls and roll them in the granulated sugar.
- Place the cookies 2 inches apart on the prepared baking sheet.
- Bake for 9-11 minutes, or until the edges are set but the centers look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra soft cookies, slightly underbake them and let them finish setting on the tray.
- Store in an airtight container at room temperature for up to 1 week.
- Add white chocolate chips or chopped candied ginger for a fun twist!
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