This Ginger Molasses Cookies recipe is easy to make, with no need to chill the dough. The cookies are perfectly soft and chewy, with just the right amount of spices and molasses – the ultimate fall and holiday cookie!
If your perfect holiday cookie is warmly spiced and fantastically soft and chewy, then say “Hello!” to my chewy Ginger Molasses Cookies recipe. Flavored with molasses, brown sugar, and spices like ginger, cinnamon, and allspice, these cookies not only taste incredible, but they also make your house smell amazing while they’re baking. They’re also so pretty, with fun cracks zig-zagging across their tops. Offer them with warm glasses of Vanilla Steamer or refreshing glasses of Homemade Eggnog or Coquito for the loveliest end-of-meal treat during the holidays!
Why You’ll Love This Ginger Molasses Cookies Recipe
For me, these ginger molasses cookies are the ultimate cozy cookie. It took me a few years to perfect my version of this cookie, and I’m confident that this is the best ginger molasses cookie recipe you’ll find! Here’s why you’ll love them:
- Quick & easy. One of the reasons I’m so thrilled about this recipe is that there’s no need to chill the dough. All you need to do is make the dough, form the cookies, and pop them in the oven, unlike most other recipes that call for chilling the dough in the refrigerator first.
- Simple ingredients. Besides molasses and a few familiar spices, all that’s required to make these soft and chewy ginger cookies are the typical cookie-making ingredients like butter, sugar, and flour. You likely already have everything you need in the pantry!
- Great for the cookie tin. Like Spice Cookies and Pecan Pie Bars, ginger molasses cookies are always a welcome addition to the holiday cookie assortment. I always add them to my holiday cookie tins because they are sturdy and hold up well, plus they just taste like a cozy winter holiday. I always get asked for my recipe!
Enjoy!
“This is a fabulous recipe! Crinkly, cracked, sparkly, festive and absolute delicious with a crisp exterior and a chewy middle – perfection. All the flavors come through beautifully. These are the holidays in cookie form. Thank you and Merry Christmas!”
Lisa
Ginger Snaps vs Molasses Cookies
I’d like to be clear here with the name of this cookie, as so many people call them ginger snaps. But they are not ginger snap cookies!
Ginger snaps (or gingersnaps, just one word – same cookie!) are hard cookies that “snap” when you break them in half.
And hard cookies just aren’t my thing. Unless we’re talking about buttery Chocolate Chip Shortbread Cookies. In that case, I can definitely make an exception – I ADORE those cookies!
But in general, I like my cookies soft and chewy. So I call these my chewy ginger molasses cookies!
What You’ll need
Here’s a look at the ingredients you’ll need for this ginger molasses cookie recipe. Check the printable recipe card at the end of this post for the exact ingredient amounts.
- Flour – Use all-purpose flour for this recipe. I recommend the spoon and level method for measuring flour rather than scooping it out of the bag. This will ensure accuracy and keep the cookies from being too dense.
- Baking soda – This offers rise and chewiness. Make sure it’s fresh and active.
- Ginger – You can’t make ginger molasses cookies without ginger! If you like ginger a whole lot (like I do!), you can add more ginger for more of that wonderful zingy flavor.
- Spices – Additional spices include ground cinnamon, cloves, and allspice.
- Salt – A little salt balances the sweetness of the cookies.
- Butter – I use a good quality unsalted butter.
- Brown sugar – I use light brown sugar in these cookies.
- Egg – One large egg binds the dough together and offers moistness and rich flavor.
- Molasses – Use a mild molasses in this recipe such as Brer Rabbit unsulphured molasses.
- Granulated sugar – You will roll the cookie dough balls in sugar before baking them. This offers a fun, lightly crispy texture and sparkly exterior.
Tips for Success
- Use good-quality butter. There’s a lot of butter in these cookies – almost a cup. I like to use good-quality butter such as Land O’Lakes Unsalted Butter to make them the best they can be.
- Bring the butter to room temperature. Softened butter is important, to ensure it mixes smoothly with the sugar. The butter should indent slightly when you press into it with your finger.
- Use a cookie scoop. To help your cookies turn out the same size, use a cookie scoop to form them. I like to use a scoop that holds about 1½ tablespoons of dough to make these cookies.
Proper Storage
Cookies can be stored in several different ways to extend their shelf life. Here are some options:
- Counter – Transfer the cookies to an airtight container and store them on the counter at room temperature for up to 5 days.
- Fridge – Place the cookies in an airtight container and store them in the fridge for up to 1 week.
- Freezer – Store the cookies in a freezer-safe bag with a piece of parchment between each one to prevent sticking and store them in the freezer for up to 3 months. Thaw the cookies completely in the fridge before serving.
Can I Freeze This Cookie Dough?
Like most cookie doughs, ginger molasses cookie dough freezes well. I like to portion out the dough first and then freeze it. Here’s how to do it:
- Portion dough – Following the recipe directions, portion out the cookies and place them on a parchment-lined baking sheet.
- Freeze the cookie balls – Place the baking sheet in the freezer and freeze the dough for 3-4 hours, until frozen solid.
- Transfer and freeze – After the cookie dough is frozen, you can place the dough balls in a freezer-safe, sealable bag and store them in the freezer for up to 3 months. You can bake the cookies directly from frozen, though they may need a few additional minutes of baking time.
More Holiday Cookie Recipes
Ginger Molasses Cookies
Ingredients
- 2¼ cups all-purpose unbleached flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon cloves
- ¼ teaspoon allspice
- ½ teaspoon salt
- ¾ cup unsalted butter, softened to cool room temperature
- 1 cup light brown sugar
- 1 large egg
- ¼ cup mild molasses
- Granulated sugar, for rolling dough balls
Instructions
- Preheat oven to 375°F.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, allspice, and salt. Set aside.
- In the bowl of a stand mixer, beat butter and sugar on medium speed until incorporated, about 30 seconds, and then scrape down the bowl. Beat on medium-high for 3 minutes, scraping down the bowl halfway through, until mixture is somewhat light and fluffy.
- Add egg and molasses, and beat on medium-low until incorporated.
- Add combined dry ingredients and beat on medium speed until incorporated.
- With your hands, quickly roll dough into balls that are 1¼" to 1½" in size. I like to use a medium scoop to evenly portion the dough. Take care to roll the dough as minimally as possible, to ensure the butter stays as cool as possible. Then roll dough balls in a small bowl of sugar. Place sugared dough balls on baking sheet about 2" apart. Bake for 8 minutes. Cracks should start forming on the tops of the cookies during the final minute or so of baking, and will continue to form as the cookies cool outside the oven. For the softest, chewiest cookies, take care to not over bake. Remove pan from oven and let cookies sit on baking sheet for 5 minutes before removing to a cooling rack.
Notes
Nutrition Information:
This post was originally published in 2010, then updated in 2025.
These cookies are amazing! Best recipe I’ve found for them! I don’t let the dough chill… I just go ahead and make them right away and they turn out perfect and chewy! I’ve had to start doubling the recipe because we eat them so fast!
Yayyyyy!! :)
I was searching for a vegan ginger cookie recipe to make for my vegan daughter for Christmas and this recipe came up in my search. It was tempting just to make it as is and search for an actual vegan ginger cookie, but I gave this a shot.
I adapted it by using Earth Balance rather than butter and 1 TBS ground flax seed mixed with 3 TBS water rather than egg. I also doubled the ground ginger, added 1 tsp ginger extract, and added 2 TBS candied ginger. The last change I made was to replace 1/4 cup of the all-purpose flour with whole wheat flour.
The results are divine! The family loves them! Can’t wait to see how my daughter responds to the effort come Christmas Day.
Thank you for providing an excellent base to experiment with. It is a winner!
My mom made these every year for christmas. One added thing, she would finely chop up maraschino cherri3s, and place just a small dollop in middle of cookie before baking. Oh my, takes them to a whole new level. Try it!
Love to take 2 soft chewy ginger cookies and stick them together with cream filling spiked with bits of candied ginger. These fill the bill. Awesome recipe.
oven temperature?
Hi Theresa – sorry about that. 375. I’ve added it to the instructions.
I cant seem to get them to flatten out…any suggestions?
For the third year in a row I’ve made this cookie as part of my annual Christmas cookie baking day. I get so many requests for them. Everyone who has tasted them has loved them.
Personally, I like their texture and the buttery-ness. They’re soooooooooooooooooooo good!!!!
Merry Christmas!!!!
I made these with honey too because I didn’t have molasses and they were really good! Next time I will try them w molasses when I get some.
Interesting, thanks for letting me know!
Tonight is my second time making these cookies. I don’t have any molasses on hand so I used honey both times. They lack that certain molasses flavor but still taste great and are chewy, savory, sweet, and delicious. Thanks for the recipe. :)
Oh AND I took them to a little Christmas gathering and everyone loved them. (My Aunt who bakes for a living actually stole the few that were left into a napkin and stealthily hid them in her jacket. When she saw me catch her, she looked embarrassed.) :-0 LOL! She said that they weren’t for her and that she doesn’t eat anyone else’s baking (YEAH RIGHT!! lol!) For the Christmas party, I turned them into little marshmallow cream ginger pies by using a mixture of powdered sugar, butter, and marshmallow cream in between the cookies. They are great just the way they are in the recipe, but I felt that I had to make them a little bit snazzier for the party. Thanks again.
Every year I make a ton of Christmas cookies and send them to my sister in Florida. She likes the flavor of ginger cookies, but hates the hardness of most recipes…and so do I.
These cookies are amazing!!! She loved them, and so has everyone else that has tasted them. Personally, I’m glad I sent most of them to her…if I hadn’t I probably would have eaten the whole batch. Your recipe is now part of my official Christmas cookie list.
Thanks and Merry Christmas!!!!
I’m so glad you and your sister are enjoying these!! :)
They look so delicious. I like the fact your recipe is really simple too. My wife made some gingerbread cookies last night, very different style though. Recipe and pics are up on our blog, have a look and let us know what you think!
I tried this recipe. The taste of the cookie was pretty good however they did not flatten. They were still shaped as balls at the end of cooking. Not sure what I did wrong.
Can you say the PERFECT Christmas cookie? I made these a little while ago and I’m head over heels for them. I’m typically a chocolate chip only kinda gal, but these may have stolen my love. The cookies truly are chewy, not crunchy and they were gone overnight! Thank you!
Hi Laura! Thanks for letting me know you made these. I’m so glad you liked them!
Oh my!! Now you’re “distracting me” with ginger cookies!! ;)
Gingersnaps have been my favorite cookie since I was a little girl..but I like the ones that are just a little chewy…not hard and cruncy. These look delicious and I can’t even imagine how they will make my kitchen smell this weekend!!
Hi Patti – yes, these are a bit distracting, warm and fresh on the kitchen counter. Very hard to walk past!
These look delicious! I can’t wait to try this recipe!
Hope you have a great weekend!
Hi Robyn – thanks! Wishing you a great weekend, too.
ginger is my all time favorite EVERYTHING~~i dont care what it is–if it contains this beautiful spice it am eating it!!!! i cant wait to try this recipe!!!!
mmmmmmmmmmmmmmmm~~~thanks for the post!!!!!!
Hi WenDee – thank you!
Hi Paula – you deserve every kindness, I meant every word. And I quick changed the post to reflect the ginger. :-) Have a great day!!
I’ve not made cookies like this before…. but it sounds so good to try ~ especially this time of year. I’ll make these soon! Thanks for sharing. Have a great weekend!!
Nice to see you again, Kim! Have a great weekend!
I LOVE chew ginger cookies but have never made them! Thanks for sharing
You’re so welcome, Cheryl.
There is seriously nothing better than a soft and chewy ginger cookie! Your cookies look absolutely wonderful!!!!
Happy Friday!
~avril :-)
And Happy Friday to you, too, Avril! Thanks!
Awesome! Boys wanted me to buy ginger cookies from the grocery. Got em home and they almost broke my teeth! Our craving wasn’t satisfied, so I knew I would have to bake. But where to get a good recipe? And Voila! The Farmgirl delivers right on time. Thank you!!!
I’m so glad I could help you and boys out! Enjoy!