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.
Hi,
Can I use regular all purpose flour…I have never used Unbleached flour.
Hi, my friend made these cookies and they were fantastic! I just tried to make them last night and they didn’t taste quite the same and they did not flatten. I have been racking my brain and I think it was the fact that I used Blackstrap Molasses. I didn’t know there was a difference and I just picked it up at Trader Joe’s. Thoughts?
Absolutely amazing cookies. Turned out perfect.
Mine turned out totally flat, and I can’t figure out why! I used brand new baking soda (even tested it’s potency with vinegar water), and followed the recipe…what other ingredient would lead to such a flat result?
Hello Leslie, I’m sorry to hear this. I made several batches of these cookies this year from this recipe, and always had the same result. I’m assuming you followed the recipe as written, with no changes. Some thoughts… The butter is specified as “softened to room temperature” – it should not be melty or overly softened. Or maybe your oven isn’t hot enough? Did you beat the butter and sugar for a full 3 minutes?
Amazing cookies.
Well thank you! :)
Mine did not come out at all. They did not crinkle nor did they flatten. The only thing I did differently was till them in turbinado sugar. Have no idea why. I followed recipe, but maybe I accidentally mismeasured something
Hello Bridget – I have not tried turbinado sugar with these cookies, to be able to say if that makes a difference. But I made several batches of this recipe this year, always with the same result, flattened and crinkled. Some thoughts… The butter is specified as “softened to room temperature” – it should not be melty, overly softened, or cold – just nicely softened to room temp, still holding its shape. Did you beat the butter and sugar for a full 3 minutes?
These cookies turned out perfectly, lots of taste in a nice moist chewy cookie. Very easy to make, makes just under 3 dozen cookies. I followed the exact recipe.
Hello Carol – thank you for coming back to leave a comment. I’m so glad you liked these cookies!
I just made these cookies and they disappeared in less than an hour. Such a winner recipe!!