I finally perfected my Ginger Molasses Cookies recipe with a secret tweak that every holiday baker will want to try.

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I never thought a cookie could keep me guessing until I made these Ginger Molasses Cookies. Molasses brings a deep, almost caramel like note that sneaks up on you, while ground ginger adds a bright, warm punch that wakes the palate.

They stay unbelievably soft and chewy with edges that give just enough resistance, so you want another. I burned one batch and still it was irresistible, which tells you something.

If you like a holiday cookie that surprises instead of just comforts, this one will make people ask whats in it before they even finish the first bite.

Ingredients

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All purpose flour: Mostly carbs and some protein, little fibre, gives cookies structure, not very nutritious
Unsalted butter: Fat forward, adds richness and chew, mostly saturated fat, not healthy in big amounts
Dark brown sugar: Sweet, moist, adds caramel notes, mostly simple carbs, no real nutrients, raises blood sugar
Molasses: Strong sweet, slightly bitter, has iron and minerals, adds depth, still sugar heavy
Egg: Provides protein and moisture, helps bind, adds some vitamins, overall nutritious
Ground ginger: Gives spicy warmth, tiny antioxidants, low calories, mostly flavor not nutrition
Vanilla extract: Adds sweet aromatic flavor, negligible nutrition, makes cookies taste homemade

Ingredient Quantities

2 1/4 cups all purpose flour (about 280 g)

1 teaspoon baking soda

1/2 teaspoon fine salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 cup (113 g) unsalted butter, softened

3/4 cup (150 g) packed dark brown sugar

1 large egg, room temp

1/2 cup (120 ml) unsulphured molasses

1 teaspoon vanilla extract

1/4 cup (50 g) granulated sugar for rolling, optional

How to Make this

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1. Preheat oven to 350F (175C) and line baking sheets with parchment paper, measure flour by spooning into the cup then leveling or weigh 280 g for best results.

2. In a bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon and 1/2 teaspoon ground cloves until evenly mixed.

3. In a large bowl cream 1/2 cup (113 g) softened unsalted butter with 3/4 cup (150 g) packed dark brown sugar until light and a bit fluffy, about 2 to 3 minutes, don’t rush it or the cookies will be flat.

4. Beat in 1 large room temperature egg, then stir in 1/2 cup (120 ml) unsulphured molasses and 1 teaspoon vanilla extract until smooth, if your molasses is super thick warm it a few seconds in the microwave so it pours easier.

5. Add the dry ingredients to the wet in two additions, mixing just until combined, stop when you can’t see streaks of flour, overmixing makes them tough.

6. Chill the dough for at least 30 minutes, longer is fine, it firms up the dough so the cookies won’t spread too much and concentrates the flavor.

7. Scoop dough into balls about 1 to 1 1/2 tablespoons each (a small cookie scoop works great), if using roll each ball in the optional 1/4 cup (50 g) granulated sugar to get that pretty crackled look.

8. Place balls 2 inches apart on the prepared sheets and gently press each ball down a little so they spread evenly while baking.

9. Bake one sheet at a time for 8 to 10 minutes, until edges are set but centers still look soft, they will finish cooking on the hot sheet so don’t wait for them to look fully done.

10. Let cookies cool on the baking sheet 5 minutes then transfer to a wire rack to cool completely, store in an airtight container once cooled, they stay soft and chewy for days.

Equipment Needed

1. Oven plus 1–2 baking sheets lined with parchment paper
2. Large mixing bowl and a medium mixing bowl
3. Whisk (for the dry mix)
4. Electric mixer or a sturdy wooden spoon for creaming butter and sugar
5. Measuring cups and spoons and a kitchen scale (280 g flour is best)
6. Rubber spatula for scraping and folding
7. Cookie scoop (about 1 to 1½ tbsp) or a tablespoon to portion dough
8. Small microwave safe bowl to warm thick molasses and a spoon to stir
9. Wire cooling rack and an airtight container for storing leftovers

FAQ

Why did my cookies turn out flat? Usually the butter was too soft or the oven was too cool. Chill the dough 20 to 30 minutes before baking and make sure butter is softened but not greasy. Also check your baking soda is fresh, and bake right away once you scoop them.

Why are my cookies too hard or crunchy? You probably overbaked them. Take cookies out when the edges are set but centers still look slightly underdone, they firm up as they cool. Using a bit more molasses or a touch less flour also keeps them chewier.

Can I use light brown sugar or regular molasses instead of dark? Yes you can, but expect a milder, less rich flavor with light brown sugar, and regular molasses will be less intense than unsulphured dark molasses. If you want deep molasses taste, stick with the recipe amounts.

How do I get that pretty crackled sugar top? Roll each dough ball in granulated sugar right before baking and give the dough a little extra space on the sheet. The sugar helps the surface set and crack while the inside rises.

Can I freeze the dough or baked cookies? Absolutely. Freeze dough balls on a tray until firm, then bag them for up to 3 months, bake from frozen adding a minute or two to bake time. Baked cookies keep well in an airtight container for about 4 days, or freeze up to 2 months.

My oven bakes unevenly, how do I avoid some cookies burning? Rotate the baking sheet halfway through and use middle rack when possible. If you have hot spots, try using an insulated cookie sheet or place a second empty sheet under the one with cookies to reduce direct heat.

Ginger Molasses Cookies Recipe Substitutions and Variations

All purpose flour (2 1/4 cups / 280 g): swap for a 1:1 gluten free all purpose blend, same weight (280 g), add 1/2 teaspoon xanthan gum if your blend doesn’t already have it; or use whole wheat pastry flour, same weight, but cookies will be a bit heartier.
Unsalted butter (1/2 cup / 113 g): use vegan butter sticks or solid coconut oil, same weight (113 g). Coconut oil can give a faint coconut note and may make edges crisper, so chill dough if it seems too soft.
Unsulphured molasses (1/2 cup / 120 ml): if you dont have molasses try 1/2 cup pure maple syrup plus 2 tablespoons dark brown sugar to deepen the flavor, or use 1/2 cup dark corn syrup for a milder, sweeter result.
Packed dark brown sugar (3/4 cup / 150 g): replace with light brown sugar if that’s all you got, or make your own by mixing 3/4 cup granulated sugar with 1 tablespoon molasses (use dark molasses for stronger flavor).

Pro Tips

1. Weigh the flour if you can, or spoon into the cup then level it; scooping makes the dough too dry and the cookies flat and cakey, trust me dont skip this.
2. Chill the dough longer than the recipe says, overnight is great — the flavor deepens and they spread way less so you get taller, chewier cookies; you can also freeze scooped balls and bake straight from frozen (add a minute or two to the bake time).
3. Get the butter soft but not greasy, and beat it well with the brown sugar until light before adding egg and molasses; once you add the flour stop as soon as it’s combined or they’ll turn tough.
4. Bake one sheet at a time on the middle rack, watch for edges set but centers still soft, pull them early and let the hot sheet finish them; cooling on the pan a few minutes keeps them soft inside, then move to a rack.

Ginger Molasses Cookies Recipe

Recipe by Bob Jones

0.0 from 0 votes

I finally perfected my Ginger Molasses Cookies recipe with a secret tweak that every holiday baker will want to try.

Servings

servings

Calories

125.5

kcal

Equipment: 1. Oven plus 1–2 baking sheets lined with parchment paper
2. Large mixing bowl and a medium mixing bowl
3. Whisk (for the dry mix)
4. Electric mixer or a sturdy wooden spoon for creaming butter and sugar
5. Measuring cups and spoons and a kitchen scale (280 g flour is best)
6. Rubber spatula for scraping and folding
7. Cookie scoop (about 1 to 1½ tbsp) or a tablespoon to portion dough
8. Small microwave safe bowl to warm thick molasses and a spoon to stir
9. Wire cooling rack and an airtight container for storing leftovers

Ingredients

2 1/4 cups all purpose flour (about 280 g)
1 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup (113 g) unsalted butter, softened
3/4 cup (150 g) packed dark brown sugar
1 large egg, room temp
1/2 cup (120 ml) unsulphured molasses
1 teaspoon vanilla extract
1/4 cup (50 g) granulated sugar for rolling, optional

Directions

Preheat oven to 350F (175C) and line baking sheets with parchment paper, measure flour by spooning into the cup then leveling or weigh 280 g for best results.
In a bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon and 1/2 teaspoon ground cloves until evenly mixed.
In a large bowl cream 1/2 cup (113 g) softened unsalted butter with 3/4 cup (150 g) packed dark brown sugar until light and a bit fluffy, about 2 to 3 minutes, don't rush it or the cookies will be flat.
Beat in 1 large room temperature egg, then stir in 1/2 cup (120 ml) unsulphured molasses and 1 teaspoon vanilla extract until smooth, if your molasses is super thick warm it a few seconds in the microwave so it pours easier.
Add the dry ingredients to the wet in two additions, mixing just until combined, stop when you can't see streaks of flour, overmixing makes them tough.
Chill the dough for at least 30 minutes, longer is fine, it firms up the dough so the cookies won't spread too much and concentrates the flavor.
Scoop dough into balls about 1 to 1 1/2 tablespoons each (a small cookie scoop works great), if using roll each ball in the optional 1/4 cup (50 g) granulated sugar to get that pretty crackled look.
Place balls 2 inches apart on the prepared sheets and gently press each ball down a little so they spread evenly while baking.
Bake one sheet at a time for 8 to 10 minutes, until edges are set but centers still look soft, they will finish cooking on the hot sheet so don't wait for them to look fully done.
Let cookies cool on the baking sheet 5 minutes then transfer to a wire rack to cool completely, store in an airtight container once cooled, they stay soft and chewy for days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.