Ginger Molasses Cookies
These ginger molasses cookies are a little twist on our famous old fashion molasses cookies recipe. These are definitely worth trying. You can never have too many molasses cookies, right?
If you’re looking for the best cookies to add to your Christmas cookie platter, try adding a little ground ginger to your soft and chewy molasses cookies. Growing up, one of the few things I loved about the holidays are the variety of holiday cookies made this time of the year.
Why make these ginger cookies?
- These classic ginger cookies have a soft and chewy texture, with a wonderful flavor of molasses and ginger.
- I am using a stand mixer, but you can use a large bowl and whisk as well.
- Most of the ingredients are simple pantry staples or easy to find such as molasses.
- And these can be made in just about 30 to 40 minutes from start to finish.
- This is kids’ approved favorite cookie so make sure to double the recipe.
- Also, they make perfect gifts to give family and friends during the holiday season. Once baked, and cooled completely, just wrap them in plastic and tie a pretty bowl.
- In addition, the process is also very simple and straightforward:
- Prepare the cookie dough – 10 mins
- Chill cookie dough – 15 mins
- Bake cookies – 10 mins
Ingredients and substitutions
- All-purpose flour – The amount of flour in the recipe will determine how dense the cookies will be. So, make sure to measure the ingredients correctly.
- Sugar – I like to use white sugar for that wonderful crisp outside and molasses for that soft and chewy inside. But, you can also use a combination of white and brown sugar.
- Egg – We have just one egg so make it a large egg.
- Molasses – Use unsulphured molasses. I like to use dark molasses, light molasses just does not give it enough molasses flavor.
- Spices – Today, I am using 1 teaspoon ground ginger, just a 1/4 teaspoon ground cinnamon, and freshly grated nutmeg. You can also use teaspoon ground cloves.
How to make ginger molasses cookies
- Dry ingredients – In a medium bowl, combine flour, baking soda, salt, spices, and ground ginger – and set aside.
- In the bowl of a stand mixer with the paddle attachment, on medium speed, cream the butter and sugar until light and fluffy.
- Next, add the molasses, egg, and vanilla extract. Followed by the flour mixture. Combine well over low speed but do not overmix.
Pro tip – We do not want to activate the gluten in our dough so do not overmix. Otherwise, the cookies will spread too much. - Cover the bowl with plastic wrap and let chill in the fridge for 15 minutes.
Pro tip – The cookie dough can be refrigerated for a week or frozen for up to a month.
- Preheat oven at 350°F / 177°C / Gas Mark 4 and line a sheet pan or two baking sheets with silicone or parchment paper.
- Using a cookie scoop, or two tablespoons amount of cookie dough, make golf size balls. Then, coat the cookie dough balls in the white granulated sugar.
Pro tip – You can also make the cookie dough balls and freeze them for up to a month in a freezer bag.
- Place on the baking tray, making sure to leave space for them to spread. Bake in a preheated oven for 8 to 9 minutes until the top is cracked.
Pro tip – Larger cookies will take about 10 minutes and vise versa. - Cool on a cookie tray for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to a cookie jar.
Variations to the molasses cookies?
- Roll in brown sugar – Light brown sugar enhances the flavor of the molasses in the cookies.
- Chocolate –
- You can add 2 tbsp of cocoa powder to these to make a version of chocolate molasses cookies.
- You could also drizzle some chocolate on the baked cookies.
- Or, you could also dip half the cookie into melted white chocolate. Then, sprinkle some festive sprinkles!
- With nuts – Add 1/2 cup finely chopped nuts.
Tips for success
- Always have all the ingredients at room temperature so the butter and sugar can cream until light and fluffy.
- Rest the dough before rolling the cookies. Resting helps the butter firm up again, which makes it easier to work and prevents spreading.
- And if the cookie dough is too soft, put it back in the refrigerator for 15 minutes. Chilling the cookie dough will prevent spreading.
- Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies.
- It is a good practice to place cookies in the fridge while the oven is preheating to prevent them from spreading.
- When baked, leave the cookies on the baking sheet for 5 minutes. Then, transfer to a cooling rack to cool completely. This will prevent them from sweating on the bottom.
More holiday cookies
- Snickerdoodle Cookies Recipe
- Gingerbread Cookies Recipe
- Chocolate Chip Cookies Recipe
- The Best Vanilla Sugar Cookies
- Ginger Shortbread with Molasses
- Gingerbread Sugar Cookies
- See all holiday cookies or all cookie recipes
Freuqently asked questions
How long will these cookies keep?
These cookies will keep in an airtight container for up to a week.
Can you freeze these ginger molasses cookies?
You can freeze the cookie dough for up to 3 months. You can also freeze the cookie dough balls in freezer bags for up to 3 months. The baked cookies will keep in the freezer for up to a month.
Do these cookies spread too much?
The cookie needs the right temperature for baking. So the cookie spreads just enough and the outside bakes to a crisp preventing any more spreading (hope that makes sense). Hence, finding the right oven temperature is essential. Therefore, please follow the directions that come with the recipe.
What is the substitute for molasses in cookies?
You can substitute 1 cup molasses with equal parts of honey, dark corn syrup, or maple syrup. You can also use 3/4 cup dark brown sugar for every 1 cup of molasses. Having said that, molasses has a distinct taste and flavor which you will not get from honey, corn syrup, or maple syrup. These will give you a similar texture but not the same taste.
How do molasses cookies taste?
Molasses gives the cookies a sweet, warm, and smoky flavor. It is a very distinct flavor and aroma.
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Ginger Molasses Cookies
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F/ 177°C / Gas Mark 4
Difficulty: Easy
Calories: 200kcal
Adjust Servings Here: 20 cookies
Description
These ginger molasses cookies are a little twist on our famous old fashion molasses cookies recipe. These are definitely worth trying. You can never have too many molasses cookies, right?
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cookie dough
- ¾ cup (170 g) Butter
- ¾ cup (65 g) White sugar
- 1 Egg
- ½ cup (120 ml) Molasses
- 2 ¼ cups (280 g) All-purpose flour
- 1 tsp Baking soda
- 1 tsp Ground ginger
- ¼ tsp Cinnamon
- ¼ tsp Nutmeg
- ¼ tsp Salt
- 1 tsp Vanilla extract
For coating
- ½ cup (100 g) Granulated sugar (for coating )
Instructions
- Dry ingredients – In a medium bowl, combine flour, baking soda, salt, spices, and ground ginger – and set aside.
- In the bowl of a stand mixer with the paddle attachment, on medium speed, cream the butter and sugar until light and fluffy.
- Add the molasses, egg, and vanilla extract. Followed by the flour mixture. Combine well over low speed but do not overmix. Pro tip – We do not want to activate the gluten in our dough. So do not overmix. Otherwise, the cookies will spread too much.
- Cover the bowl with plastic wrap and let chill in the fridge for 15 minutes. Pro tip – The cookie dough can be refrigerated for a week or frozen for up to a month.
- Preheat oven at 350°F / 177°C / Gas Mark 4 and line a sheet pan or two baking sheets with silicone or parchment paper.
- Using a cookie scoop, or two tablespoons amount of cookie dough, make golf size balls. Then, coat the cookie dough balls in the white granulated sugar. Pro tip – You can also make the cookie dough balls and freeze them for up to a month in a freezer bag.
- Place on the baking tray, making sure to leave space for them to spread. Bake in a preheated oven for 8 to 9 minutes until the top is cracked. Pro tip – Larger cookies will take about 10 minutes and vise versa.
- Cool on a cookie tray for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to a cookie jar.
Recipe Notes & Tips
- Always have all the ingredients at room temperature so the butter and sugar can cream until light and fluffy.
- Rest the dough before rolling the cookies. Resting helps the butter firm up again which makes it easier to work and prevents spreading
- If the cookie dough is too soft, put it back in the refrigerator for 15 minutes. Chilling the cookie dough will prevent spreading
- Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies.
- It is a good practice to place cookies in the fridge while the oven is preheating to prevent them from spreading.
- When baked leave the cookies on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely. This will prevent them from sweating on the bottom.
Bake Ahead and Freezing Instructions
- Dough – You can freeze the dough for 3 months wrapped well in a ziplock bag. Then, thaw in the fridge overnight when ready to use.
- Unbaked cookies – And, you can also freeze the baked cookies dough balls in freezer bags. They will stay for up to a month.
- Baked cookies – Alternatively, freeze the baked cookies between parchment papers for up to 3 months and thaw in the fridge overnight when ready to use.
Nutrition Information
Calories: 200– kcalCarbohydrates: 26– gProtein: 4– gFat: 9– gSaturated Fat: 6– gPolyunsaturated Fat: 0– gMonounsaturated Fat: 0– gTrans Fat: 0– gCholesterol: 35– mgSodium: 120– mgPotassium: 0– mgFiber: 1– gSugar: 12– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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