Warm spices, deep molasses flavor, and a soft, chewy bite make these cookies perfect for the holiday season. They’re easy enough to pull together on a weeknight, with a short chill time and a quick bake, but the flavor tastes like it took much more effort.
Quick facts
- Prep time: 10 minutes
- Chill time: 45 minutes
- Bake time: 8 minutes
- Total time: 1 hour
- Makes: 30 cookies
Why You’ll Love These Cookies
- A warm blend of spices. Ginger, cinnamon, cloves, and nutmeg give these cookies a classic holiday flavor.
- Deep molasses flavor. It adds richness and that signature chewy texture.
- Soft and chewy, not crisp. These stay tender in the middle with just a bit of crackle on top.
- A short chill. Only 45 minutes, so you’re not waiting around all day.
- A big batch. Thirty cookies is plenty for a cookie swap, a party, or gifting.
Ingredients
- 2 and 3/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cups unsalted butter, softened to room temperature
- 1 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup molasses
- 1/3 cup white sugar or coarse sugar
How to Make Ginger Molasses Cookies
Part 1: Mix the Dough
1. Combine the dry ingredients. In a large bowl, sift together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
2. Cream the butter and sugar. In a separate bowl, beat the butter and brown sugar together until the mixture looks fluffy.
3. Add the wet ingredients. Beat in the molasses, vanilla extract, and egg until well combined.
4. Bring the dough together. Turn the mixer to low speed and gradually beat in the flour mixture, adding it in about two additions so it incorporates evenly.
Part 2: Chill
5. Refrigerate. Cover the bowl and chill the dough for 30 minutes. This firms it up enough to roll into balls.
Part 3: Shape and Bake
6. Preheat and prep. Heat the oven to 350°F and line two baking sheets with parchment paper.
7. Roll in sugar. Pour the white or coarse sugar onto a small plate. Shape the dough into balls about 1 to 1.5 tablespoons in size, then roll each one in the sugar until coated.
8. Arrange on the sheets. Place the dough balls 2 inches apart on the prepared baking sheets.
9. Bake. Bake for about 8 to 10 minutes, one tray at a time, on the middle rack.
Tips for the Best Cookies
Measure the flour carefully. Spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag, to avoid packing in too much and drying out the cookies.
Don’t skip the chill. Even a short 30-minute rest helps the dough hold its shape and keeps the cookies from spreading too thin.
Coat the dough balls generously in sugar. This gives the cookies their classic crackled, sparkly top.
Bake one tray at a time. Baking on the middle rack, one sheet at a time, helps the cookies bake evenly.
Watch the bake time closely. Since these bake quickly, pull them as soon as they’re set to keep the centers soft and chewy.
Final Thoughts
These ginger molasses cookies have everything you want from a holiday cookie: warm spice, rich molasses flavor, and a soft, chewy texture in every bite. They come together quickly and make a big batch, so they’re an easy choice for sharing during the season. Give them a try and let me know how yours turn out.