My cookbook is here! 
These ginger molasses cookies are an easy Christmas cookie to make. They are soft, chewy and spiced just right for the holiday season!
There is nothing quite like the aroma of ginger molasses cookies wafting through a kitchen to signal that Christmas has truly arrived. These cookies capture the essence of the season. Blending the deep, earthy sweetness of molasses with a warming trio of ginger, cinnamon, and cloves.
Before they hit the oven, each ball of dough is generously rolled in sugar, giving the finished cookies a beautiful, crystalline crunch that mimics a light dusting of winter frost. The cookies develop their signature “crackle” on top while remaining soft and tender in the center.
These cookies are more than just a sweet snack. They are a cozy experience best enjoyed with a mug of hot cocoa or tea by the fire. They are the ideal make ahead treat for busy December schedules.
If you like this recipe, you will also love my Italian Ricotta Cookies or my Gingerbread Cream Cheese Loaf.
Thank you for stopping by Hungry Happens! If you make this recipe or any other one from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!
Soft + Chewy Ginger Molasses Cookies
Ingredients
- 3/4 cup (170 g) butter, softened
- 1/2 cup (100 g) sugar
- 1/2 cup (110 g) brown sugar
- 1 egg
- 1/4 cup (85 g) molasses
- 2¼ cups (280 g) flour
- 2 tsp baking soda
- 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/8 tsp ground cloves
- 1 tsp salt
- 1/3 cup (70 g) sugar
Instructions
- In a large mixing bowl using an electric hand mixer, beat together the butter, sugar and brown sugar until fluffy. Next, beat in the egg and molasses. Then, sift in the flour, baking soda, ginger, cinnamon, cloves, salt and mix together until just combined. Combine dough with your hands. Form a large disc and cover the bowl with plastic wrap and chill for at least 2 hours or overnight. (If chilling overnight, allow the dough to soften outside of the fridge, for 20 minutes before forming balls to bake).
- Preheat oven to 350℉. Line a large rimmed baking sheet with parchment paper. Use a scooper with about 2 tbs of the dough, form balls and then dredge the them in the sugar and place onto the baking sheet. Bake for 8-10 minutes. Do not overbake.
Notes
- Store leftovers in an airtight container on your counter for up to 6 days.
This recipe was a hit for anyone that I gave them to. It was easy to prep all the ingredients and super easy to just place in the fridge until the next day and then roll them in balls, then in sugar, then bake. I have already printed this out for my “Best recipes book”.
Hi Beverly, Ohhh love to hear that! Thank you for the kind feedback and I’m so glad the recipe was a hit!
These are delicious! I skipped dredging them in sugar and they are plenty sweet. Also – I had to bake them for 10 to 12 minutes. I’m at altitude so that might have something to do with the increased baking time. I also used GF flour – 1 to 1. I will definitely make them again. They are going to be a new holiday ritual for me they are so good!
Hi Amy, I’m so glad you enjoyed the cookies and came back to share your feedback with us! Cheers!