These soft and chewy Ginger Molasses Cookies are just what your holiday season has been waiting for! Delightfully chewy with a crisp sugar coated exterior and plenty of spice and warmth, these molasses cookies are impossible to resist! Holiday baking? Make sure to try these Cranberry Orange Shortbread Cookies, Coconut Macaroons, and Peppermint Snowball Cookies!
Molasses Cookies
Ginger molasses cookies. The quintessential Christmas cookie that needs to happen in your house at least once this season.
I have a number of ginger cookie recipes that I adore. I’m spoiled year-round by my sister who makes ginger cookies all the time for the boys. It’s their favorite. I have three favorite recipes and this is one of them. It yields the prettiest soft molasses cookies you’ve ever seen: soft, chewy and with tons of flavor.
Love all things ginger? Try these recipes!
What Spices are In Ginger Cookies?
There is a ton of spice in this soft molasses cookie recipe. This combination of three spices makes for a powerful punch:
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- ginger
- cinnamon
- cloves
This combination of spices is critical for that extra depth of flavor. It really makes your mouth go wow.
Let’s Make Molasses Cookies
I’m a total sucker for molasses and I think that is the ingredient that makes ginger cookies shine. Such a deep, bold flavor that screams, “Eat me! It’s Christmas time!” Making these cookies is a Christmas tradition and I love that they are SO easy to make.
- Combine flour, baking soda, corn starch, salt, and spices in a large bowl.
- In a separate bowl, cream together butter and sugars.
- Beat in the egg and then the vanilla and molasses.
- Gradually add flour mixture to butter mixture, stirring just until combined.
- Chill for at least 2 hours. I like to leave it in there for a solid 24 hours if I have the time. I know this seems like such a buzzkill when you’re making cookies but chilling does two important things:
- limits spreading
- allows the flavors to meld together
- Scoop out dough, form into a ball, and roll in sugar. This is the part that makes that beautiful, sweet exterior.
- Bake for 9 to 11 minutes being careful not to over bake. Once you see the cookies, cracking, they’re done.
- Let the cookies cool for several minutes on the cookie sheet before moving to a cooling rack.
The cookies can be store in an airtight container for up to a week or frozen, for up to 3 months.
Ginger Molasses Cookie Recipe Ingredients
These cookies are made with all butter – no shortening – so you get that awesome buttery flavor in every bite. I use Challenge butter. The quality is exceptional and I am able to see and taste the difference. It’s flat-out delicious 🙂
Here’s what you’re going to need for these ginger molasses cookies:
- all purpose flour
- baking soda
- corn starch
- salt
- ground ginger
- cinnamon
- ground cloves
- butter
- brown sugar (dark or light)
- granulated sugar
- egg
- vanilla extract
- molasses
Tips For The Best Ginger Cookies
These really are the perfect soft ginger cookies!
More Cookies To Try
How To Make Molasses Cookies
Perfect Soft Ginger Cookies
These soft and chewy Ginger Molasses Cookies are just what your holiday season has been waiting for! Delightfully chewy with a crisp sugar coated exterior and plenty of spice and warmth, these molasses cookies are impossible to resist!
Course Dessert Cuisine American Keyword ginger cookies, molasses cookies Prep Time 5 minutes Cook Time 9 minutes Total Time 14 minutes Servings 24 Calories 162kcalIngredients
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp corn starch
- 1/4 tsp salt
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1 tsp ground cloves
- 3/4 cup Challenge butter softened
- 1/2 cup brown sugar dark or light
- 1/2 cup granulated sugar
- 1 egg room temperature
- 2 tsp vanilla extract
- 1/3 cup molasses
Coating
- 1/2 cup granulated sugar
Instructions
Combine flour, baking soda, corn starch, salt, and spices in a large bowl. Whisk together.
In a separate bowl, cream together butter and sugars.
Beat in egg until thoroughly combined.
Mix in vanilla and molasses.
Gradually add flour mixture to butter mixture, stirring just until combined.
Place in refrigerator for at least 2 hours. I like to leave it in there for a solid 24 hours if I have the time.
Preheat oven to 350F.
Line baking sheet with parchment paper.
- Use cookie scoop to scoop out dough, form into a ball, and roll in sugar. Place on cookies sheet.
Bake for 9 to 11 minutes being careful not to over bake.
Let cool for several minutes on the cookie sheet before moving to a cooling rack.
Store in an airtight container for up to a week or freeze for up to 3 months.
Nutrition
Calories: 162kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 127mg | Potassium: 93mg | Fiber: 1g | Sugar: 16g | Vitamin A: 187IU | Calcium: 20mg | Iron: 1mg
Originally published December 9, 2014.
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Disclaimer: As an Ambassador for Challenge, I was provided product and compensation for this post by Challenge Butter, but all opinions are, as always 100% my own. I LOVE Challenge Butter!
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