Ginger Molasses Cookies Recipe

I am obsessed with these Ginger Molasses Cookies. The blend of all-purpose flour, ground ginger, and unsalted butter mixed with molasses and spices creates an extraordinary flavor. Each bite reveals a soft, chewy texture and a memorable spice profile that makes me smile every time I indulge.

I recently tried making these ginger molasses cookies and let me tell you, they’re slightly addicting and really full of flavor. I’ve always loved holiday baking, but these were a whole new level of yum.

I mixed 2 1/4 cups of all-purpose flour with a couple of teaspoons of baking soda and added in 2 teaspoons of ground ginger plus a teaspoon of ground cinnamon. I then creamed 1/2 cup unsalted butter with 1 cup of sugar, a large egg, and 1 teaspoon of vanilla extract, before folding in 1/2 cup molasses.

The spices and the softness of the dough combine to give you a chewy cookie that is just perfect. Every bite reminded me how simple ingredients can create a batch of crinkle cookies that are both easy and delicious.

I hope you enjoy baking them as much as I do!

Why I Like this Recipe

I really like this recipe because the spices like ginger and cinnamon give off a warm, inviting flavor that reminds me of cozy holidays. I love how soft and chewy the cookies turn out even if I sometimes mess up the timing a bit. The molasses adds a deep, rich flavor that makes each bite unique and a little bit spicy. I also appreciate the simple, straight-forward instructions which let me experiment without worrying too much about making mistakes.

Ingredients

• Ginger: Adds a zesty flavor, supports digestion, and gives a warming kick in cookies.
• Molasses: Provides deep sweetness, moisture, and a rich caramel taste with subtle bitter notes.
• Flour: Offers structure and plenty of carbohydrates, making the cookies light and satisfying.
• Unsalted Butter: Adds rich, creamy flavor and tenderness though too much might not be the healthiest.
• Sugar: Sweetens the cookies real good even though too many sweets can be harmful sometimes.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 2 teaspoons of baking soda, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of salt.

3. In a large bowl, cream 1/2 cup unsalted butter (softened) with 1 cup of granulated sugar until it’s light and a little fluffy.

4. Beat in 1/2 cup molasses, 1 large egg, and 1 teaspoon vanilla extract until everything is well combined.

5. Slowly add your dry ingredients to the wet ingredients mixing gently just until no streaks remain.

6. Let the dough rest for about 10 minutes to ensure all of the flavors meld together.

7. Scoop rounded tablespoons of dough onto your prepared baking sheet, leaving a couple inches apart as they will spread a bit.

8. Flatten gently with your fingers if you like them a bit more uniform, but don’t overdo it.

9. Bake for 8-10 minutes until the edges are set but the centers still look soft and chewy.

10. Remove from the oven and let the cookies cool on the sheet for a couple of minutes, then transfer them to a wire rack to cool completely. Enjoy!

Equipment Needed

1. Oven – Needed to bake and set the cookies at a consistent temperature
2. Baking sheet – For holding the cookie dough while baking
3. Parchment paper – To line the baking sheet so the cookies don’t stick
4. Medium bowl – To mix the dry ingredients together
5. Whisk – For blending the flour, spices, and salt evenly
6. Large bowl – To cream the butter and sugar with the wet ingredients
7. Electric mixer or hand mixer – To effectively cream the butter with sugar until light and fluffy
8. Measuring cups and spoons – To accurately measure the ingredients
9. Tablespoon or cookie scoop – To portion out rounded tablespoons of dough
10. Cooling rack – To let the cookies cool evenly after baking
11. Spatula – To help gently fold in the dry ingredients and transfer the cookies if needed

FAQ

Ginger Molasses Cookies Recipe Substitutions and Variations

• All-purpose flour: You can try using whole wheat pastry flour instead, though it might make the cookies a bit denser so maybe reduce a tiny bit of the liquid in the recipe.
• Baking soda: If you run out, you can use baking powder instead, but you’ll need to use about 3 times as much so the cookies rise good enough
• Unsalted butter: Salted butter is a good swap, just be sure to cut down on the added salt in the recipe or you might get too much saltiness
• Granulated sugar: Brown sugar can work as well and it adds an extra chewy texture, but note that it might make the cookies a bit softer
• Molasses: In a pinch, dark corn syrup can be used instead, though the flavor wont come through as strongly as with actual molasses

Pro Tips

1. Make sure you don’t overmix your dough when all your wet and dry get combined cause that can make your cookies tough and dry instead of soft and chewy.
2. It helps a lot to let the dough rest for a bit longer than the recipe asks if you got time. This lets the spices really blend in, making that ginger kick go even harder.
3. Always check your oven with a thermometer if possible cause sometimes the set temperature ain’t the real one and your cookies might bake too fast or too slow.
4. If you like your cookies a bit thicker and less spread out, try chilling the dough in the fridge for 15-20 minutes before baking. Your cookies will thank you!