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Soft Ginger Molasses Cookies That Will Blow Your Mind

Learn how to make this delicious, old-fashioned ginger molasses cookies recipe! These are so soft and tasty – you’ve never had a cookie like this before.

To go directly to the recipe, scroll down to the bottom. Otherwise I’ve got some information about this recipe as well as tips and tricks. Enjoy!

molasses cookie recipe

‘Tis the season to eat cookies! Tra la la la la, la la la la.

*ahem*

Now that we’re all finished digesting our turkeys and pumpkin pies, it’s time to start thinking about Christmas.

Time for baking cookies, singing carols, and baking more cookies. It’s certainly no time to cut back on butter or sugar, that’s for sure.

Well, at least not if you want to eat these totally delicious ginger molasses cookies. This recipe is large enough for a Christmas cookie exchange – you’ll get 48 cookies total!

ginger molasses cookies

Ginger Molasses Cookie Recipe

These old fashioned cookies are so good. Seriously, so so good. They’re perfect little pillows of chewy, fudgy, spicy, buttery, ginger goodness.

Once you get the hang of them, they’re a snap to make, and there’s really nothing like enjoying them warm with a cup of ice cold milk. Yumm-my!

Before we dive into the recipe, I wanted to address some commonly asked questions that I always get asked.

What do molasses cookies taste like?

“Back in the day,” molasses was an inexpensive alternative to sugar. It stuck, especially as an ingredient during the holidays! Molasses is a sugar by-product that has been boiled several times.

It’s hard to describe the taste, but it’s kind of fudge-y, burnt sugar. Which doesn’t sound great, but think about creme brûlée –  the sugar is caramelized, and it’s delicious.

A good molasses cookie is soft, mild, sugar-y, and kinda fudge-y. That’s my humble opinion.

How do you make these cookies soft?

The recipe is designed so that the cookies retain moisture. Binding the water in all of the wet ingredients with the dry ingredients slows the evaporation. It’s important that you follow the recipe exactly so that you get soft, old-fashioned style cookies.

What’s the difference between molasses cookies, gingersnaps, and gingerbread cookies?

All of these are basically sugar cookies with molasses and Christmas spices included. Gingersnap cookies have more ginger. They are crispier on the outside and more chewy on the inside.

Gingerbread cookies are similar to gingersnaps, except even more crispy. They are rolled out thin and typically cut with cookie cutters.

I like all three of these cookies, but I have to say that the old-fashioned ginger molasses cookies are my favorite because they are so soft. It’s just a personal preference!

How long do these cookies last?

Make sure to place these cookies in a loosely covered container at room temperature. These will last about a week to two weeks . . . the more they are exposed to air, the most moisture they lose. That means over time, they aren’t as soft. But they are still delicious!

My last tip: Make sure that you adequately chill the cookie dough prior to rolling them into balls for baking, otherwise they will become a little too flat and will likely spread too much. They’ll also be impossible to roll!

ginger molasses cookie on a plate

Now that we’re done with all that, let’s dive into the recipe!

Old Fashioned Ginger Molasses Cookies

Ingredients

  • 1 ½ cups butter, softened to room temperature (not melted)
  • 2 cups granulated sugar
  • ½ cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon salt

Instructions

Preheat oven to 375°F.

cream butter and sugar

Using a stand mixer, cream butter and sugar on medium speed for 2 – 3 minutes until light and fluffy.

Add in the eggs and molasses, and beat on medium-low speed until combined.

flour, baking soda, cinnamon, ginger, and salt in a medium-sized bowl

While wet batter is mixing, whisk together flour, baking soda, cinnamon, ginger, and salt in a medium-sized bowl.

beaten cookie dough in a metal bowl

Slowly add in the dry ingredient mixture, tablespoon by tablespoon, and beat until combined.

Cover and refrigerate cookie dough for at one hour or until thoroughly chilled.

cookie dough balls on parchment paper on a cookie sheet

Roll the dough into balls around 1 – 1.5 inches in diameter. Fill a bowl with sugar, and roll each ball in the sugar until it is completely coated.

Place on cookie sheet at least 1.5 inches apart, then bake for about 10-12 minutes, until the cookies begin to slightly crack on top. Cookies will firm up as they cool, so don’t worry if they appear undercooked.

Remove from the oven and let cool for five minutes, then transfer to wire racks to cool completely.

molasses cookies

Serve, eat, enjoy with cold milk!

Yield: 48 cookies

Ginger Molasses Cookie Recipe

ginger molasses cookies

Learn how to make this delicious, old-fashioned ginger molasses cookies recipe! These are so soft and tasty - you've never had a cookie like this before.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 1 1/2 cups butter, (softened to room temperature, not melted)
  • 2 cups granulated sugar
  • 1/2 cup molasses
  • 2 egg(s)
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 375°F.
  2. Using a stand mixer, cream butter and sugar on medium speed for 2-3 minutes until light and fluffy. Add in the eggs and molasses, and beat on medium-low speed until combined.
  3. While wet batter is mixing, whisk together flour, baking soda, cinnamon, ginger, and salt in a medium-sized bowl.
  4. Slowly add in the dry ingredient mixture, tablespoon-by-tablespoon, and beat until combined.
  5. Cover and refrigerate cookie dough for at one hour or until thoroughly chilled.
  6. Roll the dough into balls around 1 - 1.5 inches in diameter. Fill a bowl with sugar, and roll each ball in the sugar until it is completely coated.
  7. Place on cookie sheet at least 1.5 inches apart, then bake for about 10-12 minutes, until the cookies begin to slightly crack on top. Cookies will firm up as they cool, so don’t worry if they appear undercooked.
  8. Remove from the oven and let cool for five minutes, then transfer to wire racks to cool completely.

Nutrition Information:

Yield:

48

Serving Size:

1 cookie

Amount Per Serving: Calories: 134Total Fat: 6gSaturated Fat: 3gCholesterol: 22mgSodium: 194mgCarbohydrates: 19gSugar: 10gProtein: 1g

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ginger molasses cookies recipe

Let me know if you try this ginger molasses cookies recipe in the comments!

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