Sweet, warming, and chewy Ginger Molasses Cookies. The ideal Fall treat! All made using pantry staple ingredients. Homemade molasses cookies, made with a good amount of ginger, cinnamon, nutmeg, clove, allspice and a bit of brown sugar really makes these cookies better than the rest! Every bite is filled with warming ginger spice, molasses, and a good amount of sweetness… Delicious and easy to make, these extra ginger-y cookies will have you feeling the holiday spirit in no time! Oh, and right before baking, these cookies are generously rolled in some sugar to give you a beautiful crackling top that melts in your mouth with every bite. There’s really nothing not to love! Perfect for Fall days, Halloween night, Thanksgiving, Christmas, or any other day in between.
→ This post is also available as a Web Story: Ginger Molasses Cookies
About The Recipe
As the end of October approaches, the only thing we can really think about are a bit more festive bakes! To me, there is really nothing festive then a really good cookie. Whether that be a classic sugar cookie, a soft gingerbread, or even fruitcake cookies! There always seems to be a plethora of options of cookies come this time of year.
Though, with nearly unlimited options, it’s sometimes hard to choose what you need to bake that will, not only be easy to bake, but taste AMAZING. Well, the search is finally over because this Ginger Molasses Cookie outshines any other cookie out there!
When we started this blog, there were a few recipe ideas that were floating around in our heads that we knew we would eventually post. Ginger molasses cookies were one of those ideas.
It was a cookie neither myself nor my mom had ever made before. In actuality, when making these cookies, my mom told me that when she was growing up, they didn’t really bake cookies! She then told me how, when my brother and I were growing up, she couldn’t figure out why cookies were so difficult for her to make.
It really made me laugh because I have so many fond memories of baking cookies during the holiday’s with her! Though, they were generally Sugar Cookies…but I have a feeling Santa Claus would’ve probably really loved these.
When it came down to the bake of these cookies, it really was one large experiment! It was kinda fun actually. We would bake them for a few minutes, check, rebake for a few minutes, check, and so forth. We didn’t realize we were going to have that beautiful crinkle top! And, it turns out, these cookies crinkled better when we rolled them in a little bit of sugar before baking.
Chewy, heavily ginger spiced, malty, with a crinkle top. These cookies are hard to resist! So, be sure to serve them at every holiday get together with a mug of cider for the kids and a mug of gingerbread mulled wine for the adults! Could it really get more festive?
Reasons You Will Love These Ginger Molasses Cookies
- Perfectly balanced between spiced and sweet.
- So soft and chewy!
- Perfect for any and every occasion, but especially the holiday’s.
- A real crowd pleaser.
- The perfect blend of holiday spices.
- Mixing Bowls
- Small Cookie Scoop
- Sheet Pans
- Parchment Paper
- Wire Cooling Rack
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
- Unsalted Butter
- Brown Sugar
- Large Egg
- All-Purpose Flour
- Baking Soda
- Ground Cloves
- Ground Cinnamon
- Ground Ginger
- Ground Nutmeg
- Ground Allspice
- Granulated Sugar
How To Make Ginger Molasses Cookies
Step 1: Make the dough
In a medium sized bowl, whisk together the flour, baking soda, salt, cloves, cinnamon, ginger, nutmeg, and allspice. Set aside.
With an electric mixer, beat the butter and sugar together until creamy.
Add the egg, beating until it’s fully incorporated.
Stir in the molasses.
Mix in the dry ingredients.
Step 2: Roll and bake
Use a small cookie scoop to portion the dough. From there, roll in the palm of your hand and gently roll in granulated sugar to coat the all of dough. Place on prepared pans.
Bake at 375 for 12-15 minutes, or until the cookies have cracked and are cooked through.
How To Store
The way to store these cookies actually depends on how you want them to be! If you want your cookies to stay a bit chewy, store them in a zip-top bag and left at room temperature for about 5-7 days. If you want a bit more crisp cookie, store in a cookie jar or lidded container for about 5-7 days.
Other Cookie Recipes You May Like
- Check that all your spices and baking soda are in-date before beginning baking.
- Don’t forget to preheat your oven and line your pans.
- Be sure to use a small cookie scoop! These cookies do spread a bit and getting them all the same size is much easier.
- Don’t place the cookies too close together!
- When scooping the cookie dough, roll the dough gently in-between the palms of your hand to form a smooth ball.
- Don’t skip rolling the cookies in sugar!
When you make these Chewy Ginger Molasses cookies leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Chewy Ginger Molasses Cookies
- ¾ cup unsalted butter,, room temperature
- 1 ¼ cups brown sugar
- 1 large egg,, room temperature
- ½ cup molasses
- 3 cups all purpose flour
- 2 teaspoons baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cloves
- 1 ½ teaspoons ground cinnamon
- 2 ⅓ teaspoons ground ginger
- 1 teaspoon ground nutmeg
- ⅔ teaspoon ground allspice
- ½ cup granulated sugar,, for coating
- Heat oven to 375 degrees F.
- Line 4 sheet pans with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, salt, cloves, cinnamon, ginger, nutmeg, and allspice. Set aside.
- With an electric mixer, beat butter and sugar together until creamy.
- Add egg, beating until incorporated.
- Mix in molasses.
- Stir in dry ingredients.
- Use a small cookie scoop to portion the dough.
- Take each dough ball and roll in granulated sugar.
- Place on prepared pans.
- Bake for 12-15 minutes, until cracked on top and cooked through.
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Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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