Molasses Ginger Cookies

These classic molasses ginger cookies offer a perfect balance of warming spices, rich molasses, and a comforting chewy texture. With their delicate balance of warmth, spice, and sweetness, these timeless treats have been a favorite in American households for over 200 years.

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Course: Dessert

Cuisine: American

Keyword: Molasses Cookies, Ginger Cookies, Holiday Cookies, Spiced Cookies

Prep Time: 20

Cook Time: 12

Chilling Time: 30

Total Time: 1 10

Servings: cookies

Calories: 140kcal

Equipment

Electric Mixer
Baking sheets
Parchment Paper

Ingredients

¾ cup unsalted butter softened (substitute with coconut oil for dairy-free option)
1 cup granulated sugar plus extra for rolling
¼ cup unsulphured molasses dark gives more robust flavor, light for milder taste
1 large egg room temperature
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1½ teaspoons ground ginger fresh grated ginger can be substituted for more intensity
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg

Instructions

Beat the softened butter and granulated sugar in a large bowl using an electric mixer until light and fluffy, approximately 2-3 minutes. Don't rush this step as proper creaming incorporates air into the dough, creating that perfect chewy-crisp texture.
Add the molasses and egg to your butter-sugar mixture, beating until fully incorporated. The molasses will initially resist blending, but persistent mixing will create a smooth, caramel-colored batter.
In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Overmixing will develop gluten and result in tough cookies, so stop as soon as no dry flour remains visible.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This rest period allows the flour to fully absorb the liquid ingredients and lets the flavors meld beautifully.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll the chilled dough into 1-inch balls, then coat each ball in granulated sugar. Place 2 inches apart on prepared baking sheets.
Bake for 10-12 minutes until the edges are set but centers remain soft. They may look slightly underdone, but they'll continue cooking as they cool.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

The flavor compounds in these spiced cookies continue developing for 24 hours after baking, making them ideal make-ahead treats.

For extra texture and intense ginger flavor, add ⅓ cup of finely chopped crystallized ginger to the dough.

If you prefer a healthier version, try substituting half the all-purpose flour with whole wheat pastry flour, reducing sugar to ¾ cup, or replacing half the butter with unsweetened applesauce.

Nutrition

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