It wouldn’t be Christmas without Soft Ginger Molasses Cookies! They are so quick and easy to make, taste amazing and are perfect for a cookie exchange.
These are probably my favorite Christmas cookies to bake of all of them – they’re quick, easy and talk about delicious. I love how they have that crunch on the outside and the softness on the inside!
And the best part? With the sparkly sugar crystals all around, they’re pretty enough so you don’t need to add any fancy decorations. Holiday win!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Molasses: Use dark molasses for best results in this recipe. Please do not use blackstrap molasses, they are too bitter to be used in this cookie recipe.
- Butter: I recommend real butter for this recipe. If you have to use margarine for any kind of reason, please use stick margarine and NOT a spreadable margarine.
- Baking soda: I do not recommend using baking powder in place of the baking soda. The cookies may change their shape and texture with baking powder.
How to make soft Ginger Molasses Cookies
1. Start by creaming the butter and sugar together in a mixing bowl.
2. Add the egg and molasses and cream just until combined.
You do not want to overmix the egg, or your cookies may come out tough!
3. Combine the flour, baking soda, spices and salt and add them to the creamed ingredients.
You want to mix the cookie dough long enough until it comes together, but do not overmix it past that stage! Otherwise, your cookies will have the wrong texture.
4. Now shape the cookie dough into balls and roll them in sugar.
5. Place the cookies on lined baking sheets. I like to space them about 2 inches apart to make sure they bake evenly.
Freeze the cookie sheets for 20-30 minutes before baking, to help yield thick and soft cookies.
Recipe tips
- Don’t overwork the dough. Once you add the dry ingredients, only stir for as long as you need to make a smooth and soft cookie dough. Don’t attempt to knead it, it’s too sticky AND kneading would result in tough cookies.
- Don’t add more flour. The dough is quite soft. Resist the urge to add more flour (unless it’s wet and almost paste-like, of course). If you add too much flour, the cookies won’t flatten out as much as they should in the oven.
- Dampen your hands slightly to roll the dough into balls. By just very lightly dampening your hands (not too much, or the cookie dough balls will end up soggy), the dough sticks less to your hands and it’s easier to roll them.
- Pay attention while baking them. They are easily over-baked, which results in dry cookies. Boo! Depending on how your oven runs, they may be done after 6 minutes – or need a full 10 minutes. It’s best to bake a test batch of two to three cookies before baking them all. That way you can figure out your best baking time!
Storage instructions
Store the cooled cookies in an airtight cookie jar on the counter for 5-7 days.
Freezer instructions
To freeze the unbaked cookie dough:
I prefer freezing the cookies dough already rolled into balls. Just place them on a lined baking sheet and freeze for 1-2 hours, or until solid.
Then transfer to a freezer bag and label with the name and use-by date (freeze for up to 3 months) before placing in the freezer.
To bake, remove from the freezer bag and let stand at room temperature on a plate for 15 minutes while your oven preheats. Roll the cookie dough in sugar and bake as directed in the recipe, adding a couple of extra minutes to the baking time.
To freeze baked cookies: Freeze baked cookies in layers in a freezer-friendly container, separating each layer with wax paper. Label with the name and use-by date (freeze for up to 3 months), then place in the freezer.
To defrost, remove the cookies from the container and let them sit at room temperature on a wire rack for a couple of hours, or until defrosted.
More Christmas cookies
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Soft Molasses Cookies
Recipe details
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- ¼ cup molasses
For Rolling
- 2 tablespoons sugar
Instructions
- Prepare dry ingredients: Whisk together the flour, ginger, cinnamon, cloves, baking soda and salt in a medium bowl.
- Prepare wet ingredients: Beat the butter in a separate large bowl with an electric mixer until pale and softened. Add 1 cup sugar and cream together until light and fluffy. Add the egg and molasses and cream together until combined.
- Make dough: Add the dry to the wet ingredients and combine into a cookie dough.
- Shape cookies: Scoop off scant tablespoons of dough, roll them into balls with slightly damp hands, then roll in the 2 tablespoons of sugar. Place cookies on lined baking sheets, spaced 2 inches apart. Freeze for 20-30 minutes.
- Bake: When ready to bake, heat oven to 375°F. Bake cookies, one tray at a time, for 10-12 minutes or until puffed up and set around the edges.
- Cool: Allow the cookies to cool on the cookie sheet for 5 minutes, then remove to a wire rack and cool completely.
Notes
Ingredient notes
- Molasses: Use dark molasses for best results in this recipe. Please do not use blackstrap molasses, they are too bitter to be used in this cookie recipe.
- Butter: I recommend real butter for this recipe. If you have to use margarine for any kind of reason, please use stick margarine and NOT a spreadable margarine.
- Baking soda: I do not recommend using baking powder in place of the baking soda. The cookies may change their shape and texture with baking powder.
Rachel Perlow says
Easy and I found the freezing step fortuitous, as this way I could just bake however many I wanted at a time in my toaster, oven, and leave the rest in the freezer. I feel like they are slightly too sweet, maybe next time I’ll reduce the sugar by 1/4 cup.
Brooke says
We made these for Christmas and loved them. My children couldn’t stop eating them! Since Christmas I came down with Covid and it really did a number on my stomach. Once I felt better, these were the first foods I craved. That said, we just pulled them out of the oven and once again, they are going like hot cakes ;). This time I added candid ginger to up the ginger and they are also delicious. Thank you for all the tips provided as well; very helpful!
Nora says
Brooke, I’m sorry to hear you fell ill! I’m glad you’ve got your appetite back, and I’m so happy to hear you and your family like the cookies so much!
Mamie Sims says
I felt like I wanted a cookie, so looked up a recipe , printed it out ,found I had to FREEZE it first ,so much for that recipe !
Nora says
I’m sorry you found this disappointing. But it’s not uncommon for a cookie recipe to require chilling time.
Kelly says
I made these for my son- in-law for Christmas. I loved how easy and yummy they turned out.