Molasses cookies that are soft and chewy on the inside and crisp around the edges. Full of delicious ginger flavor and taste just like Christmas! Drizzle or dip in white chocolate for the ultimate holiday cookie!
If you’re looking for the perfect Christmas cookies for your next cookie exchange or holiday party, these are it! They come together in just 30 minutes and taste incredible. They’re everything you want in a holiday dessert!
Christmas is such a fun time of year, and I absolutely love baking treats for family and friends. These soft molasses cookies (also known as gingerdoodles, gingersnaps or ginger cookies) are a perfect treat to share with someone you love this season. They pair wonderfully with hot chocolate and are sturdy enough to mail to friends and family far away!
As much as I love gingerbread man cookies, I kind of like that these cookies are a little more mild and less spicy. They’re soft and chewy on the inside, crisp around the edges, and overall they just taste homey, sweet and comforting. They remind me of a snickerdoodle with all the delicious Christmas flavors mixed in. Yum!
Another thing that’s great about these molasses cookies is that they are really quick to make. They don’t need to chill in the fridge, so they’re ready in under an hour, which is great during the busy holiday season. They would be perfect for a cookie exchange or on a platter of treats at a party!
How to make ginger molasses cookies
- DOUGH. In a large bowl, combine butter and sugar, then cream for one minute. Add in egg and beat until smooth. Then add in molasses and mix just until combined. Place remaining dry ingredients into a sifter (or whisk in a bowl), then add to wet mixture. Mix until combined.
- ROLL. Using a medium cookie scoop, roll cookie dough into balls. Add granulated sugar to a shallow bowl then roll the balls into the sugar until coated. Place cookie dough balls on a lined baking sheet, about 2 inches apart.
- BAKE. Bake at 375°F for 8-10 minutes. Let cool on the pan 5 minutes before moving to cooling rack.
TIP: If making these plain (without rolling them in sugar), you can put the dough in the refrigerator for 15 minutes before baking to make them bake a little fluffier.
These freeze wonderfully! You can either freeze the cookie dough balls or the baked cookies. Just follow these simple instructions:
- Freezing the dough: Prepare dough as directed, then scoop into balls (and roll in sugar if preferred). Place on a baking sheet and freeze for about 30 minutes, or until they have hardened. Then transfer to a freezer bag or container and freeze for up to 3 months. When ready to enjoy, let thaw on baking sheet while warming up the oven. Then bake as directed.
- Freezing baked cookies: I would recommend leaving off the chocolate (or dipping in chocolate the day you plate). Let them cool completely, then place in a freezer bag or container and freeze for up to 3 months. Thaw on the counter for a few hours until no longer frozen.
Variations + decorations
There are lots of fun ways to decorate these ginger molasses cookies. I personally love the chocolate-dipped version and my kids loved the dipped version with sprinkles (of course!). No matter which variation you choose, your guests will be raving over these cookies. They are seriously SO good!
- Molasses cookies rolled in sugar: Before baking, you can roll the dough balls in granulated sugar. They taste like a mix between a snickerdoodle and gingerbread. Seriously the best combination!
- Chocolate-drizzled: Drizzling the gingerdoodles with white chocolate over the top really takes these cookies up a notch! The white chocolate adds the perfect touch of sweetness and looks amazing.
- Chocolate-dipped: I also love to dip them in white chocolate (and maybe drizzle on even more chocolate). It makes them look a little fancier! It would also be fun to use red or green chocolate candy melts to drizzle over the white dipped portion.
- Chocolate-dipped with holly berries: I absolutely love adding holly berries to the white chocolate. They make the gingerdoodles SO fun and festive…don’t they look like they came from a local bakery?! Your guests will go crazy over these!
- Chocolate-dipped with sprinkles: And of course, how could you forget sprinkles! Feel free to top the chocolate dipped portion with confetti sprinkles. This variation is a big hit with my kids and is so cute!
Great for gifting
Wrap these ginger molasses cookies up in a clear bag with ribbon and pass out to friends and coworkers. They will all love you! These make the perfect Christmas treat.
- Bake as directed and let cool completely.
- Dip in white chocolate and add decorations if desired. Let harden.
- Stack the cookies in a clear plastic bag (or wrap with cellophane) and tie with a ribbon.
- Add a festive Christmas gift tag.
- Gift to neighbors, friends and family!
Other delicious Christmas cookies:
- M&M Christmas cookies
- Chocolate peppermint cookies
- Christmas sugar cookies
- Mexican wedding cookies
- Cinnamon roll sugar cookies
Ginger Molasses Cookies
- 3/4 cup butter (I use unsalted) (softened)
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 2.25 cups (330 grams) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon fine sea salt
- 1/4 cup granulated sugar (for rolling the cookies)
Optional: white chocolate melting wafers (for dipping), sprinkles
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Combine the butter and sugar in a large bowl. Cream for one minute, or until fluffy. Add in the egg and beat until smooth. Next add in the molasses and mix until combined.
- Place the flour, baking soda, cinnamon, ginger, cloves and salt into a sifter (if you don’t have a sifter, whisk in a bowl), and then add to the butter mixture. Mix with a spoon, just until combined. Be careful not to over mix. Refrigerate dough 10-15 minutes.
- Using a medium cookie scoop (or about 1.5 Tablespoons), roll the cookie dough into a ball. Place the granulated sugar into a shallow bowl and then roll the dough into the sugar. Place on the baking sheet, about 2 inches apart.
- Bake 8-10 minutes and let cool on the pan 5 minutes before moving to a cooling rack.
- Dip half the cookies in melted white chocolate half way and place on wax paper or parchment paper if desired. Enjoy!
They are seriously the best ginger cookies I’ve ever had. If there is one cookie you make this week, make these! Happy baking!