These soft and chewy ginger molasses cookies are packed with warm holiday spices like ginger and cinnamon and rolled in sugar for a classic crinkly finish. The perfect Christmas cookie to bake and share!

Stack of ginger molasses cookies on the counter with one broken in half to show soft, chewy texture.

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Soft and Chewy Ginger Molasses Cookies

These ginger molasses cookies are soft, chewy, and full of warm holiday flavor. Made with ground ginger, cinnamon, and rich molasses, they bake up with a crackly sugar-coated top and lightly crisp edges, like a snickerdoodle, but with deeper molasses sweetness. Cozy, perfectly spiced, and impossible to resist, they’re a Christmas classic!

They’re quick to make, ready in about 30 minutes, and perfect for cookie exchanges, gifting, or enjoying with a cup of cocoa. If you love cookies with a hint of spice, try my gingerbread man cookies, gingerbread whoopie pies or this gingersnap cookie!

Recipe Ingredients

Butter, molasses, flour, sugar, brown sugar, baking staples, cinnamon, ginger, cloves and an egg on the counter for molasses cookies.

Find the full printable recipe with specific measurements below.

  • Butter: Unsalted softened butter at room temperature creams best with the sugar.
  • Brown sugar: Packed light brown sugar adds softness and sweetness.
  • Baking staples: All-purpose flour, baking soda and one large egg.
  • Molasses: Unsulphured molasses, found this ‘original’ molasses in the baking aisle.
  • Warm spices: Ground cinnamon, ginger, and cloves add warm spice.
  • Sugar: Before baking, roll the dough balls in granulated sugar. They taste like a mix between a snickerdoodle and gingerbread. Seriously the best combination!

How to Make Ginger Molasses Cookies

Whisk all the dry ingredients in a glass bowl to remove any lumps. In a large bowl, using a stand mixer or hand mixer, cream butter and sugar. Add in molasses, mix then add dry ingredients.

Ginger molasses cooking dough in a stand mixer.
Ginger molasses cookie balls rolled in sugar.

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.

Ginger molasses cookies on a wire cooling rack.

Bake at 375°F for 8-10 minutes. Let cool on the pan 5 minutes before moving to cooling wire racks.

Stack of molasses cookies with the top cookie broke in half to show chewy texture.

Baking Tips for the Best Molasses Cookies

  • Thicker molasses cookies: Put the dough in the refrigerator for 15 minutes before baking to make them spread less.
  • Extra ginger: For more ginger taste add some chopped crystallized ginger. It also adds a nice crunch!
  • Drizzled with white chocolate: Drizzling melted white chocolate over the top really takes these cookies up a notch!
  • White chocolate dipped: Dip them in white chocolate then add holly berries to the white chocolate or festive holiday sprinkles.
  • Frosted: Add some cream cheese frosting on top, yum!
  • Serving and gifting: Include on your next Christmas dessert board, enjoy with a cup of hot chocolate or stack in a clear bag with ribbon and a Christmas gift tag.
Ginger molasses cookies dipped in white chocolate with holly berry sprinkles on the counter for holiday gifting.

More cookies and bar recipes with molasses include these cute snowman cookies, homemade gingerbread houses, or these gingerbread bars.

More Christmas Cookie Recipes

A stack of ginger molasses cookies with one broken in half to show chewy texture.

Ginger Molasses Cookies

4.99 from 253 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 8 minutes
Chill: 10 minutes
Total Time: 33 minutes
Servings: 24 cookies
These soft and chewy ginger molasses cookies are packed with warm holiday spices like ginger and cinnamon and rolled in sugar for a classic crinkly finish!
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Equipment

Ingredients 

  • ¾ cup butter , softened (I use unsalted)
  • 1 cup light brown sugar , packed
  • 1 large egg
  • ¼ cup molasses
  • 2.25 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon fine sea salt
  • ¼ cup granulated sugar (for rolling the cookies)

Optional: dash of vanilla, white chocolate melting wafers (for dipping), sprinkles

Instructions

  • Prep. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
  • Cream butter and sugar. Combine 3/4 cup butter and 1 cup light brown sugar in a large bowl. Cream for one minute, or until fluffy. Add in one large egg and beat until smooth. Next add in 1/4 cup molasses and a dash of vanilla if desired. Mix until combined.
  • Add dry ingredients. Place 2 1/4 cups flour, 2 teaspoons baking soda, 1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon cloves and 1/4 teaspoon 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.
  • Chill dough. Refrigerate dough 10-15 minutes. 
  • Roll into balls. Using a medium cookie scoop (or about 1.5 Tablespoons), roll the cookie dough into a ball. Place 1/4 cup granulated sugar into a shallow bowl and then roll the dough into the sugar. Place on the baking sheet, about 2 inches apart. Lightly flatten the tops with the palm of your hand.
  • Bake. Bake 8-10 minutes and let cool on the pan 5 minutes before moving to a cooling rack. Tip: If your cookies aren't cracking as much as you'd like, bang the pan on the stove right after they come out of the oven to crack the cookies. They will settle as they cool.
  • Once the cookies have cooled, if desired dip half the cookies in melted white chocolate then place on wax paper or parchment paper. Allow to harden.

Last step: Please leave a comment and rating after you make the recipe.

Notes

If I want a good crackle, I typically place them on the top rack of the oven. Then make sure to tap the pan on the counter when you pull them out. 
To store: These cookies stay fresh for up to 3 days in an airtight container 
Freezing dough: Scoop the dough into balls, then flash freeze on a baking sheet until hard (about 30 minutes). Then add to a freezer bag and freeze for up to 3 months.
Baking from frozen: Let the frozen dough balls sit on the baking sheet as the oven preheats. Then bake as directed, adding 1-2 minutes to the original baking time if needed.

Nutrition

Calories: 116kcal, Carbohydrates: 15g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 22mg, Sodium: 172mg, Potassium: 70mg, Sugar: 13g, Vitamin A: 185IU, Calcium: 18mg, Iron: 0.4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

What type of molasses is best to use in molasses cookies?

If you are wanting something richer in flavor without the preservatives you will want to purchase unsulphured molasses, this is different than sulphured molasses and you will want to avoid using blackstrap molasses.

Why didn’t my ginger molasses cookies crack?

If you did not roll the cookies in sugar, they won’t crack. Sugar dries out the surface and allows the cracks to develop.

How to store the cookies?

Store cookies in an airtight container for up to a week. They will get more flavorful and stay nice and soft! You can also freeze baked cookies (that have not been dipped in chocolate). Place in a freezer bag or container and store frozen for up to 3 months. Thaw on the counter for a few hours.

Can I freeze the cookie dough?

Yes, 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.

Ginger molasses cookies dipped in white chocolate.