Weekend baking projects = officially covered. These ginger molasses cookies are everything I crave this time of year: crisp, crinkly edges, irresistibly soft and chewy centers, and that perfect balance of warm spice without being overpowering. I make them every single year—not just because they taste like pure holiday magic, but because they’re so simple and unfussy. No complicated steps… just a classic, cozy cookie that always hits.
One thing I love about this recipe is how reliably it turns out. A few little details make all the difference: make sure your butter is truly softened so it creams properly, don’t skip the sugar roll (it’s what gives the cookies their signature sparkle and crunch), and pull them out of the oven while they still look slightly underbaked. They finish setting up on the sheet pan, which keeps the centers soft and chewy.
If you’re baking ahead for the holidays, the dough freezes beautifully—just roll into balls, freeze on a sheet pan, then stash in a bag for when the cookie craving hits. You can bake them straight from frozen; just add an extra minute.
Whether you’re stocking the cookie jar, prepping for a holiday party, or just leaning into a cozy weekend at home, these ginger molasses cookies never disappoint. Make them ASAP… and prepare to have zero leftovers.
Ginger Molasses Cookies
- Yield: 22-24 cookies
Description
A chewy, crisp around the edges, ginger molasses cookie perfect for the holidays.
Ingredients
For the Molasses Cookies:
- ¾ cup (170g, 1 ½ sticks) salted butter, softened
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1 cup (200g) granulated sugar + 1/4 cup (50g) for topping
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1 egg, room temperature
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¼ (85g) cup molasses
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2 cups (240g) all-purpose flour
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2 tsps baking soda
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¾ tsp cinnamon
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½ tsp ground ginger
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¼ tsp ground cloves
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½ tsp salt
Instructions
For the Molasses Cookies:
- Add softened butter and granulated sugar to the bowl of a stand mixer (or use a hand mixer) and beat for 3-5 minutes until lighter in color and slightly fluffy.
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Add the egg and molasses and beat until combined.
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Add in the flour, baking soda, cinnamon, ground ginger, cloves, and salt, and mix with a rubber spatula until incorporated and no flour streaks remain. Be careful not to overmix the dough.
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Place in the fridge to chill for 10-15 minutes while you preheat the oven to 350 degrees F.
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Add ¼ cup white sugar to a bowl and line two cookie sheets with parchment paper.
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Using a 1oz/2tbsp cookie scoop or spoon, scoop into balls (slightly smaller than a golf ball), roll between your hands, then coat in white sugar. Chill the rolled cookies for 10-15 minutes prior to baking.
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Add to a parchment paper lined baking sheet at least 2-3” apart as they will spread while cooking. Do this in batches of 5-6 cookies per standard baking sheet.
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Bake at 350 degrees F for 8-10 minutes or until the edges just start to set. They will still look slightly puffed up, but will continue cooking and flatten as they cool. Remove and let cool for 5 minutes before serving.
Notes
- To prep these cookies ahead of time, roll into balls but don’t toss in the granulated sugar. Freeze or store in the fridge, then roll in the granulated sugar just before baking.
- These will keep at room temperature in an airtight container for 5-7 days.
- Category: Dessert