Ginger Molasses Cookies

These soft, chewy, ginger molasses cookies are a perfectly spiced treat for the holidays. They come together quickly and get eaten even faster. I enjoy them with a warm cup of coffee (yes, cookies are breakfast foods).

The crispy edges and soft chewy center make these our favorite holiday cookie. If you have never tried them, they are like a wonderfully spiced snickerdoodle and are absolutely delightful.

How to Make Ginger Molasses Cookies

In a  mixing bowl, combine the flour, salt, baking soda, cinnamon, ginger, and nutmeg.

Next, in a separate mixing bowl, cream together the butter and brown sugar.

After the butter and sugar are fully creamed, add the molasses, egg, and vanilla and beat until creamy.

Then, add in the dry ingredients and mix well – it will form a thick dough.

After the dough has formed, chill for 30-60 minutes.

Place the ⅓ c sugar in a small bowl and remove the dough from the fridge.

Form the dough into walnut sized balls and roll them in the bowl of sugar to coat.

(I use a regular tablespoon, but a cookie scoop like this one can make this process a bit easier.)

Place them on the cookie sheet 2 inches apart. There should be enough room for 12 cookies per sheet

Bake for 11 minutes and cool on a cooling rack. Enjoy!

Ginger Molasses Cookies

These soft, ginger spiced molasses cookies are perfect for the holidays!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 11 minutes mins

Chilling time 30 minutes mins

Course Dessert

Cuisine American

Servings 32

Equipment

• 2 Mixing bowls
• measuring cups
• measuring spoons
• Sheet pan
• parchment paper

Ingredients

  

• ¾ c unsalted butter, softened
• 1 c brown sugar
• ½ c molasses
• 1 egg
• 1 tsp vanilla
• 1 tsp baking soda
• 2 tsp ground ginger
• ¼ tsp nutmeg
• ½ tsp salt
• 1 tsp cinnamon
• 2½ c all purpose flour
• ⅓ c sugar

Instructions

 

• In a mixing bowl, combine the flour, salt, baking soda, cinnamon, ginger, and nutmeg.
• In a separate mixing bowl, cream together the butter and brown sugar.
• After the butter and sugar are fully creamed, add the molasses, egg, and vanilla and beat until creamy.
• Add in the dry ingredients and mix well – it will form a thick dough.
• Chill for 30-60 minutes.
• Preheat oven to 350℉ and line a sheet pan with parchment paper.
• Place the ⅓ c sugar in a small bowl.
• Form the dough into walnut sized balls and roll them in the bowl of sugar to coat.
• Place them on the cookie sheet 2 inches apart.
• Bake for 12 minutes and cool on a cooling rack.

Keyword cookies, ginger, molasses

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