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Easy Soft and Chewy Ginger Molasses Cookies
These Molasses Ginger cookies are a real treat; they are soft, perfectly spiced and rolled in sugar for a Christmas Cookie you will make for years to come. These cookies are like an upgraded gingerbread cookie !
Our annual Christmas Baking Frenzy is back for another year my friends, and first up are these incredible Ginger Molasses Cookies!
These cookies are incredibly easy to make, and like many of our Christmas cookies, they make a ton which makes them great for cookie exchanges and gifting.
Slightly Spiced and Perfectly Nice!
If you have never had a ginger cookie before you NEED to add these to your baking list – I promise you will not be disappointed friends.
Mr. Olive and I have a weekend tradition where we go to our local Café (it’s called Lighthouse Café – how cute!) and get ourselves our Saturday latte along with one of her incredible ginger molasses cookies. This is what started my obsession with these little morsels of deliciousness and I knew I had to replicate them this year.
When I started experimenting I wasn’t sure about how big I wanted to make the cookie. At the café they are massive, which is awesome but I wanted to keep these ones a respectable size for adding to cookie trays for the Holidays. You can certainly make yours larger just remember to adjust your cooking times.
There are a few things I will share below to make sure these cookies turn out 100% for you every single time.
The ingredients needed for these soft ginger molasses cookies are ones you likely already have on hand.
- Brown Sugar
- Granulated Sugar
- All Purpose Flour
- Baking Soda
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Kosher Salt
Tips and Tricks
As I promised, here are a couple of tips and tricks to keep in mind when making these delicious cookies.
- Make sure you gather all your ingredients before starting (this is true for any recipe) but always a good reminder.
- Do not MELT your butter, it only needs to be softened to room temperate – or just enough to leave a light indent of your fingerprint when pressed.
- Use fresh spices – this will ensure the best taste. If the only ground ginger you have on hand is the one that came with your gifted spice rack from 10 years ago you will want to get some fresh stuff!
- Sift (or whisk) your dry ingredients together to make sure everything is evenly incorporated later on.
- Do not skip the refrigeration step of the dough – this will make sure your cookies aren’t flat and get just the right amount of rise.
- Roll all of the dough into balls before beginning the sugar dip – otherwise you will be washing your hands every 2 seconds.
Be sure to PIN THESE GINGER MOLASSES COOKIES so you have them for later!
Frequently Asked Questions
The addition of the molasses combined with the amount of baking time are what make Ginger Molasses cookies nice and chewy. They are baked for about 8-10 minutes until they are golden and starting to crack on top which keeps them super chewy on the inside!
The simplest answer is the texture. A molasses cookie is much softer and chewier, while a ginger snap is more of a crunchy, thin cookie.
Once baked your cookies will last for about 7 days in an airtight container without loosing their delicious chewy texture. If you won’t be enjoying them right away you can freeze them and they will last much longer (2-3 months).
How to Make Chewy Ginger Molasses Cookies
Did you make this recipe? Please be sure to rate it 5 stars and leave us a comment below and let us know what you thought!!
- 1.5 c Softened Butter
- 1 c Packed Brown Sugar
- 1 c Granulated Sugar (+more for rolling afterwards)
- 1/2 c Molasses
- 2 lg Eggs
- 4.5 c All-Purpose Flour
- 4 tsp Baking Soda
- 1 tsp Ground Cloves
- 1 tbsp Ground Ginger
- 1 tbsp Ground Cinnamon
- 1 tsp Kosher Salt
1. In a medium bowl sift together the flour, baking soda, ginger, cinnamon, ginger and salt and set aside
2. Cream together the sugars with softened butter in stand mixer on medium speed. Mix until light and fluffy.
3. Mix in the eggs one at a time, being sure to fully incorporate into the creamed butter mixture.
4. With the mixer on low speed gradually add in your dry ingredient mixture and beat until fully incorporated.
5. Cover bowl tightly with plastic wrap and chill for at least 2 hours.
6. Once dough has chilled, preheat oven to 350F and line 2 baking sheets with parchment paper.
7. Add about 1c granulated sugar to a small bowl. Roll dough into small balls (1") and then gently roll in the sugar to coat. Place on baking sheet being sure to leave room for the cookies to spread (do NOT push down on the dough).
8. Bake for 8-10 minutes until cookies start to crack on top. Remove from oven and allow to cool completely before moving to a container.
Make sure you do not press down on the dough when you place on the baking sheet - they will spread on their own while cooking.
Amount Per Serving: Calories: 138Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 205mgCarbohydrates: 20gFiber: 0gSugar: 10gProtein: 2g
*Please note that nutritional values are not always 100% accurate and are to be used as a guide.
More delicious Christmas Cookies
Be sure to check back over the next two weeks for all of our delicious additions to this years Christmas Baking Frenzy! In the meantime here are some of our favorites from past years;
- Gingerbread Biscotti
- Christmas Cookie Bars
- Fudgy Hot Chocolate Cookies
- Classic Gingerbread Cookies
- Spicy Chocolate Shortbread
- Classic Amaretti Cookies
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