Soft and chewy Ginger Molasses Cookies are one of my FAVORITE easy holiday cookies and I love to make them with cinnamon cream cheese frosting on top!
I have a huge arsenal of awesome sweets and treats–many from my mom or Grandma, and some that I’ve made up. But Ginger Molasses Cookies were not in my arsenal. I only like these cookies if they’re really soft and chewy, so I went on a hunt to find a great recipe and after trying a few and making some adaptations, I believe these are the BEST Ginger Molasses Cookies!
Thank you Mel, from Mel’s Kitchen Cafe for a great recipe that I was able to adapt.
What I LOVE about Ginger Molasses Cookies:
- Plain or frosted: they are absolutely delicious either way. I give both versions 5 stars.
- Make ahead: this is a great cookie to make ahead of time. See tips below in the post.
- Crispy on the outside and chewy on the inside!
How to Make Ginger Molasses Cookies:
1. Combine dry ingredients. mix together flour, baking soda, salt, cinnamon, cloves, and ginger n a large bowl.
2. Mix wet ingredients. In a separate bowl mix the butter and sugar. Add the molasses and eggs and combine.
3. Mix and chill. Stir the wet mixture into the dry mixture and chill the dough for about 30 minutes.
4. Form balls and roll in sugar. Just like snickerdoodles these cookies are rolled in granulated sugar before baking.
5. Bake. Place your ginger cookies on a cookie sheet and bake them for 8-10 minutes!
About the Ginger:
Ground ginger is what’s recommended in this recipe and what’s most often used in baking. Fresh ginger has a different texture that may overpower the cookies if you’re not careful. If you only have fresh ginger available, you can substitute 1 tablespoon of fresh ginger for the ½ teaspoon of ground ginger called for in this recipe. Be sure to VERY finely grate the ginger so that it doesn’t overpower your recipe.
Are my cookies done baking?
For these ginger molasses cookies it’s particularly important to get the cook time right so they end up soft and chewy, and not hard and dry. To check for doneness, open the oven and gently push the side of the cookie with your finger or a cooking utensil. You are looking for the edges of the cookies to stay firm and the middle to look soft but not to sink inwards.
Make Ahead And Freezing Instructions:
To make ahead: these cookies stay fresh for 3-4 days. Store cookies in an airtight ziplock bag or container at room temperature.
To freeze: I like to make a double batch of cookies so I have extras in the freezer for when friends come over. They freeze wonderfully!
- To freeze the cookie dough: form dough balls and roll them in sugar (through step 6). Place cookie dough balls in a freezer safe bag in the freezer for up to 3 months. Bake from frozen for 1 to 2 minutes longer than recipe states.
- To freeze the baked cookies: allow the cookies to cool completely and then place them in a freezer safe container or bag and freeze for 2-3 months.
Consider trying these holiday treats:
- Chocolate Peppermint Bundt Cake
- Rocky Road Fudge
- Caramel and Chocolate Dipped Pretzels
- Peppermint Candy Cane Brownies
Ginger Molasses Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 3/4 cup butter , room temperature (1 ½ sticks)
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- Sugar for rolling
- 1 batch Cinnamon Cream Cheese Frosting
- Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.
- In another bowl beat together the butter and granulated sugar until light and creamy. Add the molasses and eggs and mix until well combined.
- Stir in the dry ingredients and mix until combined.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes (or up to several days) before rolling into balls.
- Roll the dough into small balls and then roll the dough balls in granulated sugar.
- Place on prepared sheet and bake for 8-10 minutes (don't over bake them if you want a soft, chewy cookie).
- Remove the cookies to a cooling rack and allow to cool completely. Frost with cinnamon cream cheese frosting, if desired. Store in an air-tight container, or in the freezer (they freeze really well!)
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I originally shared this recipe from Mel’s Kitchen Cafe on December 2015. Updated December 2019 with new photos and additional instructions and tips.