These soft and chewy Ginger Molasses Cookies are our favorite holiday cookies, served freshly baked, or with cinnamon cream cheese frosting added on top.

If you love that ginger flavor in cookies, be sure to try try my Gingerbreadman Cookies, Gingersnap Cookies, or Pumpkin Snickerdoodles!

Soft and chewy ginger molasses cookies on a plate, leaning against each other.

Why I love these cookies:

  • Plain or Frosted: This ginger cookies recipe is delicious served with ir without frosting. and both deserve 5 stars!
  • Thick and Chewy: Unlike Gingersnaps, which have their purpose but are thin and crisp, these ginger molasses cookies are thick, chewy and absolutely delicious.
  • Make Ahead & Freezer Friendly: Easy to make ahead, and freezes great! I love to have some on hand to share with friends! Look for my tips below!

How to Make Ginger Molasses Cookies:

Stir Dry Ingredients: Mix flour, baking soda, salt, cinnamon, cloves, and ginger in a large bowl.

Two images showing flour, baking soda, salt, cinnamon, cloves, and ginger before and after whisking for an easy molasses cookie recipe.

Combine: In a separate bowl, mix butter and sugar. Add molasses and eggs and stir. Combine wet mixture into the dry mixture and chill the dough for about 30 minutes.

Two images showing molasses and eggs being added to a ginger and molasses cookie batter.

Form balls and roll in sugar: Just like snickerdoodles these cookies are rolled in granulated sugar before baking.

Six Ginger Molasses cookie dough balls on a baking sheet, after being rolled in sugar.

Bake soft molasses cookies on a cookie sheet for 8-10 minutes. It’s very important to not over bake the cookies or they will be hard and dry instead of soft and chewy. To check for doneness, open oven and gently push the side of a cookie with your finger or utensil. You are looking for the edges to stay firm and the middle to look soft but not to sink inwards.

Six fresh ginger molasses cookies on a wire cooling rack.

We love to top these old fashioned chewy molasses cookies with a thin layer of cream cheese frosting with 1 teaspoon of cinnamon mixed in–it takes them over the top! But they’re fantastic plain, as well!

Molasses cookies with frosting on a piece of parchment paper, one with a bite taken out of it.

Make Ahead and Freezing Instructions:

To Make Ahead: This ginger cookie dough can be made ahead and stored in the refrigerator for a few hours. Store baked cookies in an airtight bag or container at room temperature for 3-4 days.

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 cookies to cool completely, then place in a freezer safe container or bag and freeze for 2-3 months.

More Holiday Treats:

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Soft and chewy ginger molasses cookies on a plate, leaning against each other.
Prep 45 minutes
Cook 10 minutes
Total 55 minutes
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  • 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 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 airtight container, or in the freezer (they freeze really well!)


Make Ahead Instructions: The cookie dough can be made ahead and stored in the refrigerator for a few hours. Store baked cookies in an airtight bag or container at room temperature for 3-4 days.
Freezing Instructions: To freeze cookie dough, roll cookie dough balls in sugar and place in a freezer safe bag in the freezer for up to 3 months. Bake from frozen for 2-3 minutes longer than recipe states. To freeze baked cookies, allow them to cool completely, then place in a freezer safe container for 2-3 months.
Ginger: I recommend ground ginger for this recipe. Ground ginger is used most often in baking since fresh ginger has a different texture that may overpower the cookies. If you only have fresh ginger, you can substitute 1 tablespoon of fresh ginger for the ½ teaspoon ground ginger. Make sure to grate the ginger very fine so it doesn’t overpower the cookies.


Calories: 127kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 144mgPotassium: 68mgFiber: 0.3gSugar: 9gVitamin A: 189IUVitamin C: 0.004mgCalcium: 13mgIron: 1mg

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Original recipe inspired by Mel’s Kitchen Cafe. I like to make a smaller batch of 2 dozen, and love to add cream cheese frosting.

I originally shared this recipe December 2015. Updated December 2019, November 2021, and October 2023.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. I just made these cookies (2/12/24). I am an experienced baker and cook. I followed the recipe to the letter, because every recipe deserves to be made exactly as the author wrote and tested it. That being said these cookies did not perform as expected. I rolled them into 1 tablespoon and 2 tablespoon portions for test purposes. They were both very flat (yes I refrigerated the dough…for 3 hours actually and my oven is perfectly calibrated); they had little to no ‘ginger or molasses’ flavor. I’ve made other recipes from Lauren with wonderful results. I’m going to re-try because every recipe deserves a second chance.

  2. 5 stars
    My husband loves molasses cookies. I had been buying at our Farmers market at $2.25 per cookie. I tried this recipe and he loved them. They didn’t turn out as big as the ones in the picture but they were still delicious and soft in the middle. I decided we didn’t .need the cream cheese frosting extra calories so I didn’t make that. Not really needed

  3. 5 stars
    The cookies turned out perfect,
    Don’t change a thing ,they usually test and prof these recipes to perfection before sharing .so if you are going to change items in the recipe then do your own.thanks for sharing your recipe.

  4. 5 stars
    I made these delicious cookies in memory of a beloved horse who had died at the riding stable. I opted to add on the cinnamon cream cheese frosting. EVERYONE who sampled them loved them (including myself)!!

  5. The ingredient list says one large egg, but the instructions say to add “eggs” (plural) and molasses to the sugar mixture and mix until well combined. Does this recipe have only the one large egg, or are there more as “eggs” IS PLURALIZED?

      1. 5 stars
        THESE COOKIES WERE FANTASTIC. I prefer a soft cookie to a crispy one and these disappeared in no time. I am making a second batch right now. My neighbours have their grandchildren visiting so I know this new batch will be devoured in no time also.

  6. 5 stars
    Fantastic!! I used gluten free flour instead of regular flour. Nailed it. These were a hit over the Christmas holiday weekend get together. 2 dozen cookies gone in 24 hours. Highly recommend!!

  7. So I changed it a little
    1/2 cup butter and 1/4 cup cream cheese (instead of 3/4 cup butter)
    1/2 cup dark brown sugar and 1/4 cup white sugar (instead of 3/4 cup white sugar)
    Add 2t cornstarch
    Add 1/4t nutmeg
    1 and 1/2 t ginger (instead of 1/2t)
    Cover bowl and put in freezer overnight
    Use small cookie scoop instead of rolling balls

    Bake per recipe

    I get raves for these cookies

  8. 5 stars
    These really are the BEST Ginger Molasses cookies. The flavors are so subtle and delicious and just chewy enough that I guarantee you’ll want to eat the entire batch! My very minor tweaks were to cut the clove back a tad and add the white of a second egg. I will be sharing this recipe with my friends!

  9. 3 stars
    They tasted really good but they weren’t as fluffy and big as the ones in your picture they were very flat. I followed every step and your recipe to a T.