A stack of molasses cookies on a plate lined with parchment paper.
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4.6 from 5 votes

Ginger Molasses Cookies

Soft and Chewy Ginger Molasses Cookies are one of my FAVORITE holiday cookies and I love to make them with cinnamon cream cheese frosting on top!
Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 24
Calories: 126kcal
Author: Lauren Allen


  • 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 1/2 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!)


Storing Instructions: Store ginger cookies in an airtight ziplock bag or container at room temperature for 3-4 days.
Freezing Instructions:
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.


Calories: 126kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 149mg | Potassium: 67mg | Sugar: 8g | Vitamin A: 190IU | Calcium: 12mg | Iron: 0.7mg