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These Ginger Molasses Cookies bake up soft, chewy centers dusted in sugar and warmed by ginger, cinnamon, and clove—just right for Christmas baking delight.
Full Recipe Introduction
If you’ve ever bitten into a cookie that felt like a cozy blanket wrapped around your taste buds, you know the magic of these Ginger Molasses Cookies. They’re a holiday classic, rich with blackstrap molasses, aromatic ginger, and a whisper of nutmeg that’s just begging for a steaming mug of cocoa alongside. What makes them special? Besides the fact that they’re perfectly chewy (with crisp, crackly tops), they’re lower in refined sugar than most Christmas sweets, thanks to the deep sweetness of molasses replacing half the granulated sugar. Personally, I pull this recipe out every December—my grandkids dance around as the kitchen fills with spicy fragrance, and the whole house feels like a storybook scene. But you don’t need a big family crowd to love these cookies: make a batch for your coworkers, pop them in holiday gift boxes, or keep them in a tin for midnight snacking.
Why You’ll Love This Recipe
- Chewy, soft centers contrasted by crackly, sugared edges
- A warm spice blend—ginger, cinnamon, clove, and a hint of nutmeg
- Half the sugar swapped for robust blackstrap molasses (healthier twist!)
- Ready in under 30 minutes of hands-on time
- Perfect for Christmas cookie swaps or gifting in festive tins
- Easy to double or halve, with clear swap tips (gluten-free, vegan)
- Mix-and-match spice levels—customize the heat from mild to zingy
- Keeps beautifully for up to a week at room temperature
Ingredients
• 2¼ cups (280g) all-purpose flour (King Arthur Flour is my go-to)
• 2 tsp ground ginger (freshly ground if you have a microplane)
• 1½ tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp ground nutmeg
• 1 tsp baking soda
• ¼ tsp fine sea salt
• ½ cup (113g) unsalted butter, softened (I love Plugrá for rich flavor)
• ¾ cup (150g) granulated sugar, plus extra for rolling
• ½ cup (160g) blackstrap molasses (unsulphured)
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
(Substitutions: swap half the butter for coconut oil for dairy-free; use gluten-free 1:1 flour blend.)
Tips for prepping ingredients:
– Sift spices and flour together to avoid clumps and ensure even spice distribution.
– Bring the egg and molasses to room temperature: cold molasses is stiff and resists blending.
Directions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment or a silicone mat—this helps cookies bake evenly.
- In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. You’ll notice a warm, spiced aroma; that’s your cue.
- In a large bowl or stand mixer fitted with the paddle, cream the softened butter with ¾ cup sugar on medium speed until light and fluffy—about 2 minutes. Scrape down the sides.
- Add molasses, egg, and vanilla extract; mix until fully combined. The mixture will look glossy and dark.
- Gradually fold in the dry ingredients using a spatula or low mixer speed. Stop mixing as soon as you don’t see streaks of flour—overmixing makes cookies tough.
- Scoop 1½-tablespoon mounds of dough (I use a 1.5-tsp cookie scoop) and roll each ball in extra sugar. Arrange them 2 inches apart on baking sheets.
- Bake for 8–10 minutes until the edges set but centers are still soft (they firm up as they cool). Rotate pans halfway for uniform baking.
- Let cookies rest on the sheet for 5 minutes, then transfer to a rack. They’ll finish cooking off the hot pan, yielding that signature chewy-but-crisp texture.
Servings & Timing
Yield: Makes 24–26 cookies
Prep Time: 20 minutes
Bake Time: 8–10 minutes per batch
Cooling Time: 10 minutes
Total Time: about 45 minutes from start to finish
Variations
• Double-Spice Boost: Add an extra teaspoon of ginger and a pinch of cayenne for a fiery finish.
• Maple Swap: Replace molasses with pure maple syrup (120g) for a lighter, floral note.
• Gluten-Free Twist: Use Bob’s Red Mill 1:1 Gluten-Free Flour and chill dough 30 minutes.
• Vegan Version: Swap butter for vegan margarine and egg for flax egg (1 tbsp ground flax + 3 tbsp water).
• Citrus Zing: Stir in 1 tsp finely grated orange zest for a bright holiday pop.
Storage & Reheating
Store cookies in an airtight container at room temperature for up to 5 days—layer them with parchment to prevent sticking. For longer keep-fresh time, freeze cooled cookies in a sealed bag for up to 3 months. Thaw at room temperature for 20 minutes. Rewarm gently in a 300°F oven for 3–4 minutes to refresh that just-baked feel.
Notes
When I first tested this recipe, I found the dough was way too tacky, so I added a tablespoon of flour per cup until it was manageable—that gave me the ideal scoop-and-roll texture. If your molasses is extra runny (different brands vary about 10% in viscosity), chill the dough 20 minutes before scooping. And honestly, the sugar coating isn’t just for looks: it gives the perfect snap at the bite.
FAQs
Q: Can I skip chilling the dough?
A: Yes, but chilling for 15–20 minutes makes the cookies puff less and crack more, giving that classic crackle look.
Q: Why are my cookies flat?
A: You might have used too much butter or your oven runs cool. Try chilling dough longer and check oven temperature with a thermometer.
Q: Can I make the dough ahead?
A: Absolutely—stash scooped, sugared dough balls in the fridge (up to 24 hours) or freezer (up to 1 month) before baking.
Q: How do I get extra-chewy cookies?
A: Bake at the lower end of the time range; take them out while centers look just set.
Q: What’s the best molasses for flavor?
A: Unsulphured blackstrap molasses gives a deep, robust taste; light molasses yields a milder cookie.
Q: Any tips for uniform size?
A: Use a spring-loaded cookie scoop and level off each mound with a knife.
Q: Can I reduce sugar further?
A: You can cut granulated sugar by 10–15%—the cookies will be less crackly but still tasty.
Q: Are these safe for kids?
A: Definitely—just watch the spicy kick; reduce ground ginger by half if you have sensitive little ones.
Conclusion
These Ginger Molasses Cookies hit every note of holiday comfort: chewy middles, crackly sugar tops, and that spicy warmth only ginger and molasses can bring. Give them a try this season—drop a comment below with your favorite variation, or share a photo on Instagram with #MolassesMagic. Happy baking and Merry Christmas!
Ginger Molasses Cookies
Ingredients
- 2¼ cups all-purpose flour (King Arthur Flour is my go-to)
- 2 tsp ground ginger (freshly ground if you have a microplane)
- 1½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp baking soda
- ¼ tsp fine sea salt
- ½ cup unsalted butter (I love Plugrá for rich flavor)
- ¾ cup granulated sugar plus extra for rolling
- ½ cup blackstrap molasses (unsulphured)
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment or a silicone mat—this helps cookies bake evenly.
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- In a large bowl or stand mixer, cream softened butter with sugar until light and fluffy. Scrape down the sides.
- Add molasses, egg, and vanilla extract; mix until fully combined.
- Gradually fold in the dry ingredients until just combined—do not overmix.
- Scoop dough into balls, roll in sugar, and place on baking sheets.
- Bake for 8–10 minutes until edges are set but centers are still soft. Cool on a rack.
