I love this recipe because it strikes the perfect balance between spice and sweetness. The molasses gives the cookies a rich depth of flavor, while the sugar coating adds a delicate crunch. They’re easy to prepare, require simple ingredients, and the dough can be made ahead for convenience. Whether I bake them for the family or gift them to friends, these cookies always get rave reviews.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 1/4 cups (280g) all-purpose flour 2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg (optional) 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup (170g) unsalted butter, softened 1 cup (200g) brown sugar, packed 1 large egg 1/4 cup (60ml) unsulphured molasses 1 teaspoon vanilla extract 1/4 cup (50g) granulated sugar, for rolling
Directions
In a medium bowl, I whisk together flour, ginger, cinnamon, cloves, nutmeg (if using), baking soda, and salt until evenly combined.
In a large mixing bowl, I cream softened butter with brown sugar using an electric mixer for 2–3 minutes until light and fluffy.
I beat in the egg, then add molasses and vanilla, mixing until fully incorporated.
I gradually mix in the dry ingredients on low speed until a soft, sticky dough forms, being careful not to overmix.
I cover the dough tightly with plastic wrap and refrigerate it for at least 1 hour, or overnight for deeper flavor.
I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
I scoop 1 tablespoon portions of dough, roll into balls, coat in granulated sugar, and place them 2 inches apart on the baking sheets.
I bake for 9–11 minutes, just until the edges are set and the centers look slightly underdone.
I let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
This recipe makes 24 cookies. Prep time is 15 minutes, chill time is 1 hour, and baking time is 10 minutes, for a total of about 1 hour 25 minutes.
Variations
Sometimes I roll the dough in coarse sugar for extra crunch. I also like dipping half of each baked cookie in melted white chocolate and sprinkling with cinnamon sugar for a festive touch. For spicier cookies, I add a pinch of black pepper or cardamom to the dough. If I want a lighter version, I replace part of the butter with applesauce, which adds moisture without too much fat.
Storage/Reheating
I store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer and then transfer them to a freezer bag, keeping them for up to 2 months. To enjoy warm, I reheat a cookie in the microwave for 10–15 seconds.
FAQs
Can I make the dough ahead of time?
Yes, I often refrigerate the dough overnight for deeper flavor and easier handling.
Do I have to chill the dough?
Yes, chilling prevents spreading and keeps the cookies chewy.
Can I freeze the dough?
Yes, I scoop dough balls, freeze them on a tray, then store them in a freezer bag. I bake from frozen, adding 1–2 extra minutes.
What kind of molasses should I use?
I use unsulphured molasses for the best flavor, not blackstrap, which is too bitter.
Can I make them crispier?
Yes, I bake them for the full 11 minutes instead of 9.
Do they spread a lot?
They spread slightly but stay thick and chewy if the dough is well chilled.
Can I add chocolate?
Yes, I sometimes fold in mini chocolate chips for a sweeter twist.
Can I make them gluten-free?
Yes, I use a gluten-free all-purpose flour blend with good results.
Can I double this recipe?
Yes, I double it often when baking for parties or gifts.
Can I add more spice?
Yes, I increase the ginger or add allspice for a stronger spiced flavor.
Conclusion
Ginger Molasses Cookies are one of my favorite spiced cookies because they’re soft, chewy, and full of warm, cozy flavor. With their crisp edges, tender centers, and balanced sweetness, they’re perfect for sharing or enjoying with a cup of tea. This is the kind of recipe I keep coming back to whenever I want classic comfort in cookie form.
