Soft And Chewy Ginger Molasses Cookies
This post may contain affiliate links, my full disclosure can be read here. As an Amazon Associate I earn from qualifying purchases.
Bake the ultimate chewy ginger molasses cookies! Soft, perfectly spiced, and homemade without the hassle of chilling the dough.
One of my favorite parts of the holiday season is baking cookies with my kids. These soft and chewy ginger molasses cookies are one of their favorites. We just have to make them every year as part of our holiday traditions. It’s such a fun and easy dessert.
They are perfect for adding to your Christmas cookie trays, along with grandma’s snickerdoodles, brown sugar shortbreads, and spritz cookies.
But they aren’t just for the holidays a warm ginger molasses cookie is the perfect treat from when the cooler weather starts in the fall through the winter.
Ingredient Notes
Butter: I use salted butter when making cookies, but unsalted butter works well too. Make sure to soften it to room temperature, it makes it easier to mix with the other ingredients.
Sugar: Granulated sugar is used along with a little extra for rolling the cookie dough balls in. It helps to protect and dry out the outside of the cookie, letting it form pretty crinkles on the top. With a slightly crunchy outside, it keeps the inside of the cookie nice and soft.
Flour: All-purpose flour is used, make sure to measure your flour carefully. Too much flour will make tough and dry cookies.
Baking Soda: To help the cookies rise.
Egg: The egg helps to bind everything together.
Molasses: Fancy molasses is best for these cookies. It has a light, sweet flavor that will add color and a delicious taste to your cookies.
Spices: Ground ginger, cinnamon, and nutmeg add flavor and warmth to the cookies.
Salt: To balance the sweetness and enhance the flavor.
How To Make Chewy Ginger Molasses Cookies
Preheat your oven to 375F. Then, line your baking sheets with parchment paper or silicone baking mats and set aside.
In a medium-sized mixing bowl, add the flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Whisk the dry ingredients together until they are thoroughly mixed, and set aside.
In your stand mixer bowl or a separate bowl with a hand mixer, add the softened butter and mix for 30 seconds until it’s smooth.
Next, add the sugar and beat until the mixture is light and fluffy, this takes 2 to 3 minutes.
Add a large egg and molasses into the creamed butter and sugar mixture and beat on low until it’s just combined.
Slowly add in your dry ingredients while beating on low until the cookie dough is just combined.
Using a 1.5 tablespoon cookie scoop, form the dough into balls and roll in the remaining white sugar.
Place the dough balls onto your prepared baking sheet, spacing them 2 inches apart.
Bake for 8 to 10 minutes, until the edges have set.
Remove the cookies from the oven and let them cool on the pan for 4 to 5 minutes. Then, transfer to a wire cooling rack.
Storage
Store the cooled cookies in an airtight container for up to 4 days. For longer storage, freeze in layers separated by parchment paper in an airtight, freezer-safe container.
Soft And Chewy Ginger Molasses Cookies
Ingredients
- 3/4 cup butter softened
- 1 cup white sugar
- 1/2 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 cup white sugar for rolling
Instructions
- Preheat your oven to 375F.
- Line your baking sheets with parchment paper or silicone baking mats and set aside.
- In your stand mixer bowl or a separate bowl with a hand mixer, add the softened butter and mix for 30 seconds until it’s smooth.
- Next, add the sugar and beat until the mixture is light and fluffy, this takes 2 to 3 minutes.
- Add a large egg and molasses into the creamed butter and sugar mixture and beat on low until it’s just combined.
- In a medium-sized mixing bowl, add the flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Whisk the dry ingredients together until they are thoroughly mixed.
- Slowly add your dry ingredients to the wet ingredients while beating on low until the cookie dough is just combined.
- Using a 1.5 tablespoon cookie scoop, form the dough into balls and roll in the remaining white sugar.
- Place the dough balls onto your prepared baking sheet, spacing them 2 inches apart.
- Bake for 8 to 10 minutes, until the edges have set.
- Remove the cookies from the oven and let them cool on the pan for 4 to 5 minutes. Then, transfer to a wire cooling rack.
Notes
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
Connect With Homestead Acres!
Be sure to follow me on social media, so you never miss a post!
Facebook | Twitter | Pinterest | Instagram
Visit my Amazon store to find all my favorite gardening, homesteading tools, and gadgets plus all of my printed garden books and journals!
Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
