Ginger Molasses Cookies

Every year around the beginning of December, I start craving ginger molasses cookies. Honestly, I crave them year-round but it gets worse when the temperatures drop and I want something sweet, warm, and reassuring.

I made the cookies last year but I was not completely satisfied with the results. They were gingery and molassesy (yeah, that’s not a word) enough, but they weren’t as soft and chewy as I’d like.

This year, I came up with a great recipe and it delivered the ginger molasses cookies of my dreams. They are sweet, spicy, chewy, and soft in the middle. I’m tearing up just writing about them.

I brought the cookies into work today and my coworkers immediately started raving about them. I’d like to be modest but I have to say, yeah, they are pretty amazing. You should probably make them as soon as possible. They’re good for the holidays but honestly they’re delicious year-round.

One word to the wise: The dough in this recipe requires some time in the fridge. Don’t rush the process because you will end up with cookies that are super flat and not as chewy. Chill the dough for at least a couple hours or even overnight for the best results.

Here’s a song to get you started on your ginger molasses cookies journey.

Ginger Molasses Cookies


1 1/2 cups unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup unsulphured molasses
2 eggs at room temperature
528 grams all-purpose, unbleached flour (about 4 1/2 cups)
4 tsp baking soda
1 Tbsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1/8 tsp ground cardamom
1 tsp salt


Whisk together the flour, baking soda, ground spices, and salt in a large bowl. Set aside.

Cream the softened butter and sugars in the bowl of a stand mixer by mixing on medium speed, scraping down the sides with a spatula as needed. You’re done mixing with the butter and sugar mixture has turned a light yellow color.

Mix in the eggs one at a time until combined. Mix in the molasses. Turn the mixing speed to low and add the dry ingredients gradually until they are incorporated. Cover the mixing bowl with saran wrap and place the dough in the fridge for at least two hours or overnight.

Preheat the oven to 350 degrees. Line five baking sheets with parchment paper. Fill a small bowl with granulated sugar. Scoop a little dough from the bowl and roll into a ball that’s about one inch in diameter. Roll the ball in the sugar until every side is covered. Place the ball on the prepared baking sheet. Repeat this process until all the dough is used up. Make sure that cookies are spaced about two inches apart on the baking sheet. They will spread.

Bake the cookies for about eight to 10 minutes, or until they’ve started to crack on top and they’re set in the middle. Remove them from the oven and let them cool for five minutes on the baking sheet, and then let them cool the rest of the way on a wire rack. Store in an airtight container. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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