Ginger Molasses Cookies are a classic Christmastime cookie. Loaded with the traditional warm holiday flavors of cinnamon, ginger, cloves, and molasses these soft-baked cookies are like gingerbread but in a hand-held cookie form!
Top with a delicious vanilla almond bark dip or drizzle for the perfect holiday sweet treat.
Ginger Molasses Cookies
Growing up, I helped my mom bake chewy molasses cookies every year around the holidays. I remember after I rolled the little dough balls in sugar; I’d sit in front of the oven window, watching them bake.
And I remember the wait being agonizing because they filled the house with the scents of Christmas while they baked. But the wait was worth it.
Because when I was finally able to bite into a warm, perfectly spiced cookie that tasted like Christmas straight from the oven, I couldn’t help but smile from the inside out.
So, I finally decided it was time to share my take on this classic Christmastime cookie. And while most people associate this chewy ginger molasses cookie with the holidays, they can be made and enjoyed all year-round.
What I love is that this delicious soft and tender molasses cookie is a simple recipe, that requires only a handful of ingredients, and is a perfect make ahead because they stay soft and chewy for days!
However, I’m not sure they’ll last that long because they will quickly become a holiday favorite that the whole family won’t be able to get enough of!
Light brown sugar – Brown sugar helps add moisture to cookies and increases the chewy texture. While this recipe calls for light brown sugar, feel free to use dark brown.
Just be aware that dark brown sugar has a heavier molasses content and will produce a darker more full-bodied tasting cookie.
Molasses – Dark molasses provides that deep rich gingerbread flavor that these cookies call for.
Spices – Cinnamon, ginger, cloves, sea salt.
Sprinkles – I like the white or gold sprinkles, but use your favorites.
Almond bark melting wafers – You can also use white chocolate.
Pantry staples – Salted butter, large egg, all purpose flour, baking soda, granulated white sugar.
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How To Make Ginger Molasses Cookies
First: Preheat oven to 375 degrees. Prepare baking sheet with parchment paper and set aside.
In large bowl, combine butter and brown sugar until light and fluffy. Add in egg and molasses and beat until mixed. You can use a stand mixer if preferred.
Second: Using a flour sifter, sift flour, salt, baking soda, ginger, cinnamon, and cloves into the butter mixture. Using a spatula mix to combine. Chill dough for 15-20 minutes.
Third: Using a medium sized cookie scoop, scoop cookie dough into balls. Take the dough balls and roll in sugar and place onto prepared ungreased baking sheets, spacing about 2 inches apart.
Fourth: Bake 8-10 minutes, until golden brown.
Allow cookies to cool on cookie sheet for at least 5 minutes before transferring to cooling rack. Cool completely before moving on to step 5.
Fifth: Line cooled cookie sheet with parchment or waxed paper. In a microwave safe small bowl or Pyrex measuring cup, melt almond bark in 30 second intervals until completely melted and smooth.
Sixth: Dip or drizzle (or both) melted almond bark onto cookie. Adorn with festive sprinkles, mini chocolate chips, or M&Ms. Once the almond bark has cooled, enjoy!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
What does adding molasses to cookies do?
Molasses is derived from sugar which is the reason for its warm, slightly sweet flavor. Other than providing a subtle sweetness, the sugars in molasses attract and hold onto water.
Invert sugars, like molasses, draw in and hold onto moisture in baked goods, even after they are baked, which helps produces a moist and chewy cookie.
Can you freeze molasses cookie dough?
Unbaked – Cookie dough can be made ahead and chilled in the refrigerator for up to 3 days.
Unbaked Frozen – Unbaked ginger molasses cookie dough balls, before coated in sugar, will freeze well for up to 3 months. When ready to bake off, allow dough to sit at room temperature for 30 minutes, pre-heat the oven, then roll in granulated sugar. Bake as directed.
Baked – Baked cookies will freeze well for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before serving.
Best Molasses to Use
There are varying intensities of molasses from light molasses to blackstrap molasses. For these cookies, I tend to go with dark molasses, also marketed as “robust” molasses.
I prefer the deep, rich flavor with subtle hints of bitterness. It’s not as sweet as light and it’s not as bitter as blackstrap.
And since these cookies mimic gingerbread dark molasses is the flavor profile needed in this recipe.
The Sweetest Season
Today’s recipe is in honor of The Sweetest Season which is an event hosted by my blogger friend, Erin from The Speckled Palate.
She has been doing this cookie baking event for the last decade – and this year, since it’s the season of giving and giving back, we are happy to be supporting an organization that’s actively funding treatments for kids and their families who are affected by children’s cancers.
About Cookies for Kids’ Cancer:Cookies for Kids’ Cancer is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
Since 2008, Cookies for Kids’ Cancer has granted nearly $17 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
Tips for No Leftovers
- Adding in chopped crystallized ginger can add some flavor and texture
- If you do not have a flour sifter place all dry ingredients in a bowl, and swiftly mix with a fork or a whisk to get a similar effect
- Add white chocolate chips for a unique combination of warm spices and white chocolate
- Add macadamia nuts, almonds, cashews, or pistachios for a nutty flavor and added texture
- Roll in cinnamon sugar versus granulated sugar to an extra touch of warmth
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
These nostalgic Ginger Molasses Cookies are the holidays in a hand-held cookie! Tender, chewy, and full of classic Christmas flavors, these cookies are perfect for cookie swaps, holiday edible gifts, or to display at your next family get-together!
- 3/4 cup salted butter (softened)
- 1 cup light brown sugar
- 1 large egg (room temperature)
- 1/4 cup molasses
- 2 1/4 cup all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon sea salt
- 1/4 cup granulated sugar (for rolling the cookies before baking)
- 4 ounces almond bark melting wafers
- Preheat the oven to 375 F and prepare a baking sheet with parchment paper.
- In a large mixing bowl, beat together using a stand mixer or hand mixer softened butter & brown sugar for one to two minutes, until light and fluffy.
- Next, add in the egg and molasses and beat until completely mixed.
- Using a flour sifter, place flour, baking soda, salt, cinnamon, ginger, and cloves and sift into the butter mixture and mix with a spoon or wooden spatula until combined. Do not over mix at this step.
- Next, place in the refrigerator to chill the dough for 15-20 minutes. This will help with making it into balls, and not being sticky and easier to handle.
- After the dough is chilled, place the granulated sugar in a shallow bowl.
- Using a cookie scoop or tablespoon, scoop and roll into a ball, then roll in the granulated sugar and place on the prepared baking sheet.
- Bake in the preheated oven for 8-10 minutes, until golden brown. Watch closely, as they can burn very easily!
- Let the cookies cool on the cookie sheet for 5-10 minutes, this will allow them to keep shape when transferred to the cooling rack.
- Once completely cooled, melt almond bark in a microwave safe bowl, stirring every 30 seconds until completely melted.
- Dip or drizzle (or both) onto your cookie, add on festive sprinkles, mini chocolate chips, or M&M’s.
- Once the almond bark is dried and cool on the cookie, enjoy!
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 178Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 208mgCarbohydrates: 23gFiber: 1gSugar: 13gProtein: 3g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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