Home › Sweets › Best Ginger Molasses Cookies Recipe
By Heather
4.35 from 23 votes
Nov 26, 2018, Updated Jul 13, 2023
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These big soft ginger cookies are my favorite cookies to make during the holidays. The perfect chewy texture and rich molasses flavor. Ginger molasses cookies are sure to become a family favorite!
These are my favorite Ginger Molasses Cookies
Ginger cookies are in my top 3 favorite cookies. They are sweet, spicy from the ginger, and have the most amazing, chewy texture.
Ginger Molasses Cookies Recipe Ingredients
- Butter – Unsalted butter is used.
- Sugar – White granulated sugar is used for the cookie batter and to roll the cookies.
- Egg– Just 1 large egg is used.
- Flour – All-purpose flour is needed for this cookie recipe.
- Baking Soda – Helps the cookies to rise.
- Ground ginger – This adds the hint of spice.
- Molasses – You can usually find a jar of molasses near the syrup at the grocery store.
How to make Ginger Cookies
Step one: Preheat the oven to 350 degrees F. I like to line a cookie sheet with parchment paper but you could also spray with non-stick cooking spray.
Step two: Beat butter with an electric mixer to soften. Gradually add in the sugar and cream together.
Step three: Mix in the egg and molasses. Combine the dry ingredients together in a separate bowl and then gradually add into the butter mixture.
Step four: Roll dough into balls and then roll the cookie dough balls in a bowl full of sugar. Place them on the prepared cookie sheet and bake for 10 minutes. Cool cookies on a wire rack.
Tips for making Big Soft Ginger Cookies
- I like to lightly spray non-stick cooking spray in my measuring cup before I add molasses. This helps the molasses to easily pour out of the measuring cup.
- Using a cookie scoop will help keep a uniform size to the cookies.
- Be sure not to over bake these cookies. I find 10 minutes to be perfect. They might look done when you remove them from the oven but once they cool they will be the perfect texture.
Storing and Freezing Ginger Cookies
Store: Store these ginger cookies in an airtight container at room temperature.
Freeze: They can also be frozen. Store in a freezer safe bag or container for up to 3 months.
These ginger cookies have the perfect amount of spice and just like the name, they are soft and chewy. I won’t be surprised if they become one of your favorite holiday cookies too!
More Cookie Recipes
- German Chocolate Chocolate Chip Cookies
- Chewy Cinnamon Oatmeal Cookies
- Cherry Bon Bon Cookies
- Chocolate Chip Oreo Cookies
4.35 from 23 votes
Ginger Molasses Cookie Recipe
By Heather
Best Big Soft Ginger Cookies
Prep: 15 minutes mins
Cook: 20 minutes mins
Total: 35 minutes mins
Servings: 24
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Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 3/4 cup butter softened
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 1/4 cup sugar for rolling cookies
Instructions
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
In a large mixing bowl, beat butter with an electric mixer on low speed for 30 seconds to soften butter.
Gradually add 1 cup of sugar, beat until fluffy. Add egg and molasses, beat well.
Stir dry ingredients into butter mixture.
Shape dough into 1 1/2 inch balls (about 1 heaping tablespoon dough each).
Roll ball in the 1/4 cup sugar and place on cookie sheet about 2 inches apart.
Bake for 10 minutes or until light brown. Do not overcook. Let stand 2 minutes before transferring to wire cooling rack.
Notes
- I like to lightly spray non-stick cooking spray in my measuring cup before I add molasses. This helps the molasses to easily pour out of measuring cup.
- Be sure not to over bake these cookies. I find 10 minutes to be perfect. They might not look done when you remove them from oven but once they cool they are fine.
Nutrition
Calories: 139kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 100mg | Potassium: 70mg | Sugar: 10g | Vitamin A: 185IU | Calcium: 12mg | Iron: 0.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dessert
Cuisine: American
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