Ginger Molasses Cookies that are soft and chewy with just the right amount of spice, balanced by the deep sweetness of molasses.

These ginger molasses cookies are the ultimate holiday treat, but they’re so good you’ll want to make them year-round. They’re soft and chewy with just the right amount of spice, balanced by the deep sweetness of molasses. Freshly grated ginger adds a warm, vibrant kick that makes these cookies stand out from the rest.

The dough chills for a couple of hours, which means the flavors have time to meld and the texture turns out perfectly tender. Rolling each cookie in sugar before baking gives them a sparkling finish and a subtle crunch that contrasts beautifully with the soft center. As they bake, the tops crack ever so slightly, hinting at the chewy goodness inside.

These cookies are perfect for sharing, gifting, or enjoying with a cup of tea or coffee. They stay fresh and soft for days, making them ideal for holiday cookie boxes or cozy afternoons at home. For softer cookies, bake them on the lower end of the time range; for a little extra chew, leave them in just a minute longer. Either way, they’re irresistible.

Ginger Molasses Cookies

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Prep Time 2 hours hours 30 minutes minutes

Cook Time 11 minutes minutes

Yield 20 Cookies

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Ingredients

• 320 g Butter, room temperature
• 250 g Brown Sugar
• 160 g White Sugar
• 190 g Molasses
• 1 large nub (thumb size) Fresh Ginger, finely grated
• 2 Eggs, room temperature
• 615 g Flour
• 26 g Baking Soda
• 10 g Ground Ginger
• 6 g cinnamon
• 2 g cloves
• 6 g salt

Instructions

• Cream the room-temperature butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy.
  320 g Butter

  160 g White Sugar

  250 g Brown Sugar
• Add the room-temperature eggs and beat on medium-low speed until the mixture is pale and well combined.
  2 Eggs
• Grate fresh ginger using a micro-plane and add it to the bowl along with the molasses. Mix until fully incorporated.
  190 g Molasses

  1 large nub (thumb size) Fresh Ginger
• In a separate bowl, whisk together the dry ingredients to evenly distribute.
  26 g Baking Soda

  10 g Ground Ginger

  6 g cinnamon

  2 g cloves

  6 g salt

  615 g Flour
• Gradually add the dry mixture to the butter mixture, mixing on low speed until just combined and no dry spots remain. Do not overmix.
• Cover the dough and refrigerate for at least 2 hours.
• When ready to bake, preheat the oven to 350°F (175°C).
• Roll the chilled dough into 1–2 inch balls, then roll each ball in granulated sugar.
• Place the dough balls on a parchment-lined baking sheet, leaving space between each.
• Bake for 8–10 minutes, or until the tops just begin to crack. For softer cookies, bake on the lower end of the time range; for slightly chewier cookies, bake a little longer.
• Allow the cookies to cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.