I’m all about cozy fall baking, and these ginger molasses cookies might just become your new favorite. The spicy warmth of ginger paired with rich, deep molasses creates magic in your mouth—crispy edges, chewy centers, and that classic crackly top. They’re surprisingly simple to make, even for novice bakers. The aroma that fills your kitchen? Worth making these alone. But there’s more to these cookies than just their incredible taste and smell. Let me share what makes them truly special…
Why You’ll Love these Ginger Molasses Cookies
Once you smell these ginger molasses cookies baking in your oven, you’ll understand why they’re about to become your new favorite.
The perfect balance of spicy ginger, warm cinnamon, and rich molasses creates an irresistible aroma that’ll have everyone asking what’s in the oven.
I’m obsessed with their crackly, sugar-coated exterior and soft, chewy center.
Can anything beat that contrast?
And talk about versatile—perfect with coffee, tea, or a cold glass of milk.
These cookies store beautifully for days, though they rarely last that long in my house.
What Ingredients are in Ginger Molasses Cookies?
These ginger molasses cookies combine warm spices with rich, sticky molasses for that perfect balance of sweet and spicy flavor.
- ¾ cup unsalted butter, room temperature
- ½ cup granulated sugar (plus 2 tablespoons for rolling)
- ½ cup dark brown sugar
- 1 egg, room temperature
- ¼ cup molasses
- 2¼ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
Make sure your butter and egg are at room temperature for the best results—cold ingredients just don’t blend as smoothly, and we want that perfectly chewy, crackly-topped cookie that makes everyone grab seconds.
How to Make these Ginger Molasses Cookies
Step 1: Preheat Your Oven
Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper, which prevents those gorgeous cookies from sticking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together ¾ cup room temperature unsalted butter, ½ cup granulated sugar, and ½ cup dark brown sugar until smooth and fluffy.
This creates that perfect base for our chewy cookies—the room temperature butter is non-negotiable here.
Step 3: Mix in Wet Ingredients
Add 1 egg and ¼ cup molasses to your butter-sugar mixture, mixing until well combined.
The molasses gives these cookies their signature deep flavor and chewy texture, transforming them from ordinary to extraordinary.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 2¼ cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground ginger, 1 teaspoon cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt.
These warm spices are what make your kitchen smell like heaven.
Step 5: Form the Cookie Dough
Gradually add your dry ingredients to the wet mixture, stirring until just combined.
Remember, overmixing leads to tough cookies, and who wants that? Not me, not you.
Step 6: Shape and Sugar-Coat
Roll the dough into balls (about 1-2 tablespoons each) and coat them in a mixture of the remaining 2 tablespoons of granulated sugar with a pinch of ground ginger.
This extra step gives the cookies their crackly, sparkly exterior that makes them irresistible.
Step 7: Bake to Perfection
Arrange your dough balls on the prepared baking sheets, leaving room for spreading, and bake for 8-10 minutes until the edges are firm but the centers still look slightly soft.
They’ll continue cooking a bit after you remove them from the oven.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Or, who am I kidding, eat one warm—the contrast between the crisp edges and soft center is pure cookie magic.
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What to Serve with Ginger Molasses Cookies
These warm, spicy cookies are delightful on their own, but why stop there? A cold glass of milk creates that classic combo we all crave—the way the milk cools your palate after that ginger kick is simply perfect.
For something more grown-up, try pairing with a cup of chai tea or spiced apple cider, which echo those lovely warm spices.
These cookies also shine alongside vanilla ice cream (sandwich them for an elevated treat) or with a cheese board featuring sharp cheddar—trust me on this unexpected savory pairing.
They’re ideal for afternoon snacks, holiday gatherings, or that moment when you need something sweet with your morning coffee.
The contrast between these spiced beauties and something creamy or tangy? Absolute heaven.
Ginger Molasses Cookies Substitutions and Variations
Need to switch things up? These spicy favorites are wonderfully adaptable:
- Butter alternatives: Coconut oil works beautifully for dairy-free cookies, or try vegan butter for a 1:1 swap.
- Gluten-free option: Replace all-purpose flour with a 1:1 gluten-free baking blend, but add ¼ teaspoon xanthan gum if your blend doesn’t include it.
- Vegan version: Substitute the egg with a flax egg (1 Tbsp ground flaxseed + 3 Tbsp water).
- Sugar adjustments: Reduce sugar by ¼ cup or try coconut sugar for a less refined option.
- Fun add-ins: Fold in ½ cup chocolate chips, chopped crystallized ginger, or white chocolate chunks.
- Spice it up: Add ½ teaspoon cardamom or nutmeg for an extra flavor dimension.
- Festive touch: Press a small piece of candied ginger into the center before baking, or drizzle with simple lemon glaze after cooling.
Leftovers and Storage for these Ginger Molasses Cookies
These spicy-sweet treats actually get better with time! Store your cookies in an airtight container at room temperature for up to 5 days. The flavors will continue to develop, with the spices becoming more pronounced by day two.
For longer storage:
- Refrigerate in a sealed container for up to 2 weeks
- Freeze for up to 3 months by layering cookies between parchment paper in a freezer-safe container
When frozen, thaw at room temperature for about 30 minutes before enjoying.
To refresh slightly stale cookies, pop them in the microwave for 10 seconds or warm in a 300°F oven for 3-4 minutes.
The key to maintaining that perfect chewy texture? Add a slice of bread to your storage container—it’ll keep your cookies soft without making them soggy.
Final Thoughts
These Ginger Molasses Cookies aren’t just dessert—they’re a hug in edible form. The perfect balance of warming spices against rich molasses creates that nostalgic flavor that somehow tastes like coming home.
What makes them special is their versatility; crisp edges with chewy centers that please everyone at the table. They’re my go-to during fall and winter gatherings, but honestly, they’re just as welcome alongside afternoon tea in July or packed in lunchboxes year-round.
There’s something deeply satisfying about watching someone bite into one of these spicy-sweet cookies and seeing that moment of pure, simple joy spread across their face.