Soft Ginger Molasses Cookies Recipe

I absolutely love sharing this Soft Ginger Molasses Cookies Recipe with friends because it’s like wrapping yourself in a cozy blanket of warm spices and sticky molasses sweetness. These cookies come out perfectly soft and chewy every time, with those signature crackled tops that just make your kitchen smell like holiday magic. Whenever the weather turns crisp or I want a comforting treat with a cup of tea, this recipe never fails to satisfy.

What makes this Soft Ginger Molasses Cookies Recipe really special is how simple the ingredients are, yet how deeply flavorful the result is. Plus, you don’t need to chill the dough for hours beforehand — just mix, bake, and enjoy. I’ve noticed that even folks who say they’re “not big on ginger” end up asking me for seconds after trying these cookies because the balance of spice, sweetness, and softness is just perfect.

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Ingredients You’ll Need

Every ingredient in this Soft Ginger Molasses Cookies Recipe plays a key role in creating the ideal texture and flavor. From the rich molasses to the blend of aromatic spices, each element complements each other beautifully. Here’s what to look for when shopping and prepping:

• All-purpose flour: This forms the base of your cookie and gives structure — make sure it’s fresh for the best rise and texture.
• Baking soda: The leavening agent that helps cookies puff up and crack on top.
• Ground cinnamon: Adds warmth and a sweet spicy note to the cookie.
• Ground ginger: The star spice for that signature ginger snap flavor.
• Ground cloves: Introduces a hint of smoky depth to balance the sweetness.
• Salt: Enhances all the flavors — never skip or reduce this.
• Cardamom (optional): Just a pinch gives an exotic, floral lift if you’re feeling adventurous.
• Unsalted butter: Melted and cooled to keep the dough smooth and moist.
• Granulated sugar: Creates crisp edges and helps cookies spread.
• Brown sugar: Brings moisture and a rich caramel-like flavor for softness.
• Large egg: Binds everything together with richness.
• Molasses: The heart of the cookie — dark and complex, it gives that deep molasses flavor and chewy texture.
• Coarse or granulated sugar for rolling: Turbinado sugar adds a lovely crunchy exterior and sparkle.

Variations

I love making this Soft Ginger Molasses Cookies Recipe my own by playing around with spices or add-ins depending on the season or the crowd I’m baking for. Don’t hesitate to tweak it a little — it’s fun and it lets you tailor the cookies to your cravings!

• Spice it up: I sometimes add a bit more ground ginger or a dash of freshly grated nutmeg for an extra kick — my family loves the bolder spice flavor during fall.
• Gluten-free swap: You can substitute the all-purpose flour with a gluten-free blend—just add a teaspoon of xanthan gum to keep structure.
• Orange zest: Adding a teaspoon of fresh orange zest to the dough brightens the cookies and pairs beautifully with the spices.
• Chocolate chips: For a twist, fold in some dark chocolate chips; the bittersweet taste contrasts nicely with the sweet molasses.

How to Make Soft Ginger Molasses Cookies Recipe

Step 1: Mix the Dry Spices and Flour

Start by preheating your oven to 375°F (190°C) to get it ready while you prepare the dough. In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, cloves, salt, and optional cardamom. Mixing these dry ingredients well first ensures that those cozy spices get evenly distributed in every bite, so no cookie is left behind flavor-wise.

Step 2: Beat Butter and Sugars Until Fluffy

In a large bowl, beat the melted and cooled unsalted butter with the granulated and brown sugars, the egg, and molasses using a hand mixer or stand mixer. Beat on medium to medium-high speed for about 2 minutes — you want the mixture to lighten in color and become fluffy, almost like smooth peanut butter. This step is where your cookie’s texture starts to develop, so be patient!

Step 3: Combine Dry Ingredients Slowly

With your mixer running on the lowest speed, slowly add the dry flour and spice mixture to the wet molasses mixture. I learned the hard way that if you dump it all at once, you’ll get flour everywhere — literally! So take your time and stop mixing as soon as everything is just combined. Over-mixing can toughen your cookies, and we don’t want that.

Step 4: Scoop, Roll, and Sugar-Coat

Pour your coarse or granulated sugar (I swear by turbinado sugar here) into a shallow bowl or plate. Use a 1.5 tablespoon cookie scoop or spoon to scoop out dough, then roll it quickly between your hands into a smooth ball. Roll each ball in the sugar until fully coated — this not only makes the cookies sparkle but adds a lovely crunch to each bite. Place them onto a parchment-lined baking sheet, spacing them about 2 inches apart so they have room to spread.

Step 5: Bake and Cool

Bake the cookies for 8 to 10 minutes. You’ll know they’re ready when they puff up, spread nicely, and develop those beautiful cracks on top. Don’t overbake — they’ll continue to set as they cool. Let them rest on the cookie sheet for 5 minutes before moving them to a wire rack to cool completely. Trust me, the wait is worth it.

How to Serve Soft Ginger Molasses Cookies Recipe

Garnishes

When I serve these cookies, I usually keep it simple because the cookie itself is the star. Sometimes I dust a little powdered sugar over the top for an extra touch of sweetness and festive look. For holiday occasions, a light drizzle of white chocolate or a sprinkle of finely chopped crystallized ginger adds a beautiful garnish that elevates the plate.

Side Dishes

These cookies pair wonderfully with a steaming mug of chai tea, rich coffee, or even a cup of hot apple cider. If you’re having a cozy get-together, I like to offer alongside cream cheese frosting for dipping or a bowl of whipped honey butter — both complement the caramel and spice notes perfectly.

Creative Ways to Present

For a party, I’ve arranged these cookies stacked on a rustic wooden board, garnished with cinnamon sticks and fresh rosemary sprigs for that earthy aroma. Another fun idea is to sandwich softened cream cheese frosting between two cookies for soft molasses cookie sandwiches—my family goes crazy for those. Wrapping a few in clear cellophane bags with a ribbon makes lovely homemade gifts too.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container at room temperature. Layering parchment paper between each layer helps keep them from sticking together. They stay soft and delicious for about 4 to 5 days, though honestly, mine rarely last that long in the house!

Freezing

This cookie dough freezes beautifully. I portion out the dough balls onto a parchment-lined tray and freeze them solid before transferring to a zip-top bag. When you’re ready to bake, just pop the frozen dough balls on a baking sheet and add a minute or two to the bake time. This makes having fresh-baked cookies on demand super easy — I’m definitely a fan of this trick!

Reheating

To warm up cookies and bring back that fresh-baked softness, I pop them in a 300°F oven for about 5 minutes or microwave them for 10-15 seconds. This quick reheat makes them taste like they just came out of the oven, ready to enjoy all over again.

FAQs

Final Thoughts

This Soft Ginger Molasses Cookies Recipe is one of those tried-and-true treats that just feels like home. I love how easy it is to whip up yet impress everyone with those soft, spiced, molasses-packed bites bursting with flavor. Whether you bake them for the holidays, a weeknight treat, or a thoughtful gift, I’m confident you’ll find yourself going back to this recipe again and again. Give it a try and let me know if it becomes your cozy cookie favorite too!

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