Few things evoke the cozy warmth of the holiday season quite like the smell of freshly baked ginger molasses cookies wafting through the kitchen. These cookies are a delightful blend of spice and sweetness, with a satisfyingly chewy texture that keeps you reaching for another. If you’re looking for a treat that strikes the perfect balance between comforting nostalgia and robust flavor, this recipe is about to become a staple in your kitchen. In fact, we have to hide the cookie jar in our house just to make sure they last longer than a day!
At the heart of these cookies lies a winning combination of bold ingredients: ginger and molasses. Ginger, with its warm and zesty bite, isn’t just there to enhance the flavor. This powerful root boasts numerous health benefits, from supporting digestion to reducing inflammation and boosting the immune system. It’s the perfect ingredient to keep you feeling your best during chilly weather while also satisfying your sweet tooth.
Molasses, particularly blackstrap molasses, is another star ingredient that deserves its moment in the spotlight. Known for its deep, complex sweetness, molasses is a natural source of iron, calcium, and magnesium, making it far more nutrient-rich than your average sweetener. In these cookies, it pairs beautifully with the spices to create a rich, earthy flavor that’s impossible to resist.
How is Blackstrap Molasses produced?
The third boiling of the sugar syrup yields dark, viscous blackstrap molasses, known for its robust flavor. The majority of sucrose from the original juice has crystallized and has been removed. The caloric content of blackstrap molasses is mostly due to the small remaining sugar content.
Unlike highly refined sugars, it contains significant amounts of vitamin B6 and minerals, including calcium, magnesium, iron, and manganese; one tablespoon provides up to 20% of the recommended daily value of each of those nutrients. Blackstrap is also a good source of potassium. Blackstrap molasses has long been sold as a dietary supplement. – wiki
Another extra special component to these cookies are their irresistible texture. Thanks to a touch of extra baking soda, these cookies have a soft, chewy consistency that sets them apart from other ginger cookies. It’s that perfect bite that keeps everyone coming back for more, whether you’re enjoying them with a mug of hot tea or sneaking a quick snack straight from the jar. And while they’re ideal for the holiday season, you’ll find yourself craving them year-round.
Whether you’re baking for a festive gathering, a thoughtful gift, or simply to indulge your own cravings, these ginger molasses cookies are sure to hit the spot. The spices, the sweetness, and that satisfying chewiness all come together in a recipe that’s as wholesome as it is delicious. Let’s dive into the recipe and start baking—just make sure you have a hiding spot picked out for the cookie jar!
If you’re in the mood for a chocolate cookie, don’t miss our caramel filled chocolate cookies!
Ginger Molasses Cookies
Ingredients
Dry Ingredients
- 4½ cups all purpose flour
- 1½ tbsp baking soda
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tsp sea salt
Wet Ingredients
- 1½ cups unsalted butter room temperature
- 1 cup white sugar plus extra for coating
- 1 cup brown sugar packed
- ½ cup blackstrap molasses
- 2 eggs large
Instructions
Dry Ingredients
- Combine the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and sea salt. Set aside.
Wet Ingredients
- Either in a counter top mixer bowl, or a large mixing bowl with hand mixer, cream the butter for a minute then slowly add both sugars and mix until light and fluffy, about 3 minutes.
- Mix in the molasses and then eggs, one at a time.
Combine & Chill
- Slowly add dry ingredients into the wet ingredients and mix until combined completely.
- It is recommended to cover with plastic wrap and chill for 1-2 hours (up to 24) to produce the best chewy, soft texture, and well rounded flavour. WIthout the refrigeration, they will still be good, but be a bit harder with a bit harsher flavour.
Bake
- Preheat oven to 350°f. Line baking sheets with parchment paper. In a separate small bowl, add about ½ cup sugar.
- Roll dough into approximately 1" balls, then coat each ball in sugar and place on parchment lined baking sheet, about 2-3" from one another and the edges.
- Bake for 10-12 minutes until cracks appear on top. Remove from oven, let cook sit on sheets for about 2 minutes, then transfer to wire cooling racks to cool completely. Allow baking sheet(s) to cool a bit before starting the next batch.
- Consume within 3 days or freeze for up to 1 month, if they last that long.
Nutrition
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