Molasses Ginger Cookies

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What would a holiday cookie spread be without the addition of some classic ginger molasses cookies? These have the perfect texture, a slightly crisp outside and a soft, chewy inside. These made an appearance in this years holiday cookie boxes, not only do they stack well but they hold their shape which makes them great for holiday bags or boxes!

My holiday boxes this year included Oreo balls ( I think they are required?), Linzer cookies with orange vanilla compote, espresso fudge, holiday blondies, Peppermint Bark Cookies, and these ginger cookies. Over all I was happy with how everything turned out, next year I will try to remember to stick to items that can package easily! I always try to get creative and make new recipes, than end up struggling to get stuff packaged.

Back to the cookies, I like to go a little heavier on the molasses because it gives the cookies such a good texture, but if you don’t like to much molasses flavor feel free to hold some back. I also like more of an “allspice” spice blend, as the recipe states I use ginger, cinnamon, nutmeg, and a little clove. Again, feel free to leave any of the spices out of use less than the recipe calls for. This won’t affect the dough at all, it will just yield in a milder cookie!

Looking for more holiday treats?

Peppermint Bark Cookies

Easy Cut Out Sugar Cookies with Buttercream Frosting

Snickerdoodle Sandwich Cookies with Whipped White Chocolate Ganache

Chocolate Thumbprint Cookies with Raspberry Compote

Chewy Ginger Cookies

Loaded Peanut Butter & Oatmeal Chocolate Chip Cookies

Italian Lemon Cookies

Instructions

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until fluffy, 2-3 minutes. Scrape down the sides and add in the eggs, one at a time. With the mixer on low, add in the molasses and beat until combined.

In a small mixing bowl combine the flour, salt, baking soda, ginger, nutmeg, clove, and cinnamon, mix to combine. Slowly add the dry ingredients into the wet, mix until incorporated, scraping down the sides as needed. Cover and allow to chill for at least 30 minutes, this dough can chill for up to a day if needed.

Preheat oven to 350 degrees and line a baking sheet with parchment paper or a baking mat, set aside. Using a cookie scoop or measuring spoon, scoop out even size scoops of dough, about 2 tablespoons each. Roll into balls, depending on the size of your scoop you will get between 3 and 4 dozen cookies.

Place the cookies about 2 inches apart on a prepared baking sheet, bake for 8-10 minutes until the cookie is firm but still soft in the middle. Allow to cool slightly on the baking sheet before transferring to a cooling rack. Repeat with remaining cookies, enjoy while warm or keep cookies in an airtight container for 4-6 days.

Tips

**I recommend using a cookie scoop to get even sized cookies, it also makes the process much easier. If you want your cookies to have a crinkled top, scoop the cookie dough and leave as is, do not roll the dough into a ball.

**If desired you can roll the cookie dough in white or brown sugar prior to baking.

Ginger Molasses Cookies

5 from 2 votes
Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 50 minutes
Cost: $

Equipment

  • Cookie Scoop

Ingredients

  • 1 cup 2 sticks, softened butter
  • 1 1/2 cups Granulated sugar
  • 1/2 cup Brown sugar
  • 2 Eggs, room temperature
  • 3/4 cup Molasses
  • 3 3/4 cup Flour
  • 1 tsp Salt
  • 1 tbsp Baking soda
  • 1 tbsp Cinnamon
  • 1 tsp Ground Cloves
  • 1/2 tsp Ground nutmeg
  • 1 tsp Ground ginger

Instructions

  • In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until fluffy, 2-3 minutes. Scrape down the sides and add in the eggs, one at a time. With the mixer on low, add in the molasses and beat until combined.
  • In a small mixing bowl combine the flour, salt, baking soda, ginger, nutmeg, clove, and cinnamon, mix to combine. Slowly add the dry ingredients into the wet, mix until incorporated, scraping down the sides as needed.
  • Cover and allow to chill for at least 30 minutes, this dough can chill for up to a day if needed.
  • Preheat oven to 350 degrees and line a baking sheet with parchment paper or a baking mat, set aside.
  • Using a cookie scoop or measuring spoon, scoop out even size scoops of dough, about 2 tablespoons each. Roll into balls, depending on the size of your scoop you will get between 3 and 4 dozen cookies.
  • Place the cookies about 2 inches apart on a prepared baking sheet, bake for 8-10 minutes until the cookie is firm but still soft in the middle. Allow to cool slightly on the baking sheet before transferring to a cooling rack. Repeat with remaining cookies, enjoy while warm or keep cookies in an airtight container for 4-6 days.

Notes

**I recommend using a cookie scoop to get even sized cookies, it also makes the process much easier. If you want your cookies to have a crinkled top, scoop the cookie dough and leave as is, do not roll the dough into a ball.
**If desired you can roll the cookie dough in white or brown sugar prior to baking.

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