These molasses ginger cookies are soft, chewy, with the perfect hint of spice. A classic cookie, these are spiced with cinnamon, nutmeg, ginger, and clove! Molasses gives this dough beautiful color and a nice, soft texture. These are a chewy spin on traditional ginger snaps, and this dough needs only 30 minutes to chill.
Ground ginger adds the perfect hint of spice!
If you like these molasses ginger cookies, you’ll love…
Cranberry Dark Chocolate Chip Cookies
Salted Toffee Chocolate Chip Cookies
Thin & Chewy Chocolate Chip Cookies
Using a portion scoop ensures even sized cookies!
You can freeze this molasses ginger cookies dough!
You can freeze this cookie dough!
Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions. Keep in your freezer stash for 6-8 months. Remove desired amount when needed, bake, and enjoy! You may even want to make a double batch!
Instructions for the molasses ginger cookies:
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.
Preheat oven to 350 degrees and line a baking sheet with parchment paper or a baking mat, set aside.
Using a measuring spoon or a cookie scoop, scoop out even amounts of dough, about 1 1/2 tablespoons. Roll into small balls until round and smooth.
Place the cookies about 2 inches apart on the 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
**If desired you can roll the cookie dough in white or brown sugar prior to baking.
Molasses Ginger Cookies
Equipment:
- 1 oz. portion scoop
Ingredients:
- 1 cup Unsalted butter, softened
- 1 1/2 cups Granulated sugar
- 1/2 cup Brown sugar, packed
- 2 Eggs, room temperature
- 3/4 cup Molasses
- 3 3/4 cup All-purpose 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.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a baking mat, set aside.
- Using a measuring spoon or a cookie scoop, scoop out even amounts of dough, about 1 1/2 tablespoons. Roll into small balls until round and smooth.
- Place the cookies about 2 inches apart on the 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:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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