Ginger Molasses Cookies
These ginger molasses cookies are crispy on the outside, chewy on the inside, and perfectly spiced with warm ginger, cinnamon, and cloves. They're one of our most popular recipes ever, and they're surprisingly easy to make.
Servings 36 cookies
Calories 175kcal
Equipment
Ingredients
- 1 1/4 cup unsalted butter at room temperature
- 2 cups white sugar
- 2 eggs
- 1/2 cup molasses
- 4 cups all purpose flour
- 1/2 tsp salt
- 4 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp grated fresh ginger or powdered ginger
- 1/2 tsp ground cloves
- 1/3 cup white sugar for rolling
Instructions
- Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream on medium-high speed until soft, creamy, and slightly pale in color.
- Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
- Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.
- Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Add the dry ingredients to the butter mixture and mix on low speed just until no streaks of flour remain. Scrape down the sides to make sure everything is incorporated.
- Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- Use a cookie scoop to portion the dough into about 36 balls. Roll the top of each ball in granulated sugar and place on the prepared baking sheet, spacing them about 2 inches apart.
- Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
- Let the cookies cool completely on the baking sheet. They'll firm up as they cool, giving you that perfect crispy-outside, chewy-inside texture.
Video
Notes
- Butter temperature: Let butter sit at room temperature for about 20 minutes before mixing. It should be soft but still hold its shape.
- Fresh vs. powdered ginger: Fresh ginger gives a sharper, more intense flavor. Powdered works in a pinch.
- Molasses type: Use regular (light or dark) molasses. Avoid blackstrap, which is too bitter.
- Soft dough fix: If dough is too soft or sticky, chill it in the fridge for 30 to 60 minutes before scooping.
- Don't overbake: Pull the cookies when they still look soft. They continue baking on the hot pan as they cool.
- Sugar coating: Rolling the tops in sugar creates the signature crinkly tops.
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze baked cookies for up to 6 months. Layer with parchment to prevent sticking.
Nutrition
Serving: 1serving | Calories: 175kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 160mg | Potassium: 89mg | Fiber: 1g | Sugar: 16g | Vitamin A: 210IU | Calcium: 16mg | Iron: 1mg