Ginger Molasses Cookies
Ginger molasses cookies have that same sweet spicy flavor as gingerbread cookies, but they are easier to make, no rolling pins or cookie cutters needed! These molasses crinkle cookies will become a favorite Christmas cookie!
Depending on how you prefer your cookies, they can be soft baked or more chewy & crispy. Simply increase the bake time for crispier cookies – think ginger snap texture!
I love the way these cookies “crackle” while cooling – they look like molasses crinkle cookies!
- all purpose flour: flour is necessary to build structure in cookies
- baking soda: helps to leaven and lift the dough, affects browning and flavor
- cinnamon, ground cloves, and ground ginger: adds those classic gingerbread flavors
- salt: enhances the other flavors in the cookies
- unsalted butter: adds flavor and and tender texture
- granulated sugar: adds sweetness, flavor and encourages browning
- egg: binds the ingredients together
- molasses: adds a sweet, warm flavor
Baking Time Suggestions
For the ginger molasses cookies in the photos, the dough balls were about 2 tablespoons. I baked those for 13-15 minutes.
If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.
Total Time Required
- 10 minutes to make the cookie dough
- 20 minutes to refrigerate the dough
- 13-15 minutes to bake
- 15 minutes to cool
How to Freeze Ginger Molasses Cookie Dough
- Form the dough balls. Place them on a baking sheet lined with silicone mat. You can place the dough balls close together since you won’t be baking them.
- Place the baking sheet in the freezer until the cookies are frozen solid, about 1 hour.
- Remove the baking sheet from the freezer and transfer the frozen cookie dough balls to a ziplock freezer bag. Label the bag with baking directions.
- Freeze the cookie dough for up to 3 months.
- To bake: remove the dough from the freezer. Pre-heat the oven to 350ºF. Roll the balls in sugar and bake for 13-15 minutes. Frozen cookies may need to bake for 1-2 minutes longer than non frozen cookies.
Make Gluten Free Cookies!
I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.
How to Properly Measure Flour for Cookies
- Fluff the flour with a fork
- Use a spoon to scoop the flour into your measuring cup
- Use a butter knife to level the measuring cup
Sticking the measuring cup straight into the bag of flour will result in too much flour to be packed into the cup, which can result in dry cookies.
- Properly measure the all purpose flour using the spoon and sweep method.
- Use room temperature butter for easier creaming of the butter and sugar.
- Use a cookie scoop to form cookie dough balls.
- Bake cookies on a silicone baking mat.
More Cookie Recipes
- Christmas Sugar Cookies
- Maraschino Cherry Chocolate Chip Cookies
- Cut Out Sugar Cookies
- Peanut Butter Blossom Cookies
Ginger Molasses Cookies
- 2 cups all purpose flour
- 1 ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground cloves
- 1 tsp ground ginger
- ½ tsp salt
- 1 stick unsalted butter, room temperature 1/2
- 1 cup granulated sugar
- 1 large egg
- ¼ cup unsulfured molasses like Grandma’s brand with yellow label
- In a mixing bowl combine the flour, baking soda, cinnamon, ground cloves, ground ginger and salt.
- In a separate mixing bowl, beat the butter and sugar with an electric mixer for 1 minute. Add in the egg and molasses, beat again to combine, 60 seconds.
- Gradually add in the dry ingredients, mixing on low or by hand with a spatula.
- Use a cookie scoop to form balls. My dough balls were about 2 tablespoons large. Place the dough balls close together on a silicone lined baking sheet and place in the fridge for 20 minutes.
- After 20 minutes, pre-heat the oven to 350ºF. Place 1/4 cup sugar in a bowl for rolling the cookies. Roll each ball in the sugar.
- Place about 8 cookies about 2 inches apart on a silicone lined baking sheet. Bake in batches as needed. Bake for 13-15 minutes.