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    Home » Dessert

    Published: Nov 29, 2024 by Desarae

    Soft Ginger Molasses Cookies

    Jump to Recipe Jump to Video Print Recipe

    These Ginger Molasses Cookies are the perfect sweet treat for the holiday season! They’re soft and chewy, full of warm spices, and coated with decadent white chocolate. Top them with a sprinkle of colored sugar, a bit of candied ginger, or a dusting of cinnamon for a festive finishing touch.

    Ginger molasses cookies on the table with a bowl of cinnamon and sticks and the cookies stacked on top of each other.
    Jump to:
    • Why You’ll Love This Molasses Cookies Recipe
    • Ingredients
    • Variations
    • How to Make Ginger Molasses Cookies
    • Storage Directions 
    • Serving Suggestions
    • Expert Tips
    • Recipe FAQs
    • More Delicious Cookie Recipes
    • Let's Be Besties!
    • Ginger Molasses Cookies

    Why You’ll Love This Molasses Cookies Recipe

    • Perfect for Gifting: Wrap some of these soft molasses cookies up in a holiday tin to give as a thoughtful homemade gift to family and friends.
    • Customizable: Put your own twist on these iced ginger molasses cookies by decorating them with your favorite festive toppings.
    • Classic Holiday Flavors: Packed with rich molasses and warm spices including ginger, cinnamon, nutmeg, and cloves, these cookies are the ultimate Christmas treat.

    For more tasty ways to use molasses, check out our Gingerbread Men Cookies and Molasses Bran Muffins next.

    Ingredients

    Here’s everything you’ll need to make the best ginger molasses cookies!

    Ingredients to make ginger molasses cookies on the table.

    For the Cookies

    • Butter: Provides moisture and fat, and gives the molasses ginger cookies a buttery flavor.
    • Brown Sugar: Darker in color and deeper in flavor than white sugar due to the presence of molasses, brown sugar sweetens the cookies while also adding moisture. You can use light brown sugar or dark brown sugar, but note that dark brown sugar will give the cookies a deeper color.
    • Egg: Provides moisture and acts as a binder for these ginger cookies with molasses.
    • Molasses: Adds a rich depth of flavor and acts as a sweetener. I use and recommend unsulphured molasses because I prefer its flavor, and it’s also readily available in most grocery stores. Check the baking aisle near the other sugars or in the aisle with the pancake syrup.
    • All-Purpose Flour: Forms the base of the cookie dough and gives the cookies structure.
    • Baking Soda: This leavening agent helps the cookies rise as they bake up in the oven.
    • Spices: A combination of ground ginger, cinnamon, nutmeg, and cloves gives the cookies a cozy, holiday flavor.
    • Granulated Sugar: For rolling the dough balls in to add an extra touch of sweetness.

    For the Icing and Toppings

    • White Chocolate Chips: These get melted down to create the icing for the cookies.
    • Shortening: Helps the chips melt smoothly.
    • Almond Extract: Adds a hint of almond flavor, but you can leave it out if you prefer.
    • Toppings: Add some cinnamon, colored sugar, candied ginger, or your toppings of choice to the cookies after dipping them in the icing.

    See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

    Variations

    • Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend that contains xanthan gum so you don’t have to add it. 
    • Dairy-Free: Use plant-based butter and non-dairy white chocolate chips to make this recipe dairy-free.
    • Chocolate-Dipped: Replace the white chocolate with semi-sweet, dark, or milk chocolate chips for a chocolatey version.

    How to Make Ginger Molasses Cookies

    To get started making these chewy molasses ginger cookies, preheat your oven to 350°F and grease a baking sheet or line it with parchment paper or a silicone mat.

    A collage of adding the sugar and mixing it with the butter.
    • Step 1: Cream butter and sugar.  Add the butter and brown sugar to a mixing bowl and cream together using a hand or stand mixer.
    • Step 2: Mix in molasses and egg. Add the molasses and egg to the bowl with the butter and sugar, and mix until well combined.
    A collage showing adding the spices and rolling the dough into balls.
    • Step 3: Add dry ingredients. Add flour, baking soda, salt, and spices and mix to combine.
    • Step 4: Roll into balls. Scoop the dough and use your hands to roll into 1-inch balls.
    Rolling the balls in a bowl of sugar and then placing them on a mat to bake.
    • Step 5: Roll the balls in sugar. Add the granulated sugar to a bowl and roll each dough ball in the sugar.
    • Step 6: Bake. Place the sugar-coated dough balls onto your prepared baking sheet, and bake for 8 minutes.
    Cookies cooling on a rack and then adding the ingredients to a bowl to make the frosting.
    • Step 7: Cool. Transfer the baked cookies to a wire rack and allow them to cool completely.
    • Step 8: Make the icing. Add the white chocolate chips, shortening, and almond extract to a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted.
    A hand dipping the cookies and then they're laid on a baking tray to set.
    • Step 9: Dip the cookies. Dip each cookie halfway into the icing and place on parchment paper to set.
    • Step 10: Decorate. While the icing is still wet, add the toppings of your choice to decorate the cookies.
    Ginger and molasses cookies on a piece of parchment with one missing a bite.

    Storage Directions 

    • Storing: Store the cookies in an airtight container at room temperature for up to 5 days. Keep them in a single layer or place a piece of parchment paper between layers to prevent the icing from sticking.
    • Freezing Baked Cookies: Place the cookies in a single layer on a baking sheet and freeze until firm. Then, transfer to a freezer-safe container or zip-top bag with parchment paper between layers for up to 3 months. Let them thaw at room temperature before serving.
    • Freezing Cookie Dough: Roll the dough into balls and place them on a parchment-lined baking sheet. Freeze until solid, and then transfer the dough balls to a freezer-safe container or bag. Bake directly from frozen, adding an extra 1–2 minutes to the baking time.

    Serving Suggestions

    Here are some great ideas for enjoying these flavorful cookies:

    • Enjoy a cookie (or two) with a cup of Warm Milk and Cinnamon or Coconut Milk Hot Chocolate.
    • Make these cookies for a holiday cookie exchange along with these Chocolate Peppermint Cookies.
    • Serve them as part of your holiday dessert table with other tasty treats like this Chocolate Pumpkin Harvest Cake or this Pumpkin Pie with Chocolate Gingersnap Crust.
    Molasses ginger cookies on the table in a stack with one on top missing a bite.

    Expert Tips

    • Use room temperature ingredients: Be sure to soften the butter and allow the egg to reach room temperature, as this allows for the ingredients to blend together more easily and evenly.
    • Avoid overbaking: The cookies might look slightly underbaked when you take them out, but they’ll set as they cool. Overbaking can cause them to become hard instead of soft and chewy.
    • Flatten with a glass: To make your cookies flatter and more “crinkly,” gently press them with the bottom of a glass immediately after removing them from the oven.
    • Melt the chocolate just until melted: Overheating the white chocolate mixture can cause it to become clumpy instead of smooth, so be sure to only microwave it until it’s just melted.

    Recipe FAQs

    Why are my cookies spreading too much during baking?

    This can happen if the dough or the baking sheet is too warm. To prevent spreading, you can chill the dough in the refrigerator for about 30 minutes before rolling it into balls. You also want to make sure your baking sheet isn’t warm from a previous batch. Allow it to cool before making the next batch or use a second baking sheet.

    Can I use fresh ginger instead of ground ginger?

    Yes! You can use 1 tablespoon of finely grated fresh ginger in place of the dried for a deeper flavor. You can also use ginger paste, which is sold in a tube and typically can be found in the produce section of the grocery store near the fresh herbs.

    Ginger molasses cookies stacked on top of each other with a bowl of cinnamon and sticks to the side.

    More Delicious Cookie Recipes

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      Peanut Butter Blossom Cookies
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      Easy Snickerdoodle Cookie Recipe
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      Chocolate Marshmallow Cookies
    • A browned butter chocolate chip being pulled apart.
      Browned Butter Chocolate Chip Cookies

    Let's Be Besties!

    If you tried this recipe or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!  And don’t forget to pin this recipe to save for later.

    Ginger molasses cookies decorated with white chocolate and sprinkles stacked on each other on a piece of parchment.

    Ginger Molasses Cookies

    These soft and chewy Ginger Molasses Cookies are dipped in decadent white chocolate and sprinkled with festive toppings, making them the ultimate holiday treat!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 24 cookies
    Calories: 253kcal
    Author: Kadee & Desarae

    Ingredients

    Cookies

    • ¾ cup butter
    • 1 cup brown sugar
    • 1 egg
    • ¼ cup unsulphered molasses
    • 2 ¼ cups flour
    • 2 teaspoons baking soda
    • ¼ teaspoon salt
    • 1 teaspoon ground ginger You can use 1 tablespoon of finely grated fresh ginger in place of the dried for a deeper flavor. You can also use ginger paste, which is sold in a tube and typically can be found in the produce section of the grocery store near the fresh herbs.
    • 1 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ½ teaspoon cloves
    • ½ cup granulated sugar to roll dough in

    frosting

    • 16 ounces white chocolate chips
    • ⅛ cup shortening
    • ½ teaspoon almond extract optional
    • cinnamon, colored sugar, or candied ginger to sprinkle on white chocolate coating

    Instructions

    Cookies

    • In a large mixing bowl, add softened butter and brown sugar. Using a hand or stand mixer, cream the sugar and butter together.
    • Pour in molasses and add egg. Mix until well combined.
    • Add flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Mix until combined.
    • Roll into 1 inch balls.
    • Roll balls in granulated sugar.
    • Place on a greased baking sheet and bake at 350 degrees for 8 minutes.
    • Transfer to a wire rack, and cool completely

    Frosting

    • In a microwave safe bowl, combine all ingredients. Microwave in 30 second increments, stirring in between each increment, until melted.
    • Dip cooled cookies halfway into mixture. Place on parchment paper.
    • You can sprinkle with cinnamon, candied ginger, or colored sugar while icing is wet.

    Video

    Notes

    • Use room temperature ingredients: Be sure to soften the butter and allow the egg to reach room temperature, as this allows for the ingredients to blend together more easily and evenly.
    • Avoid overbaking: The cookies might look slightly underbaked when you take them out, but they’ll set as they cool. Overbaking can cause them to become hard instead of soft and chewy.
    • Flatten with a glass: To make your cookies flatter and more “crinkly,” gently press them with the bottom of a glass immediately after removing them from the oven.
    • Melt the chocolate just until melted: Overheating the white chocolate mixture can cause it to become clumpy instead of smooth, so be sure to only microwave it until it’s just melted.
     

    Nutrition

    Serving: 1cookie | Calories: 253kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 190mg | Potassium: 134mg | Fiber: 1g | Sugar: 23g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

     Pin recipe for later!

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    Reader Interactions

    Comments

    1. Jane. gaston Holt says

      January 19, 2023 at 5:12 am

      Looking forward to trying this terrific receipe. Glad to find molasses ginger cookies . Think candied ginger pieces finely cut added to receipe Will enhance it . Wil try that . Find at Trader Joe’s . Thank you 🙏

      Reply
    2. CJ says

      April 02, 2018 at 3:55 pm

      I forgot to mention... it was a soft, bready man...

      Reply
    3. CJ says

      April 02, 2018 at 3:53 pm

      5 stars
      Hi, I like YOUR article. I have a childhood memory of someone making a cookie sheet sized gingerbread man Decorated with all kinds of candies. I have never found a recipe or instructions to make it. Can you help?

      Reply
    4. Kaela says

      December 11, 2015 at 7:25 am

      Approximately how many cookies does this make of each? I need three dozen of each type of cookie ... do I double the recipe? triple it? etc?

      thanks!

      Reply
      • Stephanie says

        December 11, 2015 at 7:55 am

        Honestly I'm not quite sure how many this recipe makes, I apologize for not writing it down! If I remember correctly, my guess is that it makes about 1 to 1 1/2 dozen of each, so I think you'd be safe doubling it. I used a medium-sized cookie cutter, so you could always buy a small cookie cutter and make them small to ensure you had enough. Same with the gingersnaps, make them a little small if you end up having not enough dough. Each cookie is decadent enough with the white chocolate-dipping and the decorating that smaller will be plenty. I planned on making these again this year, so as soon as I get to that, I'll try to post how many I got. Good luck! That's a lot of cookies :)

        Reply
      • Stephanie says

        December 16, 2015 at 10:42 am

        OK one of the other gals made these the other day, and said that she probably got 3.5 dozen cookies and about 2 dozen men. Sounds like you may have some leftovers!

        Reply
    5 from 1 vote

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