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If you’re after that classic ginger molasses cookie, soft, chewy, with a deep spice aroma and a crackly sugar crust—this recipe should hit the spot. I’ve made these a few times now, and honestly, the real trick is in the details: a good chill for the dough and using the right kind of molasses. Skip either, and you might end up with cookies that spread too much or taste off.

One thing I always do? Roll the dough balls in sugar before baking. It’s not just for looks the sugar helps create those signature cracks on top and keeps the cookies from flattening out too much. I learned that the hard way after a batch that looked more like pancakes than cookies.

Why This Recipe Works

Ginger molasses cookies get their magic from the way molasses, ginger, and baking soda interact. Molasses brings moisture and a rich, slightly bitter flavor that gives the cookies their depth. Baking soda reacts with the acids in molasses and brown sugar, which helps the cookies rise and stay tender. The sugar crust pulls out a bit of moisture, so the tops crack just right while the inside stays chewy.

Chilling the dough is non-negotiable. It gives the flour time to absorb the liquid and lets the butter firm up, so the cookies hold their shape. If you skip this step, they’ll spread out too much—trust me, I’ve been there.

Measuring the flour matters, too. Too little, and the cookies turn out thin and crispy. Too much, and they’re dense and cakey. I try to use a kitchen scale for accuracy, but if you’re measuring by cups, fluff the flour first and level it off.

Fresh spices make a difference. They add warmth and depth, but go easy if you’re using blends with strong flavors like cardamom or cloves. A little too much, and the cookies can taste muddy or bitter.

Ingredients

• All-purpose flour — 300g (2¼ cups): gives the cookies structure and chew.
• Baking soda — 1 ½ tsp: helps them rise and stay soft.
• Ground ginger — 1 ½ tsp: the classic warm spice.
• Ground cinnamon — 1 tsp: adds warmth and complements the ginger.
• Ground cloves — ¼ tsp: a subtle hint of spice.
• Salt — ½ tsp: balances the sweetness and brings out the flavors.
• Unsalted butter — 100g (⅓ cup + 1 tbsp): adds richness and a melt-in-your-mouth texture.
• Brown sugar — 100g (½ cup): keeps things moist and adds molasses notes.
• Granulated sugar — 50g (¼ cup): for sweetness and structure.
• Egg — 1 large: binds everything together and adds moisture.
• Molasses — 100g (¼ cup): gives the cookies their signature flavor and moisture. Use light or cooking molasses—not blackstrap, which can be too bitter.
• Granulated sugar (for rolling) — 50g (¼ cup): creates the crackly top and helps prevent spreading.

Equipment

• Mixing bowls
• Hand or stand mixer (a wooden spoon works fine too)
• Whisk
• Measuring spoons and cups (or a kitchen scale)
• Baking sheet
• Parchment paper or silicone mat
• Wire rack

Step-by-Step Instructions

Preheat your oven to 180°C (350°F). Line your baking sheets with parchment paper.

Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.

Beat the butter, brown sugar, and granulated sugar until pale and fluffy—about 2 minutes. Don’t over-cream, or the cookies might spread.

Mix in the egg and molasses until smooth.

Gradually add the dry ingredients and mix until just combined. Overmixing can make the cookies tough.

Cover the dough and chill for at least 2 hours. This step is key for structure.

Scoop out 40g balls, roll them in sugar until fully coated, and place them about 3 inches apart on the baking sheet.

Bake for 8–10 minutes, until the tops start to crack. Let them cool on the pan for 5 minutes before transferring to a wire rack.

Troubleshooting: Common Issues and Fixes

• Cookies spread too much: The dough probably wasn’t chilled long enough, or there was too much butter or sugar. Try chilling longer or using a bit less butter.
• Cookies too flat: Too much molasses or not enough flour. Stick to the recipe and avoid blackstrap molasses.
• No cracks on top: The dough might have been too wet or not rolled in sugar. Always chill well and use the sugar coating.
• Cookies too hard: Overbaked or dough too dry. Bake for less time and avoid overmixing.
• Muddy or bitter taste: Too much clove or stale spices. Use fresh spices and measure carefully.

Substitutions and Variations

• Egg-free: Swap the egg for 2 tbsp applesauce or mashed banana. The texture will be denser but still chewy.
• Dairy-free: Use ghee or vegan butter instead of regular butter.
• Gluten-free: Replace the flour with a gluten-free blend and add ½ tsp xanthan gum for structure.
• Spice swaps: Try adding ½ tsp cardamom or ¼ tsp nutmeg for extra aroma.
• Sugar swaps: Jaggery powder or brown sugar can give the cookies a deeper, more Indian twist.

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container for up to 5 days.
• Fridge: Up to 1 week; bring to room temperature before serving.
• Freezer: Freeze unbaked dough balls for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the bake time. Baked cookies freeze well for up to 2 months in a sealed container; re-crisp in a warm oven for 2–3 minutes.
• What not to freeze: Avoid freezing cookies already coated with sugar—the sugar can absorb moisture and lose its crunch.

Serving Suggestions and Pairing Ideas

These cookies go great with a hot cup of chai or black tea. The spicy-sweet combo is just right. For something richer, try them with whipped cream or vanilla ice cream. They also make a lovely gift when packed in a festive tin.

Notes from My Kitchen

• Batch 1: I skipped chilling the dough, and the cookies spread out way too much. Lesson learned: never skip the chill.
• Batch 2: Used blackstrap molasses, and the cookies were too bitter and spread. Stick to light molasses.
• Final batch: Tried ghee instead of butter and swapped in some jaggery for sugar. The Indian twist was a hit, and the texture was spot-on.

Nutrition and Disclaimer

Estimated per serving: 110 kcal, 2g protein, 15g carbs, 5g fat (values are estimates; adjust for brands and portion size). Always follow food-safety best practices.

Wrapping It Up

Ginger molasses cookies are one of those treats that feel both nostalgic and comforting, especially when they come out just right soft, chewy, and full of spice. Getting the texture and flavor spot-on takes a little attention to detail, but it’s worth it. The chilling step, the sugar coating, and using fresh spices really make a difference. If you’re new to baking these, don’t worry if your first batch isn’t perfect. I’ve had my share of flat or too-bitter cookies, but each try taught me something new. Whether you stick to the classic recipe or play around with substitutions, these cookies are a great way to warm up a chilly afternoon or share something homemade with friends. Happy baking!

How to Make Perfect Ginger Molasses Cookies Every Time

Course: Cookies Recipes, DessertCuisine: AmericanDifficulty: Easy, Medium

Servings

16

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

110

kcal

Total time

2

hours 

15

minutes

Chill Time: 2 hours

These soft, chewy ginger molasses cookies have a deep spice aroma and a crackly sugar crust—just like the classic treats you remember. The secret is in the details: a thorough chill, the right molasses, and rolling the dough in sugar for that signature look and texture.

Ingredients

• 300g (2¼ cups) all-purpose flour

• 1 ½ tsp baking soda

• 1 ½ tsp ground ginger

• 1 tsp ground cinnamon

• ¼ tsp ground cloves

• ½ tsp salt

• 100g (⅓ cup + 1 tbsp) unsalted butter

• 100g (½ cup) brown sugar

• 50g (¼ cup) granulated sugar (plus 50g/¼ cup for rolling)

• 1 large egg

• 100g (¼ cup) light or cooking molasses (not blackstrap)

Directions

• Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.
• Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
• Beat butter, brown sugar, and granulated sugar until pale and fluffy (about 2 minutes).
• Mix in egg and molasses until smooth.
• Gradually add dry ingredients and mix until just combined. Do not overmix.
• Cover dough and chill for at least 2 hours.
• Scoop 40g balls, roll in sugar until fully coated, and place 3 inches apart on baking sheet.
• Bake for 8–10 minutes until cookies begin to crack on top. Let cool on pan for 5 minutes before transferring to wire rack.

Notes

• Notes
  Chilling the dough is essential for structure and to prevent spreading.
  Use light or cooking molasses for the best flavor.
  Fresh spices make a difference—measure carefully, especially cloves.
  For a twist, try ghee instead of butter or swap in jaggery for some sugar.
• Storage
  Store in an airtight container at room temperature for up to 5 days.
  Freeze unbaked dough balls for up to 3 months; bake from frozen, adding 1–2 minutes to bake time.
• Nutrition (per serving)
  Calories: 110 kcal
  Protein: 2g
  Carbs: 15g
  Fat: 5g