I recently crafted these Ginger Molasses Cookies with a careful mix of quality ingredients including all-purpose flour, granulated sugar, unsalted butter, and aromatic spices like ginger and cinnamon. Their soft, chewy texture and rich flavors of molasses and vanilla have impressed me. I invite you to explore this indulgent delight.

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I’ve always been a bit obsessed with the way these ginger molasses cookies turn out. They’re super soft and chewy with a hint of ginger, molasses and vanilla that makes every bite just awesome.

I mix together 2 1/4 cups all-purpose flour and 2 teaspoons baking soda with a pinch of salt, then add in 2 teaspoons ground ginger, a bit of cinnamon and a touch of ground cloves. I then cream 3/4 cup unsalted butter with 1 cup granulated sugar, stir in one egg, blend in 1/4 cup molasses and a teaspoon of vanilla extract too.

The cookie dough comes together so nicely, and it’s really fun to bake these cookies especially during holiday baking time even if a few steps go a bit wonky. Once they’re out of the oven, I always end up with a batch of chewy ginger cookies that are just too yummy to pass up.

Why I Like this Recipe

I like this recipe for a few reasons. First, I love how the spices mix together to give a cozy, almost nostalgic flavor that reminds me of holiday gatherings. Second, the cookies always turn out super soft and chewy which is exactly how I like them, even if I mess up a bit every time. Third, I really appreciate that the recipe is easy to follow yet the results are impressively tasty, making it a perfect treat to share with friends and family. Lastly, the warm flavors from the ginger, molasses and vanilla combine in a way that makes me want to bake them over and over again.

Ingredients

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Flour provides carbohydrates and structure, forming the cookie’s base and texture.
Butter adds rich flavor and tenderness to cookies; it’s a key fat ingredient.
Molasses gives a bold, sweet, slightly tangy taste, adding moisture and deep color.
Egg binds ingredients, provides protein, and helps achieve a soft texture.
Ginger delivers warm spice, aromatic heat, and an exciting flavor twist.
Sugar not only sweetens but enhances cookie spread and creates a satisfying crunch.
Baking soda helps cookies rise and become light instead of dense.
Vanilla extract rounds out flavors with a sweet, aromatic finish.
Salt enhances and balances sweetness for a well-rounded cookie flavor.

Ingredient Quantities

2 1/4 cups all-purpose flour

2 teaspoons baking soda

3/4 teaspoon salt

2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1/4 cup molasses

1 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 2 teaspoons baking soda, 3/4 teaspoon salt, 2 teaspoons ground ginger, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves.

3. In a larger bowl, beat 3/4 cup unsalted butter (softened) and 1 cup granulated sugar until the mixture is light and fluffy.

4. Beat in 1 large egg, then stir in 1/4 cup molasses and 1 teaspoon vanilla extract until it’s all well mixed.

5. Gradually mix in the dry ingredients to the wet until just combined, dont overmix or your cookies might turn out tough.

6. Scoop the dough by rounded tablespoon onto the baking sheet, leaving enough space between each cookie so they can spread.

7. Lightly press down each cookie with your finger, if needed, for a softer and chewier texture once baked.

8. Bake the cookies for about 10-12 minutes, keep an eye on them; the edges should set while the centers still look a little soft.

9. Remove from the oven and let them cool on the baking sheet for a few minutes, then move them onto a cooling rack to finish cooling off completely.

Equipment Needed

1. Oven – You gotta have one to bake the cookies at 350°F.
2. Baking sheet – It’s needed for placing the cookies while they bake.
3. Parchment paper – This will line the baking sheet and prevent sticking.
4. Medium bowl – To mix together the dry ingredients.
5. Large bowl – For beating the butter and sugar, then adding the egg, molasses, and vanilla.
6. Measuring cups and spoons – To measure out the flour, spices, butter, sugar, egg, molasses, and vanilla.
7. Whisk – Use this for blending the dry ingredients smoothly.
8. Mixer – A hand mixer or stand mixer for beating the butter and sugar until light and fluffy.
9. Rounded tablespoon – For scooping out dough onto the baking sheet.
10. Cooling rack – To let the cookies cool completely after baking.

FAQ

Q: Can I use dark molasses instead of the regular molasses?
A: Yeah, you can use dark molasses. It gives a richer taste but may make the flavor a bit stronger than usual.

Q: Should I chill the dough before baking?
A: It ain't required but chilling for about 30 minutes helps the cookies keep their shape and makes 'em easier to handle.

Q: How do I store these cookies?
A: Just pop them in an airtight container at room temp, and they should stay good for about 3 to 4 days.

Q: Can I substitute all-purpose flour with gluten-free flour?
A: You sure can, but remember the texture might change a bit and you might need to adjust the liquid a tad.

Q: What if I don't have ground cloves?
A: No worries, you can leave 'em out or substitute with a pinch of allspice, though the flavor won't be exactly the same.

Ginger Molasses Cookies Recipe Substitutions and Variations

All-purpose Flour: Try using whole wheat pastry flour or a mix of whole wheat and all-purpose. It may change the texture a bit but works in a pinch.
Baking Soda: You can use baking powder instead but use about three times as much. The cookies might turn out a little different though.
Ground Ginger: If you dont have ground ginger, you can substitute with fresh ginger. Use about twice the amount of fine grated fresh ginger.
Molasses: Dark corn syrup or maple syrup can work as a replacement if you’re out of molasses, keep in mind the flavor may vary slightly.
Unsalted Butter: You can use salted butter instead but make sure to cut down on the extra salt you add.

Pro Tips

1. Make sure your butter is totally softened before you start, but dont let it melt completely. I always leave it out for like an hour so it mixes better with the sugar.
2. When creaming the butter and sugar, beat em until they’re light and fluffy. Don’t rush it or the cookies might not have that nice, airy texture youre looking for.
3. Be super careful when adding the dry ingredients. Mix ‘em in just until theres no streaks, overmixing can make your cookies turn out tough instead of chewy.
4. For cookies that bake evenly, use an ice cream scoop if you can. It helps keep every cookie the same size so they cook pretty much evenly.

Ginger Molasses Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

140

kcal

Equipment: 1. Oven – You gotta have one to bake the cookies at 350°F.
2. Baking sheet – It’s needed for placing the cookies while they bake.
3. Parchment paper – This will line the baking sheet and prevent sticking.
4. Medium bowl – To mix together the dry ingredients.
5. Large bowl – For beating the butter and sugar, then adding the egg, molasses, and vanilla.
6. Measuring cups and spoons – To measure out the flour, spices, butter, sugar, egg, molasses, and vanilla.
7. Whisk – Use this for blending the dry ingredients smoothly.
8. Mixer – A hand mixer or stand mixer for beating the butter and sugar until light and fluffy.
9. Rounded tablespoon – For scooping out dough onto the baking sheet.
10. Cooling rack – To let the cookies cool completely after baking.

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 2 teaspoons baking soda, 3/4 teaspoon salt, 2 teaspoons ground ginger, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves.
In a larger bowl, beat 3/4 cup unsalted butter (softened) and 1 cup granulated sugar until the mixture is light and fluffy.
Beat in 1 large egg, then stir in 1/4 cup molasses and 1 teaspoon vanilla extract until it’s all well mixed.
Gradually mix in the dry ingredients to the wet until just combined, dont overmix or your cookies might turn out tough.
Scoop the dough by rounded tablespoon onto the baking sheet, leaving enough space between each cookie so they can spread.
Lightly press down each cookie with your finger, if needed, for a softer and chewier texture once baked.
Bake the cookies for about 10-12 minutes, keep an eye on them; the edges should set while the centers still look a little soft.
Remove from the oven and let them cool on the baking sheet for a few minutes, then move them onto a cooling rack to finish cooling off completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.