Perfectly Spiced Ginger Cookies (With Molasses)
, Published Sep 18, 2024
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Homemade ginger cookies are the perfect combination of ginger and rich molasses. Deliciously chewy yet crunchy and absolutely impossible to resist! Bake a batch for the holidays and you will be hooked!
You guys know how much I love ginger and gingerbread bakes… We have ginger cake, gingerbread cookies, gingerbread cupcakes and all manner of ginger-laced treats.
These delicious ginger cookies are my go-to bake year-round and not just during the festive season. My kids love them with a glass of milk, I adore them as a snack and everyone who has tasted them always raves about them.
They are soft and chewy when freshly baked, gradually turning a little more crunchy, and more richly spiced!, the longer you keep them. If you manage to keep them that is, they tend to disappear as if by magic the minute they are out of the oven.
Best of all, these ginger cookies are super-easy to make so make sure to add them to your cookie recipe collection – and thank me later!
Ginger Molasses Cookies Ingredients
Here’s what you will need to make my ginger molasses cookies recipe:
- Unsalted butter: room temperature butter that perfectly soft (but not melted – this will make your cookies greasy)
- Sugar: Granulated or caster white sugar, plus extra sanding or Turbinado sugar to roll the cookies in prior to baking
- Molasses: I use Grandma’s Original molasses (you can replace with treacle in the UK)
- Egg: large egg at room temperature
- Flour: all-purpose flour (plain flour) plus baking soda
- Spices: ground ginger, cinnamon and cloves complement the rich molasses flavor
- Salt: balances all the sweetness
How to make Ginger Cookies
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Cream the butter and sugar using a hand or stand mixer until light and fluffy. Make sure to use a spatula to scrape the bottom and sides of the mixing bowl halfway through.
Add the molasses, egg, baking soda, salt and spices and beat them in. Gradually add the flour and mix it in until it is incorporated (avoid over beating though).
Use a small cookie scoop to divide the cookie dough into small balls.
Roll each cookie in the sanding sugar. Place on a lined cookie sheet (I use a silicone mat), spaced well apart to allow them to spread.
Bake, in batches, in a 350°F (180°C) preheated oven for 10-12 minutes. Remove from the oven and allow the cookies to cool for about 5 minutes before transferring to a wire rack. Cool and store in an airtight container for up to five days.
Recipe Notes
- For extra ginger flavor you can add some chopped crystalized ginger or vary the spices to suit your taste.
- Make sure your spices are fresh for best results. Spices that have been stored for a long time will have lost their zing!
- You can roll the cookie dough and freeze to bake at a later date. Take out of the freezer while the oven preheats then bake, adding an extra minute or so if needed.
You will also like
- Lebkuchen – Traditional German Cookies
- Melomakarona – Greek Honey Christmas Cookies
- Best Sugar Cookie Recipe
- Linzer Cookies (Austrian Christmas Cookies)
- Air Fryer Cookies
HAVE YOU MADE MY GINGER COOKIES RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day! If you have any questions, message me on Instagram and I will do my best to answer them quickly.
Perfectly Spiced Ginger Cookies (With Molasses)
Video
Ingredients
- ¾ cup (190g) unsalted butter , softened
- 1 cup (200g) granulated sugar , or you can use caster sugar
- 4 tbsp molasses *see note 1
- 1 large egg , room temperature
- 1 tsp baking soda (bicarbonate of soda)
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- 2 ¼ cups (280g) flour , all-purpose / plain
- sanding sugar , for rolling * see note 2
Instructions
- Cream the butter and sugar using a hand or stand mixer until light and fluffy. Make sure to use a spatula to scrape the bottom and sides of the mixing bowl halfway through.¾ cup (190g) unsalted butter, 1 cup (200g) granulated sugar
- Add the molasses, egg, baking soda, salt and spices and beat them in.4 tbsp molasses , 1 large egg, 1 tsp baking soda, 1 tsp ground ginger, 1 tsp ground cinnamon, ½ tsp ground cloves, ¼ tsp salt
- Gradually add the flour and mix it in until it is incorporated (avoid over beating though).2 ¼ cups (280g) flour
- Use a small cookie scoop to divide the cookie dough into small balls and then roll each in the sanding sugar.sanding sugar
- Place on a lined cookie sheet (I use a silicone mat), spaced well apart to allow them to spread.
- Bake, in batches, in a 350°F (180°C) preheated oven for 10-12 minutes. Remove from the oven and allow the cookies to cool for about 5 minutes before transferring to a wire rack.
- Cool and store in an airtight container for up to five days or freeze them for up to two months.
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Super nice!