Ginger Molasses Cookies
This is truly an easy molasses cookies recipe — no fancy techniques or weird ingredients, just classic pantry staples that you probably already have.
Equipment
- Mixing Bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Cooling Rack
- Cookie scoop or tablespoon
Ingredients
For the Cookies:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar for rolling
Instructions
Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or a silicone baking mat.
- Pro Tip: I like to preheat my oven for at least 10 minutes so it reaches the perfect temperature — it really helps the cookies bake evenly.
Mix Dry Ingredients
- In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp cloves, 1/4 tsp nutmeg, 1 tsp baking soda, and 1/4 tsp salt.
- Pro Tip: Whisking well ensures the spices are evenly distributed, so every bite has that warm, cozy flavor.
Cream Butter and Sugar
- In a large bowl, use a hand or stand mixer to beat 3/4 cup softened butter and 1 cup packed brown sugar until light and fluffy (about 2–3 minutes).
- Add 1 large egg, 1/4 cup molasses, and 1 tsp vanilla extract. Mix until fully combined.
- Pro Tip: Scrape down the sides of the bowl once or twice to make sure everything is evenly mixed — it prevents pockets of flour later.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring with a spatula until just combined.
- Avoid overmixing — this keeps the cookies soft and chewy.
Scoop and Roll
- Use a cookie scoop or tablespoon to portion out dough balls (about 1.5 tbsp each).
- Roll each ball in granulated sugar and place them 2 inches apart on the prepared baking sheets.
- Pro Tip: Rolling them in sugar gives a lightly crisp, sparkling edge while keeping the centers soft.
Bake
- Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked.
- Remove from the oven and let the cookies sit on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Pro Tip: Don’t overbake! The cookies will continue to cook slightly on the hot sheet, and this ensures perfect chewiness.
Cool and Enjoy
- Let cookies cool completely on a wire rack, or serve warm for a melty, cozy treat.
- Store leftovers in an airtight container — they stay soft for several days.
Notes
Approximate Nutritional Value (per cookie):
- Calories: 120–140 kcal
- Fat: 5–6 g
- Saturated Fat: 3 g
- Carbohydrates: 20 g
- Sugars: 11 g
- Protein: 1 g
- Fiber: 0.5 g
- Sodium: 100 mg