If there’s one cookie we can’t resist, it’s this one: soft and chewy Ginger Molasses Cookies! Now, here’s the thing: we’re not big cookie people. But the molasses cookie…it’s something special. This recipe makes soft and chewy cookies with a sugar-crisp exterior, infused with cozy, bold spices. Each one is fractured into picture-perfect crinkles, and when you sink in your teeth for the first bite, it’s like being enveloped in a warm hug. Here’s how to make this classic cookie recipe!
Ingredients in ginger molasses cookies
Ginger molasses cookies are a unique type of cookie: they’re pillowy soft but chewy (not cakey), and coated in sugar on the outside for a textural crunch. Molasses lends a deep complexity in flavor and cements that signature chewy texture. The spices used in a ginger molasses cookie are similar to those in gingerbread: cinnamon, ginger, allspice and cloves. But unlike gingerbread, the texture here is lusciously pillowy! Here’s what you’ll need for ginger molasses cookies:
All-purpose flour Baking soda Ground ginger, cinnamon, allspice, cloves and salt Unsalted butter Light brown sugar Granulated sugar Egg Molasses
Tips for baking ginger molasses cookies
It’s challenging to get cookies that look perfectly identical, and ginger molasses cookies are no different. Here are a few tips for upping your baking game:
Use a cookie scoop or weigh the dough. If you have a 1 ½ tablespoon cookie scoop, it’s helpful for portioning the dough perfectly. You can also weigh out the dough into equal portions (about 30 g). Bake the trays of cookies separately. Baking only one tray of cookies at a time ensures the best consistency between the trays, because the oven heat is exactly the same for each. (This is even true with beautiful new ranges like this one.) If you do try to bake them together, rotate the trays halfway through. Don’t refrigerate the dough in between baking the trays. We found that refrigerating the dough between batches made less crinkles, which is no good for this recipe! So you can portion out the dough while you bake the first batch.
Storage for molasses cookies
What’s the best way to store molasses cookies? Line a storage container with paper towels and store the cookies at room temperature. The paper towels help to preserve the moisture, keeping the cookies soft over the storage time. You can also freeze the cookies! Here’s what to know about cookie storage:
Store molasses cookies in a sealed container lined with paper towels at room temperature for 1 week. The texture holds up well: no need to add anything to the container. Store refrigerated for 2 weeks. Or, place the paper-towel lined container in the fridge (we’d recommend keeping it at room temp for 1 day to preserve moisture). Allow to come to room temperature before serving. Store frozen for up to 3 months. Defrost and store at room temperature in a paper-towel lined container.
When to serve ginger molasses cookies
Ginger molasses cookies are some of our favorite cookies because they’re very versatile! Add them to a Christmas cookie platter, or make them as a fall dessert for the beautiful cozy spices. They even work in the summer as a deliciously soft cookie for cookouts and parties. Anything goes here!
More cookie recipes
Love a great cookie? Here are a few more tasty cookie recipes we can’t resist: and we hope you won’t be able to either!
Try these decadent Chocolate Chip Cookie Bars or Brown Butter Chocolate Chip Cookies Make the Best Pumpkin Cookies Go for Hot Chocolate Cookies Opt for soft and cozy Iced Applesauce Cookies
This ginger molasses cookies recipe is…
Vegetarian. 5 from 4 reviews
