Chewy Ginger Molasses Cookies for the table

These Chewy Ginger Molasses Cookies are a classic holiday cookie. They're sure to become a staple in your holiday baking traditions. Make them ahead of time and give as gifts for the holidays!

We make a lot of cookies in our house. A LOT. And when the holidays come up, our KitchenAid mixer and oven work overtime!

We have certain cookies that we love to make year after year. But at the quite top of that list? These Soft, Chewy Ginger Molasses Cookies.

We LOVE these cookies so much! And, they're a big hit with everyone we share them with over the holidays.

[feast_advanced_jump_to]

🌟 What makes these cookies special?

These molasses cookies are perfect for the holiday season.

Each bite has classic holiday gingerbread flavor.
The recipe makes a lot – about 48 cookies – which makes it great for cookie exchanges and holiday parties.
They are EASY to make.
These cookies are simply the right size: enough to satisfy your sweet tooth but not too huge, chunky, or full of too many competing ingredients.
These pack well and ship well – perfect for mailing to friends and family in holiday care packages!
They're simple to gift in cute bakery packages as holiday gifts.

🧈 Ingredient notes

Spices– this recipe calls for classic winter holiday spices: ground ginger and ground cinnamon.

Butter – use unsalted butter that is softened to room temperature

Sugars – In this recipe, We use half coconut sugar and half cane sugar. This cuts down the processed sugar but keeps a nice balance of flavors in the sweetness. You can use all granulated sugar instead, and the results are similar. However, We have to say: We love the extra rich flavor that the coconut sugar adds!

Egg – make sure you take your egg out so it is at room temperature when you are ready to add it to the batter.

✅ Step-by-step instructions

These cookies come together pretty quickly, which is always a plus in the book!

Start by mixing all of the dry ingredients together in a large bowl.
In a stand mixer or large bowl using a whisk or hand mixer, cream together the butter and both sugars until they're smooth and creamy.

3. Blend in the egg, then blend in the molasses. Then slowly add in the dry ingredients until they're well blended.

4. Shape the dough into a disc and chill in the refrigerator for at least 45 minutes.

5. Once chilled, form small round dough balls and roll in raw sugar.

6. We use the bottom of a measuring cup to gently tap down on the individual rolled cookie balls before baking.

7. Bake at 350° degrees for 8 – 12 minutes.

👩🏻‍🍳 Baking tips and FAQs

How many cookies does this recipe make?

makes approximately 4 dozen cookies, and can be doubled easily. This is an awesome cookie for holiday cookie exchanges!

How long does it take to bake ginger molasses cookies?

Baking time will vary depending on your oven, but also on the type of baking sheet you have, based on the personal experience.

If you are baking on a light-colored baking pan, your baking time may be between 10 and 15 minutes.

If you are baking on a Silpat or darker baking sheet, your baking time may be closer to 8 to 12 minutes.

Can you freeze ginger molasses cookies?

Yes! These cookies freeze well and ship well.

To freeze, you can either freeze the cookie dough before baking for up to one month. Or, bake the cookies and then let them cool completely before freezing in airtight containers for up to two months.

⏲ Kitchen tools and equipment

Here's what you'll need to make these holiday cookies:

Baking sheet
Stand mixer
Measuring cups
Parchment paper

🎄 More tasty holiday cookie recipes

What are some of your favorite Go To holiday cookies each year?

PS: if you're looking for a fun and simple kid-friendly holiday activity, try making the DIY Baking Soda Ornaments!

Chewy Ginger Molasses Cookies

By Marlynn Schotland Prep Time: 15 mins Cook Time: 10 mins Chill Time: 45 mins Total Time: 1 hr 10 mins Servings: 48 Cookies These soft ginger molasses cookies are perfect for fall and winter, and make tasty holiday gifts!

Ingredients

2 cups flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¾ cup butter, softened to room temperature
¼ cup granulated sugar
¼ cup brown sugar
1 egg, at room temperature
1 teaspoon vanilla extract
¼ cup full flavor molasses
1 cup raw sugar for outer coating

Instructions

In a large bowl, mix together dry ingredients: flour, ground ginger, ground cinnamon, baking soda, and salt. Set aside.
In a mixing stand, cream together the butter and both sugars for at least 2 minutes, until smooth and creamy.
Add in the egg, mix until blended.
Add in molasses and vanilla, and mix until fully blended.
Slowly add in the dry ingredients, 1/4 cup at a time, and only mix until all ingredients are well blended. Be careful not to over mix.
Shape dough into a disc shape and wrap with plastic wrap. Chill in the refrigerator for 45 minutes to one hour.
Remove from refrigerator and let stand at room temperature for about 5 minutes, until soft enough to roll easily.
Form small round balls and roll in raw sugar.
Place on prepared baking sheet and gently tap down.
Bake at 350° degrees for 8 – 12 minutes until slightly golden brown.

Notes

Butter & Eggs: Take the butter and egg out of the refrigerator about 30 minutes before you are ready to start baking so that they are at room temperature. This helps them incorporate evenly and create a smoother, more even dough. Storage tip: These cookies freeze well and ship well. To freeze, you can either freeze the cookie dough before baking for up to one month. Or, bake the cookies and then let them cool completely before freezing in airtight containers for up to two months.

Nutrition

Calories: 51 kcal, Carbohydrates: 12 g, Protein: 1 g, Fat: 0.3 g, Saturated Fat: 0.1 g, Polyunsaturated Fat: 0.05 g, Monounsaturated Fat: 0.1 g, Cholesterol: 4 mg, Sodium: 55 mg, Potassium: 40 mg, Fiber: 0.2 g, Sugar: 7 g, Vitamin A: 11 IU, Vitamin C: 0.003 mg, Calcium: 10 mg, Iron: 0.4 mg

Nutrition information is automatically calculated, so should only be used as an approximation.