There’s nothing quite like a soft, chewy ginger molasses cookie around the holidays! These ones are thick and full of cozy flavor. Add them to your cookie rotation this Christmas! They’re perfect to give as cookie gifts too!
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Ever since I made a batch of these gingery, molasses cookies, I’ve been craving them non-stop! They’re full of rich flavor and cozy spices. They’re the perfect cookie to transition from fall to winter and will be yummy all the way through the colder months!
Here are my favorite things about these cookies:
- They’re EASY! These cookies use ingredients that you likely already have on hand, so feel free to whip these up anytime!
- They are great for gifting! Because these cookies are so sturdy and thick, they will hold up being transported as gifts (whether in the car or in the mail!)
So, ready to make these yummy cookies? Let’s go!
How to Make Ginger Molasses Cookies
- Cream the butter and sugars together. In the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature butter and sugar on medium speed until light and fluffy (about 3 minutes).
- Add the egg. Be sure your egg is at room temperature and mix until fully combined.
- Mix in the molasses. Beat on low speed until molasses is fully incorporated.
- Add the dry ingredients. In a separate bowl, whisk together the flour, baking soda, spices, and salt. With the mixer on low speed, add in the dry ingredients in two additions until incorporated. Do not overmix
- Roll the dough balls and cover in sugar. I really like using a large cookie scoop to get the most uniform dough balls. This one is my favorite here! Roll the dough between your hands and then toss in a bowl of sugar until covered. Press down on top of the dough balls with your hand or a cup to flatten them.
- Bake! Bake at 325°F for 12 minutes until the centers become puffed up and the tops crack. Do not overbake! Cool on the baking sheet on a wire rack for 10 minutes. The centers will sink down as the cookies cool and the cracks will set in.
See? Easy peasy!
I hope that you enjoy these yummy, festive cookies during the fall and winter months! They’re the perfect little cozy treat to have around when you’re craving something sweet!
Want more Christmas cookies? Check these out!
- Espresso Chocolate Sandwich Cookies
- Giant Chocolate Chip Cookies
- Peppermint Candy Can Crunch Sugar Cookies
As always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.
Chewy Ginger Molasses Cookies
Ingredients
- ¾ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 4 cup molasses
- 2½ cups all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 1 tsp ground ginger
- 1½ tsp ground cinnamon
- ¼ tsp ground clove
- ½ cup brown sugar (packed)
- granulated sugar (for rolling cookies)
Instructions
- Preheat oven to 325°F and line two cookie sheets with parchment paper. Set aside. Fill a small bowl with granulated sugar and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, brown sugar, and granulated sugar together for about 2 minutes until light and fluffy.
- Add the egg and mix to combine well. Add the molasses and mix on low speed until incorporated.
- In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
- With the mixer on low speed, add the dry ingredients in two portions until just combined. Do not overmix.
- Using a large cookie scoop, portion out dough (about 2 oz.). Use your hands to roll the dough into a ball and roll in the bowl of sugar.
- Place cookies on prepared baking sheet about 2 inches apart. Using your hand or a cup, gently flatten the tops of the cookies.
- Bake one sheet at a time for 12 minutes, or until the tops of the cookies have cracks. Remove the cookies from the oven and cool on the baking sheet for 10 minutes.
- Carefully transfer cookies to a wire rack to cool.
Notes
- Cookies stay fresh in an airtight container at room temperature for one week
