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Soft. Chewy. Spicy. These Bakery Style Ginger Molasses Cookies are crispy on the outside, soft and chewy on the inside, and packed with all of your favourite holiday spices!
Get ready to fill your home with the warmest ginger-y aromas this holiday! These Bakery Style Ginger Molasses cookies are perfect to share with family and friends and most importantly, they’re SO good you’ll want to make them year round!
What does molasses do in cookies?
Molasses is responsible for the rich flavour, chewy texture, and caramel colour of these cookies!
Why are my ginger molasses cookies flat?
In my experience, this may happen if a high fat/butter cookie dough has not had enough time to chill before baking. One of my favourite things about ginger molasses cookies is that the combination of butter and molasses creates a perfectly chewy cookie that spreads thin, and has a delicately crisp exterior!
What is the difference between ginger molasses cookies and gingersnap cookies?
Good question! Ginger molasses cookies are typically a chewier ginger cookie whereas gingersnaps are a harder/crunchier cookie.
To make these Ginger Molasses Cookies you will need:
- Butter (unsalted, softened)
- Sugars (Granulated + Light Brown)
- Molasses (unsulphured)
- Flour
- Egg
- Spices (ground ginger, cinnamon, cloves)
- Baking essentials: Baking soda, salt
Let’s make some Bakery Style Ginger Molasses Cookies!
In a small bowl, combine flour, baking soda, salt, and spices (ginger, cinnamon, cloves). Whisk together to sift and aerate. Set aside.
In a large bowl with an electric hand mixer (or the bowl of a stand mixer), combine butter with sugars (brown and granulated). Cream sugars for ~2 min on medium speed. Mixture will be thick and creamy.
Add egg to butter mixture, and mix until incorporated. Add molasses and mix once more until well combined.
Add dry (flour) mixture to wet (butter/sugar/egg) mixture. Mix until well combined and ginger molasses cookie dough forms.
Tightly cover and refrigerate dough overnight (or at minimum after 2h of chilling).
Preheat oven to 350F (325F convection bake). Line 1-2 baking sheets with parchment paper/silicone baking mat.
Form dough into 2 tbsp dough balls. Roll each dough ball in granulated sugar and place onto baking sheet lined with parchment paper/silicone baking mat.
Bake cookies for ~10 minutes, or until cookies are firm at the edges and have started to crack. Remove from oven and let cool on baking sheet until cookies can be easily lifted from baking sheet. Cookies will continue to crack! Place onto wire rack to cool completely.
Want more delicious Cookies?!
Check out these:
- The BEST Mint Chocolate Chip Cookies
- Nutella Stuffed Chocolate Chip Cookies
- Honey Sesame Cookies
Ginger Molasses Cookies
Soft. Chewy. Spicy. These Bakery Style Ginger Molasses Cookies are crispy on the outside, soft and chewy on the inside, and packed with all of your favourite holiday spices!
4.86 from 7 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Refrigeration (2h to overnight) 2 hours hrs
Course Dessert, Snack
Cuisine American
Servings 15 cookies
Ingredients
- 3/4 cup (170g) Unsalted Butter softened
- 1/2 cup (100g) Granulated Sugar + additional 1/2 cup for cookie rolling!
- 1/2 cup (100g) Light Brown Sugar well-packed
- 1 Egg large
- 1/3 cup (110g) Molasses
- 2 1/3 cup (280g) All-purpose Flour
- 2 tsp Baking soda
- 2 tsp Ginger ground
- 1 tsp Cinnamon ground
- 1/2 tsp Cloves ground
- 1 tsp Salt
Instructions
In a small bowl, combine flour, baking soda, salt, and spices (ginger, cinnamon, cloves). Whisk together to sift and aerate. Set aside.
In a large bowl with an electric hand mixer (or the bowl of a stand mixer), combine butter with sugars (brown and granulated). Cream sugars for ~2min on medium speed. Mixture will be thick and creamy.
Add egg to butter mixture, and mix until incorporated. Add molasses and mix once more until well combined.
Add dry (flour) mixture to wet (butter/sugar/egg) mixture. Mix until well combined and ginger molasses cookie dough forms.
Tightly wrap/cover dough and refrigerate overnight. Preheat oven to 350F (325F convection bake). Line 1-2 baking sheets with parchment paper/silicone baking mat.
Form dough into 2 tbsp dough balls. Roll each dough ball in granulated sugar and place onto baking sheet lined with parchment paper/silicone baking mat.
Bake cookies for ~10 minutes, or until cookies are firm at the edges and have begun to crack. Remove from oven and let cool on baking sheet until cookies can be easily lifted from baking sheet. Cookies will continue to crack as they cool! Place cookies onto wire rack to cool completely.
Enjoy!
Video
Notes
Sofia’s Tips:
- Like a spicy cookie?! This cookies pack a ginger spiced punch, perfect for the holidays!
- To measure flour correctly:Use aspoon to scoop flour into your measuring cup! Use a knife to level the flour in the measuring cup. This ensures you don’t add too much flour and end up with dry cookies
- Thecookies will continue to crackas they cool!
- After scooping, these cookies can be put into a freezer safe bag and stored in thefreezer for up to 6 months!!
Have you tried this recipe!? I would love to know what you think! Leave a comment below!
Keyword chewy, crispy, easy recipe, ginger, ginger molasses cookies, holiday baking, spiced
Tried this recipe?Let us know how it was!
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