These old-fashioned ginger molasses cookies are soft, chewy, delicious, and a true holiday classic. As they bake, your kitchen will be filled with the deep, rich scent of molasses mixed with a perfect blend of spices that may bring you back to your grandma’s kitchen or, at the very least, make your home smell just like Christmas.
They are perfect for cookie exchanges, holiday parties, enjoying with a cup of coffee by the fire, or leaving out as a snack for Santa with a glass of milk on Christmas Eve. Let’s get into the recipe so you can enjoy these molasses cookies this Christmas too!
Old-Fashioned Soft and Chewy Ginger Molasses Cookies
Equipment
Ingredients
- ¾ cup salted butter
- 1 cup light brown sugar packed
- ⅓ cup molasses
- 2 egg yolks
- ½ tsp vanilla extract (shop my favorite on Amazon)
- 2¼ cups flour
- 2 tsp baking soda
- 1¼ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp salt
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ⅓ cup granulated white sugar
Instructions
- Preheat your oven to 350°F.
- Place the salted butter in a microwave-safe bowl and microwave until completely melted.¾ cup salted butter
- Add the melted butter, light brown sugar, molasses, egg yolks, and vanilla extract to a large mixing bowl. Using a hand mixer, blend until completely combined on low/medium speed. Set aside.1 cup light brown sugar, ⅓ cup molasses, 2 egg yolks, ½ tsp vanilla extract
- Whisk together the flour, baking soda, ground ginger, ground cinnamon, salt, ground nutmeg, and ground cloves in a medium mixing bowl.2¼ cups flour, 2 tsp baking soda, 1¼ tsp ground ginger, 1 tsp ground cinnamon, ½ tsp salt, ⅛ tsp ground nutmeg, ⅛ tsp ground cloves
- Add about half of the dry ingredients to the wet ingredients and mix on low/medium speed until barely combined. Add the rest of the dry ingredients and mix until all ingredients are incorporated. Do not overmix and make sure to scrape down the sides of the bowl.
- Place the white granulated sugar in a small bowl. Scoop the cookie dough using a #40 cookie scoop (approx. 1.5 tbsp of dough). Lightly roll each scoop of dough between your hands to form a ball. Roll the dough ball in the white granulated sugar until completely covered. Place the cookies on a sheet pan with a Silpat on it (or parchment) and lightly press the cookies down a smidge, as seen below. Don't press them down too far- I press them down only about ½ an inch.⅓ cup granulated white sugar
- Bake the cookies for 9-11 minutes at 350°F. The cookies will spread as they bake and the tops will look cracked when they are done. Once removed from the oven, allow the cookies to sit on the sheet pan for 2-3 minutes before transferring them to a wire cooling rack to finish cooling. (See Note 1 below)
- Enjoy your cookies! If you are not serving them right away, store them in an airtight container or bag once they have cooled completely. (See Note 2 below)
Notes from the Happy To Be Here Kitchen
Did you make these ginger molasses cookies?
If you did, leave a comment and a review below to let me know how you liked them. Then, check out some of my other favorite holiday desserts.
My Favorite Chocolate Peppermint Crinkle Cookies
Cinnamon Applesauce Bread With Maple Cream Cheese Glaze
Pin the image below to come back to this molasses cookie recipe later.
