Soft Ginger Molasses Cookies

I absolutely love soft ginger molasses cookies. Last year I made these soft cut-out gingerbread cookies, loved those! The combination of ginger and molasses says christmas baking to me even more than a good sugar cookie! The recipe my family has always used for soft molasses cookies wasn’t quite what I wanted anymore. The cookies were far to thin and crispy. I went to work this year to develop a thicker, softer cookie. I was so happy with the results! These soft ginger molasses cookies have a rich buttery molasses flavor, are slightly crisp on the edge, but have a soft and chewy center. Loved them. And so did my girls.

soft ginger molasses cookies

I included in the recipe measurements for cinnamon, ginger, cloves and nutmeg, but when I made these, I used King Arthur Flour’s Gingerbread Spice. If you would like to this spice or another gingerbread spice blend, substitute all of the spices listed in the recipe with 1 1/2 tbsp. of gingerbread spice. For everyone who loves extra bold cookies, throw in an extra 1/2 tbsp. or so. 😉

Soft Ginger Molasses Cookies

Soft Ginger Molasses Cookies

 Soft Ginger Molasses Cookies

There is one step with this recipe you cannot skip, though it is tempting. Chill the dough. Not just for 20 minutes either, 6 hours or more is best. The dough will chill to the perfect consistency to yield thicker cookies, and the flavors will have a chance to blend and develop. It’s so worth it! In fact, this dough keeps very well in the refrigerator for a couple days if you want a good head start to baking day.

Soft cookie tip: The best way to bake soft cookies is to remove them from the oven when the edges are firm and “dry”, but the middles of the cookies are slightly “wet” in appearance. Remove the pan from the oven, and let the cookies rest on the pan for 3-5 minutes. The centers will continue to cook so they aren’t doughy, but will remain soft.

soft ginger molasses cookies
In a mixer with cookie paddles, combine:

1 1/2 cups butter, softened
2 cups brown sugar
2/3 cup molasses (Grandma’s Molasses brand is best!)
2 large eggs
2 tsp. vanilla

Beat until fluffy, 1-2 minutes. In a bowl, whisk together:

3 3/4 cups unbleached white flour
1 tsp. sea salt
1 1/4 tsp. baking soda
2 1/2 tsp. ground cinnamon
2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves

Add flour mixture to the batter, mix just until combined. Chill for 6 hours or overnight (overnight is best!) Roll large tablespoons of chilled cookie dough in cinnamon sugar. Place 2 inches apart on a baking sheet lined with parchment paper.

soft ginger molasses cookies
Bake at 350 degrees for 8-10 minutes until edges are firm, but middles are still soft and a little “wet” in appearance. Remove pan from the oven and let cookies rest for 3-5 minutes on the pan. Finish cooling cookies on a rack.

soft ginger molasses cookies

Merry Christmas! ~ Jessica

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  • judith martinez says:

    These look delicious! Any suggestions for high elevation bakers? I’ve lived above 6000 feet and have yet to learn how to bake cookies like I did growing up at sea level.

    • Theresa says:

      Hi Judith!
      Well, I would look up recipes for high elevation. It’s been trial and error for us at 7200ft. Jams, candies, we’ve had our share of rubber treats 😀 So whatever you are experimenting with, google that exact recipe for high level.

  • Lynne says:

    These look delicious. I have some molasses in my pantry that I need to use up and I think some of my family would like these! I like that the dough can be made ahead and then used at a later time in the day, or even the next day, which is handy if there’s an extra busy day in progress. Thank you!