Ginger Molasses Cookies
Soft and chewy Ginger Molasses Cookies are everyone's favorite, served plain or with cinnamon cream cheese frosting.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.
In another bowl beat together the butter and granulated sugar until light and creamy. Add the molasses and egg and mix until well combined. Stir in the dry ingredients and mix until combined.
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Notes
Make Ahead Instructions: The cookie dough can be made ahead and stored in the refrigerator for a few hours. Store baked cookies in an airtight bag or container at room temperature for 3-4 days.
Freezing Instructions: To freeze cookie dough, roll cookie dough balls in sugar and place in a freezer safe bag in the freezer for up to 3 months. Bake from frozen for 2-3 minutes longer than recipe states. To freeze baked cookies, allow them to cool completely, then place in a freezer safe container for 2-3 months.
Ginger: I recommend ground ginger for this recipe. Ground ginger is used most often in baking since fresh ginger has a different texture that may overpower the cookies. If you only have fresh ginger, you can substitute 1 tablespoon of fresh ginger for the ½ teaspoon ground ginger. Make sure to grate the ginger very fine so it doesn't overpower the cookies.
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Reviews from the Original Source
I made these cookies 3 times now & everytime they have turned out perfectly & taste wonderful! This time rolled the dough in balls, rolled in sugar & put them in a freezer bag & will bake when needed. Hopefully it tastes just as great! When I made them previously, I melted white chocolate & dipped half the cookie in the white chocolate & placed it on parchment paper & then sprinkled them with gold sugar or red sugar as a festive touch. They looked pretty & tasted great. I put them in the fridge to harden the chocolate before putting in a container.
My husband loves molasses cookies. I had been buying at our Farmers market at $2.25 per cookie. I tried this recipe and he loved them. They didn't turn out as big as the ones in the picture but they were still delicious and soft in the middle. I decided we didn't .need the cream cheese frosting extra calories so I didn't make that. Not really needed
The cookies turned out perfect,
Don’t change a thing ,they usually test and prof these recipes to perfection before sharing .so if you are going to change items in the recipe then do your own.thanks for sharing your recipe.
I made these delicious cookies in memory of a beloved horse who had died at the riding stable. I opted to add on the cinnamon cream cheese frosting. EVERYONE who sampled them loved them (including myself)!!
THESE COOKIES WERE FANTASTIC. I prefer a soft cookie to a crispy one and these disappeared in no time. I am making a second batch right now. My neighbours have their grandchildren visiting so I know this new batch will be devoured in no time also.
Fantastic!! I used gluten free flour instead of regular flour. Nailed it. These were a hit over the Christmas holiday weekend get together. 2 dozen cookies gone in 24 hours. Highly recommend!!
These really are the BEST Ginger Molasses cookies. The flavors are so subtle and delicious and just chewy enough that I guarantee you’ll want to eat the entire batch! My very minor tweaks were to cut the clove back a tad and add the white of a second egg. I will be sharing this recipe with my friends!
They tasted really good but they weren’t as fluffy and big as the ones in your picture they were very flat. I followed every step and your recipe to a T.
This is exactly what I’ve been looking for!! I can’t wait to make them! Thank you!
I absolutely LOVE this recipe! Don't change a thing, it's perfect.
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