Name: Ginger Molasses Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Ingredients: 3/4 c butter melted; ▢1 cup brown sugar; ▢1 egg; ▢1/4 cup molasses; ▢2 cup all purpose flour; ▢2 tsp baking soda; ▢1/2 tsp salt; ▢1 tsp cinnamon; ▢1/2 tsp ground cloves; ▢1/2 tsp ground ginger; ▢1/2 tsp sugar

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Get ready to fill your kitchen with the cozy aroma of Ginger Molasses Cookies, a Spiced Holiday Treat perfect for holiday gatherings, cookie swaps, or after-school snacks. These soft, chewy cookies burst with ginger, cinnamon, and molasses flavor, offering a delightful twist on classic gingersnaps. Bake a batch of Ginger Molasses Cookies and bring warmth to any occasion with their crinkly tops and spiced goodness!.

Ingredients for Ginger Molasses Cookies

Here’s what you’ll need for Ginger Molasses Cookies (makes 24 cookies, serves 8–12):

2¼ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
½ tsp salt
¾ cup unsalted butter, melted
¾ cup brown sugar, packed
1 large egg
¼ cup molasses (light or dark)
1 tsp vanilla extract
⅓ cup granulated sugar (for rolling)

Equipment

Medium and large mixing bowls
Whisk or spatula
Baking sheets
Parchment paper or silicone baking mats
Cookie scoop (1-inch)
Cooling rack
Airtight containers for storage

Ingredient Tips

Flour: Measure accurately to avoid dense cookies; gluten-free 1:1 blend works for dietary needs.
Molasses: Light molasses is ideal for balanced flavor; dark molasses adds stronger depth. Avoid blackstrap for baking.
Butter: Melted butter ensures chewiness; use unsalted for flavor control.
Spices: Freshly ground spices enhance warmth; adjust for preferred intensity.
Sugar: Brown sugar adds moisture; granulated sugar creates crinkly tops when rolled.

Directions for Ginger Molasses Cookies

Let’s bake these Ginger Molasses Cookies—a cozy Spiced Holiday Treat!

Prepare the Wet Ingredients

In a large bowl, I whisk together ¾ cup melted butter, ¾ cup brown sugar, and 1 egg until smooth. I add ¼ cup molasses and 1 tsp vanilla extract, mixing until fully combined to create a rich base for this Spiced Holiday Treat.

Mix the Dry Ingredients

In a medium bowl, I combine 2¼ cups flour, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves, and ½ tsp salt, whisking to blend evenly.

Combine and Chill

I pour the dry ingredients into the wet mixture, stirring until just combined to form a soft dough. I cover the bowl and chill in the refrigerator for 1 hour to firm up the dough and prevent spreading.

Preheat and Prep

I preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats for easy cleanup.

Shape the Cookies

Using a 1-inch cookie scoop, I form dough balls, roll them in my hands to smooth, and coat them in ⅓ cup granulated sugar for a sparkly, crinkly finish. I place them 2 inches apart on the baking sheets.

Bake

I bake for 8–10 minutes, until the tops are cracked and edges set but centers remain soft. I cool the cookies on the baking sheet for 5 minutes before transferring to a cooling rack.

Chill Between Batches

I chill the dough in the refrigerator between batches to maintain shape during baking.

Nutrition

Prep Time: 15 minutes
Chill Time: 1 hour
Cook Time: 8–10 minutes per batch
Total Time: ~1 hour 30 minutes
Servings: 8–12 (2–3 cookies per serving)
Calories: ~200 kcal per serving (2 cookies)
Macros per Serving: 28g carbs, 2g protein, 8g fat, 0.5g fiber

Variations for Ginger Molasses Cookies

Try these twists on Ginger Molasses Cookies:

White Chocolate Chips: Fold in 1 cup white chocolate chips for a sweet contrast to this Spiced Holiday Treat.
Mini Cookies: Use a ½-tbsp scoop for bite-sized cookies, baking for 6–8 minutes.
Frosted Design: Pipe vanilla frosting swirls on cooled cookies for a festive look, inspired by Layla Cooks’ decorative recipes.
Chocolate Dip: Dip half of each cookie in melted white or dark chocolate for elegance.
Extra Spice: Add ¼ tsp nutmeg or allspice for a bolder Spiced Holiday Treat.

Serving Ideas:

Pair with Layla Cooks’ Rice Krispie Chocolate Chip Cookies for a varied cookie tray.
Serve with Layla Cooks’ spiced chai latte for a cozy holiday vibe.
Offer at cookie swaps with festive wrapping for gifting.

Storage

I store Ginger Molasses Cookies in an airtight container at room temperature for up to 4 days, adding a slice of apple or white bread to keep them soft. For longer storage, I freeze baked cookies or dough balls in a zip-top bag for up to 3 months. To freeze dough, I scoop balls, freeze on a tray until solid, then store. I bake frozen dough directly, adding 1–2 minutes to the baking time, rolling in sugar after thawing slightly. I thaw baked cookies at room temperature before serving.

Serving Tips

Presentation: Display Ginger Molasses Cookies on a festive platter or in gift tins for holiday charm.
Garnish: Dust with powdered sugar or add a drizzle of melted chocolate for flair.
Pairing: Enjoy with hot tea, coffee, or Layla Cooks’ hot chocolate to complement this Spiced Holiday Treat.
Portion Size: 2–3 cookies per person for a snack; more for dessert.
Occasions: Perfect for holiday parties, cookie exchanges, or cozy winter evenings.

FAQs About Ginger Molasses Cookies

Here are answers to some common questions about Ginger Molasses Cookies:

Can I make these cookies ahead of time?
Yes, you can bake Ginger Molasses Cookies ahead and store them in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies or dough balls for up to 3 months. Thaw baked cookies at room temperature or bake frozen dough with 1–2 extra minutes, rolling in sugar after thawing slightly.

Can I use dark molasses instead of light molasses?
Yes, dark molasses works for a stronger, more robust flavor in Ginger Molasses Cookies, while light molasses keeps the flavor milder. Avoid blackstrap molasses, as it’s too bitter for baking.

Can I make these cookies vegan?
Yes, use plant-based butter and replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for vegan Ginger Molasses Cookies. Ensure molasses is vegan-friendly.

How do I prevent the cookies from spreading too much?
Chill the dough for at least 1 hour before baking to prevent spreading. If the dough is too soft, chill longer or add 1–2 tbsp extra flour.

Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to ¼ tsp to balance the flavor, as salted butter may make the cookies slightly saltier.

Why are my cookies too hard after baking?
Hard cookies may result from overbaking or measuring too much flour. Bake only until the tops crack (8–10 minutes) and measure flour by spooning into the cup, not scooping, to keep this Spiced Holiday Treat soft and chewy.

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Conclusion

These Ginger Molasses Cookies are a festive must-have, blending soft, chewy texture with bold holiday spices. Easy to make and perfect for sharing, they’re a standout addition to any cookie tray. Bake a batch, pair with a warm drink, and savor this Spiced Holiday Treat that captures the spirit of the season!