Ginger Molasses Cookies

Ginger Molasses Cookies

These easy to make ginger molasses cookies have a soft, slightly chewy cake texture and just melt in your mouth. A blend of dried ginger and grated fresh ginger, combined with just a hint of cayenne pepper give this cookie some zip! Mixing the batter takes no time at all but be sure to chill the dough in the refrigerator for an hour before baking. This keeps the cookies nice and plump while cooking.

Gather up your ingredients.

Ingredients for Ginger Molasses Cookies

In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, cayenne pepper, and salt. Set aside.

Dry ingredients whisked together in a bowl

In a stand mixer (or with a hand mixer), cream the butter for about 2 minutes, until light and fluffy. Add the brown sugar and let the mixer keep fluffing it for another 1-2 minutes. Slowly add in the molasses, egg, vanilla, and freshly grated ginger. Mix until combined.

Slowly add in the dry ingredients to the wet. Mix until just combined. Cover with plastic wrap and chill for 1 hour.

After the dough has chilled, preheat the oven to 350 degrees and line two cookie sheets with parchment paper. Pour into a small bowl. Using a cookie scoop or teaspoon, portion the dough into 1 1/2 inch balls, roll them in the sugar, then space them about 2 inches apart on the cookie sheet. Repeat with remaining dough and sugar.

Cookie dough sanded with sugar on the cookie sheet

Bake the cookies for about 10 minutes each. Cookies are ready to come out of the oven when the begin to brown on the edges. 

Let the cookies cool for about 5 minutes on the cookie sheet before transferring to a wire cooling rack. Enjoy!

Cookies will stay fresh in an airtight container for up to one week.

If you love these Ginger Molasses Cookies, you might also enjoy my Chocolate Cookies Topped with Sugar; Peanut Butter Cookies; and Chocolate Chip Cookie Bars.

Print

Ginger Molasses Cookies

Easy ginger molasses cookies recipe that yields a cake-like chewy cookie and offers a refreshing zing of flavor.

  • Author: Kathleen
  • Prep Time: 70 minutes
  • Cook Time: 20 minutes
  • Total Time: 90 minutes
  • Yield: 30 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/4 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon. kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup packed brown sugar
1/3 cup molasses
1 large egg
1 teaspoon vanilla extract
1 tablespoon freshly grated ginger
1/4 cup granulated sugar, for rolling

Instructions

  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, cayenne pepper, and salt. Set aside.
  2. In a stand mixer (or with a hand mixer), cream the butter for about 2 minutes, until light and fluffy. Add the brown sugar and let the mixer keep fluffing it for another 1-2 minutes. Slowly add in the molasses, egg, vanilla, and freshly grated ginger. Mix until combined.
  3. Slowly add in the dry ingredients to the wet. Mix until just combined. Cover with plastic wrap and chill for 1 hour.
  4. After the dough has chilled, preheat the oven to 350 degrees and line two cookie sheets with parchment paper. Pour into a small bowl. Using a cookie scoop or teaspoon, portion the dough into 1 1/2 inch balls, roll them in the sugar, then space them about 2 inches apart on the cookie sheet. Repeat with remaining dough and sugar.
  5. Bake the cookies for about 10 minutes each. Cookies are ready to come out of the oven when the begin to brown on the edges.
  6. Let the cookies cool for about 5 minutes on the cookie sheet before transferring to a wire cooling rack. Enjoy!

Notes

Cookies will stay fresh in an airtight container for up to one week.

Keywords: ginger molasses cookies, molasses cookies, ginger cookies, Christmas cookies, easy cookies

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