Dive into the holiday season with a batch of Ginger Spice Molasses Cookies, a treat that brings the classic flavors of molasses and warm spices right to your kitchen. These cookies are not only packed with the deep, rich taste of molasses but also infused with a blend of ginger, cinnamon, and cloves, making them a perfect choice for festive gatherings or a cozy night in.
Why You’ll Love This Recipe
These molasses cookies are a delight for anyone who loves a spicy, chewy treat that balances sweetness with a punch of ginger spice. The dough is easy to handle and the cookies bake up with beautifully cracked tops, offering an inviting aroma and irresistible texture. Each bite delivers a burst of holiday flavors that are sure to bring comfort and joy to your taste buds.
This Ginger Spice Molasses Cookie recipe has a deep molasses flavor, a bite of ginger, a hint of holiday spices, and a texture that’s crisp and cakey at the same time. I could go on about it or you could bake up a batch and taste for yourself.
Recipe Ingredients
Here are the ingredients you’ll need in order to make these molasses cookies:
- All-purpose flour
- Ground ginger
- Kosher salt
- Baking soda
- Ground cinnamon
- Ground cloves
- Brown sugar
- Unsalted butter, room temperature
- Light molasses
- Large egg
- Ppure vanilla extract
- Crystallized ginger, finely chopped (optional)
- Turbinado or sanding sugar, for rolling the cookies
How to Make This Molasses Cookie Recipe
Start by whisking together the flour, spices, and baking soda to ensure even distribution. Cream together the brown sugar and butter until fluffy before adding the molasses, egg, and vanilla, which enrich the cookies with deep flavor and smooth texture.
Mix in the dry ingredients and optional crystallized ginger, then shape the dough into balls, roll them in sanding sugar, and flatten slightly for that classic cracked surface. Bake until just set for that perfect chewy edge with a soft middle.
High Altitude Adjustments
We tested these cookies at an altitude of 8,000 feet and made the following adjustments. They will spread more than the cookie in the photo but we like it that way!
- Remove 2 tablespoons flour from the dough
- Cut the baking powder back to 1/2 teaspoons
- Bake at 350°F for 12 minutes then let cool on the baking sheets
Variations On This Recipe
- Chocolate Chip Molasses Cookies: Add 1/2 cup of dark chocolate chips to the dough for a rich chocolate twist.
- Orange Spice Molasses Cookies: Include the zest of one orange to the dough for a citrusy note that complements the spices beautifully.
- Vegan Molasses Cookies: Substitute vegan butter and a flax egg to cater to dietary preferences without sacrificing taste.
What to Serve This Recipe With
Ginger spice molasses cookies pair wonderfully with a cup of hot apple cider, a latte, or a glass of milk. They’re also an excellent complement to an ice cream dessert, especially when served alongside vanilla or cinnamon ice cream. For a festive platter, mix them with other holiday cookies and seasonal fruits for a delightful variety.
More Holiday Cookie Recipes
Here are additional holiday cookie recipes our readers love:
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Ginger Spice Molasses Cookie Recipe
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup packed brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter room temperature
- 1/2 cup light molasses
- 1 large egg room temperature
- 1 tablespoon pure vanilla extract
- 1/4 cup crystallized ginger finely chopped (optional)
- 1/2 cup Turbinado or sanding sugar for rolling the cookies
Instructions
- Whisk The Dry Ingredients: Heat oven to 350°F and arrange a rack in the middle. Whisk together flour, ground ginger, salt, baking soda, cinnamon, and cloves until well combined; set aside.
- Cream The Butter: Using a stand mixer fitted with a paddle attachment, beat brown sugar and butter until light and airy, about 3 minutes. Add molasses, egg, and vanilla, and beat until well combined. Reduce speed to low, add crystallized ginger and flour mixture, and stir until no white streaks remain.
- Roll The Cookies: Set remaining sanding or turbinado sugar in a shallow bowl. Using dampened hands, roll 1 tablespoon of the dough into a ball. Dip the back of a measuring cup in flour then tap off the excess. Use the coated bottom of the measuring cup to lightly press down on the dough ball until it's an even thickness flat and in disk (it will be about 1/4-inch in thickness). Use a dry pastry brush to remove any excess flour that is on the cookie dough. Take the disk of the dough and coat it in the sugar, pressing gently as needed to make sure the sugar adheres. Repeat to make 36 cookies then arrange on two baking sheets (or do in batches), leaving at least 2-inches space between cookies.
- Bake The Cookies: Bake until edges are set, and center is cracked but not set, about 12 to 15 minutes. Remove from oven and let cool on baking sheet for about 3 to 5 minutes. Remove to a rack to cool completely.
