Ginger molasses cookies are chewy cookies with a slightly spicy warm flavor. This is traditionally a Christmas cookie recipe, but the cookies can be made and enjoyed all year long. It’s a freezer friendly cookie recipe, too!
The holiday baking season is here at last! I love to bake desserts, especially for holidays, but baking Christmas cookies for family and friends makes my heart happy!
Favorite Christmas Cookie Recipes
What are your favorite Christmas cookie recipes? I think I have too many favorites to narrow it down to one, but a few that I really enjoy are:
- Finnish Almond Log Cookies
- Molasses Crinkle Cookies
- Stained Glass Christmas Cookies
- Nutty German Chocolate Pie Squares (OK, they aren’t cookies, but they’re SO delicious!)
- Chocolate Gingerbread Crinkles
- Blackberry Linzer Cookies
When I want new Christmas cookie ideas, my food blogging friends are great sources of inspiration. I saw these recipes recently and I plan to make them all very soon:
- Raspberry Thumbprint Cookies (from Cooking on the Front Burners)
- Oreo Cookie Ball Santa Hats (from Neighbor Food)
- Mint Mocha Crackle Cookies (from Big Bear’s Wife)
Now let’s get back to the star of today’s show – Ginger Molasses Cookies!
How do you make ginger molasses cookies?
Some people enjoy crispy ginger cookies while others prefer soft and/or chewy cookies.
If I want to dunk cookies, I go for a crisp cookie. The ginger molasses cookies aren’t very soft, but they do have a chewy texture, making them perfect for either eating straight up or dunking into a beverage. I prefer to dunk ginger molasses cookies in homemade hot chocolate, while Brian’s drink of choice is a cold glass of milk.
What kind of molasses to use for baking
There are three types of molasses; light, dark and blackstrap. While any variety can be used for baking, I use blackstrap in the ginger molasses cookie recipe. I like the color better and a darker molasses will produce a stronger structure. In other words, the cookies won’t crumble.
What can I use instead of molasses?
If you don’t like to use molasses, you can try this molasses substitute recipe. In full disclosure, the recipe isn’t mine and I’ve never tried it, so I can’t guarantee the results you’ll get if you use it in the ginger molasses cookies recipe.
Ingredients in the Ginger Molasses Cookie recipe
This Christmas cookie recipe uses just a few simple pantry ingredients. It is easy to make, which is why it is one of my favorites!
- 1 cup (8 oz) unsalted butter
- 1 cup granulated sugar
- 1/2 cup blackstrap molasses
- 2 1/4 tsp. baking soda
- 1 tsp. salt
- 1 1/4 tsp. cinnamon
- 1 1/4 tsp. ground cloves
- 3/4 tsp. ground ginger
- 2 large eggs
- 3 1/2 cups all-purpose flour, I use unbleached
- Powdered sugar, for dusting (optional)
Can molasses cookie dough be frozen?
Yes! Both the baked cookies and the unbaked cookie dough are freezable. This is very helpful when you want to bake ahead or prep cookies for baking later. For freezing instructions, please see my notes in the recipe.
Experience the taste of gingerbread, without the hassle of cookie cutters. These chewy ginger molasses cookies are a great addition to any holiday cookie platter!
Soft and Chewy Ginger Molasses Cookies
- Preheat the oven to 350 degrees F. Line two rimmed baking pans or cookie sheets with parchment paper or silicone pastry mats and set aside.
- In the bowl of an electric stand mixer (or if using an electric hand mixer, a large mixing bowl), cream together the butter and sugar on high speed for 2-3 minutes, until light and fluffy. Turn the mixer to low and add the molasses, then the baking soda, salt and spices.
- With the mixer on medium speed, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything is incorporated. Turn the mixer to low speed and mix in the flour, just until combined. Don’t over mi or your cookies will be tough.
- Using your hands to roll the dough or a small cookie scoop, form the dough into 1-inch balls. Place them on the prepared baking sheets, leaving 1-2 inches between them. They will spread a little bit, but not much.
- Bake the cookies for 10 minutes. The centers may look soft, which is fine, as they will continue to bake on the pan as they cool.
- Remove the pans from the oven and cool the cookies on the pan for 5 minutes before transferring them to a rack to cool completely.
- After the cookies have cooled completely, if desired, dust with powdered sugar.
- If you will be freezing the cookies, do not add powdered sugar until they are baked and cooled and you are ready to serve them.
- Place baked cookies on a sheet pan in the freezer. Once frozen, store covered in a freezer safe container or in zip top plastic bags. Best used within 3 months.
- The unbaked dough also freezes well.
- To bake from a frozen state, set oven temperature to 325 degrees F. and if necessary, increase baking time an additional 5-7 minutes. (Check the cookies for doneness after 10 minutes of baking)