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These Molasses Cookies are classic Christmas cookie that everyone loves! They are thick and chewy. No special ingredients and no chilling the dough required!
These chewy ginger molasses cookies are a must on our holiday cookie platter alongside my Gingerbread Bars and Oreo Fudge.
One of my favorite things about the holiday season is baking cookies. Ginger cookies are one of my favorites! I love to bake them, share them and eat them. Molasses and ginger combo to me is a classic one when it comes to holiday cookies.These cookies are chewy, perfectly spiced with ginger, cloves and cinnamon and have a slight crunch from the sugar coating. The smell and the taste of it make me so happy and excited for Christmas!
Ingredients
- unsalted butter
- granulated sugar
- molasses
- large egg
- all-purpose flour
- baking soda
- cinnamon
- cloves
- nutmeg
- ginger
- salt
Instructions
- Start by beating butter and sugars until fluffy. Mix in egg and molasses.
- Whisk dry ingredients in a mixing bowl. Gradually mix in with butter mixture.
- Scoop dough and roll in sugar into balls.
- Bake until tops are cracked.
Expert Tips
- The dough is slightly sticky, so I scoop it and place it directly in the bowl with sugar. Roll it a few times and it's much easier to handle and roll into a perfect ball in your hands.
- Place cookies 2" apart on a sheet so they have the room to spread.
- If you feel like having even more fun, you can dip the cookies in white chocolate and add festive sprinkles! Sprinkles are always a good idea when it comes to cookies! The more festive - the better!
Storing
Cookies (or any baked goods for that matter) that contain a high ratio of brown sugar or molasses are best kept in a container with a lid to prevent drying out. They will stay moist and chewy for days!
Can I freeze the dough?
Absolutely! You can make the dough and scoop it out with a cookie scoop onto a baking sheet. Place them close together. Place the sheet in a freezer and freeze the cookie dough balls. Transfer into a freezer bag and store in the freezer for up to 4 months.
Why should I try this recipe?
I love that these cookies are so easy to make. There is no need to chill the dough (although you can and it will produce slightly thicker cookies) which means you can enjoy a stack of these babies in 30 minutes from start to finish. When you want cookies - you want them now!
The flavor
The dark molasses gives these cookies a deep, rich flavor that will remind you of gingerbread cake or cookies.
More Christmas cookies:
- Mint Chocolate Chip Cookies
- Red Velvet Crinkle Cookies
- Best Chewy Snickerdoodles
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Molasses Cookies
Author: Anna
These Molasses Cookies are a classic holiday cookie that everyone loves! Chewy, thick and delicious. No special ingredients and no chilling the dough required!
5 from 9 votes
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine American
Servings 12 cookies
Calories 284 kcal
Ingredients
- ¾ cup unsalted butter softened to room temperature, 12 tablespoons
- 1 cup granulated sugar
- ¼ cup molasses I used Grandma's molasses
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ cup granulated sugar for rolling
Instructions
Preheat oven to 375 degrees F.
Line a baking sheet with Silpat baking mat or parchment paper. Set aside.
In a large mixing bowl, beat butter for 30 seconds with electric mixer. Add sugar and beat for 3 minutes, until light and fluffy.
Add egg and molasses and beat on medium low speed just until combined.
In a medium mixing bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt. Gradually add to the sugar molasses mixture and beat on low until combined.
Place ¼ cup of sugar in a shallow bowl. Scoop cookie dough with a medium size (1 and ½ tablespoons) cookie scoop and place directly on the sugar. Roll few times and then form into a ball in your hands. Place on a cookie sheet, leaving about 2" of space between cookies.
Bake cookies for 9 to 11 minutes (10 minutes was the magic number for me). Remove from oven and let cool 2 minutes on the sheet. Transfer cookies to cooling rack to cool completely.
Store in an air-tight container for up to a week.
Notes
- The calorie count is for 4 cookies per person.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Nutrition
Calories: 284kcal | Carbohydrates: 42g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 198mg | Potassium: 133mg | Sugar: 26g | Vitamin A: 375IU | Calcium: 24mg | Iron: 1.4mg
Tried this recipe?Leave a comment with rating below!
This post was originally published in December 2017 and updated on November 30th, 2019.
More COOKIES RECIPES
- Red Velvet Crinkle Cookies
- Mint Chocolate Chip Cookies
- Perfect Sugar Cookies
Reader Interactions
Comments
Sandra says
Great cookies!
Reply
Anna says
Thank you, Sandra!
Reply
S.D. says
Best cookies EVER! I never leave recipe reviews but these were just so incredibly delicious! 🤤Reply
Karen Stewart says
Chewy molasses cookies are one of my top favorite treats. I can tell this recipe is a no-nonsense, full flavor cookie. Reading the comments proved really helpful. Yum - these are
winners!Reply
Amanda says
Can use this recipe for rolled cookie dough? Thanks!
Reply
Sherri says
YUMMY! I just put some in the freezer before they find out there’s more. Thank youReply
Jolie says
I just made these molasses ginger cookies and they turned out perfect! I'll definitely be baking them again and again. Thank you for sharing this recipe.Reply
Anna@CrunchyCreamySweet says
Hi Jolie! Yay! That's awesome! I am so happy you are enjoying this recipe!
Reply
Bev says
Have you ever frozen the dough to bake at a later date?
Reply
Laura Sabovitch says
Can you freeze the cookies after they are made
I’m going to a cookie exchange and I would like to make my cookies in advance and freeze them... possible?Reply
Anita says
Just made cookies, smell delicious, some were a little flat,
Approximately how many cookies do u get with scoop, I think some maybe were to big. They look smaller in picture. Thx AnitaReply
jessica says
thank you for sharing! I made these today with chocolate chips and cayenne pepper added and they were divine...made exactly 24 too!Reply
Judy says
Hi,
Just wanted to let you know that I recently made these and I have to say, they were the best ginger cookies I have ever made. I ended up rolling them in turbinado sugar. My oh my! Thank you for the wonderful recipe.Reply
Anna@CrunchyCreamySweet says
Hi Judy! I am so happy to know that you love the cookies! Yay! 😀 Thank you for letting me know! Happy Holidays! -Anna
Reply
Did you make this recipe? Let me know!
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