If you’re craving something soft, spiced, and deeply comforting, these Ginger Molasses Cookies are exactly the kind of cookie that feels right this time of year. They’re chewy in the centre, lightly crisp on the edges, and full of those warm flavours that make your kitchen smell like the holidays the moment the tray hits the oven. This is the kind of treat that feels familiar in the best way. They’re classic, cozy, and impossible to stop at just one (and no one says you have to!).
There’s just something festive about baking with molasses and warm spices. The dough turns a deep caramel colour, the ginger adds that little kick of heat, and the cloves and cinnamon make the whole mixture smell like pure comfort. These cookies bring all of that together: the brown sugar keeps them soft and chewy, the molasses gives them that signature depth, and the sugar coating adds the perfect little crunch we all love.
They’re the kind of cookie that makes it feel like the holidays have officially arrived and I’m not mad about it. Love baking with warm spices too? Here are some other cozy things to try: Easy Apple Cake, Pumpkin Muffins, and Pumpkin Banana Bread with Maple Syrup Glaze.
😍 Why You’ll Love These Ginger Molasses Cookie Recipe
Chewy and soft: a blend of butter, brown sugar, and molasses gives these cookies that perfectly chewy centre with soft, tender edges.
Warmly spiced: cinnamon, ginger, and cloves create that classic gingerbread flavour.
Crinkly tops: rolling the dough in sugar before baking gives you those bakery-style crackles.
Smells like the holidays: the kind of cozy, spiced aroma that makes your whole kitchen smell festive.
🫚 Ingredients You’ll Need To Make This Ginger Molasses Cookies Recipe
Butter: is the foundation of chewy ginger molasses cookies. It helps create that smooth, fluffy base.
Brown sugar: adds moisture, depth, and a rich caramel warmth. It’s the secret behind the soft centres that make this ginger molasses cookies recipe so irresistible.
Granulated sugar: adds sweetness and structure, and helps create those classic sugary, crackly tops once the dough is rolled.
Egg: gives the dough stability and richness while keeping everything soft and cohesive. Using it at room temperature helps it incorporate seamlessly into the batter.
Molasses: is the star of any great Ginger Molasses Cookies recipe. It brings bold, dark, comforting flavour and that signature chew that makes these cookies so memorable.
Maple syrup: gives the cookies an extra layer of sweetness without overpowering the molasses.
All-purpose flour: provides structure while still keeping the cookies tender.
Baking soda: supports that soft, chewy texture every good ginger cookie needs.
Cinnamon: is warm, sweet, and essential.
Ground ginger: can’t have soft gingerbread cookies without it! It’s bold, aromatic, and full of gentle heat.
Ground cloves: are deep and spicy with a hint of sweetness.
Salt: is a small but crucial ingredient that ties all the flavours together.
✔ How To Make These Chewy Ginger Molasses Cookies
To make this Ginger Molasses Cookies recipe, start by lining a large baking sheet with parchment paper and setting it aside.
In a mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar using a stand mixer or hand mixer. Beat until the mixture is smooth, creamy, and slightly fluffy. Next, add in the egg, molasses, and maple syrup, and continue mixing until everything is fully combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, ground ginger, ground cloves, and salt. Make sure the spices are well dispersed throughout the flour.
🤝 Sammy’s Tip for Ginger Molasses Cookies
- Pause halfway through and scrape down the sides of the bowl so nothing gets missed.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Cover the dough with plastic wrap and refrigerate for at least 2 hours (or up to 24 hours) so it can firm up.
When you’re ready to bake, preheat your oven to 350°F. Roll the chilled dough into 1-inch balls, then roll each one in granulated sugar.
Place the dough balls at least 2 inches apart on your prepared baking sheet. Bake for 9–11 minutes, then let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool.
🗒 Variations
Bolder: Add a pinch more ginger or cloves if you love a bolder ginger molasses cookies recipe with a little extra warmth.
Sugar swap: Instead of rolling in granulated sugar, try coarse sugar for a crunchier, sparkly finish.
🗒 Substitutions
Brown sugar: Light or dark brown sugar both work; dark will give your ginger molasses cookies a deeper flavour.
Butter: Use plant-based butter for a dairy-free version.
🤔 FAQ’S
Why chill the dough?
Chilling helps the dough firm up, prevents spreading, and deepens the flavour. It’s the secret to the perfect Ginger Molasses Cookies texture.
Can I make the dough ahead of time?
Absolutely. This ginger molasses cookies recipe is perfect for prepping ahead. You can refrigerate the dough for up to 24 hours.
Why roll the dough in sugar?
It adds a thin, sparkly coating and those classic crinkle tops that every great ginger molasses cookies recipe has.
Is it normal for the cookies to spread?
A little spreading is totally normal for soft gingerbread cookies with molasses and butter. The chill time helps control that.
Can I make these dairy-free?
Yes! Just swap the butter for plant-based butter and you’ve got dairy-free chewy ginger molasses cookies.
🍴 Leftovers? Lucky you.
Store these ginger molasses cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy. If you want to freeze them, let the cookies cool completely, then place them in a single layer in a freezer-safe bag or airtight container. Freeze for up to 3 months. When you’re ready to enjoy, just let them thaw at room temperature.
👩🏻🍳 Hungry For More?
If you enjoyed my Ginger Molasses Cookies recipe, take a peek at a few of my personal favourite desserts down below you’ll likely love:
- Pumpkin Muffins
- Blueberry Lemon Muffins
- Morning Glory Muffins
- Raspberry Lemon Loaf
- Pumpkin Banana Bread
- Grandpa’s Apple Cake
- Chocolate Zucchini Bread
- Chocolate Muffins
- Pumpkin Trifle
- Pumpkin Banana Bread with Maple Syrup Glaze
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this ginger molasses cookie recipe (or any recipe of mine) don’t forget to leave a review.
Ginger Molasses Cookies
Equipment
- 1 hand mixer
- 1 baking sheet
- mixing bowls
Ingredients
- 3/4 cup butter, unsalted, room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar, + more for rolling
- 1 egg, room temperature
- 1/2 cup molasses
- 1 tsp maple syrup
- 2¼ cup all-purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
Cream Cheese Glaze (optional)
- 1/3 cup cream cheese
- 1/3 powdered sugar, also known as icing sugar or confectioners' sugar
- 1 tbsp milk, + more to get the perfect consistency
- 1/4 tsp vanilla extract
Instructions
- Using a stand mixer or hand mixer, begin by creaming together the butter, brown sugar and granulated sugar until smooth, creamy, and slightly fluffy. About 3 minutes.
- Next, add in the egg, molasses and maple syrup and continue mixing until well combined.
- To a separate medium sized bowl gently whisk together the: all-purpose flour, baking soda, cinnamon, ground ginger, ground cloves, and salt.
- Gradually add the dry ingredients into the wet ingredients while mixing on low speed. Continue mixing until just combined.Sammy's tip: use a spatula to scrape down the sides of the bowl halfway through mixing to ensure all ingredients are well incorporated.
- Cover the cookie dough with plastic wrap and refrigerate for at least 4 hours, up to 24 hours.
- Preheat your oven to 350 °F and line a large baking sheet with parchment paper.
- Roll the dough into 1-inch balls, then roll each ball in sugar. Place them at least 2 inches apart on your prepared baking sheet.
- Bake for 10-13 minutes, then allow the cookies to rest on the baking sheet for about 5 minutes to allow them to continue cooking.You can take the cookies out of the oven once the edges are set and the centers still look slightly soft.When preparing double batches, roll the dough quickly to ensure the coldest possible dough goes into the oven, this will prevent spreading.
- Transfer to a wire rack to fully cool.
- In the meantime prepare your cream cheese glaze if using.Cream together the softened cream cheese, powdered sugar, and vanilla extract. Add the initial 1 tablespoon of milk and mix until smooth, then gradually add more milk, 1 teaspoon at a time, until your desired drizzle consistency is reached. For a slightly sweeter glaze, add a few extra tablespoons of powdered sugar to the mix.Drizzle generously over cooled cookies using a spoon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this! Best ginger cookie recipe I’ve ever made.
Can you chill it overnight and bake the next day?
They taste delicious however mine came out flat and not crinkled at all .. my dough was chilled overnight and the balls were about 1.5 inches … what did I do wrong ?? 😔
Mine did the same thing! I can’t figure out what I did.
My family loved this!
My 3 yr old is obsessed with these! We’ve made them 3 times… will do another batch today.
Hi Hailey, thank you for taking the time out of your day to give a positive review. So glad you liked them.
– Sammy
5 stars doesn’t feel like enough!!! These cookies were a HUGE hit! A must make!!