Gingerbread molasses cookies with a soft, chewy center, crisp edges, and plenty of warming spices — an ideal cookie for holiday baking and cozy winter afternoons.
These gingerbread molasses cookies combine ginger, cinnamon, nutmeg, and a touch of cloves with rich molasses to create that familiar, comforting holiday flavor.
They’re soft and chewy in the middle with lightly crisp edges and a classic crackled top — perfect with hot cocoa or for gifting in cookie boxes.
Why you’ll love this recipe
- Perfect texture: tender and chewy inside with crisp edges and a crinkled surface.
- Deep gingerbread flavor: molasses and warm spices deliver true gingerbread character.
- Easy and festive: straightforward to make, great for holiday trays and presents.
Ingredients you need
- Butter: unsalted and softened for smooth mixing.
- Sugar: a mix of granulated and dark brown sugar for sweetness and chew.
- Egg: one large egg at room temperature for even incorporation.
- Vanilla + Salt: vanilla extract and a pinch of salt to enhance flavors.
- Molasses: unsulfured or blackstrap molasses for depth and color.
- Flour: all-purpose flour for structure.
- Leavening: baking soda and a little baking powder for lift.
- Spices: ground ginger, cinnamon, nutmeg, and a pinch of cloves for warmth.
Tips for this recipe
- Use softened butter so the dough creams easily and you get a uniform texture.
- Balance the spices: ginger and cinnamon are key — adjust to taste but keep proportions balanced.
- Chill if needed: if the dough feels sticky, refrigerate 30–60 minutes to make scooping and rolling easier.
- Don’t overbake: pull the cookies when edges are set but centers still look slightly soft to preserve chewiness.
- Choose good molasses: a quality unsulfured or blackstrap molasses gives better flavor and color.
How To Make Gingerbread Molasses Cookies
Whisk the dry ingredients — all-purpose flour, baking soda, baking powder, salt, ground ginger, cinnamon, nutmeg, and cloves — together in a bowl until evenly combined.
Cream the butter and sugars in a large bowl until light and smooth, then add the egg, vanilla, and molasses and mix until fully combined.
Fold in the dry ingredients on low speed or with a spatula until a soft, slightly sticky dough forms. Avoid over-mixing.
Chill the dough about 30–60 minutes if it’s too soft to shape; cooling will help prevent excessive spreading.
Scoop the dough into even balls, roll each in granulated or powdered sugar for a pretty crackled finish, and place them on a parchment-lined baking sheet, spaced apart.
Bake at 350°F (180°C) for about 10–12 minutes, until the edges are set and the centers remain soft. Let the cookies cool briefly on the sheet, then transfer to a wire rack to finish cooling.
Recipe Variations
- Chocolate-dipped: dunk cooled cookies in melted dark or white chocolate for a richer bite.
- Gingerbread chocolate chip: fold in semi-sweet or white chocolate chips before chilling the dough.
- Gingerbread sandwich: sandwich two cookies with cream cheese frosting or vanilla buttercream.
- Pumpkin gingerbread: add a couple of tablespoons of pumpkin purée for a softer, seasonal twist (adjust flour as needed).
- Citrus gingerbread: stir in a little orange or lemon zest to brighten the flavor.
Recipe Questions
Can I use dark molasses instead of blackstrap?
Yes — dark molasses works well and yields a milder, slightly sweeter flavor than blackstrap.
How do I keep the cookies soft?
Remove them from the oven when the edges are set but the centers are still soft; they will firm up as they cool.
Can I make the dough ahead of time?
Yes. Refrigerate the dough up to 3 days or freeze it for up to 3 months. Thaw in the fridge before scooping and baking.
Do I have to chill the dough?
Chilling helps with shaping and reduces spreading, especially if your kitchen is warm.
Can I decorate these cookies?
Absolutely. Once cooled, finish with a powdered sugar glaze, royal icing, chocolate, or sprinkles for a festive look.
More Soft Sugar Cookies
- Soft sugar cookies
- Brown butter snickerdoodles
- Cinnamon sugar cookies
- Frosted gingerbread cookies
I hope you’ll enjoy this recipe. If you try it, please leave a comment — sharing your experience helps others. Happy baking!
Gingerbread Molasses Cookies
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5 from 1 review
- Author: Fadela
- Total Time: 22 minutes
- Yield: 15 cookies
Description
Soft, chewy gingerbread molasses cookies flavored with warm spices and rich molasses. Ideal for holiday baking, cookie exchanges, and cozy gatherings. (Makes 15 cookies.)
Ingredients
- 115 g (½ cup) unsalted butter, softened
- 80 g (⅓ cup) dark brown sugar
- 50 g (¼ cup) white sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 70 ml (¼ cup) black molasses
- 250 g (2 cups) all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 30 g (2 tbsp) sugar for rolling
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter with the brown sugar and white sugar until light and creamy.
- Add the egg, vanilla extract, and molasses, and mix until fully combined.
- In another bowl, sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
- Add the dry ingredients to the wet mixture and mix on low speed or by hand until a soft dough forms.
- Chill the dough for 30–60 minutes if needed. Scoop the dough into balls, roll each in sugar, and place them on the prepared baking sheet.
- Bake for 10–12 minutes, until the edges are set but the centers remain soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Equipment
Airtight container
Hand mixer
Ice cream scoop (for even dough portions)
Perforated baking sheet (optional)
Stand mixer (optional)
Notes
Storage: Store in an airtight container for 5–7 days, or freeze for up to 3 months.
Tips:
- Use a kitchen scale for consistent results.
- For softer cookies, avoid overbaking and remove when centers still look slightly soft.
- Increase ginger or cinnamon if you prefer a spicier cookie.
- Rolling dough balls in sugar creates a slightly crisp, crackled exterior.
- If the dough is sticky, chill for 30–60 minutes before scooping.
- Decorate cooled cookies with icing or sugar pearls for a festive finish.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: cookies
- Cuisine: American