Soft, chewy, and spiced just right—these old fashioned ginger molasses cookies are a cozy classic that’s perfect for the holidays or anytime.

‘Tis the season to eat cookies! Tra la la la la, la la la la.

*ahem*

Now that we’re all finished digesting our turkeys and pumpkin pies, it’s time to start thinking about Christmas.

Time for baking cookies, singing carols, and baking more cookies. It’s certainly no time to cut back on butter or sugar, that’s for sure.

Well, at least not if you want to eat these totally delicious ginger molasses cookies. This recipe is large enough for a Christmas cookie exchange – you’ll get 48 cookies total!

These old fashioned cookies are so good. Seriously, so so good. They’re perfect little pillows of soft and chewy, fudgy, spicy, buttery, ginger cinnamon goodness.

A good molasses cookie is soft, mild, sugar-y, and kinda fudge-y. That’s my humble opinion.

The recipe is designed so that the cookies retain moisture. Binding the water in all of the wet ingredients with the dry ingredients slows the evaporation.

It’s important that you follow the recipe exactly so that you get soft, old-fashioned style cookies.

Ingredients

1 ½ cups unsalted butter, softened to room temperature
2 cups granulated sugar
½ cup molasses
2 eggs (room temperature)
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt

Once your baked goodies are out of the oven and moved to the cooling rack, it’s time to dig in. Serve, eat, enjoy with cold milk.

Let me know if you try this molasses ginger cookie recipe in the comments! I’d also love for you to try our gingerbread cupcakes, muffins, or bundt cake for additional ginger desserts you’ll love.

Soft Ginger Cookies with Molasses

Learn how to make this delicious, old-fashioned ginger molasses cookie recipe! These are so soft and tasty – you've never had a cookie like this before.

5 from 3 votes

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Prep Time: 10

Cook Time: 12

Chill Time: 1

Total Time: 1 22

Servings: cookies

Cost: $5

Equipment

1 Baking sheet
1 Mixer

Ingredients

1 1/2 cups unsalted butter softened to room temperature
2 cups granulated sugar
1/2 cup molasses
2 egg(s) room temperature
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon ginger
1 teaspoon salt

Instructions

Using a stand mixer, cream butter and sugar on medium speed for 2-3 minutes until light and fluffy.
Add in the eggs and molasses, and beat on medium-low speed until combined.
While wet batter is mixing, whisk together flour, baking soda, cinnamon, ginger, and salt in a medium-sized bowl.
Slowly add in the dry ingredient mixture into the creamed butter and molasses mixture with the mixer on medium-low. Mix dough until ingredients are just combined.
Cover and refrigerate cookie dough for at one hour or until thoroughly chilled.
Preheat oven to 375°F and cover a pan with parchment paper.
Roll the dough into balls around 1 – 1.5 inches in diameter. Fill a bowl with the sugar, and roll each ball in sugar until it is completely coated.
Place on cookie sheet at least 1.5 inches apart, then bake for about 10-12 minutes, until the cookies begin to slightly crack on top. Cookies will firm up as they cool, so don’t worry if they appear undercooked.
Remove from the oven and let cool for five minutes, then transfer to wire racks to cool completely.

Notes

Make sure to place these cookies in a loosely covered container at room temperature. These will last about a week to two weeks . . . the more they are exposed to air, the more moisture they lose. That means over time, they aren’t as soft. But they are still delicious!