ginger molasses cookies_
ginger molasses cookies_

Molasses Ginger Cookies

These crackly cookies are chewy, soft and punctuated with molasses and ginger.

Prep Time: 10 minutes

Cook Time: 12 minutes
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Recipe Rundown

molasses ginger cookies

Is it too bold to declare an all time favorite cookie?

You know I love a good old fashioned oatmeal cookie, but I daresay these molasses ginger cookies are the new favorite. About 10 years ago, somebody suggested I take a spoonful of molasses with some milk to treat anemia, and I’ve been hooked ever since.

molasses ginger cookies

Easy on the eyes – I think I’ll award points for good looks too. Notice how there are 2 types of sugar? Rolling the dough before baking creates this cool effect where every cookie bakes into something unpredictable and unique.

Chewy Molasses Ginger Cookies

Every recipe I share is tested until it meets my high standards. When it comes to cookies especially, I’m a bit of a mad scientist. Fortunately, I think this recipe is extremely easy and straightforward…

Recipe Snapshot

Star Ingredient: molasses and ginger
Function: warming
Tastes: sweet and savory, plus a “false” heat from spicy ginger
Textures: chewy, soft
Ease: easy
Method: baked
Wisdom: Unsulphured molasses lends deep, rich flavor that lingers for several moments after each bite.

What you need to know:

Step 1: You just stir together the dry ingredients.

Step 2: Then you work in the softened butter.

Step 3: Swirl in the liquids (milk, molasses).

You will need either a spatula to mix everything or a stand mixer fitted with a whisk attachment. As the dough thickens, get in there with your hands, squeezing to really combine everything.

Since it’s easier to work with a chilled dough, plan on refrigerating the dough for at least 2 hours.

Make Ahead:

You can make the dough 1-3 days ahead and store in the refrigerator wrapped in plastic wrap. Since this recipe yields about 47 cookies, you could bake half the cookies same-day and wait a couple days to bake the rest.

Store the Cookies

Stack the cookies in a tall box or store in sealed bags. They will keep for a good week.

How to Roll the Dough in the Sugar

Watch this quick how-to video on how to form the cookies.

These are amazingly tender and moist hot out of the oven. Let them cool at least 5 minutes before eating. Let me know if these are your new favorites too:)

molasses ginger cookies
molasses ginger cookies

Molasses Ginger Cookies

These crackly cookies are chewy, soft and punctuated with molasses and ginger.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cookies, ginger, molasses
Prep Time: 10 minutes
Cook Time: 12 minutes
Refrigerate Dough: 2 hours
Total Time: 2 hours 22 minutes
Servings: 47 cookies
Calories: 91kcal
Author: Chef Sara Furcini


  • 3/4 cup unsalted butter
  • 1 cup whole wheate flour
  • 2 cups all purpose flour
  • 3/4 cup packed light brown sugar
  • 4 tsp ground ginger
  • 1 tbsp ground cinnamon
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup molasses
  • 1 tbsp whole milk
  • 1/4 cup granulated sugar
  • 1/4 cup powdered sugar


Soften the Butter

  • Remove butter to soften. This takes about 1 hour. As an alternative, you can place the butter in the microwave on defrost for 15 seconds.

Make the Dough

  • Start by adding the flours, brown sugar, ginger, cinnamon, baking soda, and salt to a stand mixer fitted with a whisk attachment. If you don't have a stand mixer, just do this in a bowl with a spatula.
  • Stir at medium speed until combined. Add soft (not liquid) butter and beat for 2 minutes. Add molasses and milk. At this point, the dough will be easier to work with if you stir it a bit and then switch to using your hands, squeezing just to combine everything.
  • Divide the dough into 2 balls. Wrap each portion with plastic wrap. Refrigerate for 2 hours or overnight.

Bake the Cookies

  • Preheat oven to 350°F and move the rack to the center of your oven. Line 3 baking sheets with parchment paper.
  • Use a 1-Tablespoon measuring spoon to form approximately 47 balls. Roll and dip the balls into granulated sugar followed by powdered sugar. Place 2-inches apart and bake for 12 minutes. The cookies will appear slightly soft in the center. That's ok, they will firm up a bit as they cool. Wait 5 minutes before eating.


If you don’t want a lot of cookies, you can reduce the ingredients by half or refrigerate half of the dough for a few days.
Store baked cookies in a sealed container for up to 1 week.


Serving: 1cookie | Calories: 91kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 49mg | Potassium: 101mg | Fiber: 1g | Sugar: 9g | Vitamin A: 90IU | Calcium: 18mg | Iron: 0.7mg

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4 years ago

Gosh your recipes sound so good especially the angel food cake and the Vietnamese coffee. Yummy. My Molasses Sugar Cookie recipe is very old and somewhat different than yours. The quantity is smaller ( 1/4 c. molasses, 1 cup regular sugar, an egg, 3/4 c shortening, of course flour, cloves, ginger, cinnamon and salt. However I doubled the recipe since the 3 children loved the cookies so much. They are chilled like yours are and then forming balls, rolling in sugar and then baking them on a greased pan. The last time I made these wonderful cookies was when the… Read more »

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