When it comes to the holiday season, these ginger molasses cookies need to be on your baking list! Pillowy soft, ultra chewy, and insanely good; these classic cookies are a cult favorite! So easy to make and the perfect treat for all the cozy vibes.

ginger molasses cookies on black baking rack

Oooeee give me all the cookies and more when it comes to the holiday season! How about y’all? This time of the year is synonymous with flour, butter, and sugar, yes?! Yes, ha. Listen, the other day I was in Costco and grabbed a huge bag (12 pounder!) of all purpose flour because I plan to be thoroughly prepared for all the cookies, rolls, pancakes, and everything in between.

These ginger molasses cookies, friends! They are truly one of my top favorite cookies to make. Back in my corporate 9-5 days, I would make them and bring ’em into work. Come lunch time every single cookie would be gone, they’re that good! This post was originally published back in November 2016 and recently updated with better photos and more; just in time for all things fall.

ginger molasses cookies on black wire rack with striped linen on the side and a cup of black coffee

The Best Ginger Molasses Cookies

If you haven’t had one of these babies just yet, lemme school you. There is a reason that these cookies are a cult favorite. They’re filled to the brim with robust molasses flavor with just the right amount of warm spices like cinnamon, cloves, ginger, and cardamom. You’ll find the texture to be soft yet nice and chewy >> the perfect cookie combination! They’re rolled in sugar so the outer portion of the cookie has a sweet lil kiss of more suga.

Ingredients Needed For These Cookies

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • all purpose flour: feel free to use gluten-free flour if you’d like.
  • baking soda: use *fresh* baking soda to help the cookies rise.
  • spices: cinnamon, cloves, ginger, and cardamom…so warm and nice!
  • kosher salt: helps to balance out the flavors.
  • butter: unsalted and room temperature, nothing beats butter.
  • granulated sugar: for the cookies and for rolling the cookie dough balls in.
  • an egg: just one to give these cookies some structure.
  • vanilla extract: a lovely pop of extra flavor.
  • unsulphured molasses: the star of the show, molasses has such a deeply flavored and richly robust taste >> it also gives these cookies their signature chewiness in texture.

How To Make Ginger Molasses Cookies

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Combine the dry ingredients. Whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt. The set aside.
  2. Cream the butter/sugar. Beat the butter/sugar together until fluffy.
  3. Add in the wet ingredients. Add in the egg, molasses, and vanilla extract.
  4. Toss in the flour mixture. Empty the flour mixture into the bowl and mix until the flour dissolves and the cookie dough just combines.
  5. Scoop the dough and roll. With a cookie scoop, shape the dough into balls in your palms and roll them into a small bowl filled with sugar to coat.
  6. Bake away! Bake the cookies and allow to cool. Enjoy!

…& if you love cookies, don’t miss my funfetti pudding cookies, these soft peanut butter cookies, and these chocolate chunk cookies, delicious.

ginger molasses cookies on gold baking sheet

Tips + Tricks For Recipe Success

Here are some tips to yield the best ginger molasses cookies! ♡

  • Room temperature ingredients: Just the butter, make sure the butter is softened to room temperature and not melted. This is crucial for the butter to cream well with the sugar.
  • Careful not to over mix: Beat the cookie batter until everything just combines and comes together. Over mixing can produce super tough cookies, we don’t want this.
  • Add-ons/customizations: Toss in a bit of chopped crystallized ginger for more chewiness! Additionally, you can lightly frost them with some mascarpone frosting or cream cheese frosting, extra yum.

Make Ahead Cookies

If you want to prep these ginger molasses cookies ahead of time, you can! Follow the instructions to make the cookies all the way up step #5. Transfer the cookie dough into an airtight container to refrigerate and chill for no longer than overnight (about 8 hours, tops). Then proceed with step #6.

Storing These Ginger Molasses Cookies

Keep any leftover cookies stored inside of an airtight container on the counter for up to 3 days. Alternatively, you can freeze these cookies for up to 1 month.

ginger molasses cookies stacked on top of each other on black baking rack

We love enjoying these cookies any time of the year whenever the craving hits! Grab your hot cuppa coffee or tea and grub on these insanely good cookies. They also make for the perfect treat to gift to your loved ones in a cute lil cookie tin or box for the holidays (or whenever else), too! Enjoy! 🤟🏾

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ginger molasses cookies on black baking rack

Ginger Molasses Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 15 cookies 1x
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: American
Save Recipe


When it comes to the holiday season, these ginger molasses cookies need to be on your baking list! Pillowy soft, ultra chewy, and insanely good; these classic cookies are a cult favorite! So easy to make and the perfect treat for all the cozy vibes.


  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cardamom
  • 1/2 cup (1 stick) + 4 tablespoons unsalted butter, softened to room temperature
  • 1 cup granulated sugar, plus more for rolling
  • 1 large egg
  • 1/4 cup unsulphured molasses
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silpat liner (note: you may need to use two depending on the size of your sheet).
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, salt, and cardamom. Then set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
  4. Add in the egg, molasses, and vanilla extract and continue beating on medium low speed until just combined.
  5. Slowly add in the flour mixture and mix until the flour just combines and incorporates within the dough- stopping to scrape down the sides of the bowl, if needed.
  6. Fill a small bowl with about 1/3 cup of sugar. Use a medium-sized cookie scoop to scoop the dough and then roll the dough, in the palm of your hands, into balls. Then roll them in the sugar until fully coated on all sides.
  7. Place the balls onto the cookie sheet, at least 1 inch apart.
  8. Bake the cookies for 8-10 minutes, they’ll start to crackle on top. The cookies may look soft and undercooked but the cookies will continue to cook while they cool.
  9. Let the cookies cool for 5 minutes and then transfer to wire rack to cool completely.
  10. Serve immediately and enjoy!


  1. Please read the blog post in its entirety for more tips + tricks.
  2. Cookies can be stored in an airtight container on the counter for up to 3 days or frozen for up to 1 month.