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ginger molasses cookies on black baking rack

Ginger Molasses Cookies

  • 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


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.

Keywords: ginger molasses cookies, holiday baking, holiday cookies