As the weather cools and the holidays approach, there's something undeniably cozy about baking a batch of soft, chewy ginger molasses cookies. The perfect blend of warm spices like ginger, cinnamon, and cloves combined with the deep, rich sweetness of molasses creates a nostalgic treat that feels like a warm hug on a chilly day. Whether you're looking for the perfect holiday cookie or simply want to fill your home with the comforting scent of freshly baked goodness, this recipe is sure to hit the spot!
Prep Time:1 hour 15 minutes Cook Time: 10-12 minutes
Total Time: 1 hour 30 minutes Yield: 24-26 cookies
Equipment:
Ingredients
- 1 cup (227g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 egg, room temperature
- 2 teaspoons vanilla
- 1 cup (320g) unsulfured molasses (do not use blackstrap)
- 3 ½ cup (455g) all-purpose flour
- 3 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon clove
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 2 teaspoons ground ginger
- ½ cup (100g) granulated sugar to roll dough balls in
Directions
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, clove, allspice, nutmeg and ginger in a bowl. Set aside.
- In a large bowl, or a stand mixer fitted with the paddle attachment, cream together your butter and sugar until light and fluffy. About 3 minutes. Make sure to scrape down the bowl in between,
- Add in the egg and vanilla, beat until combined. Add in molasses and beat until combined. About another minute.
- With your mixer on low speed, slowly add in the dry ingredients. Dough will be sticky, cover tightly with plastic or foil, and refrigerate for at least 1 hour
- Preheat the oven to 350°F (177°C) grease and/or line your Cookie Magic® Sheet with parchment paper or silicone baking mats. Set aside.
- Remove the cookie dough from the refrigerator. If it’s been chilling for more than 2 hours, allow it to sit at room temperature for at least 30 minutes, as dough that cold may not spread properly in the oven. Scoop out 1 tablespoon of dough per cookie, rolling each portion into a ball. Coat each ball in granulated sugar (second amount) and place them on the baking sheets, spaced 3 inches apart. Bake for 10–12 minutes, until the edges are set. If the tops aren’t cracking as expected, remove the baking sheet and gently tap it on the counter 2–3 times to help the cookies spread and crack. Return to the oven for 1 more minute
- Take the cookies out of the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
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Butter: If butter is cold, place it on a microwave safe plate, and heat for 10 second increments till softened, turning it after each session
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Egg: If egg is still cold, place in a bowl with warm water for about 10 minutes or until it reaches room temperature
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Molasses: To prevent the molasses from sticking to the measuring cup, lightly grease the cup and it will slide right out
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Prepare Ahead Tips: You can make the cookie dough ahead of time, and keep it in the fridge for 2-3 days, or up to 3 months in the freezer (before rolling in sugar). Once ready to bake, let them sit at room temperature for 30 minutes before rolling in sugar and bake them like directed.
To wrap up your ginger molasses cookie journey, you'll be left with warm, soft cookies that carry the perfect balance of sweet and spicy. These treats are ideal for cozying up with a cup of tea or sharing with loved ones during the colder months. For the ultimate baking experience, the Crown Cookware Cookie Magic Sheet is your secret weapon. Its lightweight design and even heat distribution ensure your cookies bake to perfection every time—crisp on the outside, soft in the middle, and effortlessly released from the tray. Happy baking!
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