Save This old-fashioned ginger molasses cookie recipe brings back memories of my grandmother's kitchen, with its perfect balance of warm spices and rich molasses flavor creating those signature crackled tops that look as beautiful as they taste.
I first made these cookies during a snowstorm when my kids were small, and they've become our tradition for the first cold snap of autumn ever since. The house fills with the most incredible aroma while they bake.
Ingredients
- All purpose flour: provides the perfect structure for these cookies while keeping them tender
- Ground ginger: gives these cookies their signature spicy warmth use fresh spice for best flavor
- Ground cinnamon: adds familiar warmth that complements the ginger beautifully
- Ground cloves: bring intense aromatic notes that make these cookies special
- Ground nutmeg: adds subtle complexity to the spice profile
- Baking soda: creates the perfect rise and those beautiful crackles on top
- Unsalted butter: allows you to control the salt level while adding richness
- Dark brown sugar: provides deep molasses notes and keeps cookies moist
- Unsulphured molasses: gives these cookies their distinctive flavor and chewy texture
- Large egg: binds everything together for the perfect texture
- Vanilla extract: balances and enhances all the spice flavors
- Granulated sugar for rolling: creates that beautiful sparkly exterior and slight crunch
Instructions
- Prepare your workspace:
- Preheat your oven to 350°F and line two baking sheets with parchment paper. This temperature is perfect for developing those signature crinkles while keeping the centers soft.
- Mix the dry ingredients:
- In a medium bowl, thoroughly whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Whisking ensures even distribution of spices and leavening for consistent flavor in every bite.
- Cream butter and sugar:
- In a large bowl, beat the softened butter and brown sugar for a full 2-3 minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This incorporates air for proper cookie structure.
- Add wet ingredients:
- Beat in the molasses, egg, and vanilla extract until the mixture looks smooth and uniform. The molasses will make the mixture look slightly separated at first but keep mixing until it comes together.
- Combine wet and dry mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain. Overmixing at this stage will develop gluten and make tough cookies.
- Shape the cookies:
- Scoop tablespoon-sized portions of dough and roll between your palms to form neat balls about 1 to 1¼ inches in diameter. The warmth of your hands will slightly soften the dough making it easier to roll.
- Roll in sugar:
- Coat each dough ball completely in granulated sugar. This creates the beautiful crystalline exterior and enhances the crinkle effect when baking.
- Arrange and bake:
- Place the sugar-coated dough balls on the prepared baking sheets, leaving 2 inches between each cookie to allow for spreading. Bake for 10-12 minutes until the cookies are puffed up with cracked tops.
- Cool properly:
- Let the cookies rest on the baking sheet for 5 minutes to set up before transferring to a wire rack to cool completely. The cookies will collapse slightly as they cool, creating those perfect chewy centers.
Save You Must Know
- These cookies freeze beautifully for up to 3 months
- The dough can be made ahead and refrigerated for 2 days
- Perfect for holiday cookie exchanges and gift boxes
The molasses is truly the star ingredient in this recipe. I discovered the difference between sulphured and unsulphured molasses years ago, and it completely transformed these cookies. The unsulphured variety has a cleaner, more robust flavor that really shines through the spices.
Storage Tips
These ginger molasses cookies maintain their chewy texture when stored properly. Place them in an airtight container with a slice of bread to keep them soft and fresh for up to a week at room temperature. The bread will give up its moisture to the cookies rather than letting them dry out.
For longer storage, these cookies freeze exceptionally well. Layer them between pieces of parchment paper in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature for about an hour before serving, and they'll taste nearly as fresh as the day you baked them.
Ingredient Substitutions
If you need to make these cookies dairy-free, you can substitute the butter with an equal amount of coconut oil or a plant-based butter substitute. The texture will be slightly different but still delicious.
For a gluten-free version, replace the all-purpose flour with a 1-to-1 gluten-free baking blend. Look for one that contains xanthan gum to help with structure and chewiness.
Blackstrap molasses can be substituted for regular unsulphured molasses if you prefer a stronger, more robust flavor. However, use only half the amount as it has a much more intense taste.
Serving Suggestions
These ginger molasses cookies pair beautifully with hot beverages. Try them with a cup of chai tea, where the spices in both complement each other perfectly. For a festive holiday treat, serve alongside mulled cider or hot chocolate.
For an elevated dessert experience, sandwich softened vanilla ice cream between two cookies and freeze for homemade ice cream sandwiches. The spicy cookies contrast wonderfully with the sweet, creamy filling.
During the holidays, arrange these cookies on a platter with other festive treats like shortbread and chocolate peppermint cookies for a beautiful cookie assortment that offers something for everyone.
Seasonal Adaptations
For summer ginger molasses cookies add finely chopped crystallized ginger to the dough for extra punch and brightness
In autumn try adding a tablespoon of pumpkin pie spice for a seasonal twist that complements the molasses
During winter holidays dip half of each cookie in white chocolate and sprinkle with crushed peppermint for a festive look
Save Pro Tips
- For the most pronounced crinkle effect, chill the dough for 30 minutes before rolling into balls. This prevents the cookies from spreading too quickly in the oven, allowing the exterior to set while the interior continues to rise, creating deeper cracks.
I learned this trick after years of wondering why my grandmother's cookies always looked more beautiful than mine!
Recipe Questions & Answers
- → What gives these cookies their crackled appearance?
The dough, rolled in sugar before baking, puffs and cracks as it bakes, creating the signature crinkle finish.
- → How do I keep ginger molasses cookies chewy?
Bake just until set; remove when centers look soft. Cool on the sheet before transferring to a rack to maintain chewiness.
- → Can I make the dough ahead of time?
Yes, dough can be chilled overnight or frozen. Thaw slightly before shaping and baking for best texture.
- → Are there alternatives for the spices?
Adjust spices to taste; add more ginger for spice, or reduce cloves for a milder profile. Nutmeg can be omitted if needed.
- → How should these cookies be stored?
Keep cookies in an airtight container at room temperature for up to a week to retain moisture and softness.
- → What pairs well with these cookies?
Enjoy alongside black tea, mulled cider, or a cup of coffee for a cozy treat.