The best big soft ginger cookies are my favorite cookies to make during the holidays. The perfect chewy texture and molasses, sugar flavor. These ginger molasses cookies are sure to become a family favorite!
These Ginger Molasses Cookies are in my top 3 all time favorite cookies. They are sweet, a hint of spicy from the ginger and they best cookie texture.
Mom has been making these for as long as I can remember. When I moved away from home, she would always mail me a tin to remind me of home. Now when December 1st rolls around, I check my pantry for molasses and then make a batch.
How to make Ginger Molasses Cookies
- Preheat oven to 350 degrees F. I like to line cookie sheets with parchment paper but you could also spray with non-stick cooking spray.
- Beat butter with an electric mixer to soften and gradually add in sugar until creamed together.
- Add in egg and molasses and mix.
- Stir together dry ingredients in separate bowl and then gradually add to butter mixture.
- Mix until combined.
- Roll dough into balls and then roll the balls in a bowl full of sugar. Place on cookie sheet and bake for 10 minutes. Cool cookies on a wire rack.
Tips for making Ginger Molasses Cookies
- I like to lightly spray non-stick cooking spray in my measuring cup before I add molasses. This helps the molasses to easily pour out of measuring cup.
- Be sure not to over bake these cookies. I find 10 minutes to be perfect. They might not look done when you remove them from oven but once they cool they are fine.
These ginger cookies have the perfect amount of spice and just like the name, are so soft and chewy. I won’t be surprised if they become one of your favorite holiday cookies too!
Enjoy! ~Heather
More Cookie Recipes
- German Chocolate Chocolate Chip Cookies
- Chewy Cinnamon Oatmeal Cookies
- Cherry Bon Bon Cookies
- Chocolate Chip Oreo Cookies
The Best Big Soft Ginger Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 3/4 cup butter softened
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 1/4 cup sugar for rolling cookies
Instructions
- Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
- In a large mixing bowl, beat butter with an electric mixer on low speed for 30 seconds to soften butter.
- Gradually add 1 cup of sugar, beat until fluffy. Add egg and molasses, beat well.
- Stir dry ingredients into butter mixture.
- Shape dough into 1 1/2 inch balls (about 1 heaping tablespoon dough each).
- Roll ball in the 1/4 cup sugar and place on cookie sheet about 2 inches apart.
- Bake for 10 minutes or until light brown. Do not overcook. Let stand 2 minutes before transferring to wire cooling rack.
Notes
- I like to lightly spray non-stick cooking spray in my measuring cup before I add molasses. This helps the molasses to easily pour out of measuring cup.
- Be sure not to over bake these cookies. I find 10 minutes to be perfect. They might not look done when you remove them from oven but once they cool they are fine.
Phil (cuisseto)
As simple as described. Turned out beautifully – thank you for sharing this recipe. Although an experienced home cook, I haven’t always been confident with biscuits (cookies). We all enjoyed the taste.
Jenny
These are delicious! Do you know if they freeze well? And if so do I freeze them as dough balls or once they are baked
heather
Yes they freeze well. I typically freeze the baked cookies but I think the dough balls would do well too. Put the dough balls on a cookie sheet lined with wax paper and freeze them and then put the frozen balls into a freezer safe bag. Thanks!!
Jamie Beck
I followed the recipe and they came out great! Thanks for the little tips on the bottom, the molasses came right out of the cup! I made half with the rolled sugar. I mixed red and green sugar to roll them in for a Christmas flair. The other half I used gingerbread men and tree cookie cutters. They look great and taste great! I am putting this in my “to use again” recipes.