Best Ginger Molasses Cookies Recipe

4.38 from 24 votes
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These big soft ginger cookies are my favorite cookies to make during the holidays. The perfect chewy texture and rich molasses flavor. Ginger molasses cookies are sure to become a family favorite!

big soft ginger cookies


These are my favorite Ginger Molasses Cookies

Ginger cookies are in my top 3 favorite cookies. They are sweet, spicy from the ginger, and have the most amazing, chewy texture.

Ginger Molasses Cookies Recipe Ingredients

  • Butter – Unsalted butter is used.
  • Sugar – White granulated sugar is used for the cookie batter and to roll the cookies.
  • Egg– Just 1 large egg is used.
  • Flour – All-purpose flour is needed for this cookie recipe.
  • Baking Soda – Helps the cookies to rise.
  • Ground ginger – This adds the hint of spice.
  • Molasses – You can usually find a jar of molasses near the syrup at the grocery store.

How to make Ginger Cookies

Step one: Preheat the oven to 350 degrees F. I like to line a cookie sheet with parchment paper but you could also spray with non-stick cooking spray.

Step two: Beat butter with an electric mixer to soften. Gradually add in the sugar and cream together.

Ginger Cookie Dough

Step three: Mix in the egg and molasses. Combine the dry ingredients together in a separate bowl and then gradually add into the butter mixture.

Step four: Roll dough into balls and then roll the cookie dough balls in a bowl full of sugar. Place them on the prepared cookie sheet and bake for 10 minutes. Cool cookies on a wire rack.

Baked Molasses Cookies

Tips for making Big Soft Ginger 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 the measuring cup.
  • Using a cookie scoop will help keep a uniform size to the cookies.
  • Be sure not to over bake these cookies. I find 10 minutes to be perfect. They might look done when you remove them from the oven but once they cool they will be the perfect texture.
Molasses Cookies

Storing and Freezing Ginger Cookies

Store: Store these ginger cookies in an airtight container at room temperature.

Freeze: They can also be frozen. Store in a freezer safe bag or container for up to 3 months.

big soft ginger cookies

These ginger cookies have the perfect amount of spice and just like the name, they are soft and chewy. I won’t be surprised if they become one of your favorite holiday cookies too!

big soft ginger cookies
4.38 from 24 votes

Ginger Molasses Cookie Recipe

By Heather
Best Big Soft Ginger Cookies
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 24


  • 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


  • 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.


  • 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. 


Calories: 139kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 100mg | Potassium: 70mg | Sugar: 10g | Vitamin A: 185IU | Calcium: 12mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Recipe Rating


  1. 5 stars
    Very good and buttery! I made without egg for an egg allergy. They held together just fine for anyone with an egg allergy. If the batter is too thick without the egg, you can add a table spoon of milk.

  2. Well being a WW I hate giving up the good stuff and I did a check on these cookies 5sp a piece so I can have my cookie And I use spends so might be less

  3. 5 stars
    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.

  4. 5 stars
    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

    1. 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!!

  5. 5 stars
    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.