Soft-Baked Ginger Molasses Cookies (Printable)

Irresistibly soft and chewy treats infused with warming ginger, spices, and rich molasses.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 1 cup packed dark brown sugar
10 - 1/4 cup unsulphured molasses
11 - 1 large egg
12 - 1 teaspoon pure vanilla extract

→ For Rolling

13 - 1/3 cup granulated sugar

# How To Make It:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl; set aside.
03 - Beat softened butter and dark brown sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Add molasses, egg, and vanilla extract to the butter mixture; beat until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring just until incorporated without overmixing.
06 - Scoop tablespoon-sized portions of dough, roll into balls, then roll each in granulated sugar to coat.
07 - Place dough balls 2 inches apart on prepared baking sheets.
08 - Bake for 9 to 11 minutes until edges are set but centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They stay soft for days, even when you forget to seal the container properly.
  • The molasses gives them a deep, almost caramel-like richness that white sugar just can't match.
  • They're forgiving—underbake them slightly and they turn out even better.
  • One batch makes enough to share, hoard, or both.
02 -
  • Don't overbake them—they look underdone when you pull them out, but they'll finish cooking on the pan.
  • If your dough feels too sticky to roll, chill it for 20 minutes first.
  • Use a cookie scoop for even sizes so they all bake at the same rate.
03 -
  • Let the butter soften naturally at room temperature—microwaving it makes the dough greasy.
  • If you want thicker cookies, chill the dough for 30 minutes before baking.
  • Use fresh spices if you can—old ginger loses its punch and you'll taste the difference.
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