Ginger and Molasses Cookies

December 21, 2011


For me, the holidays are all about COOKIES. Each year, my father makes dozens of batches and places them in colorful tins that he then piles haphazardly on the kitchen counters and dining table. I always come home to find cookies everywhere, stacked nearly to the ceiling, waiting for me to nibble on. Some of my favorites are thumbprint, sugar, and oatmeal raisin, but I haven’t met a cookie I didn’t like.

My friend, Kate, made a batch of these molasses and ginger cookies for book club a few weeks ago. (Coincidentally, she paired it with The Tiger’s Wife which was a truly magical read that I highly recommend). I couldn’t stop eating them and knew I had to add them to my list of Christmas favorites.

These cookies are buttery soft with just a hit of spice. You could easily ramp up the ginger to add more bite. Kate also suggested adding different spices like garam masala or cardamom for a more exotic, spiced cookie. Yum.


Ingredients: (makes about 3 dozen cookies)

1  1/2 sticks butter, softened (try to use European style butter – higher butterfat content)
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ground ginger (note- I added an additional tsp of fresh grated ginger, and you could experiment with crystallized ginger for more heat).

Directions:  In a mixing bowl, cream the butter and sugar together until smooth.  Add the egg and molasses and beat until fully incorporated.  It should come together in almost a thick, icing-like texture.


In a separate bowl, whisk together the remaining ingredients and combine with the butter-sugar-molasses mixture.  Cover dough with plastic wrap and chill for at least 1 hour. 


Heat oven to 350.  Line cookie sheets with parchment paper.

Shape dough into walnut-size balls (about 1 1/2 inches in diameter – one of those mini-ice cream scoopers works like magic).  Place three inches apart on lined baking sheet. 

For a bit of holiday sparkle, sprinkle some turbinado sugar on top of the cookies prior to baking. (press lightly into the dough so the sugar sticks)

Bake for 9 to 11 minutes.  Take care to not over-bake. 


This recipe is one of my favorites this year. But if ginger isn’t your thing, here are a few other cookie recipes you might like to try this holiday season.

Springerle Christmas Cookies

Campfire Cookies

Salted Double Fudge Cookies

Homemade “Nilla” wafers

Double Chocolate Peanut Butter Cookies

Crispy Chewy Almond Cookies


Hope your holiday season includes lots of time in the kitchen, baking and laughing with the ones you love.

*If you like these cookie recipes, please let me know by “liking” me on Facebook!

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Other posts you may enjoy:

  1. Double Chocolate Peanut Butter Cookies
  2. Campfire Cookies
  3. Cornmeal and Lime Cookies
  4. Mocha Chip and Ricemellow Creme Cookies
  5. Salted Double Fudge Cookies


Lisa Murakami December 25, 2011 at 10:26 pm

Okay these are AMAZING!!!!! The texture is PERFECT – chewy but crispy, LOVE THESE! I did try adding cardamom and it’s fantastic both ways – slightly less sweet-tasting with the cardamom which is just fine by me. Thanks for posting this recipe!

Jen @ Keepitsimplefoods December 27, 2011 at 9:56 am

You are so welcome! Glad you liked the recipe!

Lauren at Keep It Sweet December 22, 2011 at 9:24 am

I can see why you couldn’t stop eating these, yum!

Aparna @ Not A Leaf December 21, 2011 at 9:56 am

OMG. I was totally thinking, “I wonder how these would taste with garam masala…” before I read that. Although maybe that would be a too smokey a flavor. Either way, these sound delicious!

Blog is the New Black December 21, 2011 at 9:40 am

These look awesome!!

Laura @ Sprint 2 the Table December 21, 2011 at 9:35 am

Beautiful cookies! I almost bought crystallized ginger yesterday to have on had… I’m going to have to go back for it now, as I bet it would be amazing in this recipe as you indicate!

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