Molasses Ginger Cookies Recipe

Learn how to make the best homemade molasses ginger cookies with this foolproof recipe. These soft, chewy cookies feature warm spices and rich molasses flavor with a signature crackled top. The perfect balance of spicy and sweet makes this easy baking recipe ideal for holiday gatherings or year-round treats.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

12 mins

Serves:

24 cookies

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">375g all-purpose flour</li> <li class="ingredients-single-item">2 tsp baking soda</li> <li class="ingredients-single-item">2 tsp ground ginger</li> <li class="ingredients-single-item">1.5 tsp ground cinnamon</li> <li class="ingredients-single-item">1/2 tsp ground cloves</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">170g unsalted butter, softened</li> <li class="ingredients-single-item">200g granulated sugar, plus 50g extra for rolling</li> <li class="ingredients-single-item">1 large egg, room temperature</li> <li class="ingredients-single-item">80ml molasses (unsulphured)</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Cookie scoop or tablespoon measure</li> <li class="equipment-single-item">Wire cooling rack</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C and line two baking sheets with parchment paper. This preparation ensures you can work efficiently once your dough is ready. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined. This thorough mixing distributes the spices and leavening agent evenly, ensuring consistent flavor and texture in every cookie. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a large bowl, cream the softened butter and 200g sugar together until light and fluffy, about 2-3 minutes. The creaming process incorporates air into the mixture, which helps create a tender, chewy texture in the finished cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Beat in the egg until fully incorporated, then add the molasses and vanilla extract. Don't worry if the mixture looks slightly curdled at this point – it will come together when you add the dry ingredients. The molasses provides not only flavor but also helps retain moisture, contributing to the cookies' signature chewiness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Overmixing develops gluten, which can make your cookies tough rather than tender, so stop as soon as no dry streaks remain. The dough will be soft and slightly sticky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Place the remaining 50g of sugar in a small bowl. Using a cookie scoop or tablespoon, portion the dough into balls about 3cm in diameter (approximately 25g each). Roll each ball between your palms to smooth it, then coat completely in the sugar. This sugar coating will create that beautiful crackled appearance as the cookies bake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Arrange the dough balls on the prepared baking sheets, spacing them about 5cm apart as they will spread during baking. Slightly flatten each ball with the bottom of a glass if you prefer thinner, wider cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake for 10-12 minutes, until the edges are set but the centers still look slightly underdone and puffy. The cookies will develop characteristic cracks on the surface as they bake – this is exactly what you want! For chewier cookies, bake for the shorter time; for crispier edges, bake the full 12 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the cookies to cool on the baking sheets for 5 minutes. During this time, they'll continue to set up and firm slightly. Then transfer to a wire rack to cool completely. As they cool, the centers will collapse slightly, creating that perfect chewy middle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Store in an airtight container at room temperature for up to 5 days. To maintain maximum chewiness, you can place a slice of bread in the container – the cookies will absorb moisture from the bread, keeping them soft longer. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Molasses Ginger Cookies?

These cookies require all-purpose flour, baking soda, ground ginger, cinnamon, cloves, salt, unsalted butter, granulated sugar, an egg, unsulphured molasses and vanilla extract. The signature crackled top comes from rolling the dough balls in extra sugar before baking.

How to cook Molasses Ginger Cookies at home?

Learn how to cook Molasses Ginger Cookies by first mixing your dry ingredients in one bowl and creaming butter with sugar in another. Combine all ingredients to form a soft dough, roll into balls, coat in sugar, and bake at 180°C for 10-12 minutes until the edges are set but centres remain soft. The result is perfectly crackled, chewy cookies with deep spice flavours.

Why do ginger cookies develop cracks on top while baking?

The distinctive crackled top forms when the sugar coating crystallises and creates a dry exterior while the cookie spreads during baking. Meanwhile, the still-moist interior continues expanding, causing the hardened surface to crack. Proper sugar coating and the right oven temperature are key to achieving this classic appearance.

Can I freeze the dough for freshly baked spiced cookies later?

Absolutely! Roll the dough into balls, coat in sugar, then freeze on a baking sheet before transferring to an airtight container. Frozen dough balls can be baked straight from the freezer, adding just 1-2 minutes to the baking time. This method ensures fresh-baked cookies whenever cravings strike.

What's the secret to achieving the perfect chewy texture in ginger cookies?

The perfect chewy texture comes from the combination of molasses (which adds moisture and chewiness), slightly underbaking the cookies, and allowing them to cool on the hot baking sheet for 5 minutes to continue setting. Don't overbake; the centres should still look slightly soft when removed from the oven.

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