Soft Molasses Ginger Cookies (Printable)

Chewy, warmly spiced molasses and ginger cookies with a tender crumb and comforting sweetness.

# Ingredient List:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ For Rolling

13 - 1/4 cup granulated sugar

# How to Make:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
03 - Using a mixer, beat softened butter and light brown sugar together until light and fluffy, approximately 2 minutes.
04 - Add the egg, then molasses and vanilla extract to the butter mixture, mixing until fully combined.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just incorporated; avoid overmixing.
06 - Scoop tablespoon-sized portions of dough, roll into balls, then coat each in granulated sugar.
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 wire racks to cool completely.

# Expert Tips:

01 -
  • They're impossibly chewy inside with edges that crackle when you bite into them—the best texture contrast.
  • The spices feel cozy without being overwhelming, and nobody has to guess what makes them special.
  • Done in under 30 minutes from start to finish, which means warm cookies before you've even decided it's a good idea.
02 -
  • The baking soda amount seems high, but it's not a typo—that 2 teaspoons is what creates the tender, almost cakey texture that makes these cookies worth making instead of buying a box of gingersnaps.
  • Baking soda reacts immediately with the molasses's acidity, which is why you shouldn't let the batter sit around after mixing—get those cookies in the oven within a few minutes or they'll spread too thin and lose that chewy center.
03 -
  • Brown sugar clumps easily, so keep it in an airtight container or store it with a piece of bread to maintain softness—hard brown sugar ruins the creaming phase.
  • If you want to make these ahead, scoop and refrigerate the dough balls for up to 2 days before baking, which actually deepens the spice flavors as they sit.

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