5.0 from 240 votes
Ginger Molasses Cookies
Soft and chewy Ginger Molasses Cookies are everyone's favorite, served plain or with cinnamon cream cheese frosting.
Prep Time
45 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 24
Calories: 127 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 3/4 cup butter , room temperature (1 1/2 sticks)
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- granulated sugar , for rolling
- 1 batch Cinnamon Cream Cheese Frosting
Instructions
- Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.
- In another bowl beat together the butter and granulated sugar until light and creamy. Add the molasses and egg and mix until well combined. Stir in the dry ingredients and mix until combined.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes (or up to several days) before rolling into balls. Roll the dough into balls and then roll the dough balls in granulated sugar.
- Place on prepared sheet and bake for 8-10 minutes (don't over bake them if you want a soft, chewy cookie).
- Remove the cookies to a cooling rack and allow to cool completely. Frost with cinnamon cream cheese frosting, if desired. Store in an airtight container, or in the freezer (they freeze really well!)
Cup of Yum
Notes
- Make Ahead Instructions: The cookie dough can be made ahead and stored in the refrigerator for a few hours. Store baked cookies in an airtight bag or container at room temperature for 3-4 days.
- Freezing Instructions: To freeze cookie dough, roll cookie dough balls in sugar and place in a freezer safe bag in the freezer for up to 3 months. Bake from frozen for 2-3 minutes longer than recipe states. To freeze baked cookies, allow them to cool completely, then place in a freezer safe container for 2-3 months.
- Ginger: I recommend ground ginger for this recipe. Ground ginger is used most often in baking since fresh ginger has a different texture that may overpower the cookies. If you only have fresh ginger, you can substitute 1 tablespoon of fresh ginger for the 1/2 teaspoon ground ginger. Make sure to grate the ginger very fine so it doesn't overpower the cookies.
Nutrition Information
Calories
127kcal
(6%)
Carbohydrates
17g
(6%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
23mg
(8%)
Sodium
144mg
(6%)
Potassium
68mg
(2%)
Fiber
0.3g
(1%)
Sugar
9g
(18%)
Vitamin A
189IU
(4%)
Vitamin C
0.004mg
(0%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 127
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 144mg | 6% |
| Potassium | 68mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.