Soft and chewy, these ginger molasses cookies are the perfect holiday treat. Packed full of warming spices, these chewy ginger molasses cookies are irresistibly delicious and a tasty holiday treat you can share with the ones you love.
When it comes to holiday baking, I’m all about the real deal. Sometimes I think we can get too caught up in “healthifying” our treats (which I’ve also been known to do) when, in reality, a real deal treat here and there is absolutely nothing to worry about. Not only are most homemade baked goods made predominantly of real food, but your body can truly handle anything in small doses. Yes, they may be a little indulgent, but to me eating well is all about quality over quantity, and enjoying homemade baked goods is a great way to do it.
More Cookie Recipes:
Chewy Ginger Molasses Cookies
These molasses cookie are soft and chewy and incredibly easy to make. The recipes make two dozen cookies, however, you can easily half or double it to suit your needs.
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Prep Time: 10 minutes -
Cook Time: 10 minutes
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Total Time: 20 minutes
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Yield: 24 cookies 1x
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Category: Dessert
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Cuisine: Vegetarian
- Diet: Low Calorie
Prep Time:
Yield:
Category:
Cuisine:Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons ginger, ground
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon nutmeg, ground
- 1/4 teaspoon cloves, ground
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, well packed
- 1/4 cup molasses
- 1 egg
- Coarse or granulated sugar, for sprinkling
Instructions
- In a large mixing bowl, combine the flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt, and stir to comibne.
- In a seperate medium mixing bowl, whisk together the melted butter, brown sugar, molasses and egg.
- Transfer the wet ingreidents to the large mixing bowl of the dry ingredients and, using a wooden spoon or spatula, mix the dough until everything is well incorporated.
- Transfer the mixture to the fridge and allow to chill for at least 1 hour; this will help to ensure the dough holds and the cookies are more tender.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Once the dough has chilled, portion it into 1 tablespoon balls and roll until even. Place rolled balls on a baking sheet, flatten gently, and sprinkle with granulated sugar.
- Transfer the baking sheet to the oven and allow to bake for 8-10 minutes until cookies are cracked and just set around edges (overbaked cookies won’t be chewy).
- Remove cookies from the oven and allow to cool slightly before transfering them to a wire rack to cool completely.
- These ginger molasses cookies can be stored in an air-tight container for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 114 calories
- Sugar: 7 grams
- Fat: 5 grams
- Carbohydrates: 15 grams
- Protein: 2 grams
I made these cookies but needed them to be gluten free so I swapped out the flour for President’s Choice Gluten Free all purpose flour instead and they turned out great. No adjustments necessary! They weren’t as ‘gingery’ as I would have liked but I think that was on me as my ground ginger had been in the cupboard for too long. I’ll definitely make them again!
Very good recipe. Cookies are perfect.
So happy you liked them, thank you for sharing!
I make this recipe ALL the time! Love these cookies so so much!
These cookies were so easy to make and delicious. They are so soft and tender and full of flavor!
Thank you for sharing, Dawn!