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Old-Fashioned Ginger Molasses Cookies

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Soft and chewy with a crackled sugar crust, these ginger molasses cookies are loved by kids and adults alike.

Every year, my daughter and I bake these ginger molasses cookies for her holiday cookie bake sale and every year, they sell like hotcakes. Soft and chewy with a crackled sugar crust, they have just the right balance of spices to please kids and adults alike. You’ll note that the recipe calls for black pepper. I promise, no one will know it’s there, but it adds a delightful little kick that lingers on the palate. Allow a few hours for the dough to chill in the fridge before baking.

What You’ll Need To Make Ginger Molasses Cookies

ingredients for molasses cookies

Step-by-Step Instructions

In a medium bowl, combine the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.

dry ingredients in bowlWhisk to combine.

whisked dry ingredientsIn the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and the granulated and light brown sugars.

butter and sugar in mixing bowl

Beat until light and fluffy, about 2 minutes.

beaten butter and sugarsAdd the egg and molasses.

adding the egg and molassesBeat to combine.

molasses and egg beaten into batterAdd the flour mixture.

adding the dry ingredients to the batter Mix on low speed until combined.

molasses cookie batterChill the dough in the refrigerator until firm, a few hours. Meanwhile, preheat the oven to 350°F and set two racks in the centermost positions. Line two 13 x 18 in baking sheets with parchment paper. Form heaping tablespoons of dough into balls and roll in the raw sugar to coat generously. Arrange the dough balls about 2½ in apart on the prepared baking sheets.

rolling molasses cookie dough balls in sugar

Bake for 9 to 10 minutes, rotating the sheets from top to bottom and front to back midway through, until puffed and set. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

molasses cookies cooling on rackStore the molasses cookies in an airtight container at room temperature for up to 3 days.

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Old-Fashioned Ginger Spice Cookies

Soft and chewy with a crackled sugar crust, these ginger molasses cookies are loved by kids and adults alike.

Servings: About 3 dozen cookies
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes, plus a few hours to chill

Ingredients

  • 2⅓ cups all-purpose flour
  • 2 tsp baking soda
  • ¼ tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • ¼ tsp ground cloves
  • ⅛ tsp freshly ground black pepper
  • ¾ cup (1½ sticks) unsalted butter, at room temperature
  • ¼ cup plus 2 Tbsp granulated sugar
  • ¼ cup plus 2 Tbsp packed light brown sugar
  • 1 egg
  • ⅓ cup unsulphured molasses, such as Grandma's Original
  • ½ cup raw sugar (also called turbinado or demerara sugar), for rolling cookies

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
  2. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and the granulated and light brown sugars until light and fluffy, about 2 minutes. Beat in the egg and molasses. Add the flour mixture and mix until combined. Chill the dough in the refrigerator until firm, a few hours.
  3. Meanwhile, preheat the oven to 350°F and set two racks in the centermost positions. Line two 13 x 18 in baking sheets with parchment paper.
  4. Form heaping tablespoons of dough into balls and roll in the raw sugar to coat generously. Arrange the dough balls about 2½ in apart on the prepared baking sheets. Bake for 9 to 10 minutes, rotating the sheets from top to bottom and front to back midway through, until puffed and set. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
  5. Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

Powered by Edamam

  • Serving size: 1 cookie
  • Calories: 103
  • Fat: 4 g
  • Saturated fat: 2 g
  • Carbohydrates: 16 g
  • Sugar: 9 g
  • Fiber: 0 g
  • Protein: 1 g
  • Sodium: 74 mg
  • Cholesterol: 15 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • These cookies taste incredible!
    You will NOT be able to have just one!
    Our new family favourite.

    • — Karen Blaak on November 28, 2022
    • Reply
  • Every bite is perfect. Great cookie with perfect spice.

    • — Stefanie on September 20, 2022
    • Reply
  • Hi Jenn! Just popped these in the oven – excited to see how they come out.

    Curious how they’re different in from your Crispy Ginger Cookies? I just discovered that recipe and am now wondering if I should’ve baked those instead!

    • — SY on August 7, 2022
    • Reply
    • Hi SY, These are puffier and chewier – if I had to pick between the two, these would be my favorite hands down. Hope you enjoy!

      • — Jenn on August 7, 2022
      • Reply
      • Good to know – I’m a chewy cookie gal so glad I picked the right one.

        They turned out fabulously! I appreciated that they had less sugar as well – I dialed it back even further by four tbsp (which may have been a bit too much; next time I’ll do two to not lose as much of the chew), but still were great. Thank you!!

        • — SY on August 9, 2022
        • Reply
  • total fail. They stayed in a ball. I refrigerated for a couple minutes so they didn’t flatten too fast. They didn’t. When time was up they were uncooked golf balls. I baked for 5 minute more and then they were officially golf balls. Followed recipe to a T. Don’t know what happened. I am at high altitude.

    • — Triia on June 21, 2022
    • Reply
    • I’m sorry you had a problem with these! If you followed the recipe to a T, the only thing I can think of is that the altitude impacted them. I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.

      • — Jenn on June 22, 2022
      • Reply
  • I have made these twice now and both times have been a huge hit. They smell, look and taste amazing. I didn’t have any raw sugar left to roll them in but had coffee crystals so used that instead and they turned out perfectly.

    • — Beverley on March 5, 2022
    • Reply
  • Love, love this recipe! It’s my first time making spiced cookies. Hubby loves it as well. He kept saying “this is so good” while munching on the cookie. At first I thought the ginger flavor is strong but as it sits, it seemed to mellow. I also appreciate the friendly freezer instruction. I like that I can freeze the dough and not have to eat them in one sitting, lol. Thank you, Jenn!

    • — Shirl on January 5, 2022
    • Reply
  • These cookies are absolutely perfect. Bakery worthy! Made for Christmas and piped on little holly leaves and berries. 10/10

    • — Julie on December 25, 2021
    • Reply
    • These are my new favorite cookies! A hit everywhere I take them! I’ve been asked for the recipe so many times. Love sharing it, Jenn. You’ve achieved perfection with this cookie!

      • — Debbie on November 21, 2022
      • Reply
  • These are amazing! Great cookie for anytime of year but love them for the holidays.

    • — Linda on December 23, 2021
    • Reply
  • Really easy to make and so tasty! One thing I love about your recipes is they always come out as expected (so far at least!) . These were no exception. My family loves spice cookies so I increased the spices a bit and they are a big hit!
    Thank you

    • — Marla H on December 22, 2021
    • Reply
  • I’m not a cook, but your directions I can follow. I like spicy food (I’m of Indian origin) but not too much spice in a sweet treat, and found these to be spot on for that lovely gingery-cookie flavor. And the crunchy exterior with soft insides- yum! I was skeptical about the black pepper but followed directions and left it in, and I didn’t regret it. Thanks for another great one!

    • — JJ on December 21, 2021
    • Reply
  • Way too sweet for me. They are still pretty good though. I recommend them to be eaten with a glass of milk or black coffee on the side.

    • — Retsuko on December 20, 2021
    • Reply
  • These sound delicious! I’d like to reduce the amount of sugar, how much can I reduce it and which sugars? Thanks!

    • — Julie on December 17, 2021
    • Reply
    • Hi Julie, You can cut back either or both the granulated and brown sugar by 2 tablespoons. Please LMK how they turn out!

      • — Jenn on December 17, 2021
      • Reply
  • OMG!! I now live in the UK and have been missing my favourite item from Trader Joe’s…molasses cookies. Look no further, these are them. YUM!! It took forever but I found “date molasses” in the international food aisle at Waitrose. It worked perfectly! They sell pomegranate molasses as well. I baked on 170C on the fan setting. Thank you for bringing a bit of home to our Christmas this year!

    • — Sarah-Kate on December 14, 2021
    • Reply
  • These are tasty and easy to make. I think I will amp up the spices a bit next time as they were a little mild for my taste. But definitely a keeper!

    • — Cheryl on December 11, 2021
    • Reply
  • Hi Jen, I am going to freeze these until ready to bake. Do you roll them in the sugar and freeze, or roll in sugar before baking? And, these are delicious!

    • — Denise LaBarre on November 27, 2021
    • Reply
    • Hi Denise, Glad you like them! And you can go either way with the sugar; it doesn’t make a difference.

      • — Jenn on November 28, 2021
      • Reply
      • Hello! My cookies came out puffy at first but then fell flat. I refrigerated the dough overnight and baked them for 9 minutes (my oven bakes relatively fast so I did not want to go over the 9 minutes). Any ideas on what I should do differently to keep them puffy?

        • — Kelly on December 22, 2021
        • Reply
        • Hi Kelly, They may be a bit underbaked. It could also be the brand of flour – what are you using?

          • — Jenn on December 23, 2021
          • Reply
  • Amazing flavor!!!! We love the crunch from the raw sugar coating! I rotated the , moved them front to back, and used a timer…..however, the two pans of cookies did not turn out the same. (My oven gets much hotter in the back) I will definitely make these again (fabulous flavor!) but would like to know if it would work to bake only one pan at a time.

    • — Barbara K on November 5, 2021
    • Reply
    • Yes that would be a good solution – keep in mind the bake time will be just a bit shorter.

      • — Jenn on November 6, 2021
      • Reply
      • Great cookies! Made these tonight and they were a hit! I cut back on the sugar in recipe based on the previous note and only rolled the tops with the sugar to cut back again. They tasted great! Look forward to having with a tea or coffee.

        • — Tina on January 15, 2022
        • Reply
  • After making a number of really bad Ginger Cookie recipes – thrown out in the garbage – I turned to Jenn Segal once again. These Old Fashioned Ginger Cookies are brilliant!!! Mixture great texture – I’ve never baked with molasses before (I used “Black Strap”) and cookies “to die for”!!! Will make them at least Double quantity next time. Soft middles, with delicious crunchy outer raw sugar coating – these are the best!!! Jen, Melbourne, Australia

    • — Jenny Collins on November 4, 2021
    • Reply
  • I love this recipe! The buiscuites came out nice a soft in the middle with a soft centre which was perfect. I added mildly flavoured glazed ginger bits.

    Some comments to note. The ginger was a little too mild for my ‘ginger snaps’ pallet. I replaced the ‘all spice’ with freshly ground nutmeg and ground ginger powder which slightly over played the nutmeg flavours. Next time I will use actual ‘all spice’.

    Otherwise, highly recommended. The addition of fresh pepper is fantastic and adds a little ‘je ne ce quo’. 🙂

    • — David on October 10, 2021
    • Reply
  • Perfect recipe! Crispy on the outside and chewy on the inside. So yummy.

    • — Sarah Bertrand on September 11, 2021
    • Reply
  • Delicious and came out looking beautiful, and will definitely make again.
    I made them a little smaller to feel less guilty when having with morning coffee! (baked for 10mins as recipe)
    Just as information to others.. in UK, I used “black treacle” instead of molasses. They look less flat and came out shaped more like an amaretto biscuit, but gorgeous either way.
    Thank you, Jen!

    • — Jo Khan on April 29, 2021
    • Reply
  • Delightfully soft cookie with a nice outside crunch which is exactly what I was looking for. I found that putting the dough in the fridge overnight resulted in a better spice flavor balance.

    • — Rachel on January 28, 2021
    • Reply
  • I made these for Christmas this year and they were wonderful. I decided to freeze most of the batch and cook only a few at a time so they were always fresh. This year (2021) one of our favorite places to go is shutting its doors after nearly (goodbye Fly Creek Cider Mill) 150 years in business, they make a cookie which tastes exactly like these. So even though I am very sad I can at least have a taste of the cookies they made and sold.

    • — Susan Stevenson on January 28, 2021
    • Reply
  • I must admit, I do not enjoy baking with molasses. BUT, gingerbread cookies are my husband’s favorite sweet treat. So, I decided to make these (they’re super easy to make), and they were an instant hit in our home! Kids and husband were happy! I did decide to freeze half the batch, and they tasted super fresh even after pulling them out of the freezer. Enjoy, and happy baking!

    • — Emily on January 28, 2021
    • Reply
  • These are my no-fail go to ginger cookies. I made 4 batches for Christmas gifts. I do make one change, I add a couple tablespoons of finely chopped crystallized ginger, which adds an additional chew and spice to the cookie. They freeze beautifully, and I’m not infrequen caught eating one straight from the freezer. 😉

    • — Janet Gates on January 28, 2021
    • Reply
  • Delicious, soft and the perfect amount of spice! Great with a cup of coffee! I’ve never made cookies with molasses before, I could tell it really made a big difference. Baking these cookies filled the house with the wonderful scent of the holidays!

    • — Jen on January 28, 2021
    • Reply
  • My family and I love so many of your recipes and they always turn out well, so I was really surprised these cookies didn’t. They had nice flavor and were slightly crunchy on the outside and chewy on the inside but they didn’t flatten out at all. They seemed very heavy and I had to smash them flat with the bottom of a glass after I baked them. I used butter and did the chilling- any suggestions?

    • — Jessica on December 28, 2020
    • Reply
    • Hi Jessica, I’m wondering if you used too much flour in these. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely.

      • — Jenn on December 28, 2020
      • Reply
  • Another HIT with this recipe! Jenn, you are amazing! I love these cookies and after giving my neighbor some, she begged for the recipe! Thank you so much!

    • — CHRISTINE on December 25, 2020
    • Reply
    • These cookies had a good texture and the recipe was very easy to follow. Unfortunately, my cookies had a strong bitter flavor. Maybe I’m just sensitive to the taste of baking soda, although I did only use half the amount the recipe called for to try to avoid this. Or maybe it’s a result of using cooking molasses (only had this and blackstrap molasses), but I’ve used cooking molasses in muffins and didn’t get the bitteriness that these cookies had. Any idea where I went wrong?

      • — Karen on December 27, 2020
      • Reply
      • Hi Karen, sorry to hear this came out with a better flavor. I strongly suspect it was the molasses you used. From what I understand, cooking molasses is partially made with blackstrap molasses which can add that bitter flavor. If you try these again, I’d use molasses like this. Hope that helps!

        • — Jenn on December 28, 2020
        • Reply
  • I have a question- I didn’t have molasses, all sold out everywhere, so I looked it up and used 1/4 cup of dark brown sugar and same amount of water, since the dough seemed dry and clumpy. Kept it in the fridge for several hours and cooked as instructed- they came out doughy, still soft but not chewy cookie like. Is it just the molasses? Did I do something else wrong? What do you advise to substitute if no molasses? Thanks so much for this and for all of your recipes! 🙂

    • — Raha on December 25, 2020
    • Reply
    • Hi Raha, Unfortunately, there really is no good substitute for molasses — and that’s what gives these cookies their wonderful flavor and texture. I’d hold off making them again until you can get molasses. Maybe order online?

      • — Jenn on December 26, 2020
      • Reply
  • Perfect old-fashioned deliciousness! I always need to make these 2 or 3 times during the holidays. Thank you!

    • — Donna on December 23, 2020
    • Reply
  • Yum!!!! This recipe is also in the Once Upon a Chef cookbook. It’s so good. They have the prefect blend of sweet and spice, and a nice moist but still crisp texture. They smell amazing while they are baking!

    • — Cathe on December 17, 2020
    • Reply

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