Best Ginger Molasses Cookies
These ginger molasses cookies are the perfect blend of soft, chewy, and warmly spiced. With rich molasses and a kick of ginger, they deliver that cozy holiday flavor everyone loves. Best of all, they’re ready in under 30 minutes—making them a quick and irresistible treat for cookie platters, holiday gatherings, or a simple family night in.
These really are the best ginger cookies I’ve ever had—and I’m still a little shocked at how much I love them.
Anyone who knows me knows I’ll pick chocolate over just about anything else. But here’s the truth: if I had to choose between these cookies and a chocolate cookie for the rest of my life, I’d pick these without hesitation.
The balance of sweetness and spice is spot on. They remind me of a gentler ginger snap, but without the overpowering kick that usually turns me away. Instead, they’re soft, chewy, and perfectly spiced—the kind of cookie everyone adores. Honestly, they might just be the best chewy ginger molasses cookies you’ll ever bake.
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Helpful tips
- Although Crisco blocks are a little more expensive than vegetable shortening in a can, I prefer it to use the blocks for cookies like this because you just peel off the wrapper and place it in the mixer.
- If you don’t want to use vegetable shortening, you can substitute it with butter.
- These cookies freeze well, but make sure they are fully cooled before packaging them. Just store them in a flat layer in an airtight container like a gallon bag. I usually add three layers to the bag before I place them in the freezer.
- As all ovens are different, check the cookies after 13 minutes of baking. They will be soft to the touch but that’s what makes them chewy.
- Sometimes I will add 1 teaspoon of ground cloves in addition to the ginger, cinnamon, and nutmeg. Try it without first.
How to make ginger molasses cookies
Step one
Preheat oven to 350 degrees Fahrenheit, set up your stand mixer and take out some cookie sheets.
Step two
Gather the sugar and vegetable shortening (A) and put them in the mixer. Mix until incorporated, which will take around 3 minutes.
Step three
Gather the wet ingredients (egg, vanilla, and molasses) (B), add them to the mixer, and mix until creamy.
Your batter may be a little loose but don’t stress about it, adding the dry ingredients will take care of that.
Step four
Gather the dry ingredients: all-purpose flour, baking soda, salt, ginger, cinnamon, and nutmeg. (C)
Step five
Add the dry ingredients to the mixer and mix until incorporated.
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I transfer the cookie dough to a separate bowl and grab my small cookie scoop. (D)
Step six
Scoop out the batter and place each cookie dough ball on the cookie sheet. Continue until there are 16 balls on each baking sheet. (E)
Step seven
Bake for 13 minutes.
As you can see, they spread out somewhat when they bake. Perfect. You will have to bake these in batches. (F)
Let the cookies cool for 5 minutes before transferring from the baking sheets to a wire rack to cool completely.
I plate some chewy molasses cookies.
Let me take a bite out of one of these delicious cookies.
I hope you enjoyed this ginger molasses cookies recipe. Wait until you taste the melding of the flavors of this delicious Christmas cookie!
Please leave me a comment. What is your favorite cookie?
Other popular cookie recipes
- Pistachio cookies
- Marshmallow filled cookies
- Thumbprint Cookies
- Shortbread cookies
- Snickers cookies
- Butterfinger cookies
And as always, may all your dishes be delish!
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Best Ginger Molasses Cookies
Ingredients
- .75 cups vegetable shortening
- .50 cup white sugar
- .25 cup brown sugar
- .50 tablespoon vanilla
- 1 egg
- .25 cup molasses
- 2 cups flour
- 1/2 teaspoons salt
- 1 teaspoons baking soda
- 1 teaspoons ground ginger
- .50 teaspoons ground nutmeg
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Put the shortening and sugars in a mixer and mix until shortening incorporates the sugar..75 cups vegetable shortening, .50 cup white sugar, .25 cup brown sugar
- Add vanilla, egg, and molasses and mix until creamy. Note: it may be watery, but don't stress because once you add the dry ingredients, it will fix it..50 tablespoon vanilla, 1 egg, .25 cup molasses
- Add flour, salt, baking soda, ginger, nutmeg and cinnamon and slowly mix until all the dry ingredients are incorporated.2 cups flour, 1/2 teaspoons salt, 1 teaspoons baking soda, 1 teaspoons ground ginger, .50 teaspoons ground nutmeg, 1 teaspoon cinnamon
- Scoop the dough and line the balls up on the cookie sheets (16 balls to a sheet). Bake for 13 minutes – or until done.
- Let the cookies cool on the sheet for 5 minutes before removing to a wire rack to cool.
- Serve, smile, and enjoy.
Equipment
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Helpful tips
- While Crisco blocks are a bit pricier than vegetable shortening in a can, they’re my go-to for cookies. They’re easier to use—unwrap and drop into the mixer, no mess.
- If you’d rather not use shortening, you can substitute it with butter. The flavor will be slightly different but still delicious.
- These cookies freeze beautifully! Just be sure they’re completely cooled before packaging. Store them in a flat layer inside an airtight container or gallon freezer bag. I usually stack three layers before sealing and freezing.
- Every oven runs a little differently. Start checking your cookies around 13 minutes. They’ll feel soft when touched, but that’s precisely what gives them their chewy texture once cooled.
- Sometimes I add one teaspoon of ground cloves in addition to the ginger, cinnamon, and nutmeg for a little extra warmth. Try the recipe as written first, then experiment if you’d like.
Nutrition
Originally published in December 2018.
Molasses cookies are one of my favorites this time of the year! These were scrumptious!
Thanks, Ashley. I appreciate you letting me know.
My daughter made your cookies and they were scrumptious. Thanks for the recipe!
Thank you Joyce. I’m so glad!
I made these this past week and they are totally gone now. Great recipe!
Thanks Nancy! I appreciate it!
These are cookie perfection! Perfect for holiday baking!
Thanks Jessica!
A nice and sweet cookie with a kick of ginger. Perfect for a cookie swap.
Thank Luci!! It is a great cookie and everyone loves them!
Good afternoon! Your cookies look wonderful. Mom makes Molasses cookies and meh I’m not too fond of them but yours look lighter in color and sound like they have a better balance of flavor with the Ginger added. I bet I would enjoy your better, I am thinking–shshhh don’t tell mom that…haha. Did you use light or dark molasses? I think the dark is what gets me in hers. I can’t wait to try these wonderful cookies!!!
Hi Heidy, I do use dark molasses, but the quantity isn’t overwhelming! And your secret is safe with me.
These are the perfect cookies. Thank you for sharing.
You’re welcome Anne! Thank you for your comment!
These are by far the most perfect ginger cookies! Your recipe must be tested to perfection for them to come out like they did! I will make them again.
Aww, thanks Kiki. That made my day!
Yum, these ginger molasses cookies are amazing! They are going to make an appearance at my next holiday party.
Thanks, Sam.
I think molasses, in general, is underrated. It tastes so good in these cookies! Love their dark, spicy flavor. And they’re not overly sweet, which is a bonus.
I agree! Thanks Chris!