Best Ginger Molasses Cookies
These delectable ginger molasses cookies are soft, sweet, and oh-so-cozy. Ready in under 30 minutes, these cookies are the perfect addition to any holiday cookie platter, dinner party, or family movie night!
These truly are the best ginger cookies I’ve ever tasted. I’m still surprised that I like them as much as I do.
Everyone who knows me, knows that I would always pick a chocolate anything over a not-chocolate something. But man, oh man. If you gave me the ultimatum that for the rest of my life, I could only eat this cookie or a chocolate cookie, I would pick this cookie.
There is such a nice balance between the sweet and spice. They are reminiscent of a mild ginger snap. But where ginger snaps are too spicy for me, these cookies are perfect! Everyone enjoys these baked cookies because they are delicious, soft and the best chewy ginger molasses cookies you’ve ever tasted.
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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.
Ingredients and substitutions
- Vegetable shortening – I use the Crisco brand, but if you prefer, you can use butter instead.
- Sugar – both brown sugar and white granulated sugar.
- Egg – large.
- Vanilla extract – pure.
- Blackstrap molasses
- Flour – I use sprouted spelt because I love it, but you can replace it with all purpose flour.
- Baking soda
- Salt – sea salt
- Ginger
- Cinnamon
- Nutmeg
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, vegetable shortening (A) and put 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: flour, baking soda, salt, ginger, cinnamon, and nutmeg. (C)
Step five
Add the dry ingredients (C) to the mixer and mix until incorporated.
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 to each baking sheet.
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.
Let the cookies cool for 5 minutes before transferring from the baking sheets to a wire rack to cool completely.
I plate some ginger 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
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Best Ginger Molasses Cookies
Ingredients
- .75 cups vegetable shortening
- .50 cup white sugar
- .25 cup brown sugar
- .50 tablespoon vanilla
- 1 eggs
- .25 cup molasses any kind
- 2 cups flour
- 1/2 teaspoons salt
- 1 teaspoons baking soda
- 1 teaspoons ground ginger
- .50 teaspoons ground nutmeg
- 1 teaspoon cinnamon
Instructions
- Pre-heat oven to 350 degrees Fahrenheit
- Put the shortening and sugars in a mixer and mix until shortening incorporates the sugar
- Add vanilla, eggs 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
- Add flour, salt, baking soda, ginger, nutmeg and cinnamon and slowly mix until all the dry ingredients are incorporated
- Scoop the dough and line the balls up on the cookie sheets (16 balls to a sheet)
- Bake for 13 minutes (or until done)
- The the cookies cool on the sheet for 5 minutes before removing to a wire rack
- Serve
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- 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.
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
Molasses cookies are one of my favorites this time of the year! These were scrumptious!
Hi Ashley,
They are mine too. And thank you! If you make them, tell me what you think! Have a great Friday!
Elaine
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 look like cookie perfection! Perfect for holiday baking!
Thanks Jessica!
I’ve never had Ginger Molasses cookies but they sound wonderful. Pinning .
Thank you Andrea! They are delicious and a fun cookie!!
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!
These look perfect! I love all your step by step directions so we don’t mess them up! I’ll bet these would be delicious with some buttercream smeared on top.
Yum! Ginger and molasses together sounds like the best kind of Christmas cookie!
Everyone has a version of these cookies. My mom had one (that I still make to this day). My daughter has one (that I am eating as I type). The perfect holiday cookie that is enjoyed year after year.
I totally agree Gloria! 🙂
mmm! ginger and molasses are such a delicious and classic combo! great photos!! hugs x
Thanks so much Caralyn! 🙂
YUM! I can so see myself making these for a cookie exchange!! Loving the spices in these cookies! I’m going to try these! And when they spread, they are the perfect size!
Thanks Amanda! I love putting these cookies on my holiday tray!
Oh, I’ve not made these in such a long time. This may end up being one of my weekend projects!
Woohoo! That’s awesome Kathryn!
These are the perfect cookies. And you make it look so easy. Thank you for sharing.
You’re welcome Anne! Thank you for your comment!
They look perfect! I would choose chocolate cookie over a non chocolate and I’d like to try this cookie to see if this changes my mind. Hopefully it will.
I used to always choose chocolate. And then these cookies happened. 😉 Thanks Farwin!
These are by far the most perfect looking ginger cookies I have seen! Your recipe must be tested to perfection for them to come out like they did! I will definitely bookmark this one!
Aww, thanks Kiki. That made my day!
These look awesome! Ginger and molasses anything is my favorite holiday sweet treat. I like how thin these cookies came out and that you can scoop them from the mixing bowl to the tray for easy baking!
These look so perfect, Elaine! I love a good chewy cookies, and these have the most gorgeous crinkles on top (another soft spot of mine, no pun intended)
Yum, these ginger molasses cookies look amazing! They would make such a perfect treat after a holiday party.
Great idea for pairing the ginger and molasses. These are classic flavors for the winter months —I cannot wait to make these!
These sound so delicious! They look just like the ones my Mum makes every year. Wouldn’t be Christmas without them!
These cookies so so yum! I love that they’re scoopable because I’m a consistency nut!
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!