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!

Tower of molasses cookies in a small white plate with more cookies in the background


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.

This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

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.

On the left, white and brown sugar and vegetable shortening and on the right, an egg, vanilla and molasses

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)

Ginger molasses cookies dough in a bowl with spices

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.

Balls of cookie dough on a cookie sheet ready to go in the oven

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.

Ginger cookies fresh out of the oven and still on the cookie sheet

Let the cookies cool for 5 minutes before transferring from the baking sheets to a wire rack to cool completely.

All the molasses cookies on a wire rack, some in piles and others singular

I plate some ginger molasses cookies.

Let me take a bite out of one of these delicious cookies.

A hand holding a cookie with a bite taken out of it. There are more cookies in the background and a pile below the hand

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?

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 FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A tower of molasses cookies on a small white plate with a bigger plate filled with the cookies in the background

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!
5 from 16 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: ginger, ginger molasses, ginger molasses cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 40 cookies
Calories: 100kcal

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
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

Notes

Tips for making these Cookies:
  • 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

Serving: 2cookies | Calories: 100kcal | Carbohydrates: 10g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 59mg | Potassium: 40mg | Sugar: 5g | Vitamin A: 5IU | Calcium: 8mg | Iron: 0.4mg
Get new recipes in your inbox!Click here! to sign up for our newsletter

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




38 Comments

  1. 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!!!

  2. 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.

  3. 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.

  4. 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!

  5. Oh, I’ve not made these in such a long time. This may end up being one of my weekend projects!

  6. 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.

  7. 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!

  8. 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!

  9. 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)

  10. Yum, these ginger molasses cookies look amazing! They would make such a perfect treat after a holiday party.

  11. Great idea for pairing the ginger and molasses. These are classic flavors for the winter months β€”I cannot wait to make these!

  12. These sound so delicious! They look just like the ones my Mum makes every year. Wouldn’t be Christmas without them!

  13. 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.