Gingerbread molasses cookies with a soft, chewy center, crisp edges, and loads of warm spice — the coziest cookies for your holiday baking.
These gingerbread molasses cookies are packed with warm spices like ginger, cinnamon, and nutmeg, giving them that classic holiday flavor.
They’re soft and chewy with lightly crisp edges — the perfect cozy cookie for the colder months and holiday baking.
Why you'll love this recipe
- Perfect texture: soft and chewy inside, with lightly crisp edges and that classic crinkle top.
- Rich gingerbread flavor: made with molasses, ginger, cinnamon, nutmeg, and cloves for real gingerbread cookie vibes.
- Holiday favorite: easy to bake, great for Christmas cookie boxes, gifting, or a cozy treat with a mug of hot chocolate.
Ingredients you need
- Butter: Unsalted and well-softened for a smooth dough.
- Sugar: Granulated sugar plus brown sugar for sweetness and that soft, chewy texture.
- Egg: A large egg at room temperature so the dough mixes evenly.
- Vanilla + Salt: Pure vanilla extract and a small pinch of fine salt to balance the flavors.
- Molasses: Unsulfured molasses for deep gingerbread flavor (blackstrap gives a richer taste).
- Flour: All-purpose flour for structure.
- Leavening: Baking soda and baking powder for light, puffy cookies.
- Spices: Ground ginger, cinnamon, nutmeg, and cloves for classic gingerbread warmth.
Tips for this recipe
- Soft butter: Use room-temperature butter so the dough mixes smoothly.
- Measure spices well: Ginger and cinnamon carry the flavor, so keep the balance right.
- Chill the dough: If it feels sticky, chill 30 minutes for easier shaping.
- Don’t overbake: Remove when the edges are set but the centers still soft.
- Use good molasses: A quality unsulfured or blackstrap molasses gives the best gingerbread flavor.
How To Make Gingerbread Molasses Cookies
Whisk the dry ingredients — flour, baking soda, baking powder, salt, and the spices — in a separate bowl.
Beat the softened butter with the granulated and brown sugar until smooth and creamy.
Mix in the egg, vanilla, and molasses until the mixture is fully combined.
Fold in the dry ingredients on low speed (or with a spatula) until you get a soft, slightly sticky gingerbread dough.
Chill the dough for about 30 minutes so it’s easier to handle.
Scoop the dough into balls, then roll each one in powdered sugar.
Place the balls on a parchment-lined baking sheet.
Bake at 350°F (180°C) for around 12 minutes, until the edges are set and the centers stay soft.
Cool the cookies on the baking sheet, then transfer to a wire rack.
Recipe Variations
- Chocolate-dipped: Dip cooled cookies in melted dark or white chocolate for a richer gingerbread treat.
- Gingerbread chocolate chip: Add semi-sweet or white chocolate chips to the dough for extra sweetness.
- Gingerbread sandwich: Pair two cookies with cream cheese frosting or a simple vanilla filling.
- Pumpkin gingerbread: Mix in a little pumpkin purée for a soft, seasonal twist.
- Frosted gingerbread: Drizzle a powdered sugar glaze or try my frosted gingerbread cookies for a fully iced version.
- Citrus gingerbread: Add orange or lemon zest for a bright, fresh flavor.
Recipe Questions
Can I use dark molasses instead of blackstrap?
Yes. Dark molasses works well and gives a slightly milder flavor than blackstrap.
How do I keep the cookies soft?
Don’t overbake. Remove them when the edges are set but the centers still soft.
Can I make the dough ahead of time?
Yes. Refrigerate up to 3 days or freeze up to 3 months.
Do I have to chill the dough?
It helps with shaping and prevents the cookies from spreading too much.
Can I decorate these cookies?
Yes. Add glaze, royal icing, or sprinkles once the cookies are fully cooled.
More Gingerbread Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Gingerbread Molasses Cookies
- Total Time: 22 minutes
- Yield: 15 cookies
Description
Soft and chewy gingerbread molasses cookies made with warm spices, rich black molasses, and a classic crinkle finish. Perfect for holiday baking, cookie boxes, and cozy winter treats. (Makes 15 Cookies)
Ingredients
- 115 g (½ cup) unsalted butter, softened
- 80 g (⅓ cup) dark brown sugar
- 50 g (¼ cup) white sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 70 ml (¼ cup) black molasses
- 250 g (2 cups) all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 30 g (2 tbsp) sugar for rolling
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter with the brown sugar and white sugar until light and creamy.
- Add the egg, vanilla extract, and black molasses, and mix until fully combined.
- In another bowl, sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
- Add the dry ingredients to the wet mixture and mix on low speed or by hand until a soft dough forms.
- Chill the dough for 1 hour. Scoop the dough, roll each ball in sugar, and place them on the baking sheet.
- Bake for 10–12 minutes, until the edges are set but the centers remain soft.
- Let the cookies cool on the baking sheet before transferring them to a wire rack.
Notes
Storage: Keep in an airtight container for 5–7 days, or freeze up to 3 months.
Tips:
- Use a scale for accuracy.
- For softer cookies, avoid overbaking.
- Increase ginger or cinnamon for spicier cookies.
- Roll dough balls in sugar for a crisp exterior.
- If the dough is sticky, chill it for 30 minutes.
- Decorate with icing or sugar pearls for a festive look.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: cookies
- Cuisine: American
Meg
These turned out perfect — soft, chewy, and full of warm spice. My kids loved them!