These ginger molasses cookies are super chewy, packed with holiday flavors, and so easy to make! They are perfect for a cookie exchange party, holiday dessert table, or as an edible gift. 

Holiday baking season is ramping up and it wouldn’t be the same without molasses ginger cookies! I love the crinkly look and these may be some of the softest cookies you have ever tasted. 

I have also made vegan ginger molasses cookies, and they are delicious, too! Instead of egg, I used water and chia seeds.

Ingredients Needed

• whole wheat flour or whole wheat pastry flour – all purpose flour can also be used if you prefer.
• baking soda – helps the cookies to rise, be sure it’s not expired. 
• salt
• Spices: ground cinnamon, allspice, ginger
• brown sugar – makes the cookies ultra soft. 
• coconut oil or room temperature unsalted butter
• Molasses – see below for which molasses to use and why. 
• egg
• granulated sugar – for rolling the cookie dough balls in. 

How to Make Ginger Molasses Cookies 

Line a cookie sheet with parchment paper and preheat the oven to 350 degrees. 

Mix the flour, spices, and baking soda together in a medium bowl and set aside. 

In a separate bowl, combine the egg, sugar, oil, and molasses. Whisk well trying to get the mixture as smooth as possible. 

Fold the dry ingredients into the wet ingredients gently.Chef Abbie Gellman MS, RD, CDN Roll into 1-inch balls and cover in the granulated sugar. Place onto the prepared pan. 

Flatten each one slightly and bake for 8-10 minutes. Once done, they should have a crinkle look. 

Tips for Making and Storing 

• Mixing the dough too much will cause the ginger cookies to not be as tender. 
• If the centers are darker than the edges and they still seem to be raw in the middle, continue baking for another 1-2 minutes. 
• Keep leftover ginger molasses cookies in an airtight container for up to 4 days once they have cooled completely. 
• Pressing the cookie dough balls down allows them to spread out a little more when baking. 
• To freeze the cookie dough, after rolling them in sugar transfer them to a baking sheet and freeze until solid. Then place them into a freezer bag. When ready, you can bake them directly from the freezer. Increase cooking time by a couple of minutes. 

Shopping for Molasses 

Since this is an ingredient that is often forgotten about until the holidays roll around, you may be wondering which kind to use. Avoid the blackstrap molasses. It has a very bold taste, slightly bitter, and is almost black. Most of the time baking recipes will not use this kind because it’s so strong. 

Also, check the label for unsulphured. It has a more pure and cleaner taste compared to sulphured.  

A popular brand you can find at most grocery store’s is Grandma’s Molasses with the yellow label, and that will work perfectly for these cookies. 

More Amazing Holiday Cookie Recipes To Try: 

• 4 Ingredient Oatmeal Cookies
• Olive Oil Cookies
• Almond Flour Peanut Butter Cookies
• Vegan Sugar Cookies
• Eggless Macaroons

Ginger Molasses Cookies

These ginger molasses cookies are super chewy, packed with holiday flavors, and so easy to make! They are perfect for a cookie exchange party, Christmas dessert table, or as an edible gift. 

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Course: Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Ingredients

• 2 cups whole wheat flour or whole wheat pastry flour
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• 2 teaspoons ground ginger
• ½ cup brown sugar
• 6 tablespoons coconut oil or room temperature unsalted butter
• 6 tablespoons molasses
• 1 egg
• 3 tablespoons granulated sugar

Instructions

• Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
• In a medium bowl, mix together flour, baking soda, salt, cinnamon, allspice, and ginger.
• In a separate bowl, mix together sugar, oil, molasses, and egg.
• Pour the dry ingredients into the wet ingredients and mix together gently.
• Roll the dough into 1-inch balls and then roll each in sugar.
• Flatten balls slightly on baking sheet, then bake in oven for 8 to 10 minutes. Cookies should look “crinkly.” If the center is darker than the edges, they are still raw in the middle and should be baked an additional 1-2 minutes.
• Let cookies cool and transfer to airtight container up to 4 days.

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