Ginger Molasses Cookies {Soft and Chewy}

Ginger Molasses Cookies are a classic holiday dessert that everyone loves. This simple but classic recipe combines ginger flavor with a moist and chewy cookie everyone will devour.  You will love adding these to your cookie exchange this year.

Whip up some gingerbread white Russian cocktails for the adults at your party to enjoy alongside these cookies.  You can also set out a tray of the Chewbacca gingerbread cookies or Mickey Mouse gingerbread cookies for the kids to have something special just for them.

Can I Freeze These Ginger Molasses Cookies?

I love to freeze extra cookies that might not be eaten before they go bad. Having extra cookies on hand is always a good idea!  Since I have frozen these before, I have two methods I prefer.

My first choice is to freeze the baked cookies so all I have to do is to take them out of the freezer and let them thaw.  This is good for a last-minute treat or for when you have kids who want a cookie on occasion, but you don’t want to bake.

How Do I Keep these Cookies Soft?

If you want to make sure these cookies stay soft, you will want to make sure that the cookies are stored properly. Make sure the cookies are protected from the air in order to keep them from getting stale and hard. Another idea for soft cookies is to use shortening instead of butter. It is an even swap in the recipe and helps to keep the cookies soft.

If you find that the cookies are hard another option to make them soft again is to microwave them for a few seconds, up to 10 seconds, to make these taste like cookies straight from the oven and make them soft again.

Ingredients You Will Need

(full amounts in recipe box below)

• Butter
• Brown sugar
• Egg
• Molasses
• Flour
• Salt
• Cinnamon
• Cloves
• Ginger
• Baking soda
• Granulated sugar

How to Make Gingerbread Molasses Cookies

To begin this cookie dough, you will beat together the butter and sugar until it is light and creamy. Next, you will add in the egg and molasses and continue beating until it is all well-combined.

In a separate large bowl, you will whisk or sift together the flour, salt, cinnamon, cloves, ginger, and baking soda. Gradually add this into the wet ingredients ad mix until it forms a dough.

Cover the dough and wrap in plastic wrap then place in the refrigerator overnight.

When ready to bake, preheat your oven and line a cookie sheet with parchment paper.  Using a small scoop or spoon, scoop out the dough and roll into a ball.  You’ll then roll the cookie dough ball in the cup of granulated sugar and place directly onto the baking sheet.  Do this for all of the dough, then bake as directed.