Every December, my kitchen transforms into a happy mess of flour, sugar, and holiday music. The counters are dusted with spice, and the kids’ laughter fills the air as they compete to see who gets to crack the egg. It’s the kind of joyful chaos that makes the season come alive, and somehow, the smell of ginger and cinnamon always means Christmas has officially begun.

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These Ginger Molasses Christmas Cookies started as a small experiment one snowy evening years ago. After a long week, I wanted something simple and cozy, and this recipe turned out to be just that. Now, rolling the dough, coating it in sugar, and watching the cookies crackle in the oven has become a quiet ritual in our home.

Each cookie carries the warmth of molasses, the spice of ginger, and that soft, chewy bite everyone looks forward to. They bring a little sparkle to the holidays, perfect for gifting, sharing after dinner, or sneaking with a cup of tea when the house finally falls quiet.

Short Description

Ginger Molasses Christmas Cookies are soft, chewy, and full of warm holiday spices, the perfect blend of sweet and spicy comfort, ready in under 30 minutes.

Key Ingredients

2 ¼ cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
¼ cup molasses
1 teaspoon vanilla extract
Additional granulated sugar for rolling

Tools Needed

Large mixing bowl
Hand or stand mixer
Measuring cups and spoons
Rubber spatula
Baking sheets
Parchment paper
Wire cooling rack

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to keep the cookies from sticking and ensure even browning.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set it aside — this will give your cookies their signature spice and texture.

Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat softened butter and 1 cup sugar until light and fluffy. This step takes about 2 minutes and helps create that chewy texture everyone loves.

Step 4: Add the Wet Ingredients
Add the egg, molasses, and vanilla extract to the butter mixture. Beat until everything is well combined and the mixture looks smooth and glossy.

Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing just until the flour disappears. If the dough feels too sticky, add 1 tablespoon of flour at a time until it’s easier to handle.

Step 6: Shape and Roll
Scoop the dough and shape it into 1-inch balls. Roll each one in granulated sugar and place them 2 inches apart on your prepared baking sheets.

Step 7: Bake to Perfection
Bake for 8–10 minutes, or until the edges are set and slightly cracked. The centers should still look soft — they’ll firm up as they cool.

Step 8: Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or store for later — they stay soft for days.

Why You’ll Love This Recipe

Soft and chewy with just the right crackle on top

Perfect balance of spice, sweetness, and molasses depth

Quick to make with pantry staples

Freezes beautifully for make-ahead baking

Festive aroma that fills the whole house

Mistakes to Avoid & Solutions

Sticky Dough
Molasses can make the dough too soft.
Solution: Chill the dough for 20 minutes before rolling, or add a spoonful of flour if it’s too sticky to shape.

Overbaking
Ginger cookies harden quickly when overdone.
Solution: Remove them as soon as the edges look set and the centers are slightly soft. They’ll finish cooking as they cool.

Uneven Cracks
If the cookies don’t crack nicely, your oven may not be hot enough.
Solution: Make sure it’s fully preheated to 350°F and avoid overcrowding the pan.

Flat Cookies
Warm dough can spread too much in the oven.
Solution: Chill the dough briefly before baking if your kitchen is warm.

Serving and Pairing Suggestions

Enjoy these cookies on their own, or pair them with a warm drink like tea, spiced latte, or classic hot cocoa.

Arrange them on a festive cookie platter alongside sugar cookies and peppermint bark for a beautiful holiday spread.

Wrap a few in parchment paper and tie with twine — they make charming, heartfelt homemade gifts for friends and neighbors.

Storage and Reheating Tips

Keep cooled cookies in an airtight container at room temperature for up to 5 days to maintain their soft, chewy texture.

For longer storage, freeze the cookies in a single layer for up to 2 months, then thaw at room temperature when ready to enjoy.

To bring back that fresh-from-the-oven warmth, microwave each cookie for about 10 seconds before serving.

FAQs

1. Can I use dark molasses instead of regular?
Yes, but keep in mind it will give a stronger flavor and darker color.

2. Can I freeze the dough instead of baked cookies?
Absolutely. Roll the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the baking time.

3. How do I keep my cookies soft after a few days?
Store them with a slice of bread or an apple — it keeps moisture inside the container.

4. Can I substitute butter with oil?
Butter gives a better texture and flavor, but if needed, use ⅔ cup vegetable oil. The cookies will be slightly flatter.

5. Why didn’t my cookies crack on top?
Usually, it’s from under-creaming the butter and sugar or not enough baking soda. Be sure to beat the butter until fluffy.

Tips & Tricks

Always cream butter and sugar well to achieve that signature chewy texture.

Use fresh spices — old spices lose flavor quickly.

Chill the dough if it’s a warm day for neater rolling and better cracking.

Sprinkle a little coarse sugar before baking for extra sparkle.

Recipe Variations

Orange Ginger Cookies: Add 1 tablespoon orange zest and ½ teaspoon orange extract for a citrusy twist.

Chocolate-Dipped Ginger Cookies: After cooling, dip half of each cookie in melted dark chocolate and let them set on parchment.

Spicy Chai Molasses Cookies: Mix in ½ teaspoon cardamom and a pinch of black pepper for a deeper spice profile.

Maple Molasses Cookies: Swap 2 tablespoons of molasses for pure maple syrup for a milder, sweeter note.

Final Thoughts

Baking Ginger Molasses Christmas Cookies has become one of those traditions that marks the start of the season for our family. The familiar aroma of ginger and cinnamon makes the house feel warmer, and sharing a plate of cookies somehow slows down all the holiday busyness. These cookies don’t demand perfection, just a little time, a little sweetness, and maybe a few sticky fingers from curious helpers.

They’re proof that the best holiday treats come from simple ingredients and shared moments. And when the oven timer dings and those golden cookies emerge with their crackled tops, I can’t help but smile, because that’s the magic of Christmas in my kitchen.

Ginger Molasses Christmas Cookies

Ginger Molasses Christmas Cookies are soft, chewy, and full of warm holiday spices — the perfect blend of sweet and spicy comfort, ready in under 30 minutes.

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Ingredients

2 ¼ cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter softened
1 cup granulated sugar
1 large egg
¼ cup molasses
1 teaspoon vanilla extract
Additional granulated sugar for rolling

Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
In a large bowl, beat softened butter with 1 cup of sugar until light and fluffy, about 2 minutes.
Add egg, molasses, and vanilla extract, then beat until smooth and fully combined.
Gradually mix in the dry ingredients until the dough comes together; add a bit more flour if too sticky.
Roll dough into 1-inch balls, coat with sugar, and place 2 inches apart on the baking sheets.
Bake for 8–10 minutes, until edges are set and slightly cracked while centers remain soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack and serve or store.