Ooooh I love these buttery old fashioned ginger molasses cookies. You can also add a lovely, and not too sweet frosting. I know you will enjoy them too!
I have been ginger cookie obsessed this season! This is a late-breaking life situation. I didn’t grow up with ginger cookies of any kind but was inspired by a store-bought variety in recent years.
As a result, now I can’t stop. I’ve been making and tweaking recipes non-stop. All were very good actually, but this is one of our favorites so far; Soft Ginger Cookies with Frosting.
Pillowy soft and perfect for the holidays; these cookies are lightly spiced with crackly tops.
They are delicious plain, right from the oven. Or you can dress them up with a drizzle of white chocolate or cream cheese frosting.
What is the Best Molasses to Use?
There are actually five varieties of molasses, including black strap, light, and dark.
For ginger cookies, you will be using dark molasses. Look for labels such as Brer Rabbit or Grandma’s brand. Do not use blackstrap molasses. It is too intense and overpowering for this recipe.
Tips to Improve or Fix Your Cookies
This cookie recipe is pretty foolproof but it’s always a good idea to know and apply basic cooking making, measuring, and baking skills.
Once you know them, your cookies will be better and more consistent. To learn how to make cookies a lot better check out this post.
Ingredients for Ginger Molasses Cookies
Here’s what you’ll need to make these yummy ginger cookies with warm and cozy spices!
The Wet Ingredients
Softened Butter. Firstly, do not melt the butter in a microwave or on the stovetop.
Instead, let it sit out at room temperature until softened. This will prevent the butter from creaming with the sugars properly.
Sugars. This recipe uses 3 kinds of sugar; brown sugar in the cookie dough, white granulated sugar for rolling, and powdered sugar for the frosting.
Molasses. I used Brer Rabbit brand unsulphured dark molasses, likewise, Grandma’s brand is a good one to try.
Don’t use blackstrap molasses. It will overpower the cookies.
Egg. You just need one! For this recipe, your egg is best at room temperature but instead of letting it sit outside of the refrigerator for a long time, it is safer and quicker using one of these two methods below.
Place your egg in a small bowl and fill the bowl with warm water until it covers the egg.
Keep the egg in water for 5-10 minutes, or until it is no longer cold to the touch.
Alternatively, you could put the egg in a small bowl and run warm tap water over the egg for 2-5 minutes.
It is ready when it feels warm to the touch.
The Dry Ingredients
Flour. I used all-purpose flour.
Spices. There is a wonderful mixture of cinnamon, ground ginger, cloves, and nutmeg in this recipe.
Don’t be shy. Feel free to play around with the spice proportions to fit your taste, mild or robust!
Salt. To bring out all of those delicious flavors.
Baking Soda. A cookie mainstay. Baking soda helps leaven the dough, to create a soft, fluffy delicious cookie.
Make sure it is fresh to assure that your cookies turn out best.
Cookie Recipe Variations
If you are looking for recipe options, here are different ways to change up your ginger cookies. Try ’em all!
Plain Ginger Cookies. Go bare. Some people just want pure and uncomplicated ginger cookies.
These stand up wonderfully all by themselves!
Sugar-coated. Roll the cookie dough in granulated sugar before baking to achieve a beautiful, subtle sparkle plus mouth-watering sweetness.
Glazed or Iced. A drizzle of white chocolate or a light glaze is delicious on top of these cookies.
Frosted. Go for the full tilt and top with a luscious cream cheese frosting.
Extra Ginger. Add chopped crystallized ginger to these cookies for added ginger flavor and crunch.
Print
Soft Ginger Cookies with Frosting
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
Perfect for the holidays! Your family will love these pillowy soft ginger cookies.
Ingredients
Cookie Ingredients
3/4 cup unsalted butter softened
1 cup brown sugar, lightly packed
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour or
gluten-free flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 teaspoons baking soda
1/2 cup sugar for rolling
12 oz white chocolate chips or frosting ingredients
Frosting Ingredients
8 ounces (1 brick) of cream cheese, room temperature
3 tablespoons butter, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
Instructions
Cookies Instructions
Preheat the oven to 375°F. Line cookie sheets with a Silpat liner or parchment paper.
With an electric mixer, cream the butter and brown sugar until light and fluffy, approximately 3-5 minutes. Scrape down the sides of the bowl as you go. Add the molasses and egg. Mix well until combined.
In a medium bowl, whisk together the dry ingredients; flour, cinnamon, ginger, cloves, nutmeg, salt, and baking soda. Slowly add them to the wet mixture, blend until combined. Do not overmix. You can chill your dough at this point for 30 minutes if it is too soft to roll.
When the dough is ready, add the granulated sugar to a small shallow bowl. Form the dough into 1 inch balls. (I use a cookie scoop.) Roll in sugar to coat, place on the baking sheet, leaving enough room for spreading. Bake for 8-10 minutes, until set. The outside should become golden and crackled. Cool on the cookie sheet before removing to cooling racks. Enjoy plain, drizzle with white chocolate or frost.
Option 1. Quick Icing Method
In a glass bowl, microwave the white chocolate chips for 30 seconds. Take the bowl out and stir. Place the bowl back in the microwave and repeat for 30 more seconds. Stir again. Being careful not to burn, return to the microwave, and cook as needed in 10-second increments until you get the right consistency. I used Ghirardelli white chocolate chips; they melted and drizzled beautifully.
Option 2. Cream Cheese Frosting
With an electric mixer, beat the cream cheese, butter, and vanilla until smooth. Slowly add the powdered sugar until it is blended and creamy. If it becomes too thick, just add a tablespoon of milk or water. Repeat as necessary until it becomes the right consistency. If it gets too thin, just add in more powdered sugar.
Notes
Store cookies at room temperature in an airtight container for up to one week or freeze.
You can also freeze the cookie dough balls before baking for up to 3 months. Freeze on a tray or baking sheet to set, then put in a ziplock freezer bag or an airtight freezer container.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: Ginger, Cookies, Recipe, Molasses, Gingersnaps, Christmas
I know you will love this cookie recipe! I hope you add it to your holiday baking repertoire. Happy baking!
xo,
Cindy
Subscribe to Bloom’s Recipe Emails
Sign up for Bloom email updates and to receive recipe ideas.
There are newsletters for other topics also, including crafts, sewing, gnomes, entertaining, and home & garden.
After you subscribe, update your interests by clicking “manage your subscription” at the bottom of the e-mail you receive. That way, we send you only what you like. Enjoy!
Explore More
SHOP for info & resources to buy
RECIPES for more recipes
INSPIRATION for creative project ideas
START HERE for blog home
Some products contain affiliate links. When you buy through affiliate links on my site, I may earn a commission at no cost to you. See the shop page for more information
Cookies are delicious and look so good!
★★★★★
Awesome! Thanks.😃