Soft Ginger Molasses Cookies (Old Fashioned Crinkle Recipe)

One of my favorite fall recipes; this frosted Ginger Molasses Cookies is soft, chewy and comes with a beautiful crackly top!

soft ginger cookies with frosting on a porcelain plate with a cup of coffee

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!

Why I Love This Recipe

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, 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.

Soft ginger cookies and coffee

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. First, do not melt the butter in a microwave or 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 three kinds of sugar: brown sugar in the cookie dough, white granulated sugar for rolling, and powdered sugar for the frosting.

Molasses. There are actually five varieties of molasses, including blackstrap, 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.

I used Brer Rabbit brand un-sulfured dark molasses. Likewise, Grandma’s brand is a good one to try.

Egg. You 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 to use 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. This recipe has a wonderful mixture of cinnamon, ground ginger, cloves, and nutmeg.

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 ensure that your cookies turn out best.


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.

Expert Tips

This cookie recipe is pretty foolproof, but knowing and applying basic cooking, measuring, and baking skills is always a good idea.

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.

Without further ado, here is the yummy recipe!

Love this Ginger Molasses Cookie Recipe? Leave a 5-star 🌟🌟🌟🌟🌟 rating & a review in the comments section further down the page. I love hearing from you!

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A Soft Ginger Cookies with Frosting - Icing

Soft Ginger Cookies with Frosting

  • Author: cindy
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x


Perfect for the holidays! Your family will love these pillowy soft ginger cookies.



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

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

Frosting Ingredients 

8 ounces (1 brick) of cream cheese, room temperature

3 tablespoons butter, room temperature

1 teaspoon vanilla extract

2 cups powdered sugar

(or white chocolate chips instead of frosting)


Cookie 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.

Whisk together the dry ingredients: flour, cinnamon, ginger, cloves, nutmeg, salt, and baking soda. Slowly add them to the wet mixture and blend until combined. Do not overmix. You can chill your dough at this point for 30 minutes if it is too soft to roll.

Add the granulated sugar to a small shallow bowl when the dough is ready. Form the dough into 1-inch balls. (I use a cookie scoop.) Roll in sugar to coat and place on the baking sheet, leaving enough room for spreading. Bake for 8-10 minutes, until set. The outside should become golden and crackle. Cool on the cookie sheet before removing to cooling racks. Enjoy plain or drizzle with white chocolate, or frost.

Option 1. Cream Cheese Frosting

Beat the cream cheese, butter, and vanilla with an electric mixer until smooth. Slowly add the powdered sugar until it is blended and creamy. If it becomes too thick, add a tablespoon of milk or water. Repeat as necessary until it becomes the right consistency. If it gets too thin, add in more powdered sugar.

Option 2. 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.


Storage Keep cookies at room temperature in an airtight container for up to one week or freeze them.

Freezing 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

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I know you will love this cookie recipe! I hope you add it to your holiday baking repertoire. Happy baking!


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