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