Ginger Molasses Christmas Cookies

Name: Ginger Molasses Christmas Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 tablespoon ground ginger; 2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup molasses; 1 cup sugar; 1/2 cup butter, softened; 1 large egg

by Joudia Elise

Published on: December 26, 2025

Freshly baked Ginger Molasses Christmas Cookies on a festive plate.

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Ginger Molasses Christmas Cookies are a warm, spiced classic that smells like holiday nights—molasses, cinnamon and ginger filling the kitchen as they bake. These cookies have a soft, fudgy center with a crackled, slightly crisp exterior that makes every bite a cozy contrast. Perfect for cookie exchanges, weeknight baking or sustainable gifting (wrap in reusable tins), this easy recipe uses pantry staples and comes together quickly. For more holiday cookie ideas, try this collection of Christmas cookies.

Table of Contents

Why You’ll Love This Recipe

Ginger Molasses Christmas Cookies are ideal for holiday parties, comforting afternoons with tea, or as a homemade gift when you want something seasonal and thoughtful. They’re flavorful without being fussy — a bold ginger taste balanced by deep molasses and warm baking spices. Because the dough uses common pantry staples and comes together in one bowl, it’s a convenient go-to for busy cooks. Versatile enough to dress up with icing or keep simple, these cookies hold well for transport and pair beautifully with hot drinks or a cheese board.

Seasonal Ingredients Spotlight

This recipe shines when you use fresh, aromatic spices and real molasses. Ground ginger and cinnamon give the dough a rosy-brown color and a spicy-sweet scent; a pinch of cloves and nutmeg adds subtle warmth and complexity. Choose unsulfured molasses for a richer, less bitter flavor and look for butter with a bright, creamy aroma—these small differences lift the whole cookie. Use locally milled flour or organic options where possible for sustainability. If you’re exploring other festive combinations, you might enjoy a playful swirl alongside pinwheel cookies for a colorful holiday platter.

What You’ll Need

3 cups all-purpose flour — gives structure; substitute 1:1 gluten-free flour blend for GF.
1 tablespoon ground ginger — primary spicy note; fresh-ground ginger will be sharper.
2 teaspoons ground cinnamon — warm sweetness.
1/2 teaspoon ground cloves — intense; use less for milder flavor.
1/4 teaspoon ground nutmeg — aromatic finish.
1 teaspoon baking soda — helps spread and lift.
1/2 teaspoon salt — balances sweetness.
1 cup molasses — rich, deep sweetness; blackstrap is stronger, use sparingly.
1 cup sugar — for sweetness and crisp exterior; swap coconut sugar for a toffee note.
1/2 cup butter, softened — fresh butter gives richness; use vegan spread for dairy-free.
1 large egg — binder; use flax egg (1 tbsp flax + 3 tbsp water) for vegan swap.

Sensory notes: expect a glossy, slightly sticky dough that smells deeply of ginger and molasses. For chewier cookies, chill dough briefly; for cakier texture, add a tablespoon of milk.

How to Make This Recipe

Preparation — Preheat & Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats. Soften butter until creamable; warm spices until they release aroma when rubbed between fingers.
Cream Butter and Sugar — Combine
Beat softened butter and sugar until light and slightly fluffy, about 2–3 minutes. Add the egg and molasses, mixing until glossy and fragrant.
Mix Dry Ingredients — Sift & Fold
In a bowl, whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Slowly fold dry mix into wet until a cohesive dough forms; it should be dense but pliable.
Chill (Optional) — Rest for Shape
Chill dough 15–30 minutes if too soft to handle; chilling firms flavors and prevents excessive spread. Dough will feel cooler and less sticky.
Shape or Cook — Scoop & Bake
Preheat racks to middle position. Use a cookie scoop (about 1.5 tbsp) to form balls, roll in extra sugar for crackle if desired, and place 2 inches apart on the sheet. Bake 9–12 minutes until edges set and tops crackle; centers will remain soft. For crisper cookies, bake 1–2 minutes longer.
Finish or Garnish — Cool & Dress
Let cookies cool on the sheet 5 minutes, then transfer to a rack to finish setting. Optionally drizzle melted dark chocolate or dust with powdered sugar for a festive look.
Serve and Enjoy — Taste Test
Serve warm for the fudgiest texture; cooled cookies have a chewier crumb and deeper spice aroma. Store in an airtight container for up to 5 days.

Step Examples

Prepare the Base

Measure and sift dry spices; smell their warmth as you mix. This step ensures even spice distribution and a uniform color.

Mix the Ingredients

Cream butter and sugar until pale — this traps air for lightness. When molasses is added, the batter will darken and thicken with a rich, glossy sheen.

Shape or Cook

Roll dough into even balls; sugar-coating creates a sparkling crackled top. The aroma when they come out of the oven should be molasses-forward with cinnamon notes.

Finish or Garnish

A quick chocolate dip adds smoothness; a sprinkle of flaky salt highlights the molasses. Let decorations set before stacking.

Serve and Enjoy

Pair warm cookies with tea or cocoa to contrast the spicy-sweet profile. The texture should be tender inside with a slightly crisp outer shell.

Essential Tools

Mixing bowls (large and medium)
Hand mixer or stand mixer (optional but speeds creaming)
Measuring cups and spoons (accurate dry measuring)
Cookie scoop (for even sizes)
Baking sheets and parchment or silicone mats
Cooling rack
Optional: small sieve for powdered sugar, offset spatula for chocolate drizzling. If you use affiliate links or local shops, mention preferred brands for nonstick sheets and a sturdy mixer for consistent results.

How to Store Leftovers

Cool completely before storing to avoid sogginess. Keep cookies in an airtight container at room temperature for up to 5 days; layer with parchment to prevent sticking. To freeze, flash-freeze cookie dough balls on a tray, then transfer to a freezer bag for up to 3 months—bake from frozen adding 1–2 minutes to baking time. For baked cookies, freeze in a single layer spaced with parchment, then thaw at room temperature. For food safety, refrigerate any cookie dough containing perishable mix-ins longer than 24 hours.

Perfect Pairings

Serve Ginger Molasses Christmas Cookies with rich, warm beverages that mirror their spice: chai tea, dirty chai latte, cinnamon hot chocolate, or a hot toddy. They also pair well with creamy cheeses—think mild Brie or a honey-drizzled ricotta—on a holiday board where their spice cuts through the richness. For a dessert spread, balance these robust cookies with lighter, citrusy treats or a festive cheesecake; try combining them with a complementary texture like a creamy gingerbread cheesecake cookie for variety. Visually, stack cookies on a wooden platter with sprigs of rosemary and orange slices for color and aroma.

Nutrition Facts

Estimated per cookie (one medium cookie):

Calories: ~180 kcal
Fat: 8 g
Carbohydrates: 24 g
Protein: 3 g
Fiber: 1 g
Sugar: 14 g

Nutrition will vary by size, ingredient swaps (butter vs. vegan), and toppings.

Avoid These Common Pitfalls

Dough Too Dry — If the dough cracks and won’t hold together, add a splash (1 tsp at a time) of milk or an extra tablespoon of molasses until pliable.
Chocolate Coating Breaks — Melt chocolate slowly using a double boiler or microwave in 20-second bursts, stirring between, to keep it smooth and temper-like.
Unevenly Shaped Balls — Use a cookie scoop for consistent size and even bake. Chill soft dough briefly to prevent spreading.
Overbaking — Remove when edges are set but centers are slightly soft; cookies firm as they cool.
Bland Flavor — Make sure spices are fresh; old ground spices lose potency and yield muted aroma.

Pro Tips for Best Results

Toast whole spices briefly and grind just before making dough for brighter aroma and color.
Use unsulfured molasses for a cleaner, less bitter depth.
Chill dough 15–30 minutes if your kitchen is warm—this controls spread and deepens flavor.
For uniform crackle tops, roll balls in granulated sugar before baking.
Rotate baking sheets halfway through baking for even browning if your oven has hot spots.

Recipe Variations to Explore

Chewy Molasses Squares: increase molasses by 2 tbsp and reduce flour slightly for a fudgier center.
Orange-Ginger Twist: add 1 tsp orange zest to the batter and finish with a citrus glaze.
Chocolate-Dipped: dip half the cooled cookie in tempered dark chocolate and sprinkle with flaky sea salt.
Nutty Add-ins: fold in 1/2 cup chopped toasted pecans or walnuts for crunch.
Vegan Version: replace butter with coconut oil or vegan butter and use a flax egg; watch texture and chill if too soft.
Gluten-Free: use a certified 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if blend lacks binding.

Dietary Adaptations & Safety Info

Allergens: contains egg and dairy (butter). For vegan: use flax egg + vegan butter. For dairy-free non-vegan: use dairy-free spread and an egg substitute if needed. For gluten-free: swap to a trusted 1:1 gluten-free flour mix and check for added starches. Always label cookies when gifting with common allergens. If making ahead, refrigerate dough no longer than 48 hours or freeze to maintain safety.

Frequently Asked Questions

Q: Can I make the dough ahead of time?
A: Yes — refrigerate for up to 48 hours or freeze shaped dough balls for up to 3 months. Thaw in the fridge before baking.

Q: How do I get crackled tops?
A: Roll dough balls in granulated sugar before baking. Bake at 350°F until the tops crack—usually 9–12 minutes depending on size.

Q: Why did my cookies spread too much?
A: Likely dough was too warm or butter over-softened. Chill dough 15–30 minutes and ensure accurate measuring of flour.

Q: Can I use blackstrap molasses?
A: Blackstrap is stronger and more bitter; use sparingly or mix with lighter molasses to avoid overpowering the spices.

Q: How do I make them chewier vs. cakier?
A: For chewier cookies, slightly underbake and cool on the sheet; for cakier, add a tablespoon of milk and bake until fully set.

Q: Are these freezer-friendly after baking?
A: Yes — freeze fully cooled cookies in a single layer separated by parchment for up to 3 months; thaw at room temperature.

Final Thoughts & Next Steps

These Ginger Molasses Christmas Cookies are a cozy, crowd-pleasing holiday staple — easy to make, full of seasonal aroma, and flexible for dietary needs. Try a test batch, share a photo, and tag your festive creations on social for inspiration. For more holiday baking ideas, browse seasonal dessert collections at an external recipe hub like Allrecipes.