Ginger Molasses Cookies with Cinnamon Sugar are the ultimate cozy treat—think crackly sugar tops, chewy centers, deep molasses richness, and fragrant warm spices. These cookies feel like nostalgia with every bite, perfect for holidays, afternoon tea, or anytime you crave something comforting.
Molasses adds depth and moisture, ginger brings a pleasant spice kick, and the cinnamon-sugar coating creates that signature sparkly finish. They bake beautifully and stay soft for days—a true cookie jar favorite!
Why I Love This Recipe
- Perfect texture: Soft and chewy—never dry or cakey
- Beautiful flavor layers: Rich molasses + warm spices + caramel notes
- Festive aroma: Your kitchen will smell like a bakery during the holidays
- Foolproof baking: Easy recipe and very beginner-friendly
- Keeps wonderfully: Stays soft for up to a week
Why This is a Must-Try Dessert
- A classic Christmas cookie, but enjoyable year-round
- Makes a great edible gift—pretty and delicious
- Ideal for cookie exchanges, school treats, or cozy nights in
- Feels gourmet but uses everyday pantry ingredients
Recipe Overview
| Category | Details |
|---|---|
| Course | Dessert / Cookies |
| Cuisine | American |
| Servings | 24 cookies |
| Prep Time | 15 minutes |
| Chill Time | 30 minutes |
| Bake Time | 10–12 minutes |
| Total Time | ~1 hour |
| Calories | ~140 per cookie |
Ingredients
For the Cookies:
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg (optional)
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tsp cinnamon
Cooking Directions (Quick Version)
- Mix dry ingredients.
- Cream butter + brown sugar.
- Add egg, molasses, and vanilla.
- Combine wet + dry.
- Chill dough 30 minutes.
- Roll balls in cinnamon sugar.
- Bake 10–12 minutes at 350°F (175°C).
- Cool and enjoy!
Step-by-Step Preparation Method
1️⃣ Prep
Preheat oven to 350°F (175°C). Line baking sheet with parchment.
2️⃣ Dry Mix
Whisk flour, ginger, cinnamon, cloves, nutmeg (optional), baking soda & salt.
3️⃣ Cream Butter & Sugar
Beat butter + brown sugar until light and fluffy (2–3 min).
4️⃣ Add Egg & Molasses
Beat in egg, molasses, and vanilla until well combined.
5️⃣ Combine
Slowly add dry ingredients until dough forms. Do not overmix.
6️⃣ Chill Dough
Refrigerate for 30 minutes for best texture and shape.
7️⃣ Shape & Coat
Roll into 1-inch balls, then roll in cinnamon sugar mixture.
8️⃣ Bake
Bake 10–12 minutes—edges set, centers still soft and puffy.
9️⃣ Cool
Let rest on baking sheet 5 minutes before transferring to rack.
How to Serve
- Warm with tea, coffee, or hot cocoa ☕
- Add to a holiday cookie tray or gift box 🎁
- Sandwich with cream cheese frosting for indulgence
- Dip halfway in melted white chocolate for flair!
Recipe Tips
- Do not overbake → remove when slightly underdone
- Molasses is key → use unsulfured molasses for flavor
- Chilling improves chewiness & prevents spreading
- If dough is sticky → chill 10 extra minutes
Delicious Variations
- Extra-Spicy → Add 1 more tsp ground ginger or grated fresh ginger
- Chocolate Dipped → White or dark chocolate coating
- Sugar Swap → Use coarse sugar for more sparkle ✨
- Gluten-Free → 1:1 gluten-free flour blend
- Ginger “Snap” → Bake 2–3 min longer for a crisp cookie
Freezing & Storage
| Method | Duration | Notes |
|---|---|---|
| Room Temperature | 5–7 days | Airtight container |
| Freeze Dough Balls | Up to 3 months | Roll in sugar before freezing, bake frozen +2 min |
| Freeze Baked Cookies | Up to 2 months | Separate layers with parchment |
Special Equipment Needed
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowls
- Electric mixer (hand or stand)
- Cooling rack
FAQ
Q1: Can I use blackstrap molasses?
Not recommended—too bitter and strong for cookies.
Q2: Why did my cookies turn out puffy and not crackly?
They may need a bit more butter or bake slightly longer to crack.
Q3: Can I skip the chill time?
You can, but cookies may spread more and lose chewiness.
Q4: Can I add more cinnamon?
Absolutely—this is a spice-lover’s cookie!
Conclusion
Ginger Molasses Cookies with Cinnamon Sugar are everything wonderful about fall and winter baking—fragrant, chewy, sweet, and joyfully spiced. They’re easy to make, absolutely delicious, and sure to become a tradition in your home. Whether for holidays or simple comfort, these cookies deliver coziness in every bite.
Ginger Molasses Cookies with Cinnamon Sugar
Course: DessertsCuisine: AmericanDifficulty: Easy10
servings30
minutes30
minutes1
hourIngredients
For the Cookies:
2 1/4 cups all-purpose flour
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg (optional)
1 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
1 cup brown sugar
1 large egg
1/4 cup molasses
1 tsp vanilla extract
For the Cinnamon Sugar Coating:
1/4 cup granulated sugar
1 tsp cinnamon
Directions
- Prep : Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Dry Mix : Whisk flour, ginger, cinnamon, cloves, nutmeg (optional), baking soda & salt.
- Cream Butter & Sugar : Beat butter + brown sugar until light and fluffy (2–3 min).
- Add Egg & Molasses : Beat in egg, molasses, and vanilla until well combined.
- Combine : Slowly add dry ingredients until dough forms. Do not overmix.
- Chill Dough : Refrigerate for 30 minutes for best texture and shape.
- Shape & Coat : Roll into 1-inch balls, then roll in cinnamon sugar mixture.
- Bake : Bake 10–12 minutes—edges set, centers still soft and puffy.
- Cool : Let rest on baking sheet 5 minutes before transferring to rack.
