Best 9 Gingered Molasses Cookies Recipes

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For those craving a taste of homebaked, classic treats, gingered molasses cookies offer a delightful combination of spices, rich molasses, and delectable chewiness. Whether it's the holiday season's festive charm or the desire for a comforting snack, these delectable treasures promise a flavorful adventure. With a variety of recipes available, finding the perfect one to suit your taste and preference is key. Let's embark on a journey through the world of gingered molasses cookies, uncovering the secrets of their irresistible taste and the art of creating these timeless delights.

Let's cook with our recipes!

GRANDMA'S® MOLASSES GINGER COOKIES



Grandma's® Molasses Ginger Cookies image

Soft and chewy ginger cookies that will have everyone asking for more. Recipe courtesy of Sue Hoagland.

Provided by Grandma's Molasses

Categories     Desserts     Cookies     Molasses Cookie Recipes

Time 8h30m

Yield 48

Number Of Ingredients 12

1 ½ cups sugar, plus more for sprinkling
2 sticks butter, softened
¾ cup Grandma's® Original Molasses
1 egg
1 teaspoon Spice Islands® Pure Vanilla Extract
3 cups flour, plus more for dusting
1 teaspoon Clabber Girl® Baking Soda
1 teaspoon Clabber Girl® Baking Powder
1 teaspoon Spice Islands® Ground Nutmeg
1 teaspoon Spice Islands® Ground Cloves
1 tablespoon Spice Islands® Ground Ginger
1 tablespoon Spice Islands ® Ground Saigon Cinnamon

Steps:

  • In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, and spices until dough comes together. Wrap well and refrigerate overnight.
  • Preheat the oven to 350 degrees F.
  • Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake for 15 minutes.

Nutrition Facts : Calories 109.6 calories, Carbohydrate 17.9 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 47.2 mg, Sugar 11.1 g

GINGER MOLASSES COOKIES



Ginger Molasses Cookies image

Delicious Molasses cookies with a great spice to them. Crisp on the outside, soft on the inside. They freeze, travel, & store well. They also work great as a sandwich cookie, if you put a yummy cream cheese frosing between two.

Provided by Ezri_B

Categories     Dessert

Time 25m

Yield 24-36 cookies, 24-36 serving(s)

Number Of Ingredients 14

3/4 cup unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
2 teaspoons vanilla extract
1/3 cup un-sulphured molasses
1 1/4 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1/8 teaspoon ground black pepper

Steps:

  • Cream butter and sugars together until nice and fluffy, scraping down sides of bowl as needed.
  • Add egg, vanilla, & molasses and beat.
  • In a separate bowl combine flours, baking soda, salt, cinnamon, black pepper and cloves.
  • Combine wet ingredient mix with dry ingredient mix until well combined.
  • Place remaining 1/3 cup granulated sugar in shallow bowl. Scoop dough with small cookie scoop. Form into balls and roll in sugar. Place them on an ungreased baking sheets, spacing them about 2 inches apart. Bake for 10-13 minutes. You want to slightly under cook them, or they become quite hard. Let them cool on baking pan for about 3 minutes. Remove, from pan and let cook on a wire rack. These freeze well and pack well for shipping also the recipe is fine doubled.

Nutrition Facts : Calories 143.6, Fat 6.2, SaturatedFat 3.8, Cholesterol 23, Sodium 160.6, Carbohydrate 21, Fiber 0.8, Sugar 11.3, Protein 1.7

CHEWY GINGER MOLASSES COOKIES



Chewy Ginger Molasses Cookies image

Molasses adds sweetness to these cookies and gives chewiness to every bite. Eat at least one warm right off the cooling rack with a tumbler of cold milk.

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield Makes: about 2 dozen

Number Of Ingredients 10

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon fine salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup sugar, plus more for rolling
1/3 cup molasses
1 large egg

Steps:

  • Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  • Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
  • Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
  • Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.

GINGER MOLASSES COOKIES RECIPE



Ginger Molasses Cookies Recipe image

Chewy in the center, crispy on the edges, and perfectly spiced, these gingerbread cookies are certain to become a new holiday favorite.

Provided by Jessie Sheehan

Categories     Dessert

Time 1h57m

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 tablespoon ginger
1 teaspoon cinnamon
Optional: 1/4 teaspoon white pepper
3/4 cup unsalted butter (melted)
1 cup dark brown sugar (packed)
1 large egg
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/4 cup molasses
Granulated sugar, for rolling

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and white pepper, if using.
  • In a large bowl, whisk together the melted butter and sugar until smooth.
  • Add the egg and yolk one at a time, whisking after each addition.
  • Add the vanilla and molasses and whisk until smooth.
  • Add the dry ingredients to the wet ingredients and gently fold with a flexible spatula to combine. Place the dough in the refrigerator until it has a scoopable texture, or about 20 to 30 minutes.
  • Scoop the dough into 1 1/2 tablespoon balls using a small ice cream scoop or measuring spoons.
  • Roll each ball in granulated sugar and place on the prepared cookie sheets, about 12 balls per sheet. Place the sheets in the freezer to firm up for about 30 minutes to an hour. This will prevent the cookies from spreading when baked.
  • Roll the cookie balls in granulated sugar again for extra sparkle. Bake for about 12 minutes until the tops are cracked and the cookies are slightly puffy. Once removed from the oven, flatten each cookie lightly with a spatula. Serve warm or cold.

Nutrition Facts : Calories 186 kcal, Carbohydrate 25 g, Cholesterol 51 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, Sodium 189 mg, Sugar 14 g, Fat 9 g, UnsaturatedFat 0 g

STARBUCKS GINGER MOLASSES COOKIES



STARBUCKS GINGER MOLASSES COOKIES image

Categories     Cookies     Bake     Molasses

Yield 1 dozen large

Number Of Ingredients 11

2 1/4 cups flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup dark brown sugar
1 extra-large egg
1/4 cup regular unsulphured molasses (blackstrap is too strong for this cookie)
Granulated sugar (for coating cookie dough before baking)
Non-stick vegetable spray (optional, for coating the scoop)

Steps:

  • Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper, silicone pan liners or aluminum foil (if using foil, grease foil with 1 Tbsp. butter or solid vegetable shortening). Set aside. Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl. Set aside. Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing. Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a small plate or saucer. Use a 1/4-cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking. Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes. Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the cookies cool on the baking sheet. Note: This dough can be frozen for slice-and- bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months. I used a food processor and cooked it for 11min. Makes 1 dozen large cookies. Per cookie: 290 calories, 3g protein, 42g carbohydrates, 1g fiber, 12g fat (7g saturated), 275mg sodium.

GINGER-MOLASSES COOKIES



Ginger-Molasses Cookies image

Think of these cookies as a cross between a gingerbread man and a chewy molasses cookie. Adding molasses gives them a softer texture with a decidedly adult, almost caramel flavor. Instead of rolling or slicing these cookies, this rich, soft dough is perfect for rolling into balls and coating in coarse sugar before baking. The dough can even be made up to 5 days ahead and refrigerated, or baked 2 days ahead and stored at room temperature.

Provided by Alison Roman

Categories     cookies and bars, dessert

Time 45m

Yield About 2 dozen cookies

Number Of Ingredients 13

3 cups/435 grams all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1 1/2 cups/341 grams (3 sticks) unsalted butter, at room temperature
3/4 cup/177 milliliters molasses
1/2 cup/100 grams granulated sugar
2 large eggs
1 teaspoon vanilla extract
About 3/4 cup/165 grams pearl, Demerara or coarse sugar, for rolling
Do ahead: Cookie dough can be made 5 days ahead, refrigerated. Bring dough to room temperature before rolling. Cookies can be baked 2 days ahead, wrapped tightly and stored at room temperature.

Steps:

  • In a large bowl, whisk together flour, ginger, cinnamon, baking powder, salt and allspice.
  • In another bowl, using an electric mixer, beat together butter, molasses and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
  • Add dry ingredients all at once, and mix on low speed until just incorporated.
  • Chill dough in refrigerator for 30 to 45 minutes, until firm enough to roll.
  • Heat oven to 325 degrees.
  • Using your hands, roll heaping tablespoons of dough into balls, then roll them in coarse sugar. (Sanding sugar is festive, but turbinado or coarse sugar will do the trick as well.) If dough becomes too soft to roll, put back in the refrigerator for 10 to 15 minutes. Place balls on a parchment-lined baking tray 2 inches apart and bake until the cookies are puffed, golden brown around the edges and baked through and the tops spring back slightly when touched, 12 to 15 minutes.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 105 milligrams, Sugar 19 grams, TransFat 0 grams

CHRISTMAS MOLASSES AND GINGER COOKIES



Christmas Molasses and Ginger Cookies image

I got this recipe out of one of my mother's cookbooks and tried it one Christmas Eve with her. They were amazing! My brother even loved them, and he is the pickiest person I know. When they were done I threw one to my dog. They are now his favorite treat of all. Hopefully, you will love this recipe as much as we do!

Provided by puzzleperson

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 2h

Yield 36

Number Of Ingredients 9

1 ⅓ cups molasses
⅔ cup packed brown sugar
⅔ cup butter, softened
5 ½ cups all-purpose flour
2 eggs
4 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt

Steps:

  • Beat molasses, brown sugar, and butter together in a bowl until smooth. Mix flour, eggs, cinnamon, baking soda, ginger, and salt into molasses mixture until incorporated. Cover bowl with plastic wrap and refrigerate for 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Heavily flour a cloth-covered work surface.
  • Roll dough on the floured cloth into 1/4-inch thick cookies; cut with cookie cutters if desired. Arrange cookies 1-inch apart on the prepared baking sheet.
  • Bake in the preheated oven until cookies are firm to the touch, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 155.3 calories, Carbohydrate 27.9 g, Cholesterol 19.4 mg, Fat 3.9 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 168.7 mg, Sugar 10.8 g

MOLASSES-GINGERBREAD COOKIES



Molasses-Gingerbread Cookies image

These cookies have a dark color and a pronounced molasses flavor. If you are making the Gingerbread Town-Square Cake, you can use this template to trace and cut out the different townhouse shapes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men

Number Of Ingredients 12

5 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
2 sticks (16 tablespoons) unsalted butter, room temperature
1 cup packed dark-brown sugar
2 large eggs
1 1/2 cups unsulfured molasses
Royal Icing for Gingerbread Cookies

Steps:

  • Whisk together flour, baking soda, salt, and spices in a medium bowl.
  • Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
  • Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 15 minutes.
  • Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
  • Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
  • Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight).

CHEWY GINGERBREAD MOLASSES COOKIES



Chewy Gingerbread Molasses Cookies image

These cookies are what Christmas tastes like! This recipe makes a fairly big batch, which is perfect for sharing with friends and guests. If you like thick chewy cookies, it will make about 48. If you like them smaller or thin, it would be most practical to make a half batch, or you'll be cutting out cookies for the whole day! The prep time listed is approximate because the time involved is proportionate to the size of your cookies. You can also prepare the dough ahead of time, freeze it, then bake them later.

Provided by Entropy

Categories     Dessert

Time 1h15m

Yield 48-100 Cookies, 48 serving(s)

Number Of Ingredients 9

1 cup margarine
1 cup sugar
1 cup molasses
1/4 cup water
5 cups flour
1 1/2 teaspoons baking soda
1 tablespoon ginger (or to taste)
1 tablespoon cinnamon (or to taste)
1 teaspoon allspice (or to taste)

Steps:

  • Place margarine in large mixing bowl; soften it in a microwave for a few seconds.
  • Cream sugar and margarine; add molasses and water.
  • Combine flour, baking soda, ginger, cinnamon, and allspice.
  • Add to the mixing bowl; mix together.
  • Let dough cool, covered, in freezer for at least one hour.
  • Preheat oven to 325 degrees Fahrenheit.
  • Roll out dough; cut out with cookie cutters.
  • If the cookies are thin, bake for 6 minutes.
  • If cookies are thick, bake for 8 minutes.
  • Cookies will appear slightly underbaked but that's what makes them taste so good and chewy!
  • Cool cookies on a wire rack.
  • These cookies stand their own without frosting, but if you want to frost them, mix a cup of powdered sugar with a little water to make frosting. Draw a few accent lines or dots on the cookies.

Nutrition Facts : Calories 101.7, Fat 2, SaturatedFat 0.4, Sodium 64.5, Carbohydrate 19.6, Fiber 0.5, Sugar 8.1, Protein 1.4

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the cookies will be. Use pure maple syrup, molasses, and butter for the best flavor.
  • Chill the dough: Chilling the dough before baking helps the cookies hold their shape and prevents them from spreading too much.
  • Don't overmix the dough: Overmixing the dough can make the cookies tough. Mix the dough just until the ingredients are combined.
  • Bake the cookies at the right temperature: The cookies should be baked at 375°F (190°C) for 10-12 minutes, or until they are just set. Don't overbake the cookies, or they will become dry and crumbly.
  • Let the cookies cool completely before serving: The cookies will continue to firm up as they cool. Let them cool completely before serving for the best flavor and texture.

Conclusion:

Gingery molasses cookies are a classic holiday treat that are sure to please everyone. They are soft, chewy, and full of flavor. With a few simple tips, you can easily make delicious gingery molasses cookies at home. So what are you waiting for? Get baking!

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