These soft ginger molasses cookies are truly “the best”: featuring ginger, cloves, and cinnamon, a touch of molasses, and a delightfully chewy texture.

Typically Alex and I love to make desserts that are on the lighter side, even if it involves adding non-traditional items like black beans. So this holiday season, we set out to find some light / healthy cookie recipes. Somewhere along the line, we learned a crucial lesson: sometimes, cookies aren’t meant to be healthy. We had lots of failed cookie experiments over the past few weeks. Turns out, ripe bananas or apple sauce don’t exactly equal butter and sugar. And there’s something about the texture of a cookie that’s very hard to replicate without the magic of butter.

How to make ginger molasses cookies

So while we found one healthier cookie we liked (and one tasty healthyish dessert), we now bring to you — our perfect soft ginger molasses cookies! And these ginger molasses cookies have the traditional white flour, butter, and sugar. If you enjoy a reasonably whole foods diet most of the time, it’s always good to have a splurge or two, especially around the holidays.

The perfect splurge for us is a ginger molasses cookie. We were terribly excited to create this recipe, because it’s everything we’re looking for in a cookie — amped up with aromatic spices like ginger, cloves, and cinnamon, with a tinge of dark molasses, a delightfully chewy texture, and a crunch of turbinado sugar. We did use natural turbinado cane sugar, a slightly less processed version of sugar than white sugar, which brings a nice sweetness without being overpowering. Overall, these ginger molasses cookies are it: our perfect cookie.

This ginger molasses cookies recipe is…


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*Best* Soft Ginger Molasses Cookies

  • Author: A Couple Cooks
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 24 cookies 1x


These soft ginger molasses cookies are truly “the best”: featuring ginger, cloves, and cinnamon, a touch of molasses, and a delightfully chewy texture.


  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter, room temperature
  • ¾ cup turbinado raw cane sugar
  • 1 large egg
  • ½ cup molasses
  • Extra sugar for rolling


  1. In a bowl, add 2 ¼ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon allspice, ½ teaspoon ground cloves, and ½ teaspoon kosher salt. Mix well to combine.
  2. In the bowl of an electric mixer (or with a hand-mixer), beat together ¾ cup butter and ¾ cup turbinado sugar until light and fluffy, about 3 minutes.
  3. Add 1 egg and ½ cup molasses and mix to combine. Then stir in the dry ingredients. Refrigerate the batter 1 hour.
  4. When ready to bake, preheat oven to 375°F.
  5. Roll the dough into 1 ½” balls, then roll the balls in turbinado sugar to coat the outsides. Arrange on baking sheets lined with parchment paper. Bake in oven until set and crinkled on top, about 10 to 12 minutes (around 10 minutes for smaller cookies and 12 for larger). Remove from the oven and cool slightly.


Adapted from Food 52

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Ginger Molasses Cookies, Cookies, Ginger Cookies, Spices, Cinnamon, Cloves, Holiday, Baking, Baked, Ginger

Gluten free or vegan desserts

Looking for gluten free desserts or vegan desserts instead of these cookies? Try some of these options:

Looking for Christmas cookie recipes?

Aside from this soft ginger molasses cookies recipe, here are a few of our favorite Christmas cookie recipes:

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. I completely agree with this philosophy – I’ve spent far too long on failed baking experiments not to appreciate that butter, flour and sugar have been used to bake sweet treats for many hundreds of years for a good reason! And if you can’t enjoy a little bit of everything at Christmas then when can you? I love the spice of these cookies, perfect for the holiday season!

  2. I agree with you. I love a “healthier” dessert once in a while, but find when it comes to dessert, I tend to go for the real stuff. I do use 60% dark chocolate or higher when baking and find that makes a difference. My kids have gotten so use to dark chocolate in their baked goods and such that they really don’t like candy or milk chocolate anymore.
    I have to tell you that molasses cookies are my absolute favorite and I can’t wait to make these over the Holiday break. I tend to use blackstrap molasses when I make up ginger cookies and was curious if you think it would make a difference if I use it for this recipe?
    Love the new look of the blog!
    Jackie :)

    1. Thanks, Jackie! We have never used blackstrap molasses before, but I’ve seen that it has a bit stronger taste — which I think would be a nice addition to these cookies! Let us know if you try it — I’m eager to hear how it might work out.

  3. These are flipping delicious. I happened to stumble in here from food gawker and I’m so glad i did! My obsession with molasses is re-ignited!

  4. Oh holy night… These are the best cookies I’ve ever eaten! I’m so glad I made these despite being pooped out! I substituted the sugar with a blend of 1/4 cup regular white sugar, 1/4 cup dark brown sugar/Splenda blend, and 1/5 cup Splenda and they still came out amazing! Thanks so much for posting!

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