Ginger Molasses Christmas Cookies

Every year, as soon as the first snowflakes begin to fall, I find myself reaching for my old, flour-dusted recipe card for Ginger Molasses Christmas Cookies. The scent of ginger, cinnamon, and molasses instantly fills the kitchen, wrapping everyone in that nostalgic, holiday warmth that only homemade cookies can bring.

This recipe has been part of my family’s Christmas tradition for decades. My grandmother used to bake these chewy, spiced cookies every December, storing them in big tins lined with wax paper. We’d sneak one (or two!) when she wasn’t looking, drawn by that irresistible aroma of warm spices and sweet molasses. These cookies are the perfect companion for a cup of cocoa by the fire or tucked into a festive cookie exchange box. Whether you’re baking for a holiday party or simply craving something cozy, these Ginger Molasses Christmas Cookies never fail to bring cheer and comfort to the season.

Why You’ll Love Ginger Molasses Christmas Cookies

• Perfectly Spiced: The blend of ginger, cinnamon, cloves, and nutmeg gives these cookies that classic holiday flavor — warm, aromatic, and deeply satisfying.
• Soft and Chewy Texture: They stay tender in the center with a lightly crisp edge — exactly how a Christmas cookie should be.
• Easy to Make: Simple pantry ingredients and straightforward steps make this recipe great for bakers of all levels.
• Festive Aroma: Your whole house will smell like Christmas as these cookies bake — truly irresistible.
• Make-Ahead Friendly: The dough can be chilled or frozen for later, making it perfect for busy holiday schedules.
• Loved by All Ages: From kids to grandparents, everyone loves these classic, comforting cookies.

Ingredients You’ll Need

Here’s everything you’ll need to make a batch of these delicious Ginger Molasses Christmas Cookies:

• 3 cups all-purpose flour – Spoon and level the flour to avoid dense cookies.
• 1 tablespoon ground ginger – The star spice! Adjust slightly if you prefer a milder flavor.
• 2 teaspoons ground cinnamon – Adds warmth and balance to the ginger.
• ½ teaspoon ground cloves – Provides depth and that signature holiday aroma.
• ¼ teaspoon ground nutmeg – A touch of nutmeg makes the spice blend perfectly rounded.
• 1 teaspoon baking soda – Helps the cookies puff up slightly and stay soft.
• ½ teaspoon salt – Enhances all the warm flavors.
• ¾ cup unsalted butter, softened – Room temperature butter creams beautifully with sugar.
• 1 cup granulated sugar – Sweetens and gives structure.
• 1 large egg – Binds the dough together and adds richness.
• ¼ cup molasses – Use unsulphured molasses (like Grandma’s brand) for that deep, caramel-like sweetness.
• 1 teaspoon vanilla extract – Adds a touch of aromatic smoothness.
• Additional granulated sugar – For rolling; it gives the cookies their sparkling, crackly tops.

Tip: If you want a stronger molasses flavor, replace 2 tablespoons of the sugar with dark brown sugar. It adds even more chew and richness.

Step-by-Step Instructions

Follow these easy steps to bake the most delightful Ginger Molasses Christmas Cookies:

1. Preheat and prepare your pans

• Preheat your oven to 350°F (175°C).
• Line baking sheets with parchment paper for easy cleanup and even baking.

2. Combine the dry ingredients

• In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
• This ensures the spices are evenly distributed — no clumps of spice in your dough!

3. Cream the butter and sugar

• In a large mixing bowl, beat softened butter and 1 cup sugar together until light and fluffy.
• This step is key for the cookie’s soft texture — don’t rush it! Use a hand or stand mixer for best results.

4. Add the wet ingredients

• Beat in the egg, molasses, and vanilla extract until smooth.
• The dough will take on a beautiful caramel color and that unmistakable molasses aroma.

5. Combine wet and dry ingredients

• Gradually add the dry mixture to the wet, stirring just until combined.
• Avoid overmixing — once the flour disappears, stop. The dough should be soft but not sticky.

6. Shape the cookies

• Scoop tablespoon-sized portions of dough and roll them into balls.
• Roll each ball in granulated sugar to give the cookies that signature sparkly finish.

7. Bake to perfection

• Arrange the dough balls on prepared baking sheets, spacing them about 2 inches apart.
• Bake for 10–12 minutes, until the cookies spread slightly and the edges are just set.
• Don’t overbake — they’ll continue to cook slightly as they cool.

8. Cool and enjoy

• Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack.
• They’ll firm up as they cool, becoming soft, chewy, and perfectly spiced.

Optional: For a more defined crackle top, sprinkle a touch of sugar over the cookies right after baking.

Serving and Storage Tips

Serving:
These Ginger Molasses Christmas Cookies are delightful served warm with a glass of milk or a mug of hot cocoa. They pair wonderfully with tea or coffee as well. I love arranging them on a holiday cookie platter alongside shortbread and peppermint bark for a festive dessert table.

Storage:

• Room Temperature: Store in an airtight container at room temperature for up to 1 week.
• Freezer (Baked Cookies): Freeze cooled cookies in a zip-top bag or airtight container for up to 3 months.
• Freezer (Cookie Dough): Roll dough into balls and freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the baking time.

Reheating:
To restore that “fresh-baked” softness, microwave a cookie for 8–10 seconds before serving.

Helpful Notes

• Chill the Dough: If your kitchen is warm, chill the dough for 30 minutes before baking. This prevents excessive spreading and enhances the chewy texture.
• Uniform Cookies: Use a cookie scoop for evenly sized cookies that bake consistently.
• Molasses Type: Avoid blackstrap molasses — it’s too bitter for baking. Stick with unsulphured for a balanced flavor.
• Gluten-Free Option: Substitute with a cup-for-cup gluten-free flour blend. The texture remains tender and chewy.
• Dairy-Free Option: Swap the butter with a high-quality plant-based alternative.
• Add-Ins: For a fun twist, mix in white chocolate chips, candied ginger, or a sprinkle of coarse sugar on top before baking.

Frequently Asked Questions

1. Can I freeze Ginger Molasses Christmas Cookies?
Yes! Both the baked cookies and the unbaked dough freeze beautifully. Store them in airtight containers for up to 3 months.

2. What if I don’t have molasses?
You can substitute molasses with dark corn syrup or maple syrup in a pinch, though the flavor will be slightly lighter. Molasses is key to that deep, classic taste.

3. Why did my cookies spread too much?
Your butter may have been too soft, or the dough too warm. Chill the dough for 30 minutes before baking to help control spreading.

4. Can I make these cookies crisp instead of chewy?
Absolutely! Bake them 2–3 minutes longer until the edges turn a bit darker for a crispier texture.

5. Can I double the recipe?
Yes — this recipe doubles easily! Perfect for large gatherings or gifting during the holidays.

Final Thoughts

Baking these Ginger Molasses Christmas Cookies each holiday season always brings me back to the heart of what Christmas is about — warmth, sharing, and tradition. The rich aroma of molasses mingled with spices fills the house with joy and anticipation. Over the years, I’ve tested countless variations, but this classic recipe remains my go-to for its perfect balance of flavor and texture.

Whether you’re baking a batch for your family, packaging them as gifts, or enjoying one fresh from the oven with a cup of coffee, these cookies are sure to become a cherished part of your own holiday tradition. So tie on your apron, gather your ingredients, and let your kitchen fill with the cozy magic of Ginger Molasses Christmas Cookies.