Ginger Molasses Christmas Cookies

There’s nothing quite like the aroma of freshly baked Ginger Molasses Christmas Cookies wafting through your home during the holidays. Warm spices, sweet molasses, and buttery goodness come together in these festive classics that perfectly capture the essence of Christmas. Whether you’re baking them to share with friends, to leave out for Santa, or to enjoy with a hot cup of cocoa, these cookies are soft, chewy, and irresistibly flavorful.

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With a perfect balance of ginger, cinnamon, and cloves, these cookies bring comfort and nostalgia in every bite. They’re easy to make, require simple ingredients, and look beautiful with their signature crackled tops sparkling with sugar. This recipe takes everything you love about traditional molasses cookies and adds that extra festive touch that makes them perfect for the holiday season.

Why You’ll Love These Ginger Molasses Christmas Cookies

• Chewy and Soft: Perfectly tender centers with slightly crisp edges.
• Full of Holiday Flavor: Spiced with ginger, cinnamon, nutmeg, and cloves.
• Beautifully Crackled Tops: Sparkling sugar coating gives them a festive look.
• Make-Ahead Friendly: Dough can be chilled or frozen for holiday prep.
• Smells Like Christmas: The warm spices fill your kitchen with a cozy aroma.
• Crowd-Pleaser: Loved by both kids and adults alike!

Ingredients You’ll Need

Dry Ingredients:

• 3 cups all-purpose flour – Provides structure for the cookies.
• 1 tablespoon ground ginger – The star spice; fresh ginger powder gives a bold flavor.
• 2 teaspoons ground cinnamon – Adds warmth and sweetness.
• ½ teaspoon ground cloves – Deepens the spice flavor.
• ¼ teaspoon ground nutmeg – A hint of nutmeg adds festive complexity.
• 1 teaspoon baking soda – Helps the cookies puff and crack.
• ½ teaspoon salt – Balances the sweetness.

Wet Ingredients:

• ¾ cup unsalted butter, softened – For rich, buttery flavor.
• 1 cup granulated sugar – Sweetens the dough and helps with the crackled texture.
• 1 large egg – Binds the ingredients together.
• ¼ cup molasses – Gives that deep, rich, caramelized flavor and chewy texture.
• 1 teaspoon vanilla extract – Enhances all the flavors.

For Rolling:

• Additional granulated sugar – For coating the cookie dough balls before baking.

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside. This ensures the spices are evenly distributed throughout the dough.

3. Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and 1 cup granulated sugar together using a hand or stand mixer on medium speed until light and fluffy (about 2–3 minutes). This step gives your cookies their soft texture.

4. Add Wet Ingredients

Beat in the egg, followed by the molasses and vanilla extract, mixing until well combined. The dough will be rich and aromatic at this point.

5. Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring on low speed or by hand until just combined. Avoid overmixing, as this can make the cookies tough.

6. Chill the Dough (Optional but Recommended)

For thicker, chewier cookies, cover the dough and refrigerate it for 30 minutes. Chilling helps prevent excessive spreading during baking.

7. Shape and Roll in Sugar

Scoop about 1 tablespoon of dough and roll it into a ball (approximately 1 inch in diameter). Roll each ball in granulated sugar until fully coated. Place them on the prepared baking sheets about 2 inches apart, as they will spread slightly.

8. Bake

Bake the cookies for 8–10 minutes, or until the edges are set and the tops are slightly cracked. The centers should look soft and a bit underbaked—they’ll firm up as they cool.

9. Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy the heavenly smell filling your kitchen as they cool!

Serving Suggestions

• Classic: Enjoy with a glass of milk or hot cocoa.
• Fancy: Drizzle with a simple vanilla glaze or white chocolate.
• Holiday Gift: Package in cellophane bags tied with ribbon for homemade Christmas gifts.
• Dessert Board: Pair with other holiday cookies like sugar cookies, snickerdoodles, and chocolate crinkles.

Storage and Freezing Tips

Room Temperature: Store in an airtight container at room temperature for up to 1 week.

Refrigerator: Keeps well in the fridge for up to 10 days.

Freezer (Dough): Shape dough balls, freeze on a baking sheet, and transfer to a freezer bag. Bake straight from frozen—just add 1–2 minutes to the baking time.

Freezer (Baked Cookies): Once cooled, place in an airtight container and freeze for up to 3 months.

Reheating Tip: Warm in the microwave for 10 seconds to make them soft and chewy again.

Helpful Tips

• Chill the Dough: Chilled dough = thicker, chewier cookies with deeper flavor.
• Fresh Spices: Freshly ground or recently purchased spices make a huge difference in flavor.
• Do Not Overbake: Cookies should still look slightly soft in the center when removed from the oven.
• Measure Flour Correctly: Spoon and level your flour for accurate measurement.
• Molasses Quality Matters: Use unsulfured molasses for a smoother, less bitter taste.

Variations to Try

1. Glazed Ginger Cookies: Mix 1 cup powdered sugar with 2 tablespoons milk and drizzle over cooled cookies.
2. Ginger Molasses Sandwich Cookies: Spread cream cheese frosting between two cookies for an extra indulgent treat.
3. Spiced White Chocolate Cookies: Add ½ cup white chocolate chips to the dough.
4. Crispier Cookies: Flatten dough balls slightly before baking.
5. Extra Chewy: Substitute 1 tablespoon of the granulated sugar with brown sugar for a chewier texture.

Frequently Asked Questions

1. Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 48 hours before baking. Just let it soften slightly before shaping.

2. What kind of molasses should I use?
Use unsulfured molasses (like Grandma’s brand). Avoid blackstrap molasses—it’s too bitter.

3. Why did my cookies not crack?
Make sure your butter is at room temperature and that you coat the dough balls generously in sugar. Cracks form from sugar caramelizing on the surface.

4. Can I substitute butter with margarine or shortening?
Butter gives the best flavor and texture, but shortening will yield a slightly puffier cookie.

5. How can I make them gluten-free?
Use a 1:1 gluten-free baking flour substitute for the all-purpose flour.

Final Thoughts

These Ginger Molasses Christmas Cookies are everything a holiday treat should be—soft, chewy, spiced just right, and packed with festive flavor. Each bite is filled with the warmth of cinnamon, the zing of ginger, and the comforting sweetness of molasses. They’re simple to make yet look and taste like something straight from a bakery.

Whether you’re baking a batch to share with loved ones or to fill your own cookie jar, this recipe is a guaranteed hit. The best part? The dough freezes beautifully, so you can bake fresh cookies anytime a craving—or guest—arrives!