Ginger Cinnamon Molasses Cookies Recipe – Easy Holiday Baking

Last Updated on 5 months ago by Neha Deshmukh

Ginger Cinnamon Molasses Cookies Recipe – Easy Holiday Baking

Hey everyone! If you’re anything like me, the holidays just feel warmer with the smell of freshly baked cookies filling the house. And these Ginger Cinnamon Molasses Cookies? They’re a total game-changer. I first made these a few years ago for Christmas, and they’ve been a tradition ever since. They’re soft, chewy, and bursting with cozy winter flavors. Trust me, one bite and you’ll be hooked!

Why You’ll Love This Recipe

These aren’t your average cookies. The molasses gives them a beautiful depth of flavor, while the ginger and cinnamon create that perfect festive spice. Plus, they’re surprisingly easy to make – even if you’re not a seasoned baker. They’re perfect for gifting, sharing with family, or just enjoying with a warm cup of chai. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cookies:

• 3 cups all-purpose flour (about 375g)
• 1 tablespoon ginger powder (about 8g)
• 2 teaspoons cinnamon powder (about 6g)
• ?? teaspoon baking powder (about 2g)
• ?? teaspoon baking soda (about 2g)
• ?? teaspoon salt (about 6g)
• ?? cup dark brown sugar (about 165g, packed)
• 10 tablespoons softened unsalted butter (113g)
• 1 egg yolk
• ?? cup molasses (about 120ml)
• 2 tablespoons milk (about 30ml)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make these cookies extra special:

• Molasses: Don’t skip the molasses! It’s the secret ingredient that gives these cookies their signature chewy texture and rich, complex flavor. I prefer dark molasses for a bolder taste, but light molasses works too.
• Ginger & Cinnamon: The blend of ginger and cinnamon is everything. It’s warm, inviting, and just screams “holidays.” Feel free to adjust the amounts to your liking – I’ll share how later!
• Butter: Using good quality, softened unsalted butter is key. It needs to be truly softened, so it creams beautifully with the sugar. This creates a light and airy cookie base.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a mixing bowl, whisk together the flour, ginger powder, cinnamon powder, baking powder, baking soda, and salt. Just give it a good mix to make sure everything is evenly distributed.
2. In a separate bowl, cream together the softened butter and brown sugar until it’s light and fluffy. This takes a few minutes, but it’s worth it! Then, add the molasses, milk, and egg yolk and mix well.
3. Now, gradually add the dry ingredients to the wet ingredients, mixing until a cohesive dough forms. Don’t overmix – just until everything is combined.
4. Wrap the dough in plastic wrap and pop it in the fridge for at least an hour. This helps it chill and makes it easier to roll out.
5. Preheat your oven to 350°F (175°C).
6. Roll out the dough between two sheets of parchment paper to about ¼-inch thickness. Use your favorite cookie cutters to cut out shapes!
7. Chill the cut cookies on baking sheets for 30 minutes. This helps them hold their shape while baking.
8. Bake for 8-10 minutes, or until the edges are golden brown. Let them cool on the sheets for a couple of minutes before transferring them to a wire rack to cool completely.
9. Once they’re completely cool, you can decorate them with powdered sugar icing, or enjoy them plain!

Expert Tips

• Don’t overbake! These cookies are best when they’re still slightly soft.
• Using parchment paper is a lifesaver – it prevents the cookies from sticking and makes cleanup a breeze.
• If your dough is too sticky, add a little more flour, one tablespoon at a time.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: My friend Sarah is vegan, and she swears by substituting the butter with vegan butter and the egg yolk with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
• Gluten-Free Adaptation: For a gluten-free version, try using a 1:1 gluten-free flour blend. Bob’s Red Mill is my go-to!
• Spice Level Adjustment: If you’re a ginger lover like my grandma, add an extra teaspoon of ginger powder. Or, if you prefer a more cinnamon-forward flavor, add another half teaspoon of cinnamon.
• Festival Adaptations: During Diwali, I like to add a pinch of cardamom to the dough. For Thanksgiving, a little nutmeg is lovely!

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a glass of milk, a cup of chai, or a mug of hot cocoa. They also make a beautiful addition to a holiday cookie platter.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 3 days.

FAQs

What is the best way to store these cookies to keep them soft?

Store them in an airtight container with a slice of bread! The bread helps to keep them moist.

Can I make the dough ahead of time? If so, how long can it be refrigerated?

Yes! You can make the dough up to 2 days in advance. Just wrap it tightly in plastic wrap and store it in the fridge.

What is the purpose of chilling the cut cookies before baking?

Chilling the cut cookies helps them hold their shape and prevents them from spreading too much in the oven.

Can I freeze these cookies, baked or unbaked?

You can freeze both! Baked cookies can be frozen for up to 2 months. Unbaked dough can be frozen for up to 3 months.

What can I substitute for molasses if I don’t have any?

In a pinch, you can use honey or maple syrup, but the flavor will be slightly different. You might need to reduce the amount of liquid slightly.