How do I keep Ginger Molasses Cookies soft for days?

The key is to not overbake them. Pull them out when the centers still look slightly soft. After they cool, store them in an airtight container. If you want them extra soft, place a small piece of bread or a marshmallow in the container. The cookies will stay chewy for several days.

Can I freeze Ginger Molasses Cookies?

Yes, these cookies freeze extremely well. You can freeze the baked cookies or freeze the dough as rolled balls. If you freeze the dough, bake straight from the freezer and just add about one extra minute of baking time.

Why did my Ginger Molasses Cookies not crack on top?

Crinkles form when the dough is slightly chilled, rolled well in sugar, and baked at the right temperature. If they didn’t crack, the dough may have been too warm or your oven may have been slightly too cool. Try chilling the dough for 20–30 minutes before baking.

Can I make Ginger Molasses Cookies without molasses?

Molasses is what gives these cookies their classic flavor and texture, so skipping it changes the recipe entirely. If you need a molasses-free option, try something simpler like my cinnamon-forward Cinnamon Sugar Cookies instead.

What kind of molasses should I use?

Use unsulfured molasses for the best flavor. Avoid blackstrap molasses, which is too strong and bitter for soft, chewy cookies.

Can I add extras like chocolate or nuts?

Absolutely. Chocolate chips, chopped candied ginger, pecans, and even orange zest are all delicious in this dough. This recipe is very flexible, so feel free to adjust it to your family’s tast

Ginger Molasses Cookies Incredible Easy Bake Magic

Description

If you’re craving a cozy, comforting treat that fills your kitchen with warmth, these Ginger Molasses Cookies will quickly become your new go-to recipe. Warm, spiced, and nostalgic, they’re easy to make and perfect for holiday gatherings or weekday baking.

Ingredients

Scale

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 ½ cups salted butter, softened
1 ½ cups granulated sugar
2 large eggs
½ cup molasses
Extra granulated sugar for rolling

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Instructions

Preheat the oven to 375°F. Line your baking sheets with parchment or lightly coat with nonstick spray.
In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and ginger.
In a large bowl, beat the butter and granulated sugar until pale and fluffy.
Add the eggs and molasses. Mix again until smooth and fully blended.
Add the dry ingredients to the wet mixture. Stir until the dough forms.
Chill the dough for 20–30 minutes for thicker, chewier cookies.
Roll the dough into one-inch balls and coat them generously in sugar.
Bake for 8–10 minutes. Pull them out when the edges are set but the centers look slightly soft.
Let them cool on a rack before storing.

Notes

Don’t overbake—the cookies firm up as they cool. Use fresh spices for the best flavor, and roll well in sugar for a sparkling finish. Freeze dough balls for easy baking later.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 10g
Sodium: 90mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 20mg