Indulge in the warmth of Soft Ginger Molasses Cookies that are a perfect treat for the holiday season or any time of year!
If you're here because you are looking for Christmas cookie recipes, look no further! This recipe came from my mom's best friend and they've been friends for 70+ years. I was so happy she shared this recipe with me because I didn't have a good recipe for soft or chewy ginger molasses cookies that I could share!
This recipe makes a dark molasses cookie and my mom's best friend told me that these cookies get better with time and she is right. If stored property, the taste gets better!
This recipe is different than a Ginger Lace cookie (where the cookie cracks on top and is chewy). Instead, this recipe makes a pillowy soft ginger molasses cookies. The cookie puffs up and stays that way giving you a soft, delicious cookie!
What You Need
White Sugar: this recipe calls for granulated sugar only
Shortening: Crisco or similar
Large Egg: room temperature
Molasses: Brer Rabbit Molasses or similar
Flour: All-purpose flour
Baking Soda: the staple for a soft cookie
Salt: to bring out all of the flavors
Ground Ginger: feel free to add more or less to taste
Cinnamon: same for this spice - I typically give it a few extra shakes!
Hot Water: Added alternately with the dry ingredients
Raisins (optional)
Tips for Making Soft Ginger Molasses Cookies
Use a stand mixer or hand mixer to combine ingredients
Due to the amount of molasses in the cookie, it is sticky and it will not roll into a ball; I used a cookie scoop
The original recipe calls for hot coffee or hot water; I'm not a coffee drinker so I opted for hot water
The original recipe calls for 1 cup of raisins, softened in hot coffee or water; I did not include
More Delicious Holiday Cookies
How to Make Soft Ginger Molasses Cookies
This recipe comes together quickly and you will have cookies in less than one hour!
Step 1: Preheat oven to 400°F. Fill a small bowl with granulated or coarse sugar and set aside. In a large bowl (or the bowl of a stand mixer with paddle attachment) cream sugar, shortening, egg and molasses and mix on low speed until fully combined.
Step 2: In a medium bowl add flour, baking soda, salt, ginger and cinnamon and mix together. Heat water in a microwave-safe measuring cup for about 90 seconds or until hot. Add the dry ingredients (flour mixture) alternatively with the hot water to the wet ingredients (sugar/shortening mixture) and mix on low speed until fully combined. Continue this step until all dry ingredients and water have been added into the sugar/shortening mixture.
Step 3: Drop the batter by spoonfuls (I used a tablespoon cookie scoop) on a cookie sheet lined with parchment paper. Sprinkle the top of the cookie with granulated or coarse sugar. Bake at 400 degrees for 8-10 minutes. Allow the cookies to rest for a minute before moving to a wire rack to cool completely.
How to Store Soft Ginger Molasses Cookies
The cookies may be stored in an airtight container for up to one week in a cool, dry place. The cookies may also be frozen by placing in a single layer with parchment paper between each layer in an airtight container or freezer bag for up to 30 days. Be sure to date your bag before freezing.
If you love soft cookies, this is one of the best ginger cookies you can make! These soft molasses cookies are perfect for your cookie exchange or on your holiday treat platter! Enjoy the Christmas cookie season!
Click the below button to take you to the full recipe card (or for a printable recipe card) to make these delicious cookies!
Be sure to follow me on Facebook & Instagram so you never miss a post!
If you make this recipe, I would love to hear from you! Leave a comment at the bottom of this page! THANK YOU!
