If your idea of fall is wrapped in a cozy sweater and smells like warm spice, these cookies are your love language. Think soft centers, crackly tops, and a ginger snap that whispers not screams. You get bakery-level texture without bakery-level effort.
One bowl, no drama, and the kind of flavor that makes store-bought taste like background noise. Bake a batch now; thank yourself later.
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What Makes This Special
These ginger molasses cookies hit the chewy-spicy-sweet trifecta. The magic is a combo of dark molasses, brown sugar, and two kinds of ginger—ground for warmth, fresh or candied for a pop.
You get those iconic crinkly tops thanks to a sugar roll and the right oven temp.
They’re simple, but not basic. The dough chills for flavor and structure, so your cookies don’t bake into pancakes. And yes, they freeze like a dream—future you will be thrilled.
Shopping List – Ingredients
- 2 1/4 cups (270 g) all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp ground nutmeg (optional but excellent)
- 1 tsp baking soda
- 1/2 tsp fine salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) packed dark brown sugar
- 1/4 cup (50 g) granulated sugar (plus extra for rolling)
- 1/3 cup (110 g) unsulphured dark molasses (not blackstrap)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 2–3 tbsp finely chopped candied ginger or 1 tbsp freshly grated ginger (optional but gives a zing)
- Coarse sugar for rolling (optional, for extra sparkle)
How to Make It – Instructions
- Prep the basics: Line two baking sheets with parchment.
Set your oven to 350°F (175°C). If your kitchen is warm, plan to chill the dough.
- Whisk dry ingredients: In a medium bowl, whisk flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly blended.
- Cream the butter and sugars: In a large bowl, beat butter, brown sugar, and 1/4 cup granulated sugar for 2–3 minutes until light and fluffy. This adds air and makes the cookies tender.
- Add wet ingredients: Beat in egg, vanilla, and molasses until smooth.
The mixture might look slightly separated—totally fine.
- Combine: Add dry ingredients to wet in two additions, mixing on low just until no dry streaks remain. Fold in candied or fresh ginger, if using. Don’t overmix.
- Chill: Cover and refrigerate for 30–45 minutes.
The dough should firm up but still scoop easily. This step prevents spreading and deepens flavor.
- Scoop and roll: Scoop 1.5-tablespoon balls (a #40 scoop is clutch). Roll each in granulated or coarse sugar.
Space 2 inches apart on the sheets.
- Bake: Bake 9–11 minutes until the edges are set and the tops are cracked but centers still look soft. Slight underbake = chewy perfection.
- Set and cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack. They firm as they cool; resist the urge to overbake.
- Optional upgrade: While warm, lightly tap the tray on the counter to encourage extra crackly tops.
Chef’s kiss.
Storage Instructions
- Room temperature: Store in an airtight container for 4–5 days with a slice of bread or apple to maintain moisture (replace daily).
- Freezer (baked): Freeze fully cooled cookies up to 2 months. Thaw at room temp; rewarm 2–3 minutes at 300°F for fresh-baked vibes.
- Freezer (dough): Scoop, sugar-roll, freeze on a sheet until solid, then bag for up to 3 months. Bake from frozen at 350°F, adding 1–2 minutes.
What’s Great About This
- Texture goals: Crisp edges, soft centers, and those iconic crinkles.
- Flavor depth: Dark molasses brings caramel-molasses richness that’s unmistakably “fall.”
- Low effort, high reward: One bowl, pantry staples, zero wild techniques.
- Make-ahead friendly: Dough or cookies freeze perfectly—ideal for last-minute hosting.
- Customizable heat: Adjust ginger levels from cozy to wow-that’s-spicy, IMO.
Don’t Make These Errors
- Using blackstrap molasses: It’s bitter and overpowering.
Choose unsulphured dark molasses.
- Skipping the chill: Warm dough spreads too much and loses that chewy center.
- Overbaking: If they look fully done in the oven, they’ll be dry when cooled. Pull when centers are soft and edges set.
- Packing flour: Spoon and level. Too much flour = cakey, dry cookies.
No thanks.
- Ignoring spice freshness: Ground spices fade. If your ginger is older than your last vacation, replace it.
Different Ways to Make This
- Brown butter twist: Brown the butter, cool until soft-set, then proceed. Expect nutty depth and mega aroma.
- Extra snap: Swap half the brown sugar for granulated and bake 1–2 minutes longer for a snappier edge.
- Lemon glaze: Whisk 1 cup powdered sugar with 1–2 tbsp lemon juice and drizzle over cooled cookies.
Bright acid + warm spice = win.
- Chocolate-dipped: Dip half the cookie in dark chocolate and sprinkle flaky salt. Fancy without trying too hard.
- Gluten-free: Use a 1:1 gluten-free baking blend with xanthan gum. Chill well; bake on parchment.
- Dairy-free: Swap butter for quality plant butter sticks; check salt levels and adjust to taste.
- Pumpkin cameo: Replace egg with 3 tbsp pumpkin puree and add a pinch more spice.
Slightly cakier but autumnal and fun.
FAQ
Can I make these without molasses?
You can sub with dark brown sugar plus 1 tablespoon honey or maple, but the signature flavor will be milder. Molasses is the backbone here—use it if you can.
Why didn’t my cookies crack on top?
Usually it’s dough that’s too warm, an oven that’s too cool, or old baking soda. Chill the dough, preheat properly, and make sure your baking soda is fresh.
How do I get them extra chewy?
Underbake slightly, use all brown sugar in the mix, and don’t skimp on molasses.
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Store with a slice of bread in the container to maintain moisture.
How spicy are these?
Baseline is cozy-warm. For more heat, add 1/4–1/2 tsp extra ground ginger or 1 tbsp grated fresh ginger. For kids, skip the fresh ginger and cloves.
Can I double the recipe?
Yes.
Mix in a stand mixer to avoid overworking the dough. Bake one tray at a time for consistent spread and crinkle.
What’s the best sugar for rolling?
Granulated gives classic crackle. Coarse or turbinado adds sparkle and a little crunch.
You can also mix the two for texture play.
Do I need a mixer?
Nope. A sturdy whisk and spatula work. Just ensure butter is softened and cream the sugars well by hand for 2–3 minutes.
In Conclusion
These Ginger Molasses Fall Cookies are the sweet spot between nostalgic and next-level: deeply spiced, irresistibly chewy, and effortlessly impressive.
With a short chill and the right bake, you’ll get bakery-style crinkles and that cozy warmth everyone’s chasing. Make a batch for gatherings, stash some dough in the freezer, and enjoy your home smelling like a seasonal candle—except edible. FYI: they disappear fast, so maybe double it and call it “portion control.”
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