Soft and Chewy Ginger Molasses Cookies

These Soft and Chewy Ginger Molasses Cookies are exactly what the holidays constitute, with freshly, bold spices of ground whole ginger, cinnamon, allspice, black peppercorns, star anise and happily, molasses is included in there too. These cookies are sooo delish!

For more ginger based goodies, you'll love these Gingerdoodles and these Spiced Molasses Cookie Cream Pies for sure!

As far as the black peppercorn in these cookies, it might sound a little odd to you, but it adds amazing, zingy taste.  There's just the right balance of all the those flavorful spices to enhance the molasses flavor in these cookies to another level of deliciousness.

Ginger & Spice Blends Used

Raw Spice Bar sent me some of their flavorful spice blends and I'm loving this unpumpkin pie spice blend used in these cookies. It's not the stuff you would find in the grocery store, you have to order it online.

RawSpiceBar is the best way to get freshly ground spices from around the world, delivered direct to your door. They also have a subscription membership service offering freshly ground, small batch, recipe ready spices, spice blends, herbs and finishing salts.

They also offer gift sets and spice storage options too, so at least check it out here! Very affordable, so if you have someone that loves organic spices, this is exactly what they would love to receive to cook and bake with.

Of course, if you don't have this spice blend on hand, here is what you need:

Traditional Unpumpkin Pumpkin Pie Spice Ingredients

• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ⅛ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• Optional: Crushed cracked peppercorns, 5-8 grinds or ½ or ⅔ teaspoon

Ingredients You Need

Soft and Chewy Ginger Molasses Cookies

• unsalted butter, softened to room temperature 12 tablespoons or 1 12 sticks
• granulated sugar
• molasses
• egg
• all-purpose flour
• baking soda
• Raw Spice Bar Pumpkin Pie Spice or see home-made recipe 
• salt

Sugar coating

• granulated sugar or coarse sugar for rolling, I used Nielsen-Massey Madagascar Vanilla Sugar

How to Make Soft Ginger Molasses Cookies

1.  Preheat oven to 375 degrees F.
2. Line a baking sheet with parchment paper. Set aside.

Soft and Chewy Ginger Molasses Cookies

1. In a medium mixing bowl, whisk together the dry ingredients: flour, baking soda, Raw Spice Bar Pumpkin Pie Spice or (cinnamon, cloves, nutmeg, ginger) and salt.
2. Using mixer, on medium high speed, beat butter for 30 seconds. Add sugar and beat and continue beating for 3 minutes, until light and fluffy.
3. Add egg and molasses and beat just until combined.
4. Gradually add to the sugar molasses mixture and beat on low until combined.

Sugar coating

1. Place ¼ cup of sugar in a shallow bowl. Scoop cookie dough with a large (¼ cup) or medium size (1 and ½ tablespoons) cookie scoop then form into a ball in your hands or you can use the shape of the scoop. Place in sugar and roll until covered.
2. Place on a cookie sheet, leaving about 2" of space between cookies.
3. Bake cookies - for large 2- 13 or for medium 9 to 11 minutes. Remove from oven and let cool a couple minutes the sheet. Transfer cookies to cooling rack to cool completely.

Helpful Rolling & Chilling Tips!

• I scooped these out and rolled them in the sugar and then placed them on a parchment lined baking sheet and put them in the fridge for 15-30 minutes before baking.  Or you can place the dough in the fridge for 15-30 minutes and then scoop them out and roll them in sugar.
• Either way works, but refrigerating a little if your dough is warm, it helps control spreading as much, increases the caramelization and enhances flavor all in a nutshell. But not necessary, I've made these without refrigerating and refrigerating both.
• I rolled these Soft and Chewy Ginger Molasses Cookies in some Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar and also added in some Nielsen-Massey Madagascar Vanilla Extract in the cookie dough! I'm pretty much obsessed with Nielsen-Massey products too. 

Storing Molasses Ginger Cookies

• Store in an air-tight container for up to a week. 

These are some really tasty, tasty 'spiced' Christmas ginger cookies to cozy up with a cold glass of milk or hot chocolate!! YUM!  Who's ready for sweet and spicy holiday cookies?

Love Spiced Desserts?

• Spiced Gingerbread Loaf with Lemon Cream Cheese Buttercream Frosting
• 'Awesome' Cinnamon Applesauce Cake
• Hearty Pumpkin Chai Spiced Oatmeal Cookies (Chocolate Chips
• German Spiced Apple Cake with Cream Cheese Frosting
• Apple Cinnamon Coffee Cake - Keto | Sugar Free Option too!

Soft and Chewy Ginger Spice Cookies

Kim Lange

These spice molasses cookies are exactly what the holidays constitute, with freshly, bold spices of ground whole ginger, cinnamon, allspice, black peppercorns, star anise and happily, molasses is included in there too. Soft and chewy....Yes!

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Prep Time 10 mins

Cook Time 12 mins

Course Dessert

Calories

Ingredients

  

Cookies

• ¾ cup unsalted butter softened to room temperature
• 1 cup granulated sugar
• ¼ cup molasses
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 ½ tablespoons Raw Spice Bar Pumpkin Pie Spice or see home-made recipe below
• ½ teaspoon salt

Sugar coating

• ¼ cup granulated sugar for rolling I used Nielsen-Massey Madagascar Vanilla Sugar

Instructions

 

• Preheat oven to 375 degrees F.
• Line a baking sheet with parchment paper. Set aside.

Cookies

• In a medium mixing bowl, whisk together the dry ingredients: flour, baking soda, Raw Spice Bar Pumpkin Pie Spice or (cinnamon, cloves, nutmeg, ginger) and salt.
• Using mixer, on medium high speed, beat butter for 30 seconds. Add sugar and beat and continue beating for 3 minutes, until light and fluffy.
• Add egg and molasses and beat just until combined.
• Gradually add to the sugar molasses mixture and beat on low until combined.

Sugar coating

• Place ¼ cup of sugar in a shallow bowl. Scoop cookie dough with a large (¼ cup) or medium size (1 and ½ tablespoons) cookie scoop then form into a ball in your hands or you can use the shape of the scoop. Place in sugar and roll until covered.
• Place on a cookie sheet, leaving about 2" of space between cookies.
• Bake cookies - for large 12- 13 minutes or for medium 9 to 11 minutes. Remove from oven and let cool a couple minutes the sheet. Transfer cookies to cooling rack to cool completely.
• Store in an air-tight container for up to a week.

Notes

Traditional Unpumpkin Pumpkin Pie Spice:
1 teaspoon ground cinnamon
½ teaspoon ground cloves
⅛ teaspoon ground nutmeg
½ teaspoon ground ginger
Optional: Crushed cracked peppercorns, 5-8 grinds or ½ or ⅔ teaspoon

Keyword christmas, cookies, molasses, spiced cookies, thanksgiving

Tried this recipe?Let us know how it was!

Learn How to Make Home-Made Vanilla Extract! Check out Nielsen-Massey and McCrea’s Gift Ideas too!

*Note:  I received the RAW SPICE products for free in exchange for my honest review. All opinions expressed are my own.