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Spicy Ginger Molasses Cookies

These cookies are moist and chewy, with plenty of spice for warmth. They are perfect with fall drinks - apple cider, eggnog, holiday spice coffee
Prep Time15 mins
Cook Time9 mins
Resting Time3 hrs
Total Time24 mins
Course: Dessert
Cuisine: American
Keyword: baking, cookie, holiday
Servings: 28 cookies


  • 2 cup flour
  • 2 tsp baking soda
  • 2 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1/4 lb unsalted butter softened
  • 1 cup dark brown sugar tightly packed
  • 2 tbsp vegetable oil
  • 1/3 cup molasses
  • 1 large egg
  • 1/4 cup granulated sugar


  • Prepping dough: In a large bowl, mix together dry ingredients. Flour, baking soda, ginger, cinnamon, cloves, salt. In a second, smaller bowl mix the butter and brown sugar until light and fluffy. Add in the vegetable oil, egg and molasses. Beat until smooth. Add the wet ingredients into the bowl with the dry ingredients and mix until it forms a large ball. Remove ball from bowl and place on plastic wrap, sealing well. Refrigerate dough ball until firm, about 3 hours.
  • Baking:┬áHeat oven to 375┬░ F. Cut two sheets of parchment paper to cover the cookie sheets. Place the granulated sugar in a small bowl. Use your cookie scoop to make 1 inch balls of cookie dough. Roll the cookie dough balls in the granulated sugar to cover, then place on the cookie sheet about 2 inches apart.
  • Bake cookies about 9-10 minutes until just barely dry on top. Remove from oven and let sit for 5 minutes before transferring to cookie sheets to continue cooling.