• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes & Cupcakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • Recipes
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Cookies & Crackers

    Published: Nov 12, 2020 · Modified: Nov 28, 2020 by Paula Montenegro · Income from ads and affiliates

    Molasses Cookies (with fresh ginger)

    Jump to Recipe
    Single bitter molasses cookies on white surface, yellow brown text overlay

    This is the recipe you were looking for if you like molasses cookies with a kick from fresh ginger. They are super easy to make, eggless and spicy. They keep well and you can freeze the dough and have freshly baked cookies any time you want.

    Table of Contents Open
    Ingredient list
    Easy steps
    Storing
    Freezing
    Related recipes you might like:
    Ginger Cookies (spicy, eggless)
    Crackled ginger molasses cookies on a wire rack. Close up image.


    Chewy and soft at the same time, these are the cousins of gingersnap cookies but with a kick.

    The ginger flavor is amazing, strong but sweet from the molasses and sugar, with that particular flavor we all love.

    I make these every year, and they go head to head with the pistachio butter cookies and almond butterballs, which also have a prized place in my cookie box.

    This recipe is great for a cookie exchange or a holiday gift as they keep and travel well, especially if you give them away in metal tins.

    Bitten ginger molasses cookies on white surface.

    Ingredient list

    • Ginger: this recipe uses both fresh and dried ground. The mix is fantastic to add a slightly spicy kick.
    • Molasses: I use dark unsulphuered molasses, but you can use light molasses if you favor a lighter color and less sharpness.
    • Cinnamon: any ground cinnamon you normally use works fine. I like Frontier Vietnamese cinnamon and Simply Organic Ceylon cinnamon. 
    • Other spices: ground allspice and sometimes a dash of nutmeg. And, optional but encouraged for spiciness, we're adding cardamom (that amazing peppery lemony spice) and white pepper.
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
    • Brown sugar: light or dark.
    • White granulated sugar.
    • Coffee extract: or a few teaspoons of strong coffee because it rounds up the whole thing. It's not essential, but it's a nice touch.
    • All-purpose flour.
    • Salt: I like using kosher salt or fine sea salt when baking. But regular table salt works just fine.
    • Baking powder: make sure it isn't expired. 

    For quantities check the recipe card towards the end of this post.

    Colored bowls with spices, molasses and ingredients for ginger cookies on a white surface.

    Easy steps

    This is the type of cookie that you make the dough and form into a log before chilling it (as shown in the video below), or refrigerate the bowl with the dough and then scoop and bake it, similar to the Almond Butter Cookies.

    I like to go the extra mile and add another step: rolling them in white sugar before popping them into the oven so that they bake with a crisp and crunchy coating. Your choice.


    Watch our video tutorials 👇🏻


    Storing

    Containers with airtight lids are recommended so the cookies don't become too soggy. I love tins or metal containers, first and foremost.

    After that, cookie jars work well, as do plastic containers.

    But consider that they all allow different moisture levels, so the cookies might become softer or gosh-forbid soggier more quickly.

    Freezing

    I love how these spicy ginger cookies can be frozen and baked to order.

    • Freeze the whole unbaked logs (my favorite way) and then take them out 15-20 minutes before baking so they can be cut easily. Or freeze the already-cut cookies (before they are rolled in sugar). They need some minutes at room t° so they can be rolled in sugar before baking.
    • Freeze the scooped portions: if you decide to chill the dough in the bowl and then scoop walnut-sized cookies, the best way is to freeze the baking sheet and then transfer the pieces to a bag when they have become rock solid. That way they will take up less space in the freezer.
    Flat view of dark cracked molasses cookies on white parchment paper.
    What does molasses do to cookies?

    It makes them soft and chewy. And, of course, that brown color is thanks to the molasses and the spices. Molasses is like dark honey, and it adds a lot of moisture to baked goods.

    Why are my cookies flat and thin?

    A few common issues that cause this: all-butter recipes (as opposed to those that use part shortening) and a too-high or too-low oven might also expand the cookies too fast.

    Which molasses is best for cookies?

    It depends on your personal palate. The darker the molasses the more bitter the flavor. So you have to balance that with the amount of sweetness and spice in your recipe to know which one will work best.

    Is dark molasses the same as blackstrap?

    Not exactly. There are three common types: light which is the mildest in flavor and color, dark molasses which is slightly more bitter and dark, and blackstrap which is the deepest colored and most bitter one.

    What is the difference between molasses cookies and ginger snaps?

    They look similar but gingersnaps are usually less chewy. They might be soft on the inside but crunchier on the outside. My favorite recipe for Gingersnap Cookies has an egg in the batter and that creates a different texture.

    Do molasses have to be refrigerated after opening?

    No, it doesn't. And it will probably be too thick because of the cold so you will have to bring it to room temperature before using it. I have mine in the pantry and it lasts months. What does happen as time passes by is that it becomes more bitter.

    Several dark molasses cookies, stacked, on a wire rack.

    Related recipes you might like:

    • Close up of gingersnap crackled cookies on white surface
      Gingersnap Cookies (one-bowl recipe)
    • Close up aerial view of iced gingerbread people on a metal wire rack.
      Gingerbread Cookies (with video)
    • Glazed gingerbread loaf cake on a wooden board being sliced.
      Gingerbread Loaf
    • Close up image of cut loaf cake with slices on white paper on a white surface.
      Ginger Loaf Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    Close up of crackled ginger molasses cookie on wire rack

    Ginger Cookies (spicy, eggless)

    ★★★★

    3.7 from 3 reviews

    Print Recipe
    Save Recipe Recipe Saved

    Spicy molasses cookies with a kick from a dose of fresh ginger. They keep well and you can freeze them unbaked and have freshly baked cookies every time you want.

    • Total Time: 3 hours 32 minutes
    • Yield: 30 medium

    Ingredients

    Units
    • 2 ½ cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground allspice
    • ¼ teaspoon salt
    • ¼ cup unsulphured molasses
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon to 1 tablespoon minced fresh ginger
    • ¾ cup light brown sugar
    • 12 tablespoons (170g) unsalted butter, at room temperature
    • 8 fresh cardamom pods, ground (if you use ground cardamom make sure it's very fresh)
    • Pinch of ground white pepper, optional
    • ½ teaspoon coffee extract (or very strong coffee), optional
    • Additional white sugar, for rolling cookies, optional

    Instructions

    1. In a large bowl, by hand or with an electric mixer, beat butter and sugar until creamy.
    2. Add molasses and vanilla. Mix. 
    3. Add spices, fresh ginger, and coffee if using, and mix well.
    4. Sift the dry ingredients (flour, salt, baking powder) over the batter in 2 or 3 additions. Mix well but don't overbeat, that's why I recommend switching to a spatula. The dough will be shiny but not sticky.
    5. Take a large piece of plastic wrap, make a cylinder in the middle with half of the cookie dough, wrap the dough in the plastic, and roll until it's tight. Prick in a few places to release air bubbles that might have formed. Repeat with the rest of the dough. 
    6. Refrigerate the logs for at least 3 hours, or until firm. You can leave it refrigerated for a day or two. Or freeze for up to a month, wrapping the logs in aluminum on top of the plastic. 
    7. Preheat oven to 350º.
    8. Line a baking sheet with parchment paper.
    9. Take out the dough from the fridge and put about a ½ cup of sugar in a shallow plate or bowl.
    10. Roll the cylinder of dough, still wrapped, a few times on the counter to round out the parts that touched the refrigerator floor and are probably more square than round. 
    11. Cut the dough into ½ inch slices and coat each one with sugar. Alternatively, you can bake them plain, without rolling in sugar. 
    12. Arrange on the prepared baking sheet, leaving some space to grow between each cookie.
    13. Bake for 10 to 12 minutes, until crackled and dry. 
    14. Let cool on wire rack.
    15. Store in an airtight metal container.

    Notes

    • Molasses - I use dark, but you can use light molasses if you favor a lighter color and less sharpness.
    • Spices - cinnamon is a must and I like to use the best one I can afford (usually a deep-colored Vietnamese). I also include allspice and sometimes a dash of nutmeg. And optional but encouraged for spiciness, we're also adding cardamom (that amazing peppery lemony spice), and white pepper.
    • Extracts - vanilla extract mellow the other flavors so I always add it. And a dash of coffee extract or a few teaspoons of strong coffee because it rounds up the whole thing. The latter is not essential, but it's a nice touch. 
    • Freeze the whole unbaked logs (my favorite way) and then take them out 15-20 minutes before baking so they can be cut easily. Or freeze the already cut cookies (before they are rolled in sugar). They need some minutes at room t° so they can be rolled in sugar before baking. 
    • Storing: containers with airtight lids are recommended so the cookies don't become too soggy. I love tins or metal containers. After that, cookie jars are my choice. 
    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Refrigeration time: 3 hours
    • Cook Time: 12 minutes
    • Category: Cookies
    • Method: Baking
    • Cuisine: American

    Keywords: ginger molasses cookies

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Cookies & Crackers Recipes

    • Stack of several chocolate chip cookies. White marble surface. Light grey background with milk bottle and bowl.
      Butterscotch Chocolate Chip Cookies
    • Close up of glazed strawberry jam thumbprint cookies on a wire rack.
      Strawberry Jam Cookies (thumbprints)
    • Close up of stack of white chocolate chips and individual ones on wire rack
      White Chocolate Chip Cookies
    • Close up of funfetti cookie with frosting. White surface with sprinkles.
      Funfetti Cake Mix Cookies

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

      Thank you for leaving a review for this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Suzanne says

      February 20, 2023 at 4:12 pm

      Hi!
      I was wondering if it's okay to roll the cookie dough into balls, then roll in sugar or do they have to be in slices to be baked.

      Reply
      • Paula Montenegro says

        February 21, 2023 at 6:35 am

        Hi Suzanne! You can roll them in sugar, no problem.

        Reply
    2. Carole Ann says

      March 16, 2021 at 5:30 pm

      Recipes look delicious!

      Reply
    3. SM says

      February 03, 2021 at 8:26 pm

      I know this post is older, but how much vanilla should be added? And, should there be an egg? Thank you!

      Reply
      • Paula Montenegro says

        February 03, 2021 at 9:17 pm

        Hi SM, it's a teaspoon of vanilla and it has no egg. If you want a similar cookie with egg, check out the Gingersnaps recipe.

        Reply
        • Sm says

          February 03, 2021 at 9:30 pm

          Awesome, thank you!

    « Older Comments

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Best Dump Cakes

    Web Story

    Reader's Favorites

    • Stack of several lemon shortbread sticks with yellow background and white marble surface.
      Lemon Shortbread
    • White plate with two wedges of roasted pumpkin, white background, herbs, forks, salt.
      Easy Roasted Pumpkin
    • Purple bowl with almond cream being lifted with a silver spoon. Grey and white surface and background.
      Frangipane Recipe (almond cream) with video!
    • Lifting a slice of ricotta cheesecake from the whole cake on a white plate with a silver knife. White background.
      Crustless Ricotta Cheesecake
    • Close up of chocolate cherry dump cake serving in a white bowl.
      Chocolate Cherry Dump Cake
    • White plate with square of apple crumb bar with ice cream. Green cloth in the background.
      Easy Apple Crumb Bars

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes