Soft Ginger Molasses Cookies

These Ginger Molasses Cookies are chewy, warmly spiced and have those classic crackly tops. A little orange zest gives them a bright twist you won’t find in your average molasses cookie. And here’s the best part: no chilling, no mixer and no waiting around, just mix, scoop and bake.

When you think of ginger molasses cookies, you might think of ginger snaps. And while these cookies do have a similar flavor, they don’t have the same texture. These are soft and chewy ginger cookies, which are so much more enticing and addictive!

With cinnamon, ginger and that rich sweetness of molasses, these cookies just feel like the holidays to me, and they’ve become one of my go-to bakes from fall all the way through Christmas.

Why You’ll Love This Recipe

• Soft and chewy. The combination of oil and melted butter keeps these cookies tender and moist. Bake them on the shorter side for maximum chew.
• No chilling required. Many molasses cookie recipes need to chill for hours, but this dough is ready to scoop right away. Cookies in under 30 minutes? Yes, please.
• No mixer needed. Everything comes together in two bowls with a whisk or spoon. Less cleanup means more time for eating cookies.
• A fresh orange twist. Orange zest brightens the warm spices and makes these taste extra special. It also makes your kitchen smell amazing.
• Perfect for the holidays. They’re great for cookie exchanges, holiday trays and homemade gifts. They also stay soft for days.

Ingredient Notes

• Oil: A neutral oil like vegetable or canola keeps the cookies extra soft and moist.
• Butter: Melted and cooled butter adds rich flavor. Let it cool a bit so it doesn’t scramble the egg.
• Egg: Binds the dough and adds structure.
• Sugar: Granulated sugar sweetens the cookies and helps create those crackly tops.
• Molasses: The star of the show! Use regular unsulphured molasses, not blackstrap, which is much more bitter.
• Orange zest: Adds a bright, fresh flavor. Use a microplane or a citrus zester.
• All-purpose flour: Measure 2 cups, then remove 2 tablespoons. Spoon the flour into the cup and level it off so the cookies don’t turn out dry.
• Baking soda: Helps the cookies rise and spread into soft, crinkly rounds.
• Salt: Balances the sweetness and makes the spices pop.
• Cinnamon and ground ginger: The classic warm spice duo that gives these cookies their cozy holiday flavor.
• Sugar for rolling (optional): Granulated or coarse decorative sugar adds sparkle and a light crunch.

Variations & Substitutions

• Crystallized ginger: Fold in 1/4 cup finely chopped crystallized ginger for chewy, spicy bites.
• Skip the zest: Leave out the orange zest for a classic molasses cookie.
• Cookie sandwiches: Sandwich two cookies with cream cheese frosting or vanilla ice cream for a fun treat.
• Dairy-free: Use a plant-based butter, or replace the butter with more oil.
• Gluten-free: Use a 1:1 gluten-free baking flour that contains xanthan gum.

Tips for Success

• Measure the flour carefully. Spoon the flour into your measuring cup, level it off, then remove 2 tablespoons. Too much flour will make the cookies dry and cakey instead of soft and chewy.
• Zest only the orange part. The white pith under the peel is bitter, so zest lightly and stop when you reach it. Washing and drying the orange first is a good habit, too.
• Bake to your texture. Pull the cookies at 11 minutes if you love them soft and chewy, or leave them closer to 13 minutes for crisper edges. They’ll look slightly underdone in the center but will set as they cool.
• Keep the dough balls the same size. A 2-tablespoon cookie scoop helps every cookie bake evenly. If you make smaller 1-tablespoon cookies, reduce the baking time to 8 to 10 minutes.

Serving Suggestions

These soft ginger molasses cookies are perfect with a cup of coffee, tea or a big mug of hot chocolate on a chilly afternoon! For a holiday cookie tray, pair them with buttery Alfajores and fudgy Brazilian brigadeiros for a fun mix of flavors and textures.

Storage Suggestions

• Room temperature: Store cooled cookies in an airtight container for up to 5 days. Add a slice of bread to the container to help keep them soft.
• Freeze baked cookies: Freeze cooled cookies in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
• Freeze the dough: Roll the dough into balls, freeze them on a baking sheet, then store in a freezer bag for up to 3 months. Roll in sugar and bake from frozen, adding 1 to 2 minutes to the baking time.

Frequently Asked Questions

What kind of molasses is best for ginger cookies?

Regular unsulphured molasses, sometimes labeled light or mild, gives the best flavor. Avoid blackstrap molasses, since it’s very strong and bitter and can overpower the cookies.

Do I have to chill the dough?

No, this dough doesn’t need any chilling time, so you can scoop and bake right away. That’s one of the reasons it’s such an easy holiday cookie recipe.

Why are my cookies flat?

Flat cookies can happen if the flour was measured too lightly or your baking soda is old. Use fresh baking soda and measure the flour carefully, spooning and leveling it before removing the 2 tablespoons.

How do I keep my molasses cookies soft?

Bake them on the shorter end of the baking time, and let them cool on the baking sheet for a few minutes before moving them. Store them in an airtight container, ideally with a slice of bread to keep them moist.

Soft Ginger Molasses Cookies

Easy recipe for Ginger Molasses Cookies, these soft and chewy spiced ginger cookies are made with oil, butter, egg, sugar, molasses, flour, ginger, cinnamon, orange baking soda, and salt.

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Course: Cookies, Sweet treats

Cuisine: North American

Keyword: Ginger, Molasses

Prep Time: 10 minutes minutes

Cook Time: 13 minutes minutes

Total Time: 23 minutes minutes

Servings: 12 to 15 cookies

Ingredients

• 1/3 cup oil 78 ml
• 1/3 cup of butter, melted and cooled 76 grams
• 1 egg
• 3/4 cup regular sugar 150 grams
• 1/4 cup molasses 60 ml or 85 grams
• 1 tbs orange zest, from one medium orange
• 2 cups of all-purpose flour minus 2 Tablespoons, see notes 225 grams
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 teaspoons ginger powder
• 1/4 cup sugar, granulated or decorative – optional 50 grams

Instructions

• Preheat the oven to 350°F (175°C).
• In a bowl, mix the flour, baking soda, salt, cinnamon, and ginger powder. Set aside.
  
• In another large bowl, mix the oil, melted butter, egg, molasses, and 3/4 cup of sugar. Zest a washed/clean orange into the bowl.
  
• Mix until all the wet ingredients are combined.
  
• Mix the dry ingredients with the wet in the large mixing bowl.
  
• Mix until you have a smooth slightly sticky dough.
  
• Use a 2-tablespoon cookie scoop of dough and roll into a ball.
• Roll the cookie dough ball in decorative sugar. (Optional)
• Place 2” apart on a parchment-lined cookie sheet.
  
• Bake for 11-13 minutes.
  
• Place the cookies on a rack to cool.
  

Notes

• Measure 2 cups of flour, then remove 2 tablespoons worth.
• The orange zest gives a beautiful added flavor. It also smells wonderful when zesting. You can use Cara Cara, Navel or Valencia oranges. You can use a microplane zester or a citrus zester (that creates long thin strips), both options will work for this recipe.
• Sometimes molasses cookies like these are rolled in sugar. It can add a beautiful finish or even a light crunch to the outer layer.  It is optional.  I personally like to leave off the extra sugar.  Sometimes I sprinkle a light pinch on each cookie after baking.
• Depending on how you like the final texture of your cookie, those baked on the shorter end of the time frame will be chewy. If left longer to bake, the result will be a crisper cookie.
• If you decide to make smaller 1-tablespoon cookies, decrease the baking time to 8-10 minutes.

Photos of the step by step preparation process for Ginger Molasses Cookies:

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