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ginger molasses cookies in a stack on red burlap sitting on brown napking
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5 from 1 vote

Perfect Soft Ginger Cookies

These soft and chewy Ginger Molasses Cookies are just what your holiday season has been waiting for! Delightfully chewy with a crisp sugar coated exterior and plenty of spice and warmth, these molasses cookies are impossible to resist!
Course Dessert
Cuisine American
Keyword ginger cookies, molasses cookies
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings 24
Calories 162kcal
Author Trish - Mom On Timeout


  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp corn starch
  • 1/4 tsp salt
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 3/4 cup Challenge butter softened
  • 1/2 cup brown sugar dark or light
  • 1/2 cup granulated sugar
  • 1 egg room temperature
  • 2 tsp vanilla extract
  • 1/3 cup molasses


  • 1/2 cup granulated sugar


  • Combine flour, baking soda, corn starch, salt, and spices in a large bowl. Whisk together.
  • In a separate bowl, cream together butter and sugars.
  • Beat in egg until thoroughly combined.
  • Mix in vanilla and molasses.
  • Gradually add flour mixture to butter mixture, stirring just until combined.
  • Place in refrigerator for at least 2 hours. I like to leave it in there for a solid 24 hours if I have the time.
  • Preheat oven to 350F.
  • Line baking sheet with parchment paper.
  • Use cookie scoop to scoop out dough, form into a ball, and roll in sugar. Place on cookies sheet.
  • Bake for 9 to 11 minutes being careful not to over bake.
  • Let cool for several minutes on the cookie sheet before moving to a cooling rack.
  • Store in an airtight container for up to a week or freeze for up to 3 months.



Calories: 162kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 127mg | Potassium: 93mg | Fiber: 1g | Sugar: 16g | Vitamin A: 187IU | Calcium: 20mg | Iron: 1mg