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If you love baking and sharing delicious cookies but don't have a lot of time to fuss with fancy recipes, these Easy Molasses Ginger Cookies are for you!
These Easy Molasses Ginger Cookies just might be my favorite ginger cookies ever!
Have you heard the saying "A girl can never have too many shoes"? I'm not so sure about that but I would definitely agree that "a girl (me in particular)l can never have too many ginger cookie recipes."
If you've been following The Café for a while, you might recall several (well, maybe more than several) other ginger cookie recipes. I'll go right ahead and admit it upfront: I'm crazy for ginger cookies. When standing in front of a bakery display of cookies, I'll always choose the sugar-topped, crinkly-crackly ginger cookies over anything else. That's why I couldn't resist trying a delicious looking recipe I came across on Pinterest.
Scott's always asking why I try new recipes for things that I already have a great one for. My question is "why not?" I'm always searching for that "even greater" recipe. And although that's not always the result when I try new things, sometimes it is. And then, I get to share another stellar recipe with you! Perfect example, these Easy Molasses Ginger Cookies!
Is butter always better?
The original recipe for these Easy Molasses Ginger Cookies calls for ¾ cup of vegetable shortening in addition to the flour, sugar, molasses and spices found in most ginger cookies. Not being a huge vegetable shortening fan, I decided to substitute butter for part of the shortening for better flavor. But not 100% butter, as vegetable shortening does help keep baked goods moist and results in crisp exteriors with cookies.
With the first batch, using ½ cup butter and ¼ shortening, the cookies had delicious flavor but were flat and not super attractive. Round two yielded perfect results (¼ cup butter and ½ cup shortening). The cookies had delicious flavor but also moist centers and crispy edges. In addition, they were pretty enough to be sold in a fine bakery shop. A win-win-win!
As much as I love the flavor of butter in cookies, it's not always the better choice. This combination is a good compromise!
There's one more win with these cookies. They're EASY! Yup, just like the name implies, it's a simple, one-bowl, no-mixer recipe that you can stir together in minutes. You will need to plan on a one-hour chilling time before rolling into balls and baking but if you're a bit impatient, you can pop the dough in the freezer for about 20 minutes and you'll be good to go.
You won't believe the deep, gorgeous cracks that will form on the tops of these cookies as they bide their time in the oven. If you haven't guessed, Scott had lots of fun capturing them with this camera!
So many reasons to make these ginger cookies...
These delicious Easy Molasses Ginger Cookies are perfect for dessert buffets, afternoon teas, midnight snacks, treating the neighbors, gift-giving and sending to loved ones far away. They can also mend rifts, thank teachers, make new neighbors feel welcome and, who knows, maybe even elicit marriage proposals! They're that good!
Most likely, you have everything you need to make these wonderful Easy Crack Topped Ginger Cookies. Just take the time to get the butter nice and soft and you'll be ready to roll - literally! If you have children, this will be a super fun project to do with them. I think you'll be happy as Scott is that I tried one more ginger cookie recipe!
Café Tips for making these Easy Molasses Ginger Cookies
- Make sure your butter is nice and soft. Even if you leave it out overnight, it might not get really soft during cooler months of the year. I use my microwave and set it at power level 1 (10%) for a minute or two. Every microwave is different so experiment a bit with yours to see how long it takes to soften butter without melting it. Perfectly softened butter will leave a finger indention when lightly touched.
- I really like using a trigger ice cream/cookie scoop for scooping up even-size cookies. I have lots of different size scoops for making different types of cookies. For these Easy Molasses Ginger Cookies, I used this scoop.
- If you look at the close-up picture of these cookies, you'll notice that the sugar coating is coarse and more angular than regular granulated sugar. I use sanding sugar for my cookies as I love the pretty look it gives. Sanding sugar can be purchased in lots of larger grocery stores in the cake mix section and online. You could also use granulated sugar, Demerara sugar or turbinado sugar for rolling with equally delicious results.
- You may wonder why this recipe doesn't include salt. I didn't forget the salt, it's just a bit incognito in this recipe. There are two teaspoons of baking soda in the ingredient list for these cookies. Baking soda has a high sodium (salt) level so be assured, you won't miss the salt.
- I love these pre-cut parchment paper sheets. They're the perfect size for sheet pans and come in an easy to store, flat box. With 100 in the box, they last forever!
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Easy Molasses Ginger Cookies
Ingredients
- 1 cup sugar
- ½ cup vegetable shortening
- ¼ cup very soft butter
- 1 large egg
- ¼ cup molasses
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ cup sanding sugar, Demerara, Turbinado or granulated sugar, for rolling
Instructions
- Combine shortening, softened butter, sugar, egg and molasses in a large mixing bowl. Stir with a wooden spoon or sturdy spatula until smooth and creamy, about 1 minute.
- Sprinkle flour, baking soda and spices evenly over the mixture in the bowl. Stir until all flour has been incorporated.
- Cover bowl with plastic wrap and chill in the refrigerator for one hour.
- Preheat oven to 350˚F. Line 2 sheet pans with parchment paper for easy clean up.
- Place rolling sugar (sanding, Demerara, Turbinado or granulated) in a medium-size shallow bowl. Scoop up dough and roll into 1 ½-inch balls. Roll balls in sugar until coated.
- Place dough balls on prepared sheet pan, spaced 1 ½-inches apart. Bake for 9-11 minutes. Allow to cool on pan for one minute, then transfer to cooling rack. Cool completely.
Notes
Nutrition
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Best ginger cookies I have ever made!!!! I am in Scotland thus no access to Crisco so used margarine instead. Made the dough late at night and kept in fridge till morning.
Pleasantly surprised at how evenly they baked, lovely crackle, perfect spicing and a total family pleaser.
Thank you so much for this recipe. Worked very well for us as I try to bake without salt.
Wonderful! Thank you for your review, Wrenneth!
Can these cookies be shaped and then frozen. Rolled in sugar before baking? I would like to have them available to bake off a different day from mixing them. Thanks!
Hi Cookie, yes, that will work! Enjoy!
I made these in December for my cookie treat boxes to share with neighbors and friends. They are so delicious, I couldn't stop eating them! They were loved by all! I only made a half batch but it really made a lot of delicious cookies! The only ginger cookie recipe I need from now on.
Thank you so much for the recipe and always for the Bible verses!
Wonderful! Thank you for the review, Palette!
Hi Chris,
I have just come across these delicious-sounding-and looking Easy Molasses Ginger Cookies, and am planning to make them for our family at Christmas!
I always convert recipes to metric, so am grateful to anyone who has done it for me.
You told someone in the comments to look above the word INSTRUCTIONS for a small button to convert this recipe to metric, but it doesn't show up on the recipe above. I've looked over the entire recipe, but can't seem to find the metric button.
Thank you in advance for your reply. Jacquelyn Scholtz
Hi Jacquelyn, some of our older recipes don't have the metric conversion as I started doing the conversion just several years ago. This one didn't have it but I have now added it! Enjoy
These molasses cookies are to die for! I'm a Southern girl and, of course, used sorghum molasses from Muddy Pond, TN. The best molasses there is! The cookies are a bit flat, but they're amazingly delicious. I always add my secret ingredient: Penzey's Baking Spice which is an incredible blended of the warm sweet spices. The cookies are a keeper. Thanks. 😊
Thank you for the review, Melissa!
Having the same problem with cookies going flat. They were so delicious they were consumed quickly. I would also know what I am doing wrong because they are not attractive enough to include on gift plates or buffet table.
Hi Sheila, I'm so sorry you had trouble with these cookies. I"ve never had a problem with these cookies but I will try to troubleshoot the recipe after the holidays and see if I can figure out why some have had flat cookies.
very kind- thanks and Happy Christmas
A wonderful addition is about 1 T shredded fresh ginger and about 1/2 cup finely chopped candied ginger…unbelievably spicy and pungent.
Thanks, Pat!
How are these different from the Easy Bakery Style Molasses Cookies?
Hi Diane, they are similar but slightly different ingredients and techniques - they're both delicious!
Do they taste the same?
Hi Diane, the y are similar but have a slightly differnt texture - they are both delicious!
I am hoping there are laels for these ginger cookies. If so, will you please send me the pdf?
Hi Penny, we do not have labels for this recipe at this time.
What shortening do you use?
Hi Sandy, I use Crisco for these cookies.
The cookies tasted great but they flattened out when baked. They didn't look like the picture. Would you recommend using all shortening so the cookies would be puffier and have more cracks?
Hi Laura, it's hard to say why your cookies didn't puff and get cracks without having been right there in the kitchen with you. I've never made them with all shortening and don't think the flavor will be as good.
Molasses ginger cookies might not have cracked tops if the dough is too wet, the oven temperature is not hot enough, or the dough wasn't chilled.
So disappointed followed the recipe exactly my cookies were a disaster! They flattened out completely and no crack
Es. Where did I go wrong plz help
Can I freeze before baking?
Hi Ranjana, yes you can freeze the dough before baking!
Whyyyyy do you preheat the over for over an hour?! Just curious... I’m new.
You don't! Thanks for catching that! I've corrected it 💕
My ginger cookies don’t spread out. I tried different recipes and they barely flatten and remain like puffy balls.
Hi Gary,
Hi Gary, what kind of butter do you use? It's hard to say without having been in the kitchen with you.
I use unsalted butter and it's set out for 2 days to soften.
Hmmm... it's hard to say why your cookies don't spread. Not sure how you measure your flour but be sure to stir it up to lighten it before scooping it into the measuring cup.
These cookies are delicious. I have made them several times. Thesy are very popular with friends, family, and coworkers, so they don't last long!
Awesome! Thanks for the review, Bernadette!
After you bake these cookies, do you know if they will freeze well? Thanks for your help.
Hi Penny, yes, they freeze beautifully! Just give them plenty of time to thaw before serving! Enjoy!
I do not see the Metric conversion on this recipe. Could you add that? I love that feature and I use it all the time. I haven't made them yet, but they look wonderful.
Hi Janette, if you look right above the word "Instructions" in the recipe, you'll see the little button to convert to metric measurement. I double checked and noticed that the spices and salt had not been converted so I went ahead and did that. Hope you enjoy the cookies!
p.s. If you notice any other recipes that need conversion, please don't hesitate to let me know. I do all of them as I publish them but, with over 1,000 recipes on the site, some of them have not been fully converted.
Do you use 'blackstrap molasses' or 'fancy molasses' for these cookies (and cookies in general)?
Hi Ann, I usually use "Grandma's" brand, unsulphured molasses.
The recipe information in the small black box states 30 servings. Can I assume this means 30 cookies? If it makes 30 cookies does this recipe double well? Or, does it do better doing separate batches? You haven't tried these gluten free by any chance have you?
Hi Pamela, yes this means 30 cookies. I think it would be fine to double the recipe. I haven't tried to make these GF. Let us know if you do!
What kind of molasses do you use? I have always preferred Roddenbery's Old Plantation Unsulphured Molasses, but I haven't been able to find it recently. Just wondered if you have a preference. Thank you!
I"m a ginger lover and these coocies became one of my favourite tea time sweets! my toddler tasted them as well when I tried them the first time.
I couldn't believe how wonderful these Ginger cookies turned out! I followed the recipe to the word, and they were perfect. The ginger + clove flavour was perfection, the use of lard ensured moisture, the use of Demerara (in my case) ensured a crunch. My cookies even crackled just like the picture in this blog! I'm so proud of myself!
That's awesome Erin, thanks for letting us know! Bravo! 🙂
Yes, those crackles! These look awesome Chris. I bet they flew right off the plate!
Just made a batch of these delightful little gems. I also love anything ginger, which comes honestly as I am a Ginger! Used Demerara sugar which I had on hand. This step shouldn't be skipped as it adds a subtle crunchy texture. The crackling on the top is divine!
We're addicted to butter in baking, but you're right that often shortening is needed as well. Or lard -- if you can find decent quality (it's a hunt these days, alas) that can be amazing. Anyway, speaking of amazing, these cookies are! Haven't had molasses ginger cookies in forever. Now, of course, I can't live without them. 🙂 Thanks! And Happy Holidays!
These cookies are definitely pretty enough to be sold in any shop. I am so much into ginger cookies lately, I have made some recently for the first time and I am hooked. My favorite kind of cookies this year. 🙂 I would love to try your version, it sounds and looks amazing.
These cookies look so delicious! I can't wait to bake a batch for my brother when he's home for the holidays 🙂
These are absolutely perfect! One of my favourite cookies, so I can't wait to try these. Have a most wonderful holiday Chris and Scott 🙂
I'm baking molasses spiced cookies today, love your pictures!
Thanks so much!
Gingerbread cookies were the first I made this year as they are personal favorite! I love the crackles in yours! Perfect cookie for the chilly months. Merry Christmas, Chris!
They are beautiful and perfect! I think I can smell the ginger from here.
Absolutely beautiful cookies Chris! I can almost taste them now. Love the cracked top - so pretty! Hope you and Scott (and family) have a wonderful Merry Christmas
The recipe from my childhood was all shortening, too. I started using all butter and chilling the dough helps them from baking up flat. One of my favorite cookies, too, and always on my holiday baking list!!
They are simply perfect! Can I use butter or coconut oil instead of shortening?
Thanks, Angie, you definitely can use butter, they will just be flatter. They will still taste wonderful.
Your beautiful photography makes me want to make these cookies right now! I'm going to add a drizzle of white chocolate across the tops and am so thankful for this holiday treat!
Make them! 🙂 I love your idea with the white chocolate, yum!
They are perfection Chris:)
Those crackles are mesmerizing! Pinning and sharing these beauties 🙂