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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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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!
- 1 cup sugar
- ½ cup vegetable shortening
- ¼ cup very soft butter
- 1 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
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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.
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Sprinkle flour, baking soda and spices evenly over the mixture in the bowl. Stir until all flour has been incorporated.
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Cover bowl with plastic wrap and chill in the refrigerator for one hour.
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Preheat oven to 350˚F. Line 2 sheet pans with parchment paper for easy clean up.
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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.
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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.
Ranjana Mahajan says
Can I freeze before baking?
Chris Scheuer says
Hi Ranjana, yes you can freeze the dough before baking!
Holly Raban says
Whyyyyy do you preheat the over for over an hour?! Just curious... I’m new.
Chris Scheuer says
You don't! Thanks for catching that! I've corrected it 💕
Gary James says
My ginger cookies don’t spread out. I tried different recipes and they barely flatten and remain like puffy balls.
Chris Scheuer says
Hi Gary,
Hi Gary, what kind of butter do you use? It's hard to say without having been in the kitchen with you.
Gary James says
I use unsalted butter and it's set out for 2 days to soften.
Chris Scheuer says
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.
Penny Thomas says
After you bake these cookies, do you know if they will freeze well? Thanks for your help.
Chris Scheuer says
Hi Penny, yes, they freeze beautifully! Just give them plenty of time to thaw before serving! Enjoy!
Janette says
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.
Chris Scheuer says
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.
Ann says
Do you use 'blackstrap molasses' or 'fancy molasses' for these cookies (and cookies in general)?
Chris Scheuer says
Hi Ann, I usually use "Grandma's" brand, unsulphured molasses.
Pamela says
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?
Chris Scheuer says
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!
Sandra Watson says
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!
Sakina says
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.
Erin says
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!
Chris Scheuer says
That's awesome Erin, thanks for letting us know! Bravo! 🙂
Mary Ann | The Beach House Kitchen says
Yes, those crackles! These look awesome Chris. I bet they flew right off the plate!
Cherrypoppins says
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!
John/Kitchen Riffs says
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!
Adina says
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.
Laura | Tutti Dolci says
These cookies look so delicious! I can't wait to bake a batch for my brother when he's home for the holidays 🙂
Jennifer @ Seasons and Suppers says
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 🙂
La Cuisine d'Hélène says
I'm baking molasses spiced cookies today, love your pictures!
Chris Scheuer says
Thanks so much!
Susan says
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!
Ginny Hartzler says
They are beautiful and perfect! I think I can smell the ginger from here.
Tricia @ Saving Room for Dessert says
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
Liz says
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!!
Angie@Angie's Recipes says
They are simply perfect! Can I use butter or coconut oil instead of shortening?
Chris Scheuer says
Thanks, Angie, you definitely can use butter, they will just be flatter. They will still taste wonderful.
KT Hom says
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!
Chris Scheuer says
Make them! 🙂 I love your idea with the white chocolate, yum!
Monique says
They are perfection Chris:)
sue | theviewfromgreatisland says
Those crackles are mesmerizing! Pinning and sharing these beauties 🙂