Ginger Molasses Cookies

These amazing ginger molasses cookies will fill your kitchen with the most wonderful warm spices! Cookie lovers of all ages go crazy for these soft, chewy treats. The best part is how the spelt flour gives them this incredible nutty flavor that makes them extra special.

Recipe Details

Timing & Servings: Prep Time: 20 minutes, Total Time: 1 hour 35 minutes, Serves: 12 people.

Nutrition Profile: Nut-Free, Soy-Free, Vegetarian.

Nutrition Facts (per serving): 243 Calories, 9g Fat, 39g Carbs, 3g Protein.

Ingredients You’ll Need

All-purpose flour: You’ll need 1 ¼ cups of this trusty baking staple. This gives our cookies their perfect structure and helps them hold together beautifully.

Spelt flour: One cup of this nutty flour is what makes these cookies so special! It adds this amazing chewy texture that regular cookies just can’t match.

Ground ginger: We’re using 4 teaspoons total, but we’ll divide it up. This warm spice is the star of the show and gives these cookies their cozy flavor.

Baking soda: You’ll need 1 ½ teaspoons to help these cookies puff up just right. Don’t skip this – it’s what makes them soft and tender!

Ground cinnamon: One teaspoon adds that perfect warm spice that pairs so well with ginger. Your kitchen will smell like heaven!

Salt: Just ¾ teaspoon helps bring out all those amazing flavors. It’s like a little flavor booster for your cookies.

Ground cloves: Only ¼ teaspoon of this strong spice adds depth without being overpowering. A little goes a long way here!

Unsalted butter: Half a cup softened to room temperature creates that perfect cookie texture. Make sure it’s nice and soft for easy mixing.

Dark brown sugar: You’ll need ½ cup packed tight. This adds moisture and that rich molasses flavor that makes these cookies so good.

Granulated sugar: We’re using ½ cup total, but dividing it between the dough and the coating. This gives us sweetness and that sparkly outside coating!

How to Make Ginger Molasses Cookies

Step 1: Grab a large bowl and whisk together both flours, 2 teaspoons of ginger, baking soda, cinnamon, salt, and cloves. Mix it really well so all the spices are evenly spread throughout.

Step 2: In another large bowl, beat the softened butter with brown sugar and ¼ cup of granulated sugar using an electric mixer on medium speed. Beat for about 3 minutes until everything is nicely combined. Then add the molasses and egg, beating for another minute. Stop to scrape down the sides of the bowl so everything mixes evenly.

Step 3: Turn your mixer to low speed and slowly add the flour mixture to the butter mixture. Beat just until everything comes together, about 1 minute. Don’t overmix! Cover the bowl and pop it in the fridge for 30 minutes.

Step 4: While the dough chills, set your oven racks in the upper and lower thirds of the oven. Preheat to 375°F. Line 2 large baking sheets with parchment paper. In a small bowl, mix the remaining 2 teaspoons of ginger with the remaining ¼ cup granulated sugar.

Step 5: Take the chilled dough and shape it into 24 balls using about 1 heaping tablespoon for each. Roll each ball in that ginger-sugar mixture until it’s completely coated. Place them 2 inches apart on your prepared baking sheets.

Step 6: Bake for about 12 minutes, switching the pans between top and bottom racks halfway through. The cookies are done when they’re nicely browned and the edges are set. Let them cool on the pans for 5 minutes, then move to a wire rack to cool completely for about 30 minutes.

Easy and Quick Ginger Molasses Cookies Version

Want to speed things up? You can skip the chilling time if you’re in a hurry! Just shape the dough right after mixing and bake immediately. The cookies might spread a tiny bit more, but they’ll still taste amazing. You can also use a cookie scoop to make shaping super fast – just scoop, roll in the sugar mixture, and bake!

Serving Ideas

These cookies are perfect all on their own with a tall glass of cold milk or a warm cup of coffee. They make an amazing dessert after a hearty dinner. Try serving them alongside some vanilla ice cream for an extra special treat, or pack them up in pretty boxes for the most thoughtful homemade gifts!

Storage

Store your cooled cookies in an airtight container at room temperature for up to 1 week. You can also freeze them for up to 3 months – just wrap them well in plastic wrap first. To refresh day-old cookies, warm them in a 300°F oven for 2-3 minutes.

Substitutions

No spelt flour? You can use all-purpose flour instead – just use 2 ¼ cups total. Don’t have dark molasses? Light molasses works too, though the flavor will be a bit milder. You can swap the butter for softened coconut oil if you prefer. Out of dark brown sugar? Mix 1 tablespoon molasses into ½ cup regular granulated sugar!

Pro Tips

Perfect texture: Don’t skip the chilling time – it helps the cookies keep their shape and gives them that perfect chewy texture.
Even baking: Use a cookie scoop or measuring spoon to make sure all your cookies are the same size so they bake evenly.
Spice it up: Toast your ground spices in a dry pan for 30 seconds before using them – it makes the flavors pop even more!
Sugar coating secret: Roll those dough balls in the ginger-sugar mixture twice for extra sparkle and flavor.
Storage tip: Add a slice of bread to your storage container to keep cookies soft longer.

FAQs

Can I make the dough ahead of time?

You bet! The dough can be made up to 2 days ahead and kept covered in the fridge. You can also shape the cookies and freeze them on baking sheets, then store in freezer bags for up to 3 months. Bake straight from frozen, adding 1-2 extra minutes to the baking time.

Why are my cookies spreading too much?

This usually happens when the butter is too warm or the dough wasn’t chilled long enough. Make sure your butter is just softened, not melted, and definitely chill that dough for the full 30 minutes. Also check that your baking soda is fresh!

Can I double this recipe?

Sure! This recipe doubles perfectly. Just make sure you have enough baking sheets and oven space. You might need to bake in more batches, but it’s totally worth it for all those extra cookies.

What if I don’t have spelt flour?

No worries at all! Just use regular all-purpose flour instead. You’ll need 2 ¼ cups total. The cookies will still be delicious, just with a slightly different texture. Whole wheat flour also works as a substitute if you want that nutty flavor.

I hope you love these cookies as much as my family does! They’re perfect for the holidays or really any time you want something warm and cozy. Let me know how yours turn out – I’d love to hear about your baking adventures!