Easy Ginger Sugar Cookies

Ginger Sugar Cookies are one of those cozy holiday cookies I turn to every single year. They're soft, full of rich molasses, and rolled in crunchy sugar with just the right amount of warm cinnamon and ginger. Add these ginger sugar cookies to your Christmas cookie tray, they always disappear fast.

If you like these Ginger Sugar Cookies, you'll love my Chocolate Crinkle Cookies and my Soft Amaretti Cookies with their chewy almond centers.

Ginger sugar cookies or ginger molasses cookies have become one of our go-to holiday cookies. With rich molasses, brown sugar, and warm ginger and cinnamon spice, these cookies bring that classic Christmas flavor right to the cookie tray. Whether you're baking for the season or just craving something festive, these molasses ginger cookies hit the mark.

There are smells that instantly transport me back to childhood-sugar cookies in the oven, ginger cookies filling the kitchen with their spicy scent. Last week we kicked off our Christmas cookie baking early, and these were the first batch we made. Sparkling turbinado sugar on top, soft centers inside-everything about them says "holiday."

The flavor was maybe too subtle. I will add more ground ginger and probably some fresh grated ginger in the next batch. I used blackstrap molasses and the flavor was distinctive and delicious.

What ingredients are in Ginger Sugar Cookies?

slightly adapted from Adapted from Gourmet magazine March 1965

Wet Ingredients

• ¾ cup Earth Balance Vegan Buttery Sticks
• 1 cup packed brown sugar
• 1 egg
• ¼ cup molasses (I use blackstrap)

Dry Ingredients

• 2 ¼ cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon salt

For Rolling

• Turbinado or coarse suga

How do you make ginger sugar cookies?

Cream butter and gradually add brown sugar. Continue to beat until fluffy.

Add egg and molasses to butter mixture.

Beat until evenly blended.

Combine flour with baking soda, spices, and salt. Gradually add to butter mixture, beating until all the dry ingredients are incorporated. Refrigerate dough for 1 hour.
Preheat oven to 375 degrees F.

Roll the dough into small balls and roll around in the sugar.

Line a baking sheet with parchment paper. Place balls of dough at least 3 inches apart on prepared baking sheet. Bake at 375 degrees F for 10 to 12 minutes, until firm.

Let sit on baking sheet for 1 minutes, then remove to racks to cool.

ENJOY!:)

Expert Tips for Perfect Molasses Ginger Cookies

• Chill the dough so the cookies don't overspread in the oven.
• Use turbinado sugar for extra crunch and shine.
• Don't overbake-they firm up as they cool.
• Try fresh ginger if you want a stronger ginger kick (½ teaspoon grated).
• Light vs. blackstrap molasses:
  • Blackstrap creates a darker, deeper, slightly less sweet cookie.
  • Regular molasses gives a milder, classic flavor.

Variations

• Add a vanilla glaze for extra sweetness.
• Dip half the cookie in white chocolate and sprinkle with sugar.
• Make chewy ginger sandwich cookies by filling them with vanilla buttercream.

How to Store Ginger Sugar Cookies

• Store in an airtight container for up to 5 days.
• Freeze baked cookies for up to 2 months.
• Freeze cookie dough balls and bake straight from frozen, adding 1-2 minutes to the baking time.

FAQ'S

More Holiday Cookies You'll Love

• Italian Christmas Cookies
• Chocolate Crinkle Cookies
• Soft Amaretti Cookies
• Pumpkin Spice Cookies

What's your favorite holiday cookie?

Some other cookie recipes to try this holiday:

• Chocolate Crackle Cookies
• Cuccidati-Sicilian Fig Cookies
• Italian Lemon Knot Cookies
• Sicilian S Cookies

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20 Minute Ginger Molasses Cookies

These Ginger Sugar Cookies are the cozy holiday cookies you'll bake on repeat. They're soft on the inside, perfectly spiced, and rolled in crunchy turbinado sugar that gives every bite the best sparkle. Made with molasses, brown sugar, cinnamon, and ginger, this classic cookie belongs on every Christmas cookie tray.

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

Course: Dessert

Cuisine: American

Keyword: Cookies, ginger

Servings: 30 cookies

Calories: 70kcal

Author: Lora

Equipment

• baking sheet
• bowl

Ingredients

• ¾ cup Earth Balance Vegan Buttery Sticks
• 1 cup brown sugar packed
• 1 egg
• ¼ cup molasses I used blackstrap
• 2 ¼ cups flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon salt
• Sugar for rolling I used turbinado

Instructions

• Cream butter and gradually add brown sugar. Continue to beat until fluffy.
• Add egg and molasses to butter mixture. Beat until evenly blended.
• Combine flour with baking soda, spices, and salt. Gradually add to butter mixture, beating until all the dry ingredients are incorporated. Refrigerate dough for 1 hour.
• Preheat oven to 375 degrees F.
• Roll the dough into small balls and roll around in the sugar. Line a baking sheet with parchment paper. Place balls of dough at least 3 inches apart on prepared baking sheet. Bake at 375 degrees F for 10 to 12 minutes, until firm.
• Let sit on baking sheet for 1 minutes, then remove to racks to cool.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

Expert Tips for Perfect Molasses Ginger Cookies

• Chill the dough so the cookies don't overspread in the oven.
• Use turbinado sugar for extra crunch and shine.
• Don't overbake-they firm up as they cool.
• Try fresh ginger if you want a stronger ginger kick (½ teaspoon grated).
• Light vs. blackstrap molasses:
  • Blackstrap creates a darker, deeper, slightly less sweet cookie.
  • Regular molasses gives a milder, classic flavor.

Nutrition

Calories: 70kcal | Carbohydrates: 17g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 98mg | Potassium: 56mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 8IU | Vitamin C: 0.5mg | Calcium: 27mg | Iron: 1mg

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