Bakery-Style Ginger Molasses Cookies

If you’re craving a cookie that perfectly balances warm spices with a deep molasses flavor, then Bakery-Style Ginger Molasses Cookies are about to become your new favorite treat. These cookies capture that perfect chewy texture and rich taste you often find in bakery windows, but made right in your own kitchen. Soft on the inside with just the right amount of crackle on top, they’re ideal for cozy afternoons, holiday celebrations, or any time you want to indulge in a classic, comforting cookie.

Reasons to Love Bakery-Style Ginger Molasses Cookies

There’s something undeniably magical about these cookies. Here’s why they’re so loved:

• Perfect balance of spices: Ground ginger, cinnamon, and cloves come together to create a warm, inviting flavor profile that’s unmistakably ginger molasses.
• Chewy, soft texture: Unlike crunchy gingersnaps, these cookies have a tender interior that melts in your mouth.
• Beautiful crackled tops: Rolled in sugar before baking, they develop a lovely sugary crust that adds a subtle crunch.
• Simple ingredients: Made with pantry basics, including molasses that deepens the flavor and adds moisture.
• Versatile for any occasion: Whether for holiday gift-giving or a sweet snack, these cookies fit the bill.

Ingredient Notes

• All-purpose flour: Provides structure and the perfect crumb for bakery-style cookies.
• Ground ginger: The star spice that delivers the signature ginger flavor.
• Ground cinnamon & cloves: Complement ginger with warmth and complexity.
• Baking soda: Leavens the cookies, helping them spread just enough while keeping them soft.
• Salt: Enhances all the sweet and spicy flavors.
• Unsalted butter: Softened to room temperature for easy creaming with sugars, adds richness.
• Granulated and brown sugar: Brown sugar adds moisture and depth; granulated sugar is used both in the dough and for rolling to give that sparkling crust.
• Large egg: Binds ingredients and contributes to a chewy texture.
• Molasses: The key to the deep, rich flavor and moist texture.
• Vanilla extract: Adds a subtle sweet aroma that rounds out the spices.

Tools of the Trade

• Mixing bowls: For combining dry and wet ingredients separately.
• Electric mixer or stand mixer: Makes creaming butter and sugars effortless.
• Measuring cups and spoons: Precision is key to perfect cookies.
• Baking sheets: For even baking and easy cleanup.
• Parchment paper or silicone baking mats: Prevents sticking and promotes even baking.
• Cookie scoop or spoon: Ensures uniform cookie sizes.
• Cooling rack: Allows cookies to cool evenly without getting soggy.

Method: Bakery-Style Ginger Molasses Cookies

Step 1: Prep Your Ingredients

Start by measuring out all your ingredients. Soften the butter to room temperature for easy mixing. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.

Step 3: Cream Butter and Sugars

In a large bowl, use an electric mixer to cream 3/4 cup softened unsalted butter with 1 cup granulated sugar and 1/4 cup packed brown sugar until light and fluffy, about 3-4 minutes.

Step 4: Add Wet Ingredients

Beat in 1 large egg, then add 1/2 cup molasses and 1 teaspoon vanilla extract. Mix until combined.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture. Mix on low speed or fold with a spatula until just incorporated. Do not overmix.

Step 6: Roll in Sugar

Place 1/2 cup granulated sugar in a shallow bowl. Using a cookie scoop or tablespoon, form dough balls and roll each in the sugar to coat completely.

Step 7: Bake

Arrange the coated dough balls on prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, or until the cookies have cracked tops and edges are set but centers remain soft.

Step 8: Cool

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Dietary Swaps & Alternatives

• Butter: Use plant-based margarine or coconut oil for a dairy-free version.
• Flour: Substitute with gluten-free all-purpose flour blend for gluten sensitivity.
• Molasses: Use date syrup or maple syrup for a different but complementary flavor.
• Sugars: Swap brown sugar with coconut sugar or use organic cane sugar for different nuances.
• Egg: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) if you prefer an egg-free option.

Chef’s Notes

• For deeper flavor, let the dough chill in the fridge for at least an hour or overnight before baking.
• Don’t skip rolling the cookies in sugar; this step creates the signature crackled, sparkly tops.
• Keep an eye on baking time to avoid overbaking – you want soft centers that stay chewy after cooling.
• Feel free to add a sprinkle of coarse sugar on top right before baking for extra crunch.

Make Ahead Like a Pro

You can prepare the dough up to 3 days in advance and keep it tightly wrapped in the refrigerator. When ready to bake, scoop and roll the dough balls as usual. For longer storage, freeze dough balls on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen, adding a minute or two to the baking time.

Common Qs About Bakery-Style Ginger Molasses Cookies

Can I make these cookies vegan?

Yes! Replace the butter with a plant-based alternative and swap the egg with a flax or chia egg. Ensure your sugars and molasses are vegan-friendly, and you’ll have delicious vegan ginger molasses cookies.

Why are my cookies spreading too much?

This usually happens if the butter is too warm or the dough is too soft. Try chilling the dough for at least an hour before baking. Also, make sure to measure the flour correctly to maintain proper dough consistency.

How should I store these cookies?

Store your cookies in an airtight container at room temperature for up to 5 days. For longer freshness, freeze baked cookies in a sealed container for up to 3 months.

Can I use blackstrap molasses?

Blackstrap molasses has a much stronger, more bitter flavor compared to regular molasses. If you like bold flavors, you can use it, but reduce the amount slightly or mix it with regular molasses to balance the taste.

Reader Favorites

• Gingerbread Cheesecake Bars – A festive dessert combining creamy cheesecake with spicy gingerbread.
• Flourless Chocolate Chip Cookies – Perfect for those who want a rich chocolate cookie without flour.
• Toffee Crunch Cookies – A delightful crunch with buttery toffee bits baked in every bite.

Ready, Set, Cook

Now that you have all the tips and the perfect recipe for these Bakery-Style Ginger Molasses Cookies, gather your ingredients and start baking! Whether you’re a seasoned baker or just starting out, this recipe is straightforward and rewarding. The enticing aroma of spices and molasses filling your kitchen is just the beginning of the joy these cookies will bring. Pair them with a warm cup of tea or coffee, or share them with friends and family to spread some sweetness. Happy baking!

Share on Pinterest