Ginger Molasses Sugar Cookies

What We're Cooking

· yields: 45 cookies · cookie scoop: 2 Tbsp · bake temp: 350° · bake time: 9 minutes ·

ginger molasses sugar cookies

What We're Baking This October | Recipe 1 of 6

There are certain cookies that just belong to fall, and these Ginger Molasses Sugar Cookies are at the top of our list. Soft, full of warm spices, and rolled in granulated sugar before baking, they’re everything we love about a good homemade cookie. And the real magic? What we like to call our flavor bomb — a combination of cinnamon, ginger, and cloves that, paired with rich molasses, gives these cookies all those wonderful flavors we crave this time of year.

If you’ve watched our video tutorial, you probably noticed we’re making a pretty large batch of dough. There’s a reason for that. We ALWAYS freeze cookie dough. It’s one of our favorite kitchen habits, and one we think everyone should get behind. Having homemade cookie dough ready to pull from the freezer means fresh-baked cookies are never too far away.

For this blog, we’ve scaled the recipe down to a single batch, yielding approximately 45 cookies. Of course, if you’re anything like us, you might want to double it and stock that freezer while you’re at it!

Always Make Extra Dough for the Freezer

We can’t say this enough: freeze your cookie dough! It’s one of the easiest ways to have homemade cookies on hand without having to start from scratch every time.

Our favorite method is to scoop the dough into individual portions before freezing. Place the scooped dough on a parchment-lined baking sheet and freeze until firm. Once frozen, transfer the dough balls into a freezer-safe bag or airtight container.

Now you’ve got pre-portioned cookie dough ready whenever you need it. Label with the recipe name, date, and baking instructions. For best quality, use within about 3 months.

Baking from frozen: Roll the dough in sugar before freezing or just before baking. Bake directly from frozen at 350°F, adding a few minutes to the bake time as needed. Watch for set edges and slightly soft centers.

wet Ingredients

  • 6 oz Butter, softened
  • 6 oz Crisco Shortening
  • 1 lb Brown Sugar
  • 2 Eggs
  • 4 oz Molasses
  • 675 grams All-Purpose Flour

dry Ingredients

  • 1 tsp Salt
  • 3/4 tbsp Baking Soda
  • 1 tbsp Ground Cinnamon
  • 1 tbsp Ground Ginger
  • 1 tsp Ground Cloves

for rolling

  • Granulated Sugar

Instructions

  • 1. Preheat your oven to 350°F. Line baking sheets with parchment paper.
  • 2. Cream the butter, shortening, and sugar. In a mixing bowl, combine softened butter, Crisco, and brown sugar. Cream for 3–4 minutes, until the mixture becomes lighter in color and fluffy. Don't rush this step!
  • 3. Add the eggs and molasses. Mix until fully incorporated, scraping down the sides of the bowl as needed.
  • 4. Bring on the flavor bomb! In a separate bowl, combine flour, salt, baking soda, cinnamon, ginger, and cloves. Whisk together to evenly distribute the spices and leavening.
  • 5. Combine wet and dry ingredients. Add the dry ingredients to the butter mixture and mix until just incorporated. Avoid overmixing.
  • 6. Scoop and roll. Using a 2-tablespoon cookie scoop, portion the dough and roll each scoop in granulated sugar. Place on your prepared baking sheets, leaving room for spreading.
  • 7. Bake. Place in the preheated oven for 6 minutes. Rotate your baking sheet and continue baking for an additional 3 minutes.
  • 8. Cool and enjoy! Allow the cookies to cool on the baking sheet briefly before transferring to a cooling rack.

B&P Tips & tricks

  • Don't Skip the Creaming Process - those 3–4 minutes of creaming butter, shortening, and brown sugar matter. You're incorporating air into the mixture, helping create that soft cookie texture we're after.
  • It's All About the Spices - cinnamon, ginger, and cloves are what make these cookies stand out. We aren't shy with the spices here! Combined with the rich molasses and brown sugar, they give these cookies that deep, warm flavor that makes them so good.
  • Use a Cookie Scoop - consistent portions mean consistent baking. A 2-tablespoon cookie scoop makes portioning quick and easy while helping each cookie bake at the same rate.

From Our Kitchen to Yours

Whether you’re baking a batch for the weekend, getting ready for the holidays, or just wanting something sweet after dinner, having a stash of homemade cookie dough in the freezer is a game changer.

Make the dough once, enjoy fresh-baked cookies again and again. That’s our kind of baking.

Happy baking!

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