Name: Ginger Molasses Cookies with Cinnamon Sugar for Christmas Baking
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 1/4 cups (280 g) all‑purpose flour; 1 teaspoon baking soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 3/4 cup (170 g) unsalted butter, softened; 1 cup (200 g) dark brown sugar; 1/2 cup (120 ml) molasses; 1 large egg; 1 tablespoon granulated sugar mixed with 1 teaspoon ground cinnamon (for topping)

Prep Time

15 min

Cook Time

12 min

Servings

24 cookies

Why You'll Love This Recipe

✓ Warm Spice Balance: The ginger and molasses create a deep, comforting flavor that pairs perfectly with the bright cinnamon‑sugar topping, ideal for holiday gatherings.

✓ Easy Hands‑On: No fancy equipment needed—just a bowl, a spoon, and a baking sheet. You’ll have fresh cookies in under half an hour.

✓ Festive Finish: A quick roll in cinnamon sugar after baking gives a sparkling crust that looks as good as it tastes on any holiday platter.

When the first snowflakes drifted past my kitchen window, I reached for the pantry staples that smell like Christmas—ginger, molasses, and cinnamon. The aroma instantly transports me to childhood evenings spent sipping spiced cider.

These cookies capture that nostalgia while offering a modern twist: a soft, chewy interior contrasted with a crisp, caramelized cinnamon‑sugar crust. They’re simple enough for beginners yet impressive enough to star on a holiday buffet.

Whether you’re gifting a tin of treats or serving them fresh from the oven, the balance of spice and sweetness makes these cookies a crowd‑pleaser that embodies the spirit of the season.

1 tsp baking soda Ensures a light rise.

½ tsp fine sea salt Balances sweetness.

1 tsp ground ginger Freshly grated is even better.

½ tsp ground cinnamon Adds warmth to the dough.

¾ cup dark molasses Provides deep, caramel notes.

½ cup unsalted butter, softened Creates a tender crumb.

½ cup brown sugar Adds moisture and flavor.

1 large egg Binds the dough.

¼ cup granulated sugar For the cinnamon‑sugar coating.

2 tsp ground cinnamon (for coating) Creates the festive crust.

Instructions

Mix Dry Ingredients

In a large bowl whisk together flour, baking soda, salt, ground ginger, and cinnamon. This ensures even distribution of spices and prevents clumps.

Pro Tip: Sift the flour for a lighter dough.

Cream Butter and Sugars

Using a handheld mixer, beat softened butter, brown sugar, and granulated sugar until pale and fluffy, about 3 minutes. This incorporates air for a tender crumb.

Pro Tip: Scrape down the bowl sides frequently.

Add Wet Ingredients

Beat in the egg, then drizzle in molasses while mixing on low speed. The dough will look shiny and slightly sticky—this is normal.

Pro Tip: Add molasses slowly to avoid splattering.

Combine and Chill

Gradually fold the dry mixture into the wet until just incorporated. Shape the dough into a disc, wrap in plastic, and refrigerate for 30 minutes to firm.

Pro Tip: Chilling prevents spreading.

Bake and Coat

Preheat oven to 350°F (175°C). Scoop tablespoonfuls onto parchment, bake 10‑12 min until edges set. While warm, roll each cookie in cinnamon‑sugar mixture for a glossy finish.

Pro Tip: Coat immediately; the surface hardens quickly.

Expert Tips

Tip #1: Chill the Baking Sheet

A chilled sheet helps the cookies keep their shape, giving a thicker center and crisp edges.

Tip #2: Use Dark Molasses

Dark molasses adds richer flavor and deeper color, perfect for a holiday look.

Tip #3: Double the Coating

Roll cookies twice in cinnamon‑sugar for extra sparkle and a slightly crunchy crust.

Storage & Variations

Store cookies in an airtight container at room temperature for up to one week; they stay soft inside and crisp outside. For a festive twist, add orange zest to the dough or substitute half the brown sugar with coconut sugar for a caramel‑nutty note.

Nutrition

Per serving (1 cookie)

Calories

110 kcal

Fat

4 g

Carbs

18 g

Protein

1 g

Frequently Asked Questions

Yes—use about 2 tablespoons of finely grated fresh ginger for each teaspoon of ground. Reduce the liquid slightly to keep the dough from becoming too wet.

Once completely cooled, place cookies in a freezer‑safe bag. They keep for up to three months. Thaw at room temperature; the coating stays crisp.

The dough is likely too warm or under‑chilled. Refrigerate for at least 30 minutes and bake on a chilled sheet. You can also add a tablespoon more flour.

Absolutely—swap the all‑purpose flour for a 1‑to‑1 gluten‑free blend. The texture remains soft, and the flavor stays true to the original.

Ginger Molasses Cookies with Cinnamon Sugar for Christmas Baking

Why You'll Love This Recipe