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Soft, chewy Christmas ginger molasses cookies rolled in sugar, baked until crackly, then dipped in dark and white chocolate and topped with crystallized ginger and festive sprinkles.
The Best Christmas Cookies
Every December, I roll out new holiday recipes that actually work for real home kitchens, and these chewy ginger molasses cookies join the lineup of proven hits - right alongside my Christmas apple cranberry pecan bundt cake, my hazelnut shortbread cookies, and pumpkin pecan bundt cake. This ginger cookie dough bakes up soft yet chewy, with delicate, crackly edges. This is the best cookie recipe we've developed this season (and there have been A LOT of them). I personally can't stop thinking about them and can't wait to make them again!
Why You'll Love These Ginger Molasses Cookies
- Chewy center + crackly top: Thanks to molasses, a sugar roll, and a precise 12-minute bake time, the edges set while the centers stay soft and chewy, bakery-style.
- A little cocoa powder adds color and a subtle flavor without overshadowing the ginger-molasses vibes.
- Warm spices: I use cardamom with cinnamon and ginger for a warm, cozy holiday flavor.
- Festive chocolate dip: I dip ginger molasses cookies in dark or white chocolate and top with crystallized ginger and festive Christmas sprinkles. Perfect for cookie trays, swaps, and edible gifts, hitting all the classic Christmas cookie notes.
- Make-ahead friendly: You can chill the dough for up to 48 hours, and baked cookies freeze beautifully.
How Each Ingredient Affects the Cookie
- All-purpose flour provides a reliable structure and keeps these cookies tender yet sturdy enough for dipping in chocolate and packing into cookie boxes; if you want a slightly different texture, you could swap up to one-third of the flour for heartier whole-wheat pastry flour.
- Using both baking powder and baking soda gives just enough lift for a rounded, bakery-style cookie rather than a flat one.
- The cocoa doesn't make them taste like chocolate cookies; instead, it enriches the spice blend and adds color and depth.
- Molasses (mild) provides a signature flavor and moisture. I prefer mild/unsulphured; blackstrap is too bitter for this recipe.
- Egg: It should be at room temperature for better emulsion. One egg binds the dough and helps with that chewy interior.
- Spices: Cardamom is the secret, very special ingredient here. It brightens the ginger and adds something complex. It's the sort of spice that makes people pause and ask what's in them. Combined with cinnamon and ginger, cardamom creates a multi-layered warmth that feels festive and elevated.
- The butter amount is intentional. It gives the ginger molasses cookies a rich texture without making them greasy, and it prevents overspreading.
- The blend of granulated and light brown sugar adds both structure and a hint of caramel flavor.
- Dark brown sugar can be used for deeper molasses notes if you prefer a darker finish.
- Granulated sugar: Rolling the dough in granulated sugar creates a thin, sparkling crust that contrasts with the tender interior. Coating sugar adds that classic sparkle and crackle.
Step-by-Step Photos
Here's a quick overview (with process photos) of how to make ginger molasses cookies. You'll find the full recipe with measurements in the recipe card below.
- Whisk the dry ingredients in a medium bowl (flour, cocoa, baking powder, baking soda, ginger, cardamom, cinnamon, salt).
- Cream the butter and sugars: In a large bowl, beat butter with granulated and light brown sugar until fluffy; add molasses, egg, and vanilla and beat smooth.
- Combine & chill: Mix in the dry ingredients into wet ingredients on low just until combined, then cover and chill the dough 1 hour-48 hours.
- Prep & portion: Heat the oven to 350°F and line two baking sheets with parchment. Scoop 1½ tablespoon portions (or ~30 g each), roll in granulated sugar, and arrange 2 inches apart.
- Bake & cool: Bake ~12 minutes, until edges are set and tops are crackly. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
- Melt, dip & decorate: Melt dark and/or white chocolate. Dip half of each cooled cookie, set on parchment, and decorate while wet (try chopped crystallized ginger and festive sprinkles). Let the chocolate set, then serve.
How to Decorate Ginger Molasses Cookies
- Both dark and white chocolate work beautifully here. Dark chocolate complements the spice and molasses richness, while white chocolate adds a sweet contrast, making the cookies look elegant and festive. Use good-quality chocolate baking bars for smooth melting; do not use chocolate chips, as they have stabilizers. While the chocolate is still wet, you can decorate each cookie in several ways:
- Finely chopped crystallized ginger reinforces the cookie's flavor and adds texture and holiday flair. if you don't have it, you can skip or use finely chopped candied orange peel.
- Festive sprinkles: Holiday sprinkles make these Christmas cookies look bakery-made and kid-approved; use naturally colored sprinkles or sanding sugar if you prefer a simpler look.
- A pinch of flaky sea salt cuts the sweetness and enhances the spice.
Tips for Success
- Don't skip the chill time. The dough is soft and sticky straight from mixing so chilling firms it up and prevents excessive spreading in the oven. It also allows the spices to blend, giving the baked cookies a more developed flavor. One hour is sufficient, but overnight is always better - the cookies bake up thicker and chewier.
- Bake one tray (cookie sheet) at a time for even heat circulation. The ginger cookies are done when the tops are crackly and just set.
- Pull them early: Bake just until the edges are set, and the tops are crackly, so the centers stay soft and fudgy instead of dry.
- Let the cookies rest on the cookie sheet for five minutes before moving to a rack so they don't collapse. They'll continue to firm up as they cool.
- Decorate smart: Cool the cookies completely before dipping in chocolate, then add crystallized ginger and sprinkles right away so the toppings stick and set beautifully.
Ginger Molasses Cookies
These Christmas Ginger Molasses Cookies are soft and chewy, rolled in sugar, baked until crackly, then dipped in dark and white chocolate and finished with crystallized ginger and festive sprinkles. They are perfect for gifting, cookie exchanges, edible gifts, and Christmas dessert platters and cookie boxes.
Ingredients
Cookie Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature
- ½ cup granulated sugar plus extra for rolling
- ⅓ cup packed light brown sugar
- ¼ cup mild molasses
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
To decorate
- 4 ounces dark chocolate finely chopped
- 4 ounces white chocolate finely chopped
- crystallised ginger finely chopped
- festive sprinkles
Instructions
How to make ginger molasses cookies
- In a medium mixing bowl add the flour, cocoa powder, baking powder, baking soda, ginger, cardamom, cinnamon and salt. Whisk together, then set aside.
- In a large mixing bowl, add the butter and sugars, then beat with a handheld electric mixer until light and fluffy. Add the molasses, egg, and vanilla and beat again until smooth.
- Gradually add the dry ingredients to the wet ingredients. Beat on a low speed until just combined. Cover the bowl and refrigerate the cookie dough for at least 1 hour (or up to 48 hours).
- When the dough has chilled, preheat the oven to 350ºF and line two large baking sheets with parchment paper.
- Using a 1 ½ tablespoon measure, scoop the dough into balls, then roll in granulated sugar. Alternatively, you can weigh each dough ball to ensure cookies of uniform size, in which case, opt for around 30g each.
- Place the cookie balls on the baking sheets at least 2 inches apart.
- Bake for 12 minutes, or until the edges are set and the tops are crackly. Remove from the oven then allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
How to decorate
- Meanwhile, melt the dark and/or white chocolate separately.
- Dip half of each cooled cookie into the melted chocolate then place on parchment. While the chocolate is still wet, decorate as desired. We added some chopped crystallized ginger and festive sprinkles to our cookies.
- Leave the chocolate to set then serve and enjoy!
Notes
- Dark chocolate: Use good-quality chocolate baking bars, not chips. I recommend dark chocolate in the 55-70% cocoa range. Bars are formulated to melt smoothly and coat thinly, while chips contain stabilizers that keep them chunky and often turn thick or grainy.
- White chocolate: For contrast, choose real white chocolate made with cocoa butter-not "white baking chips." Skip chips entirely; they don't melt or coat cleanly.
- Mild molasses: I use mild or "original" molasses so the flavor is rich but not bitter; do not use blackstrap molasses for this recipe because it can make the cookies too dark and strong.
Storage, Freezing, Make-Ahead
- Room Temperature: Store the cookies in an airtight container at cool room temperature for up to 5 days. If stacking, place a sheet of parchment paper between layers to prevent the chocolate from smudging.
- Refrigerator: Not necessary for freshness, but if your kitchen runs warm, you can refrigerate them for up to 1 week. Bring to room temperature before serving so the chocolate softens slightly.
- Freezer: The baked cookies freeze well for up to 2 months. Arrange in a single layer on a baking sheet to freeze solid, then transfer to an airtight container or freezer-safe bag with parchment between layers. Thaw at room temperature before serving.
- Unbaked dough: The dough can be rolled into balls and frozen raw for up to 2 months. Roll into balls first, freeze solid, then store in a zip-top bag in the freezer. When ready to bake, roll the frozen dough balls in granulated sugar and bake straight from frozen, adding 1-2 minutes to the baking time.
Nutrition
Nutrition Information
Ginger Molasses Cookies
Amount per Serving
Calories
209
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
3
g
Cholesterol
25
mg
8
%
Sodium
100
mg
4
%
Potassium
131
mg
4
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
19
g
21
%
Protein
3
g
6
%
Vitamin A
175
IU
4
%
Vitamin C
0.1
mg
0
%
Calcium
46
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
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