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4.75 from 4 votes

Soft & Chewy Gingerbread Molasses Cookies

These Soft & Chewy Gingerbread Molasses Cookies are to-die for! Super thick, loaded with ginger, cinnamon and molasses flavors and perfect for Christmastime.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Cookies
Cuisine: American, Dessert
Servings: 24
Author: Hayley Parker, The Domestic Rebel


  • cups (3 sticks) butter softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • 1/2 cup molasses not blackstrap
  • 4 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 2 tsp baking soda
  • cups all-purpose flour
  • White almond bark for dipping (optional)
  • Sprinkles optional


  • Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or mist sheets lightly with cooking spray. Set aside.
  • In a large bowl of a stand mixer, cream together the butter and sugars for about 2 minutes, or until fluffy. Beat in the eggs, one at a time, then the vanilla and molasses. Beat in the spices, baking soda and flour until a thick dough forms.
  • Roll rounded Tablespoonfuls of dough in some extra sugar, then place 2" apart on the baking sheets. Bake for approx. 14-15 minutes, rotating pans halfway through baking time to ensure even cooking. Remove from oven and let cool on baking sheets.
  • Once completely cooled, dip the edge of the cookie into the melted white almond bark or white chocolate. Sprinkle with sprinkles. Let set, then serve.