Soft Ginger Molasses Cookies

Soft Ginger Molasses Cookies

In an attempt to embrace the Fall season and because I wanted something sweet, I decided to make my Soft Ginger Molasses Cookies.

Every time I make these cookies, both Dustin and I think, “There’s no way they are as good as we remember.”  But, once we bite into the crunchy outside and taste the soft, delicious gingery inside, we are reminded of just how good they really are.

Soft Ginger Molasses Cookies - Dry Ingredients

The ginger helps keep the cookies moist and a bit chewy while the cloves, nutmeg, molasses, and cinnamon just wrap you up with comforting Fall flavors.

These are quite possibly my favorite homemade cookies. Ever.

Soft Ginger Molasses Cookies - Candied Ginger

The recipe makes about 18-22 cookies, depending on how large you form the cookies.

Two days, people.  It only takes 2 days for the family to gobble these delicious cookies up.  Jordan and Savannah both love them, too.

Soft Ginger Molasses Cookies - Perfect Texture

And, besides, ginger’s good for you, right?  [crickets chirping]

With the holidays literally right around the corner, these cookies also make great gifts, too.  They travel well since their pretty touch on the outside.

Soft Ginger Molasses Cookies - Ready To Bake

As Dustin put it earlier this week with a mouthful of soft ginger molasses cookies, “These taste like Christmas.”

So true, Dustin. So. True.

Soft Ginger Molasses Cookies

Originally, way back when Dustin asked me to make him ginger cookies, I was tentative, as I’m not a big fan of ginger snaps.  I honestly didn’t expect to like them. I certainly didn’t expect them to be so soft and absolutely scrumptious.

Soft Ginger Molasses Cookies

Every time I make them, I still have it in mind that I’m making them for Dustin — even though I happily devour just as many (if not more…shhhh!) as he does.

ASPC on Instagram

If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5 from 1 vote
Clean-eating cookie lovers will adore these no-refined sugar, vegetarian, and dairy-free Healthy Ginger Molasses Cookies. Soft, delicious and oh so gingery, they are soon to be your favorite!
Healthy Ginger Molasses Cookies
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Clean-eating cookie lovers will adore these no-refined sugar, vegetarian, and dairy-free Healthy Ginger Molasses Cookies. Soft, delicious and oh so gingery, they are soon to be your favorite!

Categories: Baked Good, Bread
Difficulty: Easy
Keyword: healthy ginger molasses cookies, soft ginger molasses cookies, soft molasses ginger cookies
Servings: 18 cookies
Calories: 109 kcal
Author: Lacey Baier of A Sweet Pea Chef
  • 2 1/4 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 1/2 tsp ground cloves
  • 1 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp sea salt
  • 1/2 cup coconut sugar lightly packed
  • 1/4 cup plus 2 tbsp coconut oil
  • 1/3 cup plus 2 tbsp black strap molasses
  • 2 eggs
  • 1 tbsp water plus more if needed
  • 2 tbsp fresh ginger finely chopped
For the Spice Topping:
  • 3 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, whisk together the flour, baking soda, cinnamon, ground cloves, nutmeg, ground ginger, and sea salt.

  4. In the bowl of a stand mixer or using your hands, beat together the coconut sugar, coconut oil, and molasses on medium speed until smooth in texture, about 3-5 minutes.

  5. Turn the speed to low and add the egg, Beat for an additional minute until well combined. With the mixer still on low, slowly add the flour mixture. Once all the dry ingredients are incorporated, mix on medium speed for an additional minute. At this time, if you find the mixture is too crumbly and needs moisture, add 1 tsp. oil and 1 tbsp. water and mix well. Add an additional tsp. oil and tbsp. water if necessary.
  6. Add the fresh ginger and mix until well combined.

  7. Combine the spice mixture, and then spread out onto a flat surface or plate.

  8. Using a spoon, scoop a small amount of the dough for each cookie. Using your hands, gently roll each cookie into approximately a 1 3/4-inch ball and then slightly flatten with your palm or fingers. You may need to wet your hands with a tiny amount of water to prevent sticking. Once flattened, press each side of the cookie into the cinnamon sugar in a shallow dish and then place cookie onto baking sheet.

  9. Bake 9-13 minutes. The cookies will be cracked on top and soft inside. Don't wait for the cookies to turn golden, as that will overcook them. Remove the cookies from the oven and let stand on baking sheets for 2-3 minutes. Transfer to wire rack to cool completely.
Nutrition Facts
Healthy Ginger Molasses Cookies
Amount Per Serving (1 cookie)
Calories 109 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g15%
Cholesterol 9mg3%
Sodium 96mg4%
Potassium 58mg2%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 4g4%
Protein 2g4%
Vitamin A 13IU0%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

31 thoughts on “Soft Ginger Molasses Cookies

  1. 5 stars
    Wow excellent recipe, I did a little change-up with the spices (added some white pepper and anise to make it a little spicier) but the dough is a great consistency; light and airy but still dense enough to be chewy, soft, and delicious. Thank you!!!

  2. 5 stars
    I just finished making these soft molasses cookies and they are great. This recipe will be the official molasses cookie recipe in my house. My old recipe was made with shortening; has anyone tried making this with coconut oil instead of vegetable oil? Don’t want to change perfection but I have coconut oil and am looking for things to put it into.

  3. I just made these tonight. Oh my goodness! I have a new favorite holiday cookie. I’m a ginger fanatic and these came out perfectly!

  4. Have you ever frozen the dough and then baked them? Any reason why not? If I made them in Sept. or Oct. would they still be good for Dec.?

  5. YUM!!!!
    I found your website a couple of weeks ago. Tried these this weekend. There is a cookie store we enjoy going to who charges an arm and leg for cookies that taste just like these. I was trying to find “the” recipe. Jack Pot. Boy the money I can save…… 🙂

  6. I just found your site through googling for soft ginger cookies. Fantastic! I haven’t time to look around it much as I am leaving to go buy some candied ginger to make these cookies today. They sound excellent and you have some great reviews. I’ll let you know how they turn out for me. 🙂

      1. Lacey, the cookies are fabulous! Easy recipe and they baked up beautifully. I got 33 3″ cookies and have only 4 left! Everyone loved them, even the kid with braces.

        Thanks again for the recipe. It will become a standard in my cookie repetoire!

  7. I just found your site and this recipe that I can’t wait to try. Do I find granulated ginger in the spice aisle? I’ve never heard of it.

  8. i just wanted ya to know that i soooooo love these cookies!!! i have made them several times since discovering you on PW’s TK site!!! i am sorry that i am just now leaving you a comment on the TK site!!! however–it was a good one!!! or at least i thought so???LOL!!!

  9. Oh my. I just made these and ate 3 warm out of the oven. These are now on my Christmas cookie list. Thank you for sharing the recipe. I had a lot of crystallized ginger around after making ginger syrup (from the site Try It You Might Like It).

    Here’s my little shortcut for forming the cookies. I use a small scoop to make the dough into a ball shape and drop the ball into a small plate of sugar. Roll the ball in the sugar and the gently flatten it to about 1/2 inch thick with the bottom of a smooth object. (I used my measuring cup) The balls were about an inch and a quarter in size. I made 32 cookies in total.

  10. Lacey, these ginger cookies look very yummie, all the spices in it and ginger…will have to try this soon since I have a whole bag of crystallized ginger at home 🙂

  11. I used to hate the taste of ginger but now I think I’m actually addicted to it. I could eat candied ginger by the handful! I am totally bookmarking this recipe. And yes ginger is totally good for you. So munch away!

  12. These look fantastic Lacey. 🙂 My boyfriend loves ginger cookies, given his german heritage, so I have an old faithful recipe I usually make, but I will have to give these a try sometime as I like the idea of them being soft in the middle.

  13. the soft chewy centers of a ginger cookie cannot be beat. I’ve always loved gingersnaps and yours look so scrumptious and I love that they aren’t overly dark too. I’m making this recipe very soon as I’m always looking for an alternative to chocolate (can’t eat it). thanks for stopping by to say hello Lacey, and for your kind words of encouragement. my intention for 365 photos a year is alternately challenging and a labor of love. thanks so much.

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