Project Description

These cookies are like a sweet, nerdy guy in a bar.

Unassuming, not very glamerous or flashy. Doesn’t get a lot of attention from the ladies.

But, for the one who is willing to give him a closer look, he is pretty handsome.

And, if she gives him a try, she’ll realize that he is the best one there!

These puppies don’t look like much, but once you try one, you’ll be shoveling them into your mouth like the world really is going to end on December 21st! I make these cookies every year for the holidays and they are the one cookie that everyone begs asks for!

The spices are the star of this recipe, so I always replace my spices annually for these cookies! Totally worth it.

I made these cookies for The Great Food Blogger Cookie Swap (hosted by Love & Olive Oil and The Little Kitchen), a fun and fabulous way to get some yummy cookies and meet other bloggers! If you’re interested in participating next year, you can sign up to receive notifications here.

Soft Ginger Molasses Cookies

Recipe Type: Drop Cookie
Author: Jennifer
Serves: 24
Soft, spicy, and irresistible! They will be the hit of your holiday party – once someone gives them a try!
  • 2 1/4 cup all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cloves
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon orange juice (no pulp or freshly squeezed)
  • 1/4 cup molasses
  • Extra white sugar for rolling (about 1/4 cup)
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. Sift together the flour, ginger, cinnamon, cloves, and salt. Set aside.
  3. Cream together the butter and 1 cup white sugar until fluffy. Beat in the egg and orange juice. Stir in the molasses. Gradually add the flour mixture. Mix until just combined.
  4. Using a handy, dandy cookie scoop, scoop out a large ball of dough (about 2 tablespoons). Roll it around in your hands to create a nice, uniform ball. Drop dough into a small bowl filled with the extra white sugar – roll until coated. Place on cookie sheet and flatten slightly.
  5. Bake for 8-9 minutes, or until edges are only lightly browned. These cookies can get crunchy very fast, so err on the side of being slightly underdone! Cool on baking sheets for a couple minutes before transferring to wire racks to cool.
  6. Eat one right away – no judging from me!

Lightly adapted from the [url href=”″ target=”_blank”]recipe[/url] on the Grandma’s Molasses bottle!