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A white plate holds seven round, golden-brown cookies arranged in a loose pile. The plate sits on a wooden cutting board with a light background.

Ginger Molasses Cookies

These Ginger Molasses Cookies are soft, chewy, and full of that classic holiday spice. They’ve got crisp edges, sugary tops, and centers that melt in your mouth. The mix of dark and blackstrap molasses gives them that deep, rich flavor, and the warm ginger-cinnamon combo makes the whole kitchen smell like Christmas.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 24
Calories 75 kcal

Equipment

  • Mixing Bowls
  • Hand mixer or stand mixer
  • Measuring Cups and Spoons
  • Rubber Spatula
  • Whisk
  • 1½-inch cookie scoop
  • baking sheet
  • Parchment paper or silicone baking mat
  • Shallow plate
  • Cooling Rack

Ingredients
  

  • ¾ cup light butter room temperature
  • ¼ cup Monk Fruit or erythritol blend, plus extra for rolling
  • ¼ cup Swerve brown sugar substitute golden monk fruit or brown Swerve
  • 2 tablespoons dark molasses + 1 tbsp blackstrap molasses
  • 1 large egg room temperature
  • 2¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon fine sea salt

Instructions
 

  • Line a baking sheet with parchment, and set aside.
  • In a medium mixing bowl, whisk together all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and fine sea salt. Set aside.
  • In a large mixing bowl, beat together light butter and sugar substitutes until fluffy.
  • Add molasses mixture (dark + blackstrap) and egg, mixing until well combined.
  • Slowly add the dry ingredients, mixing until just combined.
  • Add the extra granulated monk fruit sweetener to a shallow plate for rolling.
  • Use a 1½-inch cookie scoop to scoop out the dough.
  • Roll each dough ball in the sweetener and place on the prepared parchment-lined baking sheet.
  • Move the cookie sheets to the refrigerator to chill for at least 2 hours.
  • When ready to bake, space cookies 2–3 inches apart on the parchment-covered baking sheet. If baking in batches, keep remaining dough chilled.
  • Bake 8–10 minutes, until edges are set and centers look slightly soft.
  • Remove from the oven and allow cookies to cool for 5 minutes on the baking sheet.
  • Transfer cookies to a cooling rack to cool completely.

Notes

  • Use light butter or unsalted butter; just make sure it’s soft and at room temperature before mixing.
  • Chilling the dough for at least 2 hours helps keep the cookies thick, chewy, and full of flavor.
  • Don’t overbake — pull them out when the centers still look a little soft. They’ll finish setting as they cool.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 75kcalCarbohydrates: 14gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 7mgSodium: 160mgPotassium: 45mgFiber: 0.4gSugar: 1gVitamin A: 375IUVitamin C: 0.005mgCalcium: 8mgIron: 1mg
Keyword Ginger Molasses Cookies
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