Recipe By puzzleperson
Published Mar 5th
Christmas Molasses and Ginger Cookies
Prep 20m Cook 10m Additional 1h 30m Ready In 2h
Servings 3 dozen cookies Calories 155.3

I got this recipe out of one of my mother’s cookbooks and tried it one Christmas Eve with her. They were amazing! My brother even loved them, and he is the pickiest person I know. When they were done I threw one to my dog. They are now his favorite treat of all. Hopefully, you will love this recipe as much as we do!

Recipe Ingredients

  • 1 ⅓ cups molasses
  • ⅓ cup packed brown sugar
  • ⅓ cup butter, softened
  • 5 ½ cups all-purpose flour
  • 2 eggs
  • 4 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon salt

Cooking Directions

  1. 1 Beat molasses, brown sugar, and butter together in a bowl until smooth. Mix flour, eggs, cinnamon, baking soda, ginger, and salt into molasses mixture until incorporated. Cover bowl with plastic wrap and refrigerate for 1 hour.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Heavily flour a cloth-covered work surface.
  3. 3 Roll dough on the floured cloth into 1/4-inch thick cookies; cut with cookie cutters if desired. Arrange cookies 1-inch apart on the prepared baking sheet.
  4. 4 Bake in the preheated oven until cookies are firm to the touch, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

  • Calories 155.3
  • Carbohydrate 27.9 g
  • Cholesterol 19.4 mg
  • Fat 3.9 g
  • Fiber 0.7 g
  • Protein 2.4 g
  • Saturated Fat 2.3 g
  • Sodium 168.7 mg
  • Sugar 10.8 g


  1. I followed the recipe exactly. It wasn't either too dry or too sticky of course doing it during the winter means the humidity was low which may have effected the sticky factor. Using a full bottle of Brier Rabbit molasses I don't see how it could ever be too dry. Using 3 - 4 inch - Read more ...
  2. The flavor lacked. My ingredients my not have been the best but i would have added white sugar shortening and some vanilla. They cooked very quick and were easy cleanup.
  3. Very dry cookies. Soft but so very very dry. I think 5.5 cups of flour is too much. Tried rolling them into balls and rolling them in flour and then flattening them just slightly with the bottom of a glass (but they don t flatten much when baked) like another reviewer suggested and that definitely - Read more ...
  4. I made these exactly to the recipe. They turned out great. Rather than rolling them out on flour I used nonstick foil on the bottom and waxed paper on top with no flour. Dough didn't stick to either one. A lot less messy this way.
  5. I love Ginger cookies. I love molasses cookies. This recipe satisfied both. I added 2/3 cup of chopped crystallized Ginger for some added pop of ginger and sweetness.
  6. I just made this recipe as instructed. They turned out very well. If I had to make one adjustment it would be to add a bit more flour. I felt it was a little too sticky and stuck to the counters no matter how much I floured the surface. Other than that - DELICIOUS!
  7. My daughter and I made these. The whole family loved them. Didn't last long! We will make again. The only one cookie left!
  8. I made them according to the amounts given exactly and they came out just fine. They are soft and simple. If it's an old fashioned molasses cookie you're looking for this is it.
  9. Just looking at this recipe I didn't see how you could incorporate 5 1/2 cups of flour into the specified liquid and only get 3 dozen cookies. I cut the recipe down slightly so it used a stick of butter. I ended up using 3 cups of flour and that was hard to mix in. - Read more ...