These Molasses Ginger Cookies are perfectly soft and chewy and packed with fall flavor. If you love Starbucks’ molasses cookies, you’ll love these, too! And if you’re bringing these cookies to a party, be sure to make the Sweet Pumpkin Dip for the perfect cookie accompaniment.
(This recipe for Molasses Ginger Cookies was originally published in September 2010, but has been updated with new photos and content in 2019).
It’s officially September, so it’s officially time for fall recipes. I KNOW fall doesn’t officially start for a couple more weeks and I hate when people are all, “summer is over!!” because it’s not. But it has been 56 degrees in Boston the last couple nights when I take my dog out before bed. And that means, whether you like it or not, it’s time for fall eats. And you should like it.
These molasses ginger cookies just happen to be the most perfect “welcome autumn” celebration cookies. Also, the most perfect “welcome to my sugar dreams” cookies. The sweet pumpkin dip? That’s just for bonus points. I need all of them I can get. Honestly, the cookies are 100% perfection on their own, but if you’re bringing them to a fall party, I also recommend whipping up a batch of the sweet pumpkin dip. Just for fun. And bonus points.
Sometimes you need a little sweet fix, especially when the temperatures are starting to dip and you’re sipping on a mug of strong black tea or coffee. You’ll probably even stop fighting people calling summer fall when you taste a bite of one of these cookies.
MOLASSES GINGER COOKIES RECIPE
Have you ever had the ginger molasses cookies from Starbucks? They’re one of my favorite cookies in all the world and these ones are super, super similar. Actually, I’m going to go ahead and say they’re better. In fact, the first time I made these (back in 2010), they took over as my favorite cookies in the all the world and I’ve made them many, many times since.
Making the cookies is simple enough and will take you no time at all. Start by pre-heating the oven to 350 degrees and whisking together the flour, ginger, baking soda, cinnamon, cloves, and salt in a medium bowl.
Then, in the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the butter and a cup sugar until light and fluffy, 2-3 minutes. Mix in the egg. Then mix in the molasses and water.
Stir the dry ingredients into the buttery molasses batter. Just a note of warning, if you try some of this batter raw, you might just go ahead and eat the entire bowl of it. Don’t say I didn’t warn you!!
Using your hands, form the batter into balls using about 2 Tbsp batter at a time. Roll the dough balls around in some more sugar because why not? Plus, it makes the cookies prettier and adds some crunch!
Place cookies on a baking sheet about 2 inches apart since they will spread a bit. I recommend gently pressing down on balls with your palm to flaen just a little bit.
And bake them at 350 degrees for 8-10 minutes, until they’re just turning golden at edges.
Let them cool in the pan for a few minutes before moving to wire racks to cool completely.
SWEET PUMPKIN DIP RECIPE
While the molasses ginger cookies are cooling, whip up the dip if you want it (please note I’m also not at all opposed to trying the cookies warm. So good!)
This is another super easy recipe. All you need to do is mix together the cream cheese and pumpkin. And add in the confectioners’ sugar and spices. I do recommend using a hand mixer (or stand mixer) here as you’ll want everything to be blended together as much as possible and for the dip to be nice and creamy and fluffy. Once the ingredients are blended together, pop in the fridge for about 30 minutes.
Now get your cookies… And get your dip… And put it all together.
I mean, come on. Once you start, there’s a very strong chance you won’t be able to stop. The dip is creamy and sweet with a little bit of tang from the cream cheese. It really does balance out the sweet gingery cookies.
I made a HUGE batch, which means I need to find some other foods to start dipping in it. Maybe something a bit healthier than cookies? Could it be the perfect veggie dip? Or how about sandwich spread? Apples? I’m going to smother the heck out of an apple with this. I might also just eat the dip with a spoon.
But like I said, the molasses ginger cookies are absolutely delightful on their own and don’t require the dip. I’ve made them SO many times over the years and they are one of my fall go-tos.
They’re very similar to Starbucks molasses cookies, but not exact. I think they’re a tiny bit less chewy, but in a good way. There’s a bit more crumble to these. And a little bit more ginger flavor.
Are molasses and ginger truly the most match made in heaven flavor combination? Why are more people not “shipping” this pair?? You know how much I love pumpkin, but I thing molasses and ginger are my new favorite flavors of fall.
Plus, they make my kitchen smell a whole lot better than pumpkin does.
Fall, I’m welcoming you with open arms. And sweatpants with elastic waistbands. And a million more of these molasses ginger cookies.
What’s your favorite fall indulgence?
If you’re looking for more delicious fall cookies, check out my Apple Cider Cookies with Caramel or my Pumpkin Spice Linzer Cookies. I’m also really excited to try these Pumpkin Spice Latte Sandwich Cookies from Milk and Cardamom!
These Molasses Ginger Cookies are perfectly soft and chewy and packed with fall flavor. If you love Starbucks' molasses cookies, you'll love these, too! And if you're bringing these cookies to a party, be sure to make the Sweet Pumpkin Dip for the perfect cookie accompaniment.
- 2 1/4 cups all-purpose flour
- 2 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup, plus 3 Tbsp granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1 Tbsp water
- 8 oz. light cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup confectioners' sugar
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
Pre-heat oven to 350 degrees.
In a large bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, and salt.
In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and 1 cup sugar until light and fluffy, about 2-3 minutes.
Add egg and mix until combined. Beat in molasses and water.
Mix the dry ingredients into the wet ingredients until just blended, taking care not to over-mix.
Place remaining 3 Tbsp sugar in a bowl. Using your hands, form balls with about 2 Tbsp of dough at a time. Roll balls in sugar and place on baking sheet about 2 inches apart. Use your hand to gently flatten the dough balls a bit.
Bake for 8-10 minutes until cookies are just turning golden around edges but are still soft.
Place cream cheese and pumpkin puree in a medium bowl and beat with a hand mixer (can also do in a stand mixer) until light and fluffy 2-3 minutes.
Mix in confectioners' sugar, cinnamon, and ginger.
Chill dip in fridge for about 30 minutes before serving.