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# Chewy Ginger Molasses Cookies From the Spice Cabinet
- URL: https://www.beautifullychaoticlife.com/molasses-ginger-cookies-pantry/
- Published: 2026-10-06T20:00:00.000Z
- Updated: 2026-10-27T02:02:03.000Z
- Description: Soft, crackly ginger cookies made with molasses and the jar spices already in your cabinet.
- Author: Tabitha Holman
- Tags: Food, #field-guide

Molasses ginger cookies are soft, spicy, and the reason the jar of molasses finally gets used. Roll in sugar for crackly tops. They keep well, ship well, and make the kitchen smell like a holiday market.

Pantry-friendly here means swaps are welcome. Amounts are still listed so you can cook without guessing.

**Yield:** 24 cookies · **Time:** 20 min · 10-12 min bake

## Ingredients

**Dough**

- 2¼ cups flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp cloves
- 2 tsp baking soda
- ½ tsp salt
- ¾ cup (1½ sticks) soft butter
- 1 cup brown sugar
- 1 egg
- ¼ cup molasses
- ⅓ cup sugar for rolling

## Steps

1. Heat the oven to 350°F. Line baking sheets with parchment.
2. Cream butter and sugar. Beat in egg, molasses, and vanilla. Whisk dry ingredients with the spices, then mix into the butter mixture until a soft dough forms. Chill 20 minutes if sticky.
3. Scoop tablespoon balls, roll in sugar, and place 2 inches apart. Bake 9 to 11 minutes until puffed and just set. Centers should look soft. Cool on the sheet 5 minutes, then on a rack.

## Use-what-you-have swaps

- Honey for half the molasses (milder)

## Serve / store

Airtight tin up to a week. Freeze dough balls and bake from frozen, adding 1 to 2 minutes. If you are packing this for a party or school event, transport in a lidded container and add final toppings on site when you can. Note major allergens on a piece of tape on the lid when you are feeding a group.

Add a pinch of black pepper with the ginger if you like a grown-up kick. Kids usually prefer them without. Tip from our chaotic kitchen: read the ingredient list once before you start, preheat before you mix wet and dry, and set a timer even when you think you will remember. Taste as you go when the recipe allows it, and write a note on the recipe card if you changed a spice amount so next time is easier.

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[*Photo/Image credit: Pexels via Pexels (Ginger cookies) (Pexels License (free to use))*](https://www.pexels.com/photo/230325/?ref=beautifullychaoticlife.com)