These thick Ginger Molasses Cookies with icing are a great recipe that was often in my Nanny's cookie cupboard. They are super soft cookies with the ginger flavor that so many people love and are the best ginger molasses cookies.
Soft molasses cookies are my very favorite cookies. Unlike ginger snaps, these are not flat, chewy cookies but rather are thick cookies that are more cake like in texture These homemade molasses cookies are great any time of the year and are one of my favorite holiday cookies to share at Christmas time.
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❤️ Why I Love This Recipe
✔️ This is an old-fashioned ginger molasses cookie recipe that my grandmother made that is delicious with a little bit of nostalgia.
✔️ Spice is nice and I love the warmth of these spiced ginger cookies, especially topped with icing.
✔️ These large molasses cookies are satisfying and perfect for sharing with friends and family during the holiday season.
🥘 Ingredients
Large egg
Dark molasses
Canola oil
Buttermilk
Baking soda
Ground ginger
Vanilla extract
🔪 Instructions
- In a large bowl using a hand mixer on medium speed, combine the sugar, egg, molasses, and canola oil.
- In medium bowl sift together 3 ½ cups flour, salt, baking powder, soda, ginger, and cinnamon.
- Add the flour mixture to the wet ingredients alternately with buttermilk, scraping the sides with a rubber spatula periodically. You may need to add more flour to stiffen the dough. Cover the bowl with plastic wrap and chill for 2 hours
- Remove the cookie dough onto a floured surface and cut into thirds. Place the dough you are not rolling back in fridge to keep chilled. Lightly coat dough with flour and shape into a round ball. Roll cookie dough to about ½" thick. Cut with round cookie cutter. Repeat with remaining dough.
- Transfer cookie cut outs to a parchment paper lined baking sheet. Bake for 10 minutes or until cookie looks dry on top and a slight dent remains when touching top of cookie with finger. Cool completely on a wire rack.
- In a large saucepan, melt the butter and mix in with the confectioners' sugar along with vanilla and 2 tablespoons milk. Add more milk as needed to make spreading consistency.
🙋 Recipe FAQ's
Dark molasses is light molasses that has been boiled a second time. Dark molasses is not as sweet as light molasses but has a deeper richer flavor. Blackstrap molasses is thick, syrupy, dark, and more bitter than the former. It is high in iron but yet is aids in relieving constipation.
The difference is in the fat (oil) and buttermilk. These two ingredients contribute to a soft texture that is more cake like.
💭 Tips
- Light molasses can be used in place of dark molasses.
- Use a flour sifter to sift the dry ingredients together. This will combine the dry ingredients and soften the four.
📖 Variations
- Substitute brown sugar for the granulated sugar for a deeper flavor.
- Stir in 1 cup of mini chocolate chips or raisins.
- Top with caramel frosting or a cinnamon cream cheese frosting instead of the vanilla frosting.
- Substitute 1 tablespoon fresh finely chopped ginger for the ginger powder.
- Sprinkle the tops of the unbaked cookies with coarse sugar.
🍽 Equipment
Mixing bowls
Wooden spoon
Flour sifter
Cookie sheet
Parchment paper
🏫 What I've Learned
There is a difference between thick soft cookies and thin soft cookies. A thick cookie, like these old-fashioned ginger molasses cookies are more cake like in texture. They are more spongy and have no chewiness to them.
The buttermilk and oil is what makes the difference and creates the soft texture of this cookie.
Serving Suggestions
These ginger molasses cookies are great with a hot cup of tea, coffee, or as a special snack enjoy it with this Salted Caramel Latte!
Storage
Store these delicious soft ginger molasses cookies in an airtight container on the counter up to 4 days or freeze for up to 3 months.
Related Recipes
Blueberry Cookies with Lemon Glaze
Pineapple Cookies with Orange Glaze
Nanny's Sugar Cookies with Orange Moscato Frosting
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Nanny’s Ginger Molasses Cookies
Equipment
- Wooden spoon
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Ingredients
For the cookies
- 1 cup granulated sugar
- 1 large egg
- 1 cup molasses
- ½ cup canola oil
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 4 cups flour
For the icing (Optional)
- 2 tablespoons unsalted butter (optional)
- 2½ cups confectioners' sugar (optional)
- ½ teaspoon pure vanilla extract (optional)
- 2 tablespoons milk (optional)
Instructions
For the cookies
- In a large bowl combine the sugar, egg, molasses, and canola oil.
- In medium bowl sift together 3 ½ cups flour, salt, baking powder, soda, ginger, and cinnamon.
- Add the dry ingredients to the wet ingredients alternately with buttermilk. You may need to add remaining flour to stiffen the dough if needed. Chill for 2 hours.
- Remove the cookie dough onto a floured surface and cut into thirds. Place the dough you are not rolling back in fridge to keep chilled. Lightly coat dough with flour and shape into a round ball. Roll to about ½" thick. Cut with round cookie cutter. Repeat with remaining dough.
- Bake for 10 minutes or until cookie looks dry on top and a slight dent remains when touching top of cookie with finger. Cool completely on a wire rack.
For the icing
- In a large saucepan, melt the butter and mix in with the confectioners' sugar along with vanilla and 2 tablespoons milk. Add more milk as needed to make spreading consistency.
- Frost completely cooled cookies and store in an airtight container.
Treva Mayo says
Can I use butter in place of canola oil? What would be the difference?
Shelby Law Ruttan says
Yes, you can use 1 stick of melted butter (1 stick = 1/2 cup) in place of the canola oil. Just be sure all other ingredients are room temperature when doing to.
Rachael says
I love making old family favorite recipes! They always bring back the best memories. thanks for sharing yours!
Sean says
Those cookies look delicious.
Cinnamon-Girl says
I just love molasses cookies! I never had them with frosting - how very scrumptious!
Pamela says
I have really grown to love molasses cookies and these look wonderful. All of that lovely frosting on top. Delicious!
theUngourmet says
My son and I love molasses cookies! Frosting them is a great idea! Yummy!!
Robin Sue says
I have never cooked with molasses before. I did buy my first bottle this past Christmas and never got to the recipe. But these sound so good... I think I have a new recipe to try out!
Cajun Chef Ryan says
Great cookies here, we have been buying bags of these lately, going to have make them now!
Thanks!
CCR
=:~)
Jessie says
wonderful cookies! I love ginger molasses cookies and they look even better with that yummy frosting. Family recipes passed down to us always seem to be the best recipes in my opinion 🙂
Jamie says
These look great with a cup of tea. I love ginger molasses cookies and the frosting makes them extra special.
Katy ~ says
A flavorful cookie indeed. Love that it's frosted. It's just that little some extra that makes 'em special.