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
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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Nanny’s Ginger Molasses Cookies
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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.
Joanne
I can definitely see why these are a family favorite. Any cookie with frosting is a good one to me!
Diana's Cocina
I miss my Nanny! Nothing is better than having incredible memories, and food being a part of it all! These cookies sound delish. I also like the posting of the Pretty in Pink ;).
Patsyk
Those cookies look like they would be so hard to resist!
Cristine
Nanny seems like the type of lady I'd like to know! 🙂 Her pineapple cookies were fantastic and these look so delicious!
Sippity Sup
That's fun that your cousin made these too. GREG
pegasuslegend
oh boy love the homemade look of these so perfect with my cinnamon tea/!!
Laura
These are similar to my grandma's gingersnaps--but different enough that I think I will have to try them. Have never had buttermilk in a cookie, I bet it is amazing.
Lori
One of my very favorite cookies. These look very yummy. I always like trying new molasses cookie recipes.
Flourchild
Woah these look amazing! I love ginger and the frosting on top looks so good. I really want to try this recipe soon! Thank you!
Maria
I love ginger cookies. Nice touch with the frosting too!
teresa
love the cookies, anything with molasses is a winner in my book!
Bellini Valli
Thanks for sharing Shelby.
Carrian
oh yum!! I love ginger cookies
Fallon
I love ginger cookies!
Barbara Bakes
You have so many nice memories of food and family! This recipe looks scrumptious!
Stacey Snacks
Honey, I like your personalized white plates!
Lynda
These look so yummy, Shelby...I love frosted cookies!
ohbabyo
Mmmm!
ohbabyo
Mmmm!
Linda
Looks like a great old-fashioned recipe! Do you like them better with or without frosting?