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ginger molasses cookies

Ginger Molasses Cookies

Soft Molasses Cookie with Ginger Spice
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Servings 24 cookies


  • 3/4 cup unsalted butter softened (room temperature)
  • 1 can (14 oz)  Eagle Brand Sweetened Condensed Milk
  • 1/2 cup light brown sugar firmly packed
  • 1 large egg room temperature
  • 1/4 cup molasses
  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ¾ tsp cinnamon
  • 2 tsp ground ginger
  • ¼ tsp kosher salt


  • In a medium bowl- combine all-purpose flour, cinnamon, ginger, baking soda, salt and whisk to combine.
  • In a stand mixer fitted with a paddle attachment- beat butter and brown sugar on medium speed for 2-3 minutes or until light and creamy. Scrape down the sides of the bowl. Add egg and beat on medium speed for 1 minute, add molasses and beat on medium speed for 1 minute. Add sweetened condensed milk and beat until combined.
  • Add dry ingredients to wet ingredients and mix on low speed for 30 seconds- careful to not over mix the batter. Batter will be sticky. Cover the mixing bowl with plastic wrap and chill dough in the refrigerator for 30 min-1 hour or overnight.
  • Preheat the oven to 350°F degrees. Line 2 baking sheets with parchment paper. Set aside.
  • Using a cookie scoop or two spoons, scoop cookie batter into 2 inch round balls. Dough will be sticky. Sprinkle top with turbinado sugar and bake for 10-12 minutes. Allow to cool on a cookie sheet for 10 minutes before serving.


Store cookies in an airtight container for up to one week. 
May also freeze- wrap in plastic wrap and store in a freezer bag for up to 3 months. 
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