glazed ginger molasses cookies

Ginger Molasses Cookies

Spicy ginger liqueur makes these cookies taste like a warm hug! Perfect for curling up on a rainy day, yet special enough for your holiday table. Makes about 15 large ginger molasses cookies.

Recipe by Liz Clements of Think Like a Baker, helping home bakers become confident and creative in the kitchen.


For the Cookie Dough:


  • 2 ½ cup (300g) All-purpose flour
  • ½ cup  (60g)    oat flour (or finely ground rolled oats)
  • 1 tsp  baking soda
  • 2 tsp ground cinnamon
  • 1 ½ tsp ground ginger
  • ½ tsp salt
  • 2 sticks (226g) unsalted butter, room temperature
  • ¾ cup (180g) brown sugar, packed
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • ¼ cup (80g) molasses


For the Glaze:


For the Cookies:

  1. Preheat your oven to 350 F
  2. Using a stand mixer with the paddle attachment or hand mixer, cream together the butter and sugars on medium speed until light and fluffy (about 5 minutes).
  3. While the butter and sugars are creaming, whisk together the dry ingredients (flours, baking soda, spices, and salt) and set aside.
  4. Once the butter and sugars are fluffy, add in the egg, ginger liqueur, and molasses and mix on medium/low speed until smooth.
  5. Scrape the bottom of the mixing bowl and mix on low for just a few seconds.
  6. Add in dry ingredients and mix until it just comes together and no dry bits of flour remain.
  7. Scrape the paddle (or beater) attachment and the bottom of the bowl well to ensure the dough is thoroughly mixed and no dry bits are hanging out at the bottom.
  8. Line a sheet pan with parchment paper.
  9. Using a 2 oz portion scoop, scoop the cookies onto the sheet tray, leaving ample room for them to spread. About 5-6 cookies fit a standard cookie sheet.
  10. Bake for 12-15 minutes (rotating halfway through).
  11. Let cool on the cookie tray for 3 minutes before transferring them to cool on a wire rack.
  12. Prepare the glaze while the cookies cool.
  13. Whisk together powdered sugar, Ginger Liqueur, and milk.
  14. Once cookies are completely cooled, using the whisk or a spoon, drizzle the glaze over the cookies,
  15. Allow the glaze to fully set before storing the cookies.
  16. Cookies will keep in a container with a lid or a ziplock bag at room temperature for up to 6 days.



Don’t want to bake ‘em all at once? No problem!  Bake what you want and scoop the rest onto a parchment-lined tray, freeze until solid, then transfer the frozen cookie dough balls to a ziplock bag. Store in the freezer for up to 2 months and bake (from frozen) whenever the mood strikes.
The long shelf-life of these cookies makes them perfect for holiday cookie boxes or shipping to loved ones.
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