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Soft Ginger Molasses Cookies

I have a confession. I absolutely LOVE holiday baking. (Sorry, Mom! I know you just said you don't love it) Peppermint and pumpkin are probably my favorites, but today I decided to branch out and make ginger cookies. Luckily, my husband happens to love ginger. And cookies. Plus, my awesome Mom took me to the store and bought me baking supplies when she was here (real butter!) So, put all this together, along with my recent love of molasses, you get Soft Ginger Molasses Cookies - enjoy!  



Soft Ginger Molasses Cookies



  • 2 cups flour
  • 2 tablespoons Signature Secrets (can substitute two more tablespoons of flour)
  • 1 cup packed dark brown sugar
  • 1/2 cup butter
  • 1/4 cup greek yogurt (or other thick yogurt)
  • 1/3 cup molasses
  • 2 eggs
  • 2 teaspoons ground ginger
  • 1 tablespoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 cup raw sugar (I used Barbados sugar - anything that's coarse and dark will work)
  • Candied ginger


  • Preheat oven to 350 degrees
  • Mix butter, yogurt and sugar until fluffy
  • Add the rest of the ingredients and mix until combined
  • Freeze dough for at least 20 minutes (this step isn't necessary, but the dough is a bit hard to sticky, so this helps)
  • When dough is easier to handle, roll spoonfuls in raw sugar to coat
The sugar I used to roll the dough in

The sugar I used to roll the dough in

  • Top dough with chopped candied ginger
Ready to bake!

Ready to bake!

  • Bake for 9-12 minutes
  • Let rest for 10 minutes before removing from pan


One Response to “Soft Ginger Molasses Cookies”

  1. OhMySweetiePie says:

    These look terrific, love your creation! I bet Nick loves them, good job Pie!!

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