Name: Sticky Ginger Molasses Cookies with Fresh Orange Zest for Christmas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 1/4 cups (280 g) all‑purpose flour; 1 tsp baking soda; 1 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground cloves; 1/4 tsp salt; 1/2 cup (115 g) unsalted butter, softened; 1/2 cup (100 g) dark brown sugar, packed; 1/4 cup (60 ml) unsulphured molasses; 1 large egg, room temperature; 2 tbsp fresh orange zest (about one medium orange); 1 tsp orange extract (optional); 1/2 cup (90 g) rolled oats

Sticky Ginger Molasses Cookies with Fresh Orange Zest for Christmas

Published on October 21, 2025

4.8 (245 reviews)

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Prep Time

20 min

Cook Time

12 min

Servings

Why You'll Love This Recipe

✓ Warm Holiday Spice The ginger‑molasses blend delivers a deep, comforting heat that pairs perfectly with bright orange zest, evoking festive memories.

✓ Chewy Yet Crispy A short bake creates a soft, chewy centre while the edges turn golden‑brown, giving texture contrast in every bite.

✓ Simple Ingredients All pantry staples—no exotic items—so you can whip them up quickly and share them with family and friends.

The aroma of ginger and molasses has long been a holiday favorite, but this version adds fresh orange zest for a bright, citrusy lift. The result is a cookie that feels both nostalgic and new—perfect for gifting or a cozy night by the tree. With a short bake time and a short ingredient list, you’ll have a batch ready before the first carol starts.

1 tsp baking soda Ensures a light rise.

½ tsp salt Balances sweetness.

1 ½ tsp ground ginger Freshly grated yields brighter flavor.

¼ tsp ground cinnamon Adds warm depth.

½ cup unsalted butter, softened Keeps cookies chewy.

¾ cup dark molasses Provides rich, caramel notes.

½ cup brown sugar Adds moisture and a hint of molasses.

1 large egg Binds the dough.

Zest of 1 large orange Adds bright citrus aroma.

Instructions

Sticky Ginger Molasses Cookies with Fresh Orange Zest for Christmas

Mix Dry Ingredients

In a large bowl whisk together flour, baking soda, salt, ginger, and cinnamon. This ensures even distribution of spices and prevents clumps, giving a uniform texture to every cookie.

Pro Tip: Sift the flour if it’s been stored for a while to aerate it.

Cream Butter & Sugars

Using a handheld mixer, beat softened butter, brown sugar, and molasses on medium speed until light and fluffy, about 2‑3 minutes. This incorporates air, which helps the cookies rise slightly.

Pro Tip: If the mixture looks curdled, continue beating a little longer; it will smooth out.

Combine Wet & Dry

Add the egg, orange zest, and the dry mixture to the butter blend. Mix on low just until incorporated; over‑mixing can develop gluten, making the cookies tough.

Pro Tip: Scrape the bowl sides with a spatula to ensure even mixing.

Portion & Chill

Scoop rounded tablespoons onto parchment‑lined trays, spacing 2 inches apart. Chill the dough for 15 minutes; this prevents excessive spreading and enhances chewiness.

Pro Tip: Use a cookie scoop for uniform size.

Bake & Cool

Bake in a preheated 350°F (175°C) oven for 10‑12 minutes, until edges are deep golden and centers still soft. Let cool on the sheet 2 minutes, then transfer to a rack.

Pro Tip: Baking on the middle rack yields even browning.

Expert Tips

Tip #1: Chill the Dough

A brief chill firms the butter, limiting spread and giving the cookies a chewy interior with crisp edges.

Tip #2: Use Fresh Zest

Fresh orange zest releases essential oils that brighten the molasses flavor; avoid pre‑grated zest that can be dry.

Tip #3: Don’t Over‑Bake

Remove cookies when edges are golden; they continue to firm as they cool, preserving a soft center.

Storage & Variations

Store cookies in an airtight tin at room temperature for up to a week; they stay soft thanks to the molasses. For a festive twist, drizzle with melted dark chocolate or sprinkle with sea salt. Replace ginger with ground cardamom for an exotic flavor, or add chopped crystallized ginger for extra zing.

Nutrition

Per serving (1 cookie)

Calories

110 kcal

Fat

4 g

Carbs

18 g

Protein

1 g

Frequently Asked Questions

Honey is sweeter and thinner, so the cookies will spread more and lose some of the deep, caramel flavor molasses provides. If you substitute, reduce the honey to ½ cup and add a tablespoon of extra flour.

Use a 1‑to‑1 gluten‑free flour blend in place of all‑purpose flour. Add ½ teaspoon xanthan gum if your blend lacks it to maintain structure. Expect a slightly softer texture.

Yes. Shape the dough into balls, freeze on a tray, then transfer to a zip‑top bag. Bake from frozen, adding 2‑3 minutes. Baked cookies freeze well for up to 2 months; re‑heat briefly before serving.