Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies | gimmesomeoven.com

I’m not quite sure what’s happening to me, but I seem to be slowly but surely losing my sweet tooth.

If you knew me 10 years ago — heck, make that 2 years ago — this would be shocking.

A part of me is not entirely surprised, as I seem to be making healthier eating choices with each passing year.  Although I’m still a huge believer in the “all things in moderation” philosophy, and always enjoy weaving some indulgences into my diet regularly.  But I don’t know, lately, I seem to be craving all things savory all the time.  Even just this weekend when choosing what to eat for dessert after Thanksgiving, I may or may not have opted for Chex Mix over pumpkin pie.  Crazy!

Still, I am very much looking forward to holiday cookie season.  And while I can appreciate healthier cookie recipes, I have to admit that I generally prefer to go for the real deal anytime and eat one instead of two or three.  And oh man, when these chewy ginger molasses cookies come out of my oven, you’d better believe that no savory Chex mix is going to stand in my way.

These cookies have been my absolute favorite cookies to make each holiday season since I first learned how to bake.  And as such, they were actually the very first cookie recipe I posted on this blog back in 2009.  So since the recipe tends to get buried in the archives, I thought I would pull it back up today to share with any of you other molasses cookie lovers.  Because trust me — it is a winner.

chewy-ginger-molasses-cookies

For a little throwback to the good ol’ blogging days of 2009, here’s the original photo I posted for these cookies…along with an old favorite polka dotted plate that I’m pretty sure has not made an appearance on the blog since.
Chewy Ginger Molasses Cookies | gimmesomeoven.com

Annnnd here are a few more current pics.
Chewy Ginger Molasses Cookies | gimmesomeoven.com

This recipe is actually one that I still have handwritten on a notecard in an old fashioned recipe box (remember those?) that my mom made for me when I went off to college.  I have no idea where she found the recipe, but it is a literal keeper.

Chewy Ginger Molasses Cookies | gimmesomeoven.com

It’s easy to make, and creates the softest chewiest ginger molasses cookies ever.  Our family always just rolled the dough in traditional granulated sugar.  But if you want to get fancy, you can roll it in some coarser turbinado sugar, or you can even experiment with other various sugars.

Let me be clear though — these cookies will not win you any healthy eating awards.  They are the traditional sweet and indulgent ginger molasses cookies that I grew up on.  But let me assure you — they are worth every single bite when you’re ready to indulge.  Plus, they make the most perfect holiday gifts too if you feel like sharing.  :)

So without further ado, let me re-introduce you to one of my favorite recipes!  Enjoy!!

Chewy Ginger Molasses Cookies | gimmesomeoven.com

Chewy Ginger Molasses Cookies

These chewy ginger molasses cookies are soft, sweet, and unbelievably good.

Ingredients:

  • 1 ½ cups butter, softened to room temperature (not melted)
  • 2 cups granulated sugar
  • ½ cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon salt

Directions:

Preheat oven to 375°F.

In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 1 minute until light and fluffy.  Add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined.  Cover and refrigerate dough for at least 30 minutes, until it is chilled*.

Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They may crack more while cooling.)  Remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.

Serve immediately or store in a sealed container for up to 1 week.

*It is essential that the dough be thoroughly chilled with this recipe before baking.  Otherwise, the dough will be soft and difficult to form into balls, and the cookies will flatten out significantly while baking.

I actually recommend chilling the dough before rolling.  And then after you have placed your dough balls on the cookie sheet, pop the entire cookie sheet with the dough in the refrigerator for an extra 10-15 minutes before baking.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!


Chewy Ginger Molasses Cookies | gimmesomeoven.com

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Comments

1 3 4 5
  1. Jessica — December 20, 2015 @ 10:07 pm (#)

    These are the best cookies ever! They are easy to make and taste delicious. The recipe makes over 50 cookies, and they disappeared in my house in the last 24 hours! My husband says they are his all time Favoriten. Will make again and again

    • Hayley @ Gimme Some Oven — December 20th, 2015 @ 10:53 pm

      Thank you Jessica, that’s such a nice compliment! We’re not sure why these have been making such a high yield for folks, but we’re glad you enjoyed them! :)

  2. Lauren — December 20, 2015 @ 10:43 pm (#)

    Hey! Super excited to try these cookies because I absolutely love ginger molasses cookies. I was wondering if I can chill these overnight? Thanks! 

    • Hayley @ Gimme Some Oven — December 20th, 2015 @ 10:51 pm

      Hi, we’re excited you’re excited! :) Yes, you can chill the dough overnight, no worries. We hop you enjoy!

  3. Trevor — December 21, 2015 @ 5:27 pm (#)

    Cookies were awesome. One of my favourite ginger molasses recipes thus far. However, I noticed you changed the baking soda recipe from 2 to 4 teaspoons.  I tried both versions and I think I prefer the two over the four. I found that with four I tasted too much of the baking soda. Anyway, awesome cookies. 

    • Hayley @ Gimme Some Oven — December 22nd, 2015 @ 7:50 am

      Thanks Trevor, we’re so glad to hear you enjoyed them! And thanks for sharing your experience with the baking soda. We initially looked at the recipe again and thought our 4 tsp was a typo, but then we tested the recipe again and found that we really needed that full amount. But that’s good to know you had good results with the 2 tsp!

  4. Mary B — December 21, 2015 @ 8:40 pm (#)

    Just made this recipe and these are, hands down, the BEST ginger cookies I’ve ever bakes.  Just delicious!!  Thanks!’

    • Hayley @ Gimme Some Oven — December 22nd, 2015 @ 8:08 am

      Thanks so much Mary, we’re happy you enjoyed them! :D

  5. Alex — December 21, 2015 @ 10:20 pm (#)

    Amazing cookies! However everyone wasn’t kidding when they said these make a bazillion! (actually like 60 but same difference)  

    • Hayley @ Gimme Some Oven — December 23rd, 2015 @ 10:18 am

      Wow, we’re sorry about the crazy high yield, we’re not sure why so many folks are getting this many cookies. But we’re so happy they turned out well and that you enjoyed them! :)

  6. Ashley — December 21, 2015 @ 11:19 pm (#)

    So one batch made over 50 cookies for me! Should it have been 2 tsp of baking soda as written in the earlier posts? I used 4 and they still turned out well :)

    • Hayley @ Gimme Some Oven — December 22nd, 2015 @ 8:11 am

      Hi Ashley, wow, that’s a lot of cookies! We’re not sure why some folks are getting such a high yield. It is supposed to be 4 tsp of baking soda though (we’re so sorry for the confusion). We initially thought our 4tsp was a typo, but tested the recipe again and found that it does need that 4tsp amount. We’re happy these turned out well for you – thanks for giving the recipe a try! :)

  7. Abegail — December 22, 2015 @ 3:28 am (#)

    My first time baking ginger molasses cookies and I definatley don’t need to look any further. These were amazing! I made 20 to try and I’m freezing the rest of the dough for Christmas. The amount of dough will definatley make enough for sharing out with the family. They spread a lot more than I thought because they all merged together lol, (good thing I tested it first), and mine didn’t have that cute crack on the top but they are so delicious it won’t even matter. Thank you so much for this recipe, it is my new Christmas cookie go to. 

    • Hayley @ Gimme Some Oven — December 22nd, 2015 @ 8:04 am

      Thanks for sharing with us Abegail, we’re so happy you loved the recipe! We’re sorry they spread (chilling the dough should help with that), and making small enough dough balls. Thanks for taking the time to comment – we hope you have a wonderful Christmas! :)

  8. Symone — December 22, 2015 @ 4:31 pm (#)

    Is it ok to use a cookie cutter on these ? Will they still crack? 

    • Hayley @ Gimme Some Oven — December 23rd, 2015 @ 10:36 am

      Hi Symone, unfortunately this dough is not a roll out/cookie cutter-friendly dough – it’s too thick and wet. However, the gingerbread cookies are pretty comparable, and they’re perfect for cookie cutters! :)

  9. Michelle — December 22, 2015 @ 9:19 pm (#)

    We make these and top with melted cinnamon chips! So yummy and they never last long :)

    • Hayley @ Gimme Some Oven — December 23rd, 2015 @ 10:27 am

      We think those cinnamon chips sound like a wonderful addition – we’re so happy you like them! :)

  10. Diane Marie — December 23, 2015 @ 1:45 pm (#)

    These are not puffy cookies, they are flat, but the perfect amount of chewiness. Not “soft” and cake like, which I dislike, but chewy like a bakery cookie.. Plenty firm to hold their shape for packing or a cookie swap. I made the dough, refrigated for about 3 hours, took it out and rolled the balls, then refrigerated them overnight. Baked the next day, only taking out 12 at a time and rolling in sugar, put them on room-temp cookie sheets and baked for 9 minutes, then let cool on pan. Perfect. I tried 8 minutes, and they were slightly wet in middle. I think the white “chocolate” coating helps balance the spiciness of the cookie. Thanks for the recipe, taking them to a cookie exchange tomorrow night.

    • Hayley @ Gimme Some Oven — December 26th, 2015 @ 8:47 pm

      Thanks for sharing Diane! We’re happy you enjoyed them, and we bet the white chocolate made them so amazing – great idea! :)

  11. Michelle — December 23, 2015 @ 8:53 pm (#)

    I’ve been searching for a chewy molasses cookie forever… ok the last 2 yrs!!! So in love with this cookie!!!!

    • Hayley @ Gimme Some Oven — December 26th, 2015 @ 8:51 pm

      Thanks Michelle, we’re so happy to hear that! :)

  12. Colleen — December 24, 2015 @ 9:51 am (#)

    I’d send you a picture, but they’re already gone. These cookies are that good. I made them as part of a cookie exchange baking day with friends, and we all loved them. I was sorry I had to give some away! This recipe is definitely a keeper.

    • Hayley @ Gimme Some Oven — December 28th, 2015 @ 3:12 pm

      Thanks for sharing Colleen, we’re so happy they were a hit! :D

  13. Lindsey @hazelhaven — December 24, 2015 @ 12:06 pm (#)

    Mmmm these have made it to my favorites list! I’ll have to take photos next time- such a great recipe. ps here’s the link back : http://www.hazelhaven.com/blog1/2015/12/23/last-minute-diy-gifts-holiday-playlist

    • Hayley @ Gimme Some Oven — December 26th, 2015 @ 9:02 pm

      Thanks so much Lindsey, we’re happy you enjoy these, and thanks for sharing via your lovely blog! :D

  14. Gail B. — December 24, 2015 @ 3:51 pm (#)

    Delicious! Mine flattened and spread like crazy, but still a great recipe!

    • Hayley @ Gimme Some Oven — December 28th, 2015 @ 3:10 pm

      Thanks Gail, we’re sorry they spread like that though! Could your baking soda be old, or maybe the dough needed to chill longer?

  15. Jan — December 25, 2015 @ 8:45 am (#)

    Love Love Love these. I’ve been searching for a recipe that is similar to what my mom used to make and I found it here. Followed to the letter even the chilling ahead of time once the balls were formed. PERFECT!!  I didn’t do it this time but a candy redhot in the center when it comes out of the oven is so yummy on the last bite :-). I’ll save this recipe to use year after year. 

    • Hayley @ Gimme Some Oven — December 28th, 2015 @ 3:06 pm

      Thank you Jan, we’re so glad to hear that! And good call on adding the red hots, so yummy! :D

  16. Hattie Mae — December 25, 2015 @ 9:40 pm (#)

    Wow, this is the best recipe! The cookies came out perfectly and everyone loved them! Thanks so much. I like ginger cookies extra gingery, so I put in a tablespoon of minced fresh ginger and they turned out wonderfully.

    • Hayley @ Gimme Some Oven — December 26th, 2015 @ 9:22 pm

      Thanks Hattie, we’re so glad they were a hit! :D

  17. stella Murray — December 26, 2015 @ 12:18 pm (#)

    is it possible to make with margarine 

    • Hayley @ Gimme Some Oven — December 28th, 2015 @ 2:52 pm

      Hi Stella, we haven’t tried these with margarine, but we honestly wouldn’t recommend it. Margarine is comprised of only 35% fat and 65% water, so this means the cookies will spread like crazy, get really thin and will be prone to burning. We hope this helps and that you enjoy these!

  18. Channa — December 27, 2015 @ 8:49 pm (#)

    Made them and were amazing.  So many compliments at work. I had to press down on the balls to get the flattened look though. How did you achieve the flatter cookie just rolling them into balls? None the less so delicious–my go to molasses cookies. 

    • Hayley @ Gimme Some Oven — December 28th, 2015 @ 4:06 pm

      Thanks Channa, we’re so glad these were a hit – thanks for sharing!

  19. Sandy — December 29, 2015 @ 9:00 pm (#)

    I just checked my recipes, and this the very same recipe I have.  Our family has loved this cookie for 30+ years. It is a  delicious cookie.

    • Hayley @ Gimme Some Oven — December 31st, 2015 @ 9:56 am

      Very cool, we’re glad you enjoy the recipe Sandy!

  20. Asia — January 1, 2016 @ 10:31 am (#)

    I made about 3 different cookies before this. They were all hits but once I made these no one could deny they were the best. Some people were able to count the total but one batch didn’t last more than five minutes out of the oven. Saw a lot of questions about baking soda so instead I used 3 tsp. Definitely keeping this recipe. My mom has requested this as her birthday cookie. 

    • Hayley @ Gimme Some Oven — January 1st, 2016 @ 10:11 pm

      Thanks so much for the sweet compliment Asia, we’re happy you loved these! :D

  21. Candace — January 1, 2016 @ 8:23 pm (#)

    I’m glad that I read through the comments beforehand and halved this recipe because I’m 8 months pregnant and would have eaten them ALL with no regrets. My husband has declared these cookies the better ever. Thanks!!

    • Hayley @ Gimme Some Oven — January 1st, 2016 @ 9:04 pm

      Haha! Yay, we’re so happy you and your husband loved these Candace, thanks for sharing! :D

  22. Niki — January 5, 2016 @ 12:59 pm (#)

    Is the butter salted or unsalted?

    • Hayley @ Gimme Some Oven — January 5th, 2016 @ 3:33 pm

      We use unsalted butter, but you could always use salted butter and just not add any of the salt that the recipe calls for. We hope you enjoy these!

  23. Ruthie — January 16, 2016 @ 7:08 pm (#)

    Best cookies…..EVER. I made them for Christmas, and they didn’t last the day. I’m making these again tonight!

    • Hayley @ Gimme Some Oven — January 17th, 2016 @ 10:07 pm

      Thanks so much Ruthie, we’re happy to hear you love these! :D

  24. Katie — January 19, 2016 @ 3:41 pm (#)

    Do you use full flavor molasses in these?

    • Hayley @ Gimme Some Oven — January 19th, 2016 @ 10:01 pm

      Hi Katie! We usually just use Grandma’s original molasses.

  25. Gigi — January 23, 2016 @ 5:51 pm (#)

    Just made these with allspice instead of ginger. They were great and chewy but a little dry, and also my molasses was a little old. Do you think that could have made a difference in the cookie? If I had the right ingredients I would make these again! 

    • Hayley @ Gimme Some Oven — January 24th, 2016 @ 10:15 am

      Hi Gigi, thanks for giving the recipe a try! We think if your molasses was old, that could explain why they were on the dry side. And while allspice is good, we think ginger is definitely preferable in this recipe.

  26. M — January 27, 2016 @ 1:32 am (#)

    Any idea for a good substitution for molasses? Dont have any where I live but still eager to try this. Honey? Date Syrup? 

    • Hayley @ Gimme Some Oven — January 27th, 2016 @ 8:47 pm

      Hi there! Hmm, we think honey would be the closest substitute (texture-wise) – we hope that helps, and that you enjoy these! :)

  27. SILVIA — February 23, 2016 @ 10:18 am (#)

    When you say Ground Ginger is it the powder type or can we grate ginger root?

    • Hayley @ Gimme Some Oven — February 23rd, 2016 @ 8:21 pm

      Hi Silvia! The dried powder type. :) We hope you enjoy these!

  28. SILVIA — February 23, 2016 @ 10:49 am (#)

    Sorry for asking so many questions but when you say Refrigerate you mean in the Refrigerator or can we put in the freezer?   Can I chill the dough before making the balls then when the balls are done and rolled in sugar do we flatten them a little bit or not? Then to the fridge again?

    • Hayley @ Gimme Some Oven — February 23rd, 2016 @ 8:23 pm

      That’s okay! We mean refrigerate, though you can freeze the dough as well, if you like. We recommend chilling the dough before you portion out the cookies and after you portion the cookies as well. If you like a slightly thinner, crispier cookie, you can flatten the cookies a little before they go in the oven. Enjoy!

  29. SILVIA — February 24, 2016 @ 9:37 am (#)

    OMG, I made these last night and brought them to the office. Last night husband could not stop eating them and today , people here in the office are going crazy with these  cookies.  The only thing that I did notice was that they flatten while cooking and they came out pretty dark, not like the ones you have in your pictures.  I refrigerated the dough around 1.5 hours before shaping it and then like 20 min after they were shaped into a ball and dipped in sugar.    When I saw the first batch come out flat I tried different things: instead of parchment paper, I tried the Calphalon Silicone Mat, still the cookies were flat.  Then I changed the position of the sheet in the oven more to the top , still flat.  Did notice though, that even though I set the oven to 375 I saw that the thermometer was not reaching the 375 but 350 and a little bit.  I have been thinking on why they are so flat.  So when I get home the next step is to test the Baking Soda to see if it still good.  Other than that, flavor wise they are to die for.

  30. Leslie Eubanks — March 12, 2016 @ 11:52 am (#)

    YUMMY cookies! I used brown sugar instead of white sugar and added a splash of nutmeg too. I also cut the recipe in half and looks like I am going to be able to make 2 dozen cookies! I have turned some people onto your website too for this recipe through facebook. 

    • Hayley @ Gimme Some Oven — March 12th, 2016 @ 7:16 pm

      We’re happy you enjoyed them Leslie, and that’s good to know they turned out well with brown sugar instead of white sugar! Thanks for recommending the blog to your friends! :D Cheers!

  31. Lee Ann — March 29, 2016 @ 10:04 am (#)

    Can I freeze the cookies?

    • Hayley @ Gimme Some Oven — March 29th, 2016 @ 11:04 am

      Yes, definitely! :)

  32. Gloria H — June 2, 2016 @ 3:08 pm (#)

    OMG..never made cookies before but wanted to try these and thats all i can say..OMG..wonderful

    • Hayley @ Gimme Some Oven — June 14th, 2016 @ 11:09 am

      Thank you Gloria, we appreciate that! :)

  33. Dana — June 22, 2016 @ 9:49 am (#)

    These cookies have become a staple for my boyfriend and I! A family friend made them during the holidays and I made sure I got the recipe. Have made them numerous times. I usually cut the recipe in half. I roll the cookies in turbinado sugar instead of regular granulated sugar. Adds a nice crunch and gives a better taste to the cookies. I’ll be using this recipe for the rest of my life! Thank you!

    • Hayley @ Gimme Some Oven — June 22nd, 2016 @ 12:47 pm

      Thanks for sharing this Dana — we’re so glad to hear that! :D

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