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 more coarse 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
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 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 2 minutes until light and fluffy, scraping down the bowl if need be.  Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until combined.

Place a sheet of plastic wrap directly on top of the dough (so that it's touching the entire surface and preventing air from getting in) to completely cover it.  Then refrigerate dough for 30-60 minutes, until it is completely 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 will probably crack more while cooling.)  Remove from the oven and let cool for a minute or two. Then transfer the cookies to wire racks to cool completely.

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

*In order for the butter to cream well with the sugar, it truly needs to be softened to room temperature for this recipe.  If it is too hard, or too melty, the creaming process won't work its magic and you may have flatter cookies as a result.  (Still tasty, but flatter!)

**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.

This recipe was updated in December 2016 to include an additional teaspoon of ground ginger.  The original recipe only called for 1 teaspoon ground ginger.

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

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  1. Lori — November 30, 2016 @ 12:57 am (#)

    Quick question.. approximately how many cookies does this recipe make? Sounds yummy!!!
    Thank you, Lori

    • Hayley @ Gimme Some Oven — December 7th, 2016 @ 12:44 pm

      Hi Lori! This recipe makes about 28-32 cookies (it’s written right above the recipe title in the recipe box). We hope you enjoy!

  2. Leona — December 1, 2016 @ 10:13 pm (#)

    I’m going to try this.. I hope mine turn out flat!! the last couple times I tried my Fool Proof recipe they come out puffy and I just hate it!.😁

    • Hayley @ Gimme Some Oven — December 8th, 2016 @ 8:46 pm

      We hope you enjoy these, Leona!

  3. Kelly — December 3, 2016 @ 6:10 pm (#)

    Have you ever tried making these as bar cookies and sprinkling turbinado sugar over the top?

    • Hayley @ Gimme Some Oven — December 9th, 2016 @ 4:15 pm

      We haven’t, but we think that sounds like a delicious idea! :)

  4. PJ — December 4, 2016 @ 6:10 pm (#)

    Just made these cookies. Reduced sugar to 1.5 and added chopped up crystallized ginger. Truly the best cookies I’ve ever made. Despite this being the first time I’ve made ginger cookies. Thank you for a great recipe, one which I will continue to make.

    • Hayley @ Gimme Some Oven — December 11th, 2016 @ 10:19 am

      Thanks for sharing with us, PJ — we’re so glad you enjoyed them! :)

  5. Shanna — December 5, 2016 @ 11:27 am (#)

    I LOVE this recipe! Everything about it is perfect! Have you ever tried altering it? I want to make red velvet cookies – Do you think changing out the molasses for white corn syrup and adding coco rather than the spices would work?

    • Hayley @ Gimme Some Oven — December 11th, 2016 @ 10:24 am

      We’re so glad to hear that, Shanna! :) We’re not sure about those alterations though, as we’ve never tried that ourselves. We wouldn’t really suggest using corn syrup instead of molasses though. We think you might be best off just using a red velvet cookie recipe that looks good to you. We hope that helps!

  6. Amanda — December 5, 2016 @ 8:23 pm (#)

    These are the best cookies. I made them the past 2 years and they have become a staple Christmas cookie in my family. Thank you so much for this recipe. I bake so many of these because they disappear very quickly :) I got this recipe down, I’ll soon have it memorized.

    • Hayley @ Gimme Some Oven — December 13th, 2016 @ 5:38 pm

      We’re so happy you enjoy these, Amanda! :D

  7. Lacey — December 10, 2016 @ 9:31 am (#)

    I just made these and no cracks :(. Is there a trick? They look so perfect here. I did have to use a truvia baking blend instead of sugar so I’m curious if that could be it? Any ideas? I think I want to give it one more try. Thanks!

    • Hayley @ Gimme Some Oven — December 15th, 2016 @ 4:58 pm

      We’re sorry, Lacey! Hmmm, we haven’t tried these with Truvia, so we’re not sure, but that could have been it. You can also take these out of the oven midway through baking and slam the tray down (it will help them crack).

  8. Jane — December 10, 2016 @ 2:28 pm (#)

    Any modifications for high altitude needed?

    • Hayley @ Gimme Some Oven — December 15th, 2016 @ 4:48 pm

      Hi Jane! It depends on where you live. We love King Arthur Flour’s guide on high-altitude baking: We hope this helps and that you enjoy the cookies!

  9. Leona — December 14, 2016 @ 6:17 pm (#)

    They were amazing!! Making more now for a Christmas party🎄 thanks!

  10. Rica — December 14, 2016 @ 6:42 pm (#)

    These are the BEST molasses cookies I have ever made and tasted!!!!! Thank you so much for sharing this recipe:) Happy Holidays

    • Hayley @ Gimme Some Oven — December 18th, 2016 @ 7:54 pm

      Thank you, Rica — we’re so happy you love them! And happy holidays to you as well!

  11. Gayatri mantra — December 14, 2016 @ 11:26 pm (#)

    I love these cookies!

    • Hayley @ Gimme Some Oven — December 18th, 2016 @ 7:47 pm

      We’re so glad to hear that! :)

  12. Lydia — December 15, 2016 @ 3:20 pm (#)

    I love this recipe. I have made it several times over the past few years for gifts and they are always a big hit. Can the dough be made ahead and frozen? I would like to freeze it and then thaw and bake later. 

    • Hayley @ Gimme Some Oven — December 18th, 2016 @ 7:18 pm

      Thanks, Lydia — we’re glad you enjoy it! Yes, you can definitely make the dough ahead of time and freeze it. :)

  13. Val — December 18, 2016 @ 4:17 pm (#)

    Thanks theses turned out great but I got 7 dozen out of this recipe not sure how when recipe says 28-32 cookies. They turned out perfectly and in abundance. 

    • Hayley @ Gimme Some Oven — December 22nd, 2016 @ 9:40 am

      Oh my goodness, that’s a lot of cookies! We’re not sure how we messed up the yield, but we just re-tested these yesterday and got 42, so we edited the recipe — we’re sorry it made so many extra, but we’re glad you enjoyed them!

  14. Cathi D — December 19, 2016 @ 6:09 am (#)

    Not sure what happened when I made these. They are FLAT and far too buttery.   I chilled for over an hour.  May try again with a little less butter. 

    • Hayley @ Gimme Some Oven — December 22nd, 2016 @ 9:16 am

      We’re so sorry to hear that, Cathi — we’re not sure what could have gone wrong. Could your baking soda be old?

  15. Marsha — December 19, 2016 @ 6:06 pm (#)

    Mine turned out totally flat and run together. I followed the recipe exactly. Can’t figure out what happened. I wondered if 1 1/2 cups pf butter is correct. They do not look anything like the picture…no crinkles. ..in fact, they don’t look like cookies. Yikes!

    • Hayley @ Gimme Some Oven — December 28th, 2016 @ 6:55 pm

      We’re sorry to hear that, Marsha! :( Was your butter definitely at room temp (and brought to room temp naturally)? That’s very crucial to this recipe. Also, did you chill the dough? That’s another important step. Lastly, is your baking soda relatively fresh? Just trying to get to the bottom of this. We’re sorry these were a mess!

  16. Caitlin — December 20, 2016 @ 11:57 am (#)

    Is it possible to mix by hand (rather than with a mixer)?

    • Hayley @ Gimme Some Oven — December 28th, 2016 @ 6:25 pm

      We wouldn’t advise that, Caitlin. Unfortunately you really need a mixer for best results. It doesn’t have to be a stand mixer though, just a simple hand mixer will do! :)

  17. Maria Bee — December 20, 2016 @ 2:47 pm (#)

    What type of molasses should be used?  There’s so many available and I’m sure the taste would be affected if using one that was stronger than intended.

    Thanks.

    mb 

    • Hayley @ Gimme Some Oven — December 28th, 2016 @ 6:17 pm

      Hi Maria! We use Grandma’s original or Brer Rabbit (the unsulphured molasses for both brands). We hope you enjoy these!

  18. Morgan — December 21, 2016 @ 11:15 pm (#)

    LOVE this recipe!! Made for family and coworkers and they were a total hit! Thanks for sharing! :)

    • Hayley @ Gimme Some Oven — December 27th, 2016 @ 10:04 pm

      Thank you, Morgan — we’re so glad to hear that!

  19. Jaimie — December 22, 2016 @ 9:02 am (#)

    Thank you for sharing this! I made these last year and they were a hit. This year I’d like to substitute the sugar for coconut sugar and flour for coconut flour. Will that work okay?

    Thanks

    • Hayley @ Gimme Some Oven — December 27th, 2016 @ 9:52 pm

      We’re so glad these were a hit, Jaimie! We’ve never experimented with coconut sugar or flour in this recipe, so we really can’t say, though you’re welcome to give it a try and let us know how they turn out! We would be a little concerned the coconut flour might make these too dense and dry, so if you do experiment with it, we definitely wouldn’t recommend using all coconut flour.

  20. Charlotte — December 22, 2016 @ 11:51 am (#)

    I had high hopes for theseb because your pictures look beautiful but they just didn’t work out. No matter what I did, they spread dramatically and baked up completely thin and flat. I tried decreasing the baking temperature, baking on different surfaces (parchment, directly on pan, silpat), freezing the dough balls prior to baking, and I even tried to incorporate more flour, but nothing fixed the problem, or even made any difference at all. After looking around on the internet I saw that the original versions of this recipe used margarine or shortening, which contains less moisture than butter. Maybe a European butter (higher fat, lower water content) would have helped. I’m not sure how yours turn out so well! Disappointed because this was a huge amount of dough to go to waste. That said, flavor was very good, albeit a little baking soda-forward. 

    • Hayley @ Gimme Some Oven — December 27th, 2016 @ 10:00 am

      We’re sorry to hear that, Charlotte! :( Was your butter definitely at room temp? That’s crucial for this recipe. Also, was your baking soda pretty fresh?

  21. christine — December 22, 2016 @ 7:45 pm (#)

    I just made these. They are way way too salty. My guess is that the butter is supposed to be unsalted? normally I just use salted butter but these really taste too salty to eat :(

    • Hayley @ Gimme Some Oven — December 24th, 2016 @ 3:52 pm

      Yes, the butter is supposed to be unsalted. :( We’re sorry!

  22. Jennifer — December 23, 2016 @ 10:55 pm (#)

    Mine turned out too flat and floppy. Actually tried it twice and not much improvement. Followed the recipe perfectly. Even tested my baking soda which was fine.  Too much butter maybe. Not sure. Disappointed though. :(

    • Hayley @ Gimme Some Oven — December 27th, 2016 @ 9:50 am

      We’re sorry to hear this, Jennifer! Was your butter softened enough (at room temp, and not the microwave)?

  23. Arielle — December 26, 2016 @ 10:45 pm (#)

    Thank you for this detailed recipe! I tried another similar recipe that was very simple and my cookies turned out dry and crumbly. The tips you included made all the difference! Mine turned out chewy on the inside and crunchy on the outside. Perfection! They did end up a bit flatter than yours despite being refrigerated for almost an hour but I didn’t mind! I even splurged on the raw/turbinado sugar and I loved the little crunch it gives.

    One question for you: When I make these again, I’d love to add a teaspoon of orange juice or orange liqueur (I read that it enhances the flavor) – do you have any recommendations on how to accommodate this extra liquid? Should I just up the flour?

    Thanks and well done!

    • Hayley @ Gimme Some Oven — December 27th, 2016 @ 9:25 am

      You’re very welcome, Arielle! We’re so glad you guys enjoyed these! Also, yes, we think if you added a teaspoon of orange juice or orange liqueur (we would do the liqueur or orange extract, as you won’t be able to notice just a teaspoon of orange juice), we would just add another teaspoon of flour if that’s all the liqueur/extract you add. We hope this helps — we bet that orange flavoring will be a lovely addition to these!

  24. Bharat ratna winners — December 27, 2016 @ 8:06 am (#)

    My favorites,can just taste them now!!!!

    • Hayley @ Gimme Some Oven — December 27th, 2016 @ 8:38 am

      Thank you, we hope you can try this recipe soon! :)

  25. Meredith S. — December 29, 2016 @ 2:50 pm (#)

    I made these the other day and they were AWESOME! I sprinkled the top with a little “sugar in the raw” and it was lovely. My friend who typically hates ginger cookies loved them and ate 6!

  26. Adriel — December 30, 2016 @ 12:23 pm (#)

    I made these cookies exactly as the recipe is written, and the cookies tasted great but were super flat. I took some of the other comments and tried half vegetable shortening and half butter, added a 1/4 cup of flour and the cookies were nice and puffy! I didn’t even need to refrigerate the dough using the alterations described. I’m not sure if it’s my altitude (or lack thereof) or what, but my cookies were not as beautiful and puffy as the photos on this page until I edited the recipe. I’m in California near SF, so basically at sea level. My baking soda was fresh, and I used brand new flour. The recipe does not specifically state salted or unsalted butter so I tried it both ways, no luck. If you are having trouble with flat cookies, maybe my feedback will help you.

    • Ali — January 2nd, 2017 @ 1:19 pm

      Ah, yes the shortening would definitely help them stay a little bit fluffier. Not quite sure why the initial ones were so flat though. We’ve had multiple people report this, but I just made them multiple times again this December and they turned out great. Maybe cream the butter and sugars together a bit longer?

  27. Stacy — January 1, 2017 @ 9:56 pm (#)

    I made these (half batch – halved perfectly) for my Christmas cookie platter and they were AWESOME! Everyone loved them! They are my new favorite cookie, and not just for Christmas. They freeze beautifully too. I pulled more out of the freezer as needed. Just finished the last coveted one from the freezer and had to leave a comment. Thank you so much for this recipe, it’s perfect! Happy New Year!

    • Hayley @ Gimme Some Oven — January 16th, 2017 @ 7:44 pm

      Thanks for sharing with us, Stacy — we’re so happy they were a hit! :)

  28. Gina — January 3, 2017 @ 3:33 pm (#)

    Has anyone tried skipping the step of rolling them in sugar? Most baked goods are to sweet for us, since we have cut back on our sugar intake,
    Thanks,
    Gina

    • Hayley @ Gimme Some Oven — January 13th, 2017 @ 9:08 am

      Hi Gina! These cookies would still be awesome even if you skipped that step (they’re still sweet enough without the extra sugar). :) We hope you enjoy!

  29. Christina — January 4, 2017 @ 9:44 pm (#)

    I’m not one to test out recipes before an event, so I put a lot of trust into this! I’m currently baking these for a work luncheon tomorrow, and the first batch turned out amazing! Just enough spice and wonderfully chewy. I will admit that I just used a lot of elbow grease with the creaming, and used about 1/4 cup less of sugar, but they turned out great. They look like real ginger snaps! :)

    • Hayley @ Gimme Some Oven — January 12th, 2017 @ 12:07 pm

      Thanks for sharing, Christina — we’re so glad they turned out well for you!

  30. Sarah — January 5, 2017 @ 7:57 am (#)

    I tried these last night and wow, I made 83 cookies with dough to spare (ran out of pans, probably enough for at least a dozen more).
    Definitely didn’t follow it exactly (butter was de-thawed, but not melted, in the microwave…because I forgot to put it out….and I didn’t chill the dough very long because it got too late in the evening, also I don’t own an electric or stand mixer, so I just did it by hand)….so they did turn out pretty flat and all ran together so I had to cut them apart, but still fairly tasty.
    Will probably try again next holiday season.

    • Hayley @ Gimme Some Oven — January 12th, 2017 @ 11:57 am

      We’re glad you enjoyed these, Sarah — and WOW, that’s a lot of cookies! Did you just make them really small? We definitely get 42-46 out of a batch. And we’re sorry they came out kind of flat. Using room temp butter really does help prevent this, so does refrigerating the dough, and also making sure your baking soda isn’t old. We hope this helps for next time!

  31. MindMeadow — January 7, 2017 @ 11:11 pm (#)

    I made these for Christmas and they were *exactly* what I wanted! Perfectly chewy and delicious! I’m adding them into the yearly rotation! Thank you!!

    • Hayley @ Gimme Some Oven — January 11th, 2017 @ 1:22 pm

      Thank you for sharing, we’re so happy they were a hit!

  32. Mary S — January 10, 2017 @ 11:16 am (#)

    I made these and they turned out perfectly, cracks and all, but it made 5 dozen ( so 60 cookies) and I used a 1 inch cookie scoop and it was so exact I had no dough left  at the 60th cookie and they were the perfect size. You must be making some fairly big cookies to only get about 40 out of the batch. 
    Oh well I’ll just send 30 of them to work with my fiancé to share with his development team. 
    (It’s not always a bad thing that it makes so many, just more to share I guess  )

    • Hayley @ Gimme Some Oven — January 10th, 2017 @ 9:07 pm

      We’re so glad you enjoyed them, Mary! We definitely get around 42-46 every time we’ve made them, so we’re not sure how you got 60, but we’re glad you’re able to share! :)

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