Chewy Ginger Molasses Cookies


Sorry to have been M.I.A. from the blogging world for a few days!  In a random burst of spontaneity at Home Depot on Labor Day, I decided to hit up their paint sale and completely repaint my living room, dining room and kitchen.  Not entirely sure what I was thinking, but I’m pleased to say that – three days, 4 cans of paint (had one “oops”), a few helpful friends, and a few zillion sore muscles later – the project finished!  My new colors are a light tan, creamy white, and spring green.  Very fun!

So while this was admittedly my week to catch up on leftovers and frozen delights (although with a side of fresh peaches…which I’m thrilled are still in season around here), I did have this recipe to share from last weekend.   It officially kicked off my fall cookie marathon – yum!  Have so many favorite recipes that I associate with this season.  Granted, cookies are marvelous year-round, but some of these more “spicy” cookies remind me of all the yummy cider-ish flavors of fall.

Thus, here is my family’s favorite ginger molasses cookie recipe.  It originally used shortening, but I sub in butter to do the trans-fat free thing.  And in my humble opinion, I think they’re just about perfect.  In addition to being quite lovely, each cookie is wonderfully chewy, and sweet with a little bit of spice.  I made a batch to bring to one of my choirs at work last weekend, and they disappeared before I got the chance to save a few for leftovers!  Next time…more for me.  :)


Chewy Ginger Molasses Cookies


  • 1 1/2 cups butter, softened
  • 2 cups sugar
  • 1/2 cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. cloves
  • 1 tsp. ginger
  • 1 tsp. salt


Preheat oven to 375 degrees.

In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
With an electric mixer, beat together butter and sugar until combined. Add in the eggs and molasses, and beat until combined. Then slowly add in the dry ingredient mixture until combined.
Roll the dough into small balls (about 1" in diameter). Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet, and bake for about 8-10 minutes. Once they are done, remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.

It seems that everyone has a specific preference with the "spicy-ness" of ginger cookies.  I find this recipe plenty flavorful, but if you'd like, feel free to experiment with adding more or less of the spices.  You could also throw in some nutmeg, allspice, or other favorites.

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




Leave a Comment:


  1. Lindsay — September 11, 2009 @ 9:51 am (#)

    I just wanted to comment and tell you that I am really enjoying your blog and I think your pictures are fantastic. :) Thanks!

  2. Hillary — September 11, 2009 @ 11:46 am (#)

    This recipe looks awesome! It would be perfect for our Christmas Cookie Countdown too! We would love for you to submit it! :)

  3. natesgirl — September 11, 2009 @ 12:53 pm (#)

    I love ginger cookies the recipe I use is similar but I put crystallized ginger chips in ours
    lovely pictures on your blog!

  4. Ian — September 11, 2009 @ 9:18 pm (#)

    I’ll confess, I stole a couple of those between the crew call room and the control room. M R Guuuuuuud.

  5. Gala — September 12, 2009 @ 9:11 am (#)

    yum they look really chewy!

  6. peuple — September 18, 2009 @ 10:14 am (#)

    Just wondering if you use brown sugar (light or dark) or normal white sugar?

  7. ali — September 18, 2009 @ 12:38 pm (#)

    Peuple – I just used white sugar for this recipe, but let me know if you experiment with adding in any brown (either light or dark). I’m always up for trying to use less white sugar…but this was my family’s classic recipe. :)

  8. Chanel — September 24, 2009 @ 12:26 am (#)

    Just made these – was certian I had a jar of molasses, but it was a spare jar of golden syrup, used it anyway and the cookies were lovely, I am sure they would be even nicer with molasses.

  9. Amy (Sing For Your Supper) — October 7, 2009 @ 2:55 pm (#)

    Will definitely be trying these tonight!!!
    Also, I just wanted to say I love your blog – I’m a musician too! We music-nerds have to stick together! ;-)

  10. Jenny — December 27, 2009 @ 12:29 pm (#)

    They were a hit with my whole family! The dough was too wet though. I needed to add more flour and sugar to get it just right. =)

  11. Danielle — March 12, 2010 @ 6:00 pm (#)

    Just made these! They turned out wonderful! thank you. p.s. this makes a ton of cookies!

  12. Kara — December 15, 2010 @ 10:22 am (#)

    I think you should rename these cookies “The Best Cookies, EVER” because they are fantastic. I make them for everyone now. They are a big hit. Thanks for the recipe and thanks for the blog:)

  13. Brandi — July 4, 2011 @ 8:38 pm (#)

    I made these cookies tonight and they were very good! I’ve had the recipe booked for probably about a year and I’ve been craving ginger cookies all week. I was glad to find a use for my molasses. I halved the recipe and it still made 33!

  14. Jenn — October 14, 2011 @ 2:02 pm (#)

    These are straight from oven heaven! I just told my husband they are the best tasting cookies I’ve ever made! Thanks so much for sharing!!!

  15. drew — September 28, 2012 @ 1:48 pm (#)


  16. Annalise — September 30, 2012 @ 4:58 pm (#)

    do you think it’s a bad idea to try and make these without a mixer?


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