Chewy Ginger Molasses Cookies

September 10, 2009 by Ali


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

Total Time: 40 minutes


  • 1 1/2 cups butter, softened
  • 2 cups sugar
  • 1/2 cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 tsp. 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.

Ali's Tip: 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.

(c) 2013 Gimme Some Oven. All rights reserved.




filed in Cookies, Desserts

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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18 thoughts on “Chewy Ginger Molasses Cookies

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

    - Annalise

  2. cloves?

    - drew

  3. 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!!!

    - Jenn

  4. 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!

    - Brandi

  5. 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:)

    - Kara

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

    - Danielle

  7. 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. =)

    - Jenny

  8. 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! ;-)

    - Amy (Sing For Your Supper)

  9. 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.

    - Chanel

  10. 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. :)

    - ali

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

    - peuple

  12. yum they look really chewy!

    - Gala

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

    - Ian

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

    - natesgirl

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

    - Hillary

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

    - Lindsay