Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies |

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.


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 |

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

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 |

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 |

Chewy Ginger Molasses Cookies

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


  • 1 ½ cups butter, softened
  • 2 cups granulated sugar
  • ½ cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon salt


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.

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.

**For thicker cookies, I recommend chilling the dough for at least 15-20 minutes in the refrigerator after you have shaped the dough balls.  (I just slide the entire baking sheet with dough into the refrigerator.)  This will help the butter to firm back up, and the cookies will flatten less while 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 |

Leave a Comment:


1 2 3
  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?

  17. ailyn — November 28, 2014 @ 4:56 am (#)

    i lol-ed at the thought of the recipe card… mine would be wrinkly and dirty by now

  18. Katrina @ Warm Vanilla Sugar — November 28, 2014 @ 10:32 am (#)

    Holy honkers, these look lovely! I just love a classic ginger and molasses cookie.

  19. Shaina — November 28, 2014 @ 11:36 am (#)

    Those cookies look so picture perfect. Almost too pretty to eat! ….ALMOST

  20. Beth Wilson — November 28, 2014 @ 12:33 pm (#)

    Thank you so much for sharing this recipe! Your cookies look not only delicious, but perfect! I really want to try this recipe.

    The next time I go to the store, I will be picking up the couple of items I don’t have, and I’m making this!
    Thanks again for sharing. Yum, yum! :-)


  21. Amanda — November 28, 2014 @ 3:35 pm (#)

    These look so chewy and wonderful!!!

  22. Shinee — November 28, 2014 @ 9:04 pm (#)

    These cookies look delicious, Ali! Adding this to my Christmas cookie list. :)

  23. ariana — November 29, 2014 @ 7:26 pm (#)

    I am so excited to try this recipe out!! It looks like the right amount of chewiness and yummy-ness all in one cookie~

  24. Jessica @ Sweet Menu — November 30, 2014 @ 10:01 pm (#)

    These look AMAZING! Your photography is as gorgeous as always. Have them on my must try list! 

  25. Brenda @ a farmgirl's dabbles — December 1, 2014 @ 12:50 pm (#)

    I still have a recipe box from Mom, too. I don’t see my life without it! Great cookies – I’d take a chewy ginger cookie over a gingersnap any day!

  26. Brian @ A Thought For Food — December 1, 2014 @ 8:00 pm (#)

    I have a small (or not so small) obsession with chewy ginger cookies. And they have to be chewy… or mostly chewy. These look absolutely perfect.

  27. Meg Jones — December 2, 2014 @ 6:35 am (#)

    I made these last night and they are fantastic as expected! My freezer is already stuffed full of Christmas cookies that I’ve been baking for weeks, but I figured one more couldn’t heart, right?

  28. Sue Scheungrab — December 2, 2014 @ 6:51 pm (#)

    Just made these tonight with my 3 girls and everyone LOVED them… even my daughter who typically only wants chocolate desserts. Definitely a keeper!!! Thanks so much!

  29. Jill — December 2, 2014 @ 7:05 pm (#)

    Those cookies look AMAZING.

  30. Anne — December 3, 2014 @ 7:14 pm (#)

    Yum yum yum!! You never failed me.
    We tried your recipe here

    Thanks for sharing your awesome recipes!

  31. Andrea S. — December 10, 2014 @ 9:00 am (#)

    This recipe is incredible! It is the only new cookie recipe I added to my holiday baking list, and it is a keeper. I’m currently making a second batch because the first one disappeared so quickly. A friend already asked me for the recipe. Thanks so much for sharing! 

  32. Brookelynn — December 14, 2014 @ 2:54 pm (#)

    loved this recipe!! those are some sticky buggers if you don’t use flour to roll them 

  33. Leesha @ Living Contently — December 20, 2014 @ 1:17 pm (#)

    What a great recipe! I just made these today, and I have to say they’ll definitely be a repeat recipe. Thanks for sharing!

  34. Jessica — December 20, 2014 @ 10:16 pm (#)

    I now know what people mean by food porn. Mmmm… I am so making these in the morning. 

  35. daisy — December 21, 2014 @ 5:18 pm (#)

    I just wanted to know if the ginger you use is fresh grated ginger or some powdered ginger. 

    • Ali — December 21, 2014 @ 5:25 pm (#)

      Powdered (ground) ginger. :)

  36. Julie — December 23, 2014 @ 8:03 am (#)

    I made these last night. Used 2x ginger because I’m an idiot and didn’t read the amount correctly but they were still good. Also added one bag of white chocolate chips. My scooper made balls that were just a smidge above 1″ and it made us 40 cookies. I’ve been searching for a good, chewy receive like this-thanks!

  37. PrissyT — December 24, 2014 @ 9:29 am (#)

    OMGeepers, I’m in love! The perfect balance of sweet ginger and salt. Why am I just now discovering you my dear? I made these and added cardamom, fresh ginger, orange extract, and omitted cloves. They turned out a bit flatter than the ones in your pics but still oh so yummy with the perfect chewy-crunch this cookie girl could have ever dreamed of. The world is now a better place because of this recipe.

  38. Kathryn — December 30, 2014 @ 3:38 pm (#)

    Mine are turning out really flat, and while they are cracking, they don’t look as “fluffy” as your pics!  Did I overmix the batter, maybe?  Either way, they taste fantastic!  I’ll figure out what I did wrong, but this is going in the normal rotation of cookie recipes!

  39. Rosie — January 9, 2015 @ 11:23 am (#)

    I made these for Christmas but didn’t have any molasses so instead I subbed half honey half maple syrup. They were delicious and chewy – my sister ate a dozen between dinner and breakfast the next morning. She made me make another batch as soon as the first one ran out! 

  40. Sara — January 31, 2015 @ 9:26 pm (#)

    I just made these and they were absolutely perfect! Wonderful recipe. Although I do have to say, I halved the recipe and it still made 4 dozen!  Not a problem though, I could eat them all in a couple of days (I won’t).

  41. Mic — February 23, 2015 @ 1:21 pm (#)

    Cookies are very very good, but the yield is way off.  This made 5 dozen 3-inch cookies…

  42. CanadaNic — March 11, 2015 @ 6:29 pm (#)

    I made these today – I halved the recipe and used brown sugar, and made 28 cookies total (124 calories each, if anyone’s wondering). They are AMAZING. Without a doubt the best ginger cookies I’ve ever had! I love the crunchy outside and the super-soft, chewy jnside. Just what a cookie should be! Thank you so much for this recipe!

    • Ali — March 18, 2015 @ 1:32 pm (#)

      Thanks so much Nicole, I really appreciate that, and am glad you loved them! : )

  43. Molly — March 17, 2015 @ 4:40 pm (#)

    I just made a half batch of these and they are delicious! I used light brown sugar instead of granulated because that’s how my mom always made them. I figure the only real differences it will make is adding a light bit more molasses flavor and a bit more moisture. I also added an additional 1/4 c. of flour to help counteract the wetness of the sugar. I hand mixed them because I was too lazy to lug out the big mixer and they came together just fine. I also upped the ginger to a full tsp. for a half batch because I love ginger. I tested different times for each tray and decided I liked the batches baked for 8 mins best, followed by 9, and then at 10 mins they got a little too crispy for my liking (I was really craving a soft chewy cookie). A half batch made 27 cookies for me using a cookie scoop flattened against the side of the bowl. Thanks!

    • Ali — March 17, 2015 @ 9:07 pm (#)

      Hey Molly, I’m glad these worked out for you, they’re one of my all-time favorites!

  44. Rebecca — March 22, 2015 @ 8:47 pm (#)

    These cookies were delicious. I altered the recipe a little by adding a tsp vanilla and a 1.5 Tbsp bourbon. Yum. :)

    • Ali — March 22, 2015 @ 11:38 pm (#)

      Mmmmmbourbon. Can’t go wrong there! :)

  45. Debbie — April 30, 2015 @ 6:05 am (#)

    BE WARNED! These cookies are addictive! The recipe made far more than stated, so I froze half of them. A waste of time as I had to take them out after a few days!

    I found that the flavour of the biscuits were even better after a couple of days and freezing them didn’t affect the taste at all.

    Excellent biscuits!

    • Ali — April 30, 2015 @ 2:16 pm (#)

      Thanks Debbie, happy you liked both of those! : D

  46. Kimberley — May 26, 2015 @ 7:12 pm (#)

    These cookies turned out incredibly good. And I’m not a great cook. 

    • Ali — May 26, 2015 @ 8:36 pm (#)

      Thank you, Kimberley! : )

  47. Malika — May 30, 2015 @ 8:25 pm (#)

     I was wondering if i could aubstitute the cloves for something else? If not it’s okay I will see if I can get to the store sometime soon God willing ! I am so excited totry these cookies. They look absolutely delicious! God willing tonight!  

    Thanks in advance!!! Yummyyy!

    • Ali — June 1, 2015 @ 9:50 am (#)

      Hi Malika! I do think the cloves are a pretty key ingredient in this recipe, but if you really don’t care for them, you could just leave them out and increase some of the other spices, or use nutmeg instead. I hope you enjoy!

  48. Arlene Suliguin — July 8, 2015 @ 9:42 pm (#)

    Hi there! Just made these today. I followed everything written in your recipe and they turn out great. I love ginger so this is a keeper. I will try eating them with vanilla ice cream since they just got out the oven. Thank you for this recipe. I really enjoyed them.

    • Hayley @ Gimme Some Oven — July 8, 2015 @ 10:45 pm (#)

      Hey Arlene! We’re so happy you enjoyed these, and enjoying these fresh out of the oven, with vanilla ice cream sounds like an excellent plan! :)

  49. Pam I — August 6, 2015 @ 9:07 pm (#)

    My cookies didn’t look like these, but taste great.  

    • Hayley @ Gimme Some Oven — August 7, 2015 @ 5:19 pm (#)

      That’s okay! We always say taste trumps looks. :) Thanks for giving the recipe a try!

  50. Kathleen — August 13, 2015 @ 2:32 am (#)

    Oh yum! These turned out just as I hoped they would, thank you. Next time i’d like to increase the molasses flavour as I love it so much, do you think this would be a problem to replace more of the sugar with molasses? (perhaps i’d need to up the flour too).

    • Hayley @ Gimme Some Oven — August 13, 2015 @ 1:56 pm (#)

      Thank you Kathleen, we’re so happy you enjoyed them! And we think you could probably replace more of the sugar with molasses, it just might make for a wetter, stickier dough, so you might need to add more flour.


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