Chewy Ginger Molasses Cookies

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These Chewy Ginger Molasses Cookies are easy to make, super-soft and chewy, and irresistibly delicious.

Chewy Ginger Molasses Cookies

It seems a bold move to declare an all-time favorite cookie.  But after having been on Team Molasses for going on over three decades now, and already whipped up my third batch of molasses dough in a month, I’ve gotta say that I don’t foresee any allegiance shifts happening soon.  So with that said, allow me to introduce you to my all-time favorite cookies…

…the most delicious, soft, chewy, gingery, life-changing molasses cookies

My love for these molasses cookies is entirely thanks to my mom, who baked fresh batches of cookies for our family pretty much every week when we were growing up.  Granted, she was always a bit mystified that her oldest daughter (hi, Mom) never inherited her obsession with all kinds of chocolate cookies, which will forever and always be her all-time faves.  But molasses cookies were always a compromise we could both agree on.  We both love these cookies.

This time of year, they are still the first recipe to which I always turn for holiday cookie baking.  And this year in particular, they’ve been extra fun to share with all of our European friends who — as it turns out — maybe love them even more than we do!  Ha, every time that we have served them to our friends, and our Spanish class, our neighbors, everyone goes crazy for them.  Which means that we never come home with leftovers.  Which just means that we have to keep baking more, naturally.  Which requires exactly zero twisting of my arm.  More molasses cookies for all!

Anyway, these cookies are clearly a hit.  So as part of our week of cookies here on the blog, I thought I would bump this recipe back up to the top of the pile today for some non-chocolate cookie inspiration.  I initially shared this recipe on the blog nine years ago.  But that said, a number of you have reported over the years that your cookies have spread a bit more than you like.  So I’ve been tinkering around with our family recipe this fall, and have made a few small adjustments to the recipe below that should help them to stay nice and thick and chewy, without compromising the flavor of the cookies at all.  (Although if your cookies do ever flatten out, I promise they’ll still be delicious.)

So I hope that you enjoy them as much as we do, and if you decide to bake up a batch, I’d love to hear how they go!  Enjoy, everyone!

Chewy Ginger Molasses Cookies Recipe | 1-Minute Video

Chewy Ginger Molasses Cookies Ingredients:

To make this chewy ginger molasses cookies recipe, you will need:

  • Butter: Completely softened to room temperature (not melted, or else it will not cream properly with the sugars)
  • Sugars: I use half granulated (white) sugar, half packed brown sugar, plus extra sugar for rolling the dough balls.
  • Molasses: I typically opt for “original” (versus dark) unsulphured molasses.
  • Eggs and baking soda: Two soft and chewy cookie staples.
  • Flour: I typically use all-purpose flour for this classic recipe, but white whole wheat flour can work too.
  • Spices: We will use a mixture of ground ginger, cinnamon and cloves.  Feel free to tinker around with the spice proportions to taste.
  • Salt: To bring out all of those delicious flavors.

How To Make Molasses Cookies

How To Make Molasses Cookies:

To make these homemade molasses cookies, simply:

  1. Preheat oven.  Heat oven to 350°F.  Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
  2. Whisk together dry ingredients.  Flour, soda, ground ginger, cinnamon, cloves, and salt.
  3. Cream together butter and sugars. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed.
  4. Mix in the remaining wet and dry ingredients.  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 it is evenly incorporated.
  5. Chill the dough.  Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.  I know — the extra chilling time is substantial, and very tempting to skip.  But this particular dough, with all of its butter and molasses, really does need a thorough chilling to prevent the cookies from spreading.  Worth the wait, I promise. :)
  6. Roll the dough balls.  Once the dough is chilled and firm, roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
  7. Bake. Bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They will crack more while cooling.)  Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
  8. Serve.  Serve warm and enjoy, or store in a sealed container for up to 4 days.  Or freeze for up to 3 months.

Ginger Molasses Cookie Recipe

Possible Variations:

Want to mix things up with your ginger cookies?  Feel free to:

  • Add in extra ginger: I also really love adding some chopped crystallized ginger to these cookies for added ginger flavor and crunch.
  • Frost your cookies: A really light glaze is delicious atop these cookies.  Or if you really want to go for it, cream cheese frosting is divine.

Chewy Ginger Molasses Cookie Recipe

More Favorite Cookie Recipes:

Looking for more delicious cookie inspiration?  Feel free to check out our full collection of cookie recipes, or any of these other favorite classic cookies:

Print
Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 0 About 42-46 cookies 1x

Description

These Chewy Ginger Molasses Cookies are easy to make, super-soft and chewy, and irresistibly delicious.  Feel free to halve this recipe if you would like a smaller batch!


Scale

Ingredients

  • 1 1/2 cups unsalted butter, softened to room temperature (not melted*)
  • 1 cup granulated (white) sugar
  • 1 cup packed brown sugar
  • 1/2 cup unsulphured molasses
  • 2 eggs
  • 4 1/2 cups (540 grams) all-purpose flour (I recommend weighing your flour for accuracy)
  • 4 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon salt

Instructions

  1. In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
  2. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. 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 it is evenly incorporated.
  3. Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
  4. Preheat oven to 350°F.  Line a sheet pan with parchment paper; set aside.
  5. Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
  6. Bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They will crack more while cooling.)  Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
  7. Serve warm and enjoy, or store in a sealed container for up to 4 days.  Or freeze for up to 3 months.


Notes

This recipe was updated in November 2018 to include slightly more flour and ginger, and reduce the baking temperature.  I also now use a 50/50 mix of brown sugar and white granulated sugar, although you are welcome to use only white granulated sugar (2 cups) if you prefer.

For those asking, the original recipe only used 4 cups of all-purpose flour, 2 cups of granulated sugar (instead of the 50/50 brown sugar split), and they were baked at 375°F.  :)

 

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834 comments on “Chewy Ginger Molasses Cookies”

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  1. Yay Team Molasses! Super stoked to give these cookies a go (recipe looks flawless!). Molasses is truly an unsung hero in this era! It provides a depth of flavor impossible to synthesize (*cough* poser brown sugar not actually made with molasses!) or replicate. Molasses can go savory or sweet and even sports a few vitamins and minerals. I’d be lost without this scrumptious substance, thanks for sharing the recipe and your love affair for molasses!

    #I<3blackstrapmolasses

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  3. 5 stars
    Great recipe!! Turn out beautiful and chewy. I added a little cayenne pepper just to add a slight touch of heat. Not the same texture as a tea biscuit but reminds me of Fortnum & Mason’s Lucifer biscuit.

  4. 5 stars
    I loved these and my chocolate obsessed family said these now trump all other cookies. I added some organic maple extract because I love the combo of ginger and maple and I think it added a great bonus to an already amazing recipe.

  5. 5 stars
    I made these cookies probably 5 times last Christmas for the family and they went CRAZY over them. However I just tried to make these this morning and they spread even after chilling the dough overnight. I am not sure if it has to do with altitude or where I live (Just moved from CA to Alaska) or if I missed a measurement (I think I might have added 1 too many TSP of baking soda) but I am going to try again…. maybe I should half the recipe this time. They also look a LOT lighter than the ones I made over Christmas – Any ideas where I went wrong?

    • i had the same thing happen to me, i think its because she changed the recipe, its written on the bottom

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  7. 5 stars
    Delicious. I added chopped crystallized ginger as suggested in the discussion. I do think that the prep-time was about 25 minutes with all the add one egg and beat, add another egg and beat, add the molasses and beat, add the dry ingredients gradually etc. Just saying. The time was worth it.

  8. 5 stars
    These cookies are amazing!!! I can’t stop eating them. Lol. Thank-you for perfecting this recipe🙏😋

  9. 5 stars
    For 50 years I’ve been making ginger cookies. I thought I had the best recipe. I was wrong. These are beyond awesome!

    Irene in Redmond

  10. 5 stars
    I thought I had a great recipe for molasses ginger cookies. Boy, was I wrong. This recipe is undoubtedly the best in my 60 plus years of baking cookies! Thank you so much!

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  12. 4 stars
    These were great- except next time I’m going to add another 1/2 cup of molasses and more ginger. My family likes a stronger flavoured cookie.

  13. 5 stars
    LOVE these!!!!! Didn’t change a thing about the recipe and my hubby says they taste just like Starbucks!!! Thank you so much for this lovely cookie recipe!!

  14. 5 stars
    Beautiful cookie excellent flavor!

  15. 5 stars
    Perfect! I used the 4 cups of flour, but still at the 375 and the cookies were amazing! Thank you for sharing!

  16. 5 stars
    Do you have a preference of baking soda? I bought a new container but I still taste acid. Folks tell me they taste fine, so it could be me. Can I use a little less?

  17. This was a huge hit at work – Thank you they are delicious! I halved the recipe and it still made ~30 cookies in case anyone is wondering.

  18. didn’t have any cloves, so i subbed cardamom. these turned out PERFECTLY and i am an extremely not proficient baker. thank you!!!

  19. These cookies are off the chart good! Thank you for the recipe!

  20. Personally, I’d wait until AFTER the dough has chilled for two hours before pre-heating the oven. But, maybe that’s just me…😂😂😂

  21. First time making any sort of ginger molasses cookies! I absolutely loved them and can’t stop eating them! Perfectly soft and chewy and I bake them slightly longer for it to have a bit of a crispy edge but still chewy in the middle.

  22. Super wildly delicious. The flattened balls spread quite a bit while baking. I left much more space between the cookies with batch 2 and 3 and they’re perfect. Can’t wait to give these cookies out to friends as gifts once the holidays are here!

  23. Love! Just wondering how long i can keep the batter in the fridge before it turns. Made the dough at about 5, made a dozen plus at 7ish and left the dough in the sealed container. Planning to make more tomorrow and then freeze the remaining dough.

  24. I’ve always been a ginger fan but I was desperate for something to help my morning/all day sickness. These are perfect. My husband, who usually hates any ginger based cookie or bread, has been grabbing them all day. They are so soft and chewy. Holding on to this recipe!

  25. I made these to bring into the office a couple weeks ago and everyone went nuts over them. We live in a wildfire affected area of Northern California and everyone has been super stressed and on edge – most of my coworkers have lost power and many had to be evacuated from their homes. (Everyone is fine and back and home now!) I felt like everyone needed some cookies, and what’s more comforting than molasses cookies? I’m back looking at the page because a coworker just asked me for the recipe so he can recreate them at Thanksgiving and Christmas and thought I would leave the note. Thank you. :)

  26. Incredible recipe!! Question: do you have the bake the cookies and then freeze them? Or can you just freeze the dough?

  27. These cookies were seriously SO GOOD!!! I made a batch and couldn’t believe how amazing they were. They lasted well in a container, I would bake off 12 at a time and just kept the dough in the fridge for a few days. I’m going to make these for a cookie exchange this holiday season.

  28. Really good! Made the dough yesterday and baked a few this afternoon. Lovely! Perfectly spiced and a great soft holiday cookie for my molasses fans. 😍
    Used dark brown sugar to up the molasses flavour and added the crystallized ginger (glad you mentioned that).
    Will be freezing the dough balls and bake off during the holidays. Can’t wait to share these babies!!! 😃

  29. Delicious cookie!

  30. Seems silly to preheat the oven at step one when you have to refrigerate the dough. But GREAT COOKIES!
    I added fresh grated ginger for some added oomph.

  31. Easy, yummy and a crowd pleaser!! Saving this recipe.

  32. Made these with gluten free flour. Came out very flat. Lovely flavor though….Next time I will use less soda and add some baking powder.

  33. SO GOOD!! I am celiac, so used one-to-one GF flour and they turned out perfectly. I doubled the amount of ginger (because I love a spicy cookie) and boy are they good. I also am a college student, so don’t have a hand mixer (lol) so I mixed using a fork and eventually my hands, and they still turned out perfectly. I will definitely be making these again!

    • My mother is also celiac and has been making these with GF flour and giving them as gifts! I have tried them both ways and there is very little difference.

  34. Made these and they came out PERFECTLY! Never thought I could make a good looking/tasting cookie. Thanks!

  35. Perfection! They have the crinkly tops and look just like the photo! They are perfectly flavored, plenty spicy but not overwhelming. The texture is just like you described- chewy and not at ALL cakey. Yes! My half batch made 26 cookies with my small scoop. Can’t wait to add these to my cookie boxes!

  36. This recipes is flawless!! I followed it exactly as is expect chilling it for 5 hours and added 1/4 tsp of cardamon. They were a BIG hit!

  37. Do you use light or dark brown sugar in your recipe?

  38. Thank you very much for the recipe can you possibly use a gingerbread man cookie cutter with this recipe or is it so chewy that they will fall apart? Thanks again for the recipe!! Can’t wait to try

  39. Best chewy ginger molasses cookie ever!!! Exactly what I have been looking for for years! I made a half batch yesterday because of how many recipes I’ve tried and they’ve been too hard, too sweet, or just not right. I will be making a full batch (or maybe double) tonight because the 1/2 batch is already gone and I only ate one! Thank you thank you thank you!!!!

  40. I’m trying to simplify my baking around Christmas and would love to incorporate these. Do you think I can freeze the dough then remove, slice and bake?
    Or, slice, freeze, remove then bake? Help!

  41. I’d like to make these cookies, they look delicious. You have provided the weight in grams for just the flour, do you think you could provide the weight in grams for the butter, sugars and molasses too?
    Thanks!

  42. This recipe looks great, but beware when doubling or tripling. It states weighing flour for accuracy. Thing is the weight in grams is not doubled or tripled… so when I doubled the recipe I only used half the amount of flour needed. You can imagine the buttery pancakes I had :(

    • Oh no, I had no idea those measurements were not converting! Darn, I’m so sorry about your cookies. I will talk with the tech support for our recipe plugin and see if we can get that fixed right away.

  43. Can wait to try! Do you recommend freezing the dough or the cooked cookies for best results? Thx!

  44. Watching the video, there wasn’t any brown sugar added. Any reason?