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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923 comments on “Chewy Ginger Molasses Cookies”

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  1. These.were.AMAZING! Wow! Great taste and nice chewiness. Great from the freezer too! Thanks for this recipe.

  2. These cookies are magnificent! My husband and I felt that these were the best molasses cookies that we ever ate. I rolled the cookies in Florida Crystal’s wich amplified the texture of the cookie. I definitely will be making these cookies again.

  3. I followed the directions to the T but I divided all the measurements by three bc I didn’t have enough butter, sugar (only used brown) or flour at home. Took a little converting but it wasn’t difficult. I added nutmeg and took your suggestion of chopping up some homemade crystallized ginger I had left over. When the batter was completely mixed I was a little scared because it was SOOOO thick! I’ve never made cookies and I’ve only made cakes so the consistency threw me off. It took quite a bit of arm work to really mix. But I popped the balls in the oven and they WERE done within 8-10 mins. They turned out FANTASTIC. So soft and chewy, the flavors were spot on, and they melted down into the perfect shape- not runny or anything. I made a second and third batch w the batter that didn’t fit in the first pan but with smaller balls. I left them about a Minute longer and they weren’t as soft as the first batch but still great nonetheless. Thanks for sharing this great recipe !

  4. A winner for the family! I really got nervous when I added the flour. The dough was really crumbly. I think I’ll follow the recipe to a T next time to save myself a freakout. I used my hands to really get the ingredients to meld. Refrigeratored it for 5 hrs… Baked. they were perfect!
    Thanks!

  5. This recipe is AWESOME. I like a spicier cookie so I double the spices (except the cinnamon, I only use about half again as much as cinnamon is overpowering, IMO) and grate in about a thumbs amount of fresh ginger. You absolutely must chill the dough. As others have said, a full batch of these cookies makes a TON, so I halved the recipe. This works just fine, except then I had less of these delicious cookies! So the next time I made them, I made a full batch and froze most of the dough, pre rolled into balls. This is such a great cookie to freeze and bake just a few so you always have fresh cookies.
    Great recipe, thank you!

  6. Excellent cookies thank you! I doubled the ginger and cinnamon and baked at 375F – perfection! They cracked nicely on top and did not spread or flatten. Will definitely make these again.

  7. Oh my! I loved a chewy molasses cookie and decided to try this recipe. They are so delicious! Gooey and chewy! Perfection!
    There’s a learning curve for working with the dough. First, make sure it is chilled through, put it back in the fridge between batches. Second, Don’t handle the dough too much. I know the recipe says to roll into a ball then roll in sugar, but I found that the less I handled the dough, the better the cookies cake out. Thirdly, play with the oven temp and baking times until you get it right! I had to bump the oven up a bit to 375, and bake for 10-11 minutes 1 cookie sheet at a time. Lastly, cool on the cookie sheet for at least 4-5 minutes so they don’t fall apart.
    I’m sure I’ll be making these again!

  8. Came out perfectly!!! I was nervous as some said it flattened out. That was not the case at all for me. I think I might add a little more ginger in my next batch. A hit!

  9. Simply delicious! Made half a batch to not have too many around the house. Need to bake more since they only lasted about a day.

  10. I had molasses left in my cupboard forever, always intending to make something with it. I found this recipe and I made a double batch…had exactly one cup of molasses in the bottle. They turned out perfect. Chewy inside, a little crispy on the edges. And it made SO many cookies! Thanks!

  11. Great and easy

  12. I just made these cookies. I did it just like the recipe except I didn’t have cloves, so I used a little bit of nutmeg. I rolled them in some sugar with the spices in the cookies mixed in. It made 3 1/2 dozen cookies… one tray went flat and the others stayed poofy… not sure what happened with the 1st tray, but it doesn’t matter because these cookies are fantastic!!

  13. Okay, made these today per the recipe and flat as a pancake. Started reading the comments and apparently the baking soda amount is wrong? Well it is still wrong. Please correct the recipe if this is not right!!!

  14. Delicious, and I added some chopped crystalized ginger which made its way into some but not all, so I can say I like the base recipe just the same. However, I got 90 cookies…using 1″ balls as the recipe calls for so…hell yeah!

  15. In an equally bold move, both my husband and i join you in declaring this our favorite cookie in the universe! Who could imagine!
    Followed the instructions and added some crystalized ginger too! Baked at 475 for 10 minutes, rested and finishing cooling on a rack. Cookies are picture puffy perfect.

    The only mistake i made is not doubling the recipe :) Super yum! This will be our go to cookie recipe as is your enchilada sauce recipe.

    Stay healthy & be well, LL

  16. I loved these cookies!!! They were the perfect crunchy on the outside and soft on the inside. I didn’t have any molasses so I used maple syrup. It may have changed the flavor, but honestly still so delicious. I did keep them in the oven closer to 13 minutes.

  17. Very nice. For personal taste I will put a wee bit less cloves in next time and maybe a bit more ginger. Had to raise the temp on my oven to 180 deg C and do in batches of 15

  18. great recipe! i cut the sugar in half and they were still soo good. i also used a 2″ piece of raw ginger that i peeled and grated and mixed in with the wet ingredients instead of ground ginger. might try using both next time! i also lightly pressed the cookies down with a fork after i took them out of the oven so that they appeared more like the ones pictured. very chewy, very delicious. thank you!

  19. You don’t flatten the cookies before baking? You literally put the dough balls on the sheet?

  20. I have made these cookies numero times now and cannot keep them in the house. For any gathering I bring them to I always get asked for the recipe. I add milk chocolate chips because I think everything tastes better with a, little chocolate 😉 Soooo glad I found this recipe! It’s a family favourite.

  21. For anyone looking for new reviews, I made these and they were completely flat and greasy. I read through the comments and found a very old note where the author stated there is a typo and it should be 2 tbsp of Baking soda, not 4. Big difference. I’d also suggest a bit more flour and a bit less butter. In any event, with that issue resolved they turned out great and are delicious.

  22. I went easy on the ginger as I often feel a little bit goes a long way. And stuck to the 1″ diameter, so they ended up being 2-bite cookies. But then we couldn’t stop after one cookie each. So glad the recipe makes so many because we can’t stop eating them.

  23. Amazing cookies! Superb sticky texture! I double the spices cuz I’m crazy like that. When I’m really feeling nuts, I add walnuts!

    Do yourself a favor and add the walnuts, then make them into an ice cream sandwich. Fresh strawberry ice cream makes a surprisingly magical combo ;)

  24. Truly taste like the original molasses ginger cookies from days past. You nailed this recipe. The blend of the spices are perfect and the cookies came out perfectly. actually had a total of 60 cookies on this recipe. I also weighed the flour as suggested. Thanks very much for the delicious cookies. Will definitely make again.