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:

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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!


Ingredients

Scale
  • 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 (639 grams) all-purpose flour
  • 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

Recipe update: This recipe was updated in 2020 to correct the weight of flour in grams.

Baking soda amount: This amount is correct — the recipe needs 4 teaspoons of baking soda to rise properly.

 

This recipe contains affiliate links.

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Recipe rating

1,145 comments on “Chewy Ginger Molasses Cookies”

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  1. They were so good…my neighbors are all waiting for more. I tend to underbake as I like them “gooey”. Second time I made them I rolled dough into balls and froze them. Baked as needed.
    I am not a baker but these were so easy …I would be proud to show up at a cookie swap with these.

  2. Can you please provide me with the nutritional information for this recipe? I would appreciate serving size and calories per serving. Thank you.

  3. Sooooo am making a simple ginger cookie recipe…. here are my steps. This, ladies, is why I don’t bake.
    1 read recipe
    2 read again
    3 get out ingredients
    4 read recipe again
    5 get out ingredients you forgot
    6 read recipe
    7 realize husband put “room temperature butter” in fridge 3 hours ago
    8 try to figure out how to get butter to room temperature
    9 fail
    10 read recipe
    11 measure dry ingredients
    12 get out ingredients forgotten the 2nd time
    13 read recipe
    14 realize you forgot to preheat oven
    15 look in fridge at “reconstituting” butter
    16 realize it is now too cold; remove from fridge
    17 read recipe
    18 chop ginger for 45 minutes to achieve desired consistency
    19 read… oh, you know.
    20 cream butter and sugar
    21 search for parchment paper
    22 search for scissors
    23 cut finger
    24 form paper to pan
    25 remove blood
    26 read……sigh
    27 mix butter and sugars, wonder what “packed” really means in the grand scheme of things
    28 search for eggs
    29 search for molasses
    30 add eggs one at a time
    31 add molasses
    32 remove molasses from top of mixer
    33 scrape sides of bowl
    34 gradually add dry ingredients
    35 wipe down shirt
    36 add more dry ingredients
    37 wipe down counter
    38 sigh with relief at having successfully (more or less) incorporated all ingredients, put bowl in fridge to chill
    39 realize you forgot chopped ingredients sitting on counter
    40 add chopped ingredients, using paddle mixer blade instead of regular mixer blade because at this point seriously WGAF
    41 set timer to chill dough
    42 wipe down counter
    43 wipe down mixer, apologizing
    44 wash the incredibly huge amount of accoutrements required to make this pile of brown goo
    45 make cocktail
    46 make another cocktail
    47 turn off oven because honestly who’s going to stay up another 2 hours to cook this at this point
    48 realize some people are “baking their way through the pandemic”
    49 wonder who exactly these people are and what the rest of their lives look like and just how madly accomplished they must be to find this “relaxing”
    50 make another cocktail
    Addendum: realize you forgot the vanilla.

    UPDATE: I finished this “15 minutes prep/total time 25 minutes” recipe this morning (BTW: 25 minutes?! Liar. LIAR!) The reality? It took me over an hour this morning to roll and coat and bake the dough from yesterday. I did, however, end up with about 130 reallllly good soft chewy ginger cookies. Was it worth it? Hmmm. Ask me after the swelling in my foot goes down. Maybe a month from now when I am pulling some of these out of the freezer….
    Further update: They’re fantastic with coffee, and I just realized I cud have driven to Trader Joe’s and back 3 times in the time it took to make these. Being the masochist I am I will probably make them again. Maybe I will remember vanilla.

  4. Oh my gosh. This is a fantastic recipe!!! Really reminded me of the cookies my Grandmother used to make me. I tried some last week from the “go-to”baking website that were ok…but nothing like these! Every single one cracked, every single one flattened, and every single one is chewy!!! They even looked just like the picture!!! I think mine were bit bigger, so I gave them 12 minutes….and they were perfect. About 2/3 I dunked in a mixture of milk choc/bittersweet chocolate and coconut oil….per my grandchildren’s request. Yummy. But my and my daughter’s preference is without the chocolate..just yummy molasses ginger cookies. I did make one addition though, just because I’m a cardamom junkie…I added about 1/2-3/4 tsp of cardamom. You know what my Grandchildren said??? “Grandma, you should go on a cooking contest show. You’d win!” Ah…but that did warm my heart.
    This recipe will be made time and again, believe me. It’s PURRRRRRfect!!! Thank you so much Ali!!! Can’t wait to try more of your recipes!!!

  5. Love this recipe. I did want to ask you a question. On the online recipe, it calls for the oven to be @ 350, yet the side ad type video says to bake @ 375′? Which is the proper temp.

    Thank you

  6. These are so moreish and delicious! Don’t wait for Christmas to make them. Thanks for the recipes.

  7. Recipe is excellent and believe me, I o not often say that. I always find something that does not work, either the quantities or the steps. My ginger cookies are not chewy but soft and tasty. Congratulations!

  8. A great crowd pleaser, eliciting my family’s unprompted praise. Crispy at the edges, chewy in the middle. Wonderful with tea, coffee, or wine. I chilled them only a fraction of the recommended time, but they were still heavenly.

  9. I’ve been trying to recreate my grandmother’s ginger molasses cookies, and have been looking for similar recipes that might work. This was *close*! The taste is exactly how I remember, but somehow my grandmother’s cookies were even more chewy, and flatter.

    But this is a recipe I’ll keep, for sure! I ended up making a half batch (while keeping the cinnamon and ginger as written because I like kick to my cookies), and still got about 50 cookies out of it. I left them in for 10 minutes, and they came out beautifully.

  10. Terrific cookies! I put in the chopped candied ginger as suggested, about 2/3 cup. Great addition.
    At 350 I baked for 15 min, less that had them emerge too soft.

  11. One big issue with your recipe instructions: it says to seal in an airtight container for up to 4 days. Ahhhh… do you actually think these would LAST that long??! NOPE! They’re insanely delicious! My sister-in-law made them first and gave me a few tips on how to make them spicier, all of which I did. To add 1/4 to 1/2 cup finely chopped crystallized ginger, 1-2 Tbsp grated fresh ginger and about 1/2 tsp of ground black pepper (that’s right). Takes these up several notches! I didn’t roll mine in sugar, which gave me a false sense that these aren’t sweet cookies lol! Didn’t have to chill them either before rolling, already easy to handle. Life-changing recipe thank you!

  12. Perfection. Chewy and Crisp. Exactly what I had hoped for and imagined in my minds eye.

  13. Hello. I’ve tried this recipe twice and love it. My cookies are coming out a little thick and I imagine it’s because they aren’t melting down fast enough. I noticed that written recipe says to bake at 350 but video says 375, which have you found to work best?

  14. I see why they were your favorite! Minus a small bag full, I ate them all! I even had too much flour in them so they didn’t spread. They were thick, but soft, and delicious. I’m sure I missed out on the original version lol

  15. By far, the BEST ginger recipe I’ve found….the cookies are SO good….chewy and soft! Thank you!

  16. Best cookies ever! Try this recipe now!

  17. Best cookies ever!

  18. Just made these tonight! They’re delicious but mine didn’t flatten into a cookie, it came out a dome. I don’t understand what happened here, any advice??

  19. These are delicious! My husband and I can’t get enough of them. Great with milk or coffee. It is a huge recipe though (unless maybe I made the cookies too small), so I would halve it unless you’re planning on freezing them or giving them away.

  20. YOU NEED TO SLIGHTLY MELT THE BUTTER.

    I’ve made this 3 times and the cookies do not flatten in the oven with room-temperature butter. I melted the butter slightly so some of the butter was melted (for like 25 seconds) and the cookies came out PERFECT like the pictures in the recipe.

  21. Hands down the best molasses cookie recipe ever!! Thank you!

  22. You might want to correct total time. If I need to refrigerate for 2 hours, the total time is not 45 min.