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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

1,047 comments on “Chewy Ginger Molasses Cookies”

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  1. 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??

  2. 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.

  3. 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.

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

  5. I made these cookies for the first time they turned out really good. I actually made them for my husband he’s pretty picky but he said they was really good. But like to ask is it normal for the batter to be sticky I had a hard time rolling them .I did leave them in the refrigerator for 2 hours. Have any ideas. Thanks Sharon

  6. Can you freeze the dough for make-ahead holiday cookies? It would take up less space in the freezer than freezing the already baked cookies. Thanks

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

    • The cookies don’t spread. I flattened the balls of dough a little. Thank god there’s a ton of dough, so I’ll try again and flatten the next round more. The cookies have a delicious flavor and the recipe makes a lot of cookies!

  8. Hi, I also would like to know the correct temp to bake these babies at! Is it 350F per written recipe, or 375F per video version? I prefer a flatter, chewier cookie rather than a fluffy, soft cookie, in case that’s what makes the difference.
    If you’re someone who’s tried this recipe and is posting their results here, can you please include the temperature you baked at, and the time? This recipe makes a huge amount of cookies, so I want to get it right, and I notice others who have posted have had mixed results – this temp confusion may be why!
    Thanks in advance! – Lethe

  9. These are delicious as they are but also when sandwiched together with cream cheese.

  10. Why does the recipe say bake at 350 and the video says 375?

  11. This looks a lot like the recipe my mom used, so I’m going to be trying this. Easily my favorite kind of cookie in the world– thank you for sharing!

  12. I haven’t made these cookies yet I gave a five star anyway because all your recipes are great. Thank you for sharing. I have learned a lot from reading your tips.

  13. These taste delicious! I did have trouble with the cookies not spreading, though. They did, however, come out cakey, and chewy!

    I halved the recipe and still finished with 43 cookies that were rolled into 1-inch balls. They spread to about 2-inches. I wish they spread more as they were quite thick unlike what is seen in the video.

    I baked these in two batches; once at 350F which needed about 30 minutes, and second at 375F which needed about 15 minutes.

  14. I love this recipe and I’m very confused by the contradiction between weight and volume measure of the flour. You make a point of saying that you updated the floor weight in grams in 2020 to 639 grams, but the volume was left at 4 1/2 cups. Using the standard conversion of 120 grams per cup of flour, that’s only 540 grams!? I split the difference and make batches with 600 grams. Come out well. I add a half cup of finely diced crystallized ginger, and sometimes freshly grated ginger too. Never too gingery for me.

  15. I think I’ve made these cookies a hundred times. Popular with friends, the best!

  16. Delicious! Fairly simple to make and they turned out great. Only thing is on my first batch I went up a size on the scooper because they came out smaller than the picture. But it didn’t change the consistency which was nice. Made about 3 batches of 12 cookies .. going to freeze the rest!

  17. Very tasty, but the cookies are VERY fluffy. I was hoping for a chewy cookie per the recipe title. Followed directions.

  18. Came out delicious! Only problem is that they didn’t spread & flatten, like other comments said.

  19. These are incredible! They are hands down a family favorite from lockdown. I add some chopped candied and crystallized ginger as well as increasing the ground ginger. They ship really well too.

  20. Thanks for sharing this! I was just writing a comment as well in regards to contradiction and came across your comment.

  21. Same complaint with mine they’re more of a Dame shape they don’t flatten out like a traditional cookie . I would not make these again I thought the recipe was horrible