Chewy Ginger Molasses Cookies

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 LATEST VIDEOS

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 1 cup granulated (white) sugar, and 1 cup packed brown sugar, plus extra sugar for rolling the dough balls.
  • Molasses: I typically opt for the “original” 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.  I’ve lowered the oven temperature from the original recipe slightly (to 350°F) to reduce potential spreading with the cookies.  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:

5
5 / 5 (69 Reviews)
Did you make this recipe?
Leave a review »

Chewy Ginger Molasses Cookies

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

Ingredients:

  • 1 ½ cups unsalted butter, softened to room temperature (not melted*)
  • 1 cup granulated (white) sugar
  • 1 cup packed brown sugar
  • ½ cup molasses
  • 2 eggs
  • 4 ½ cups (528 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

Directions:

  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 baking sheet 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.

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.  :)

All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!


This recipe contains affiliate links.

Leave a Reply

Your email address will not be published. Required fields are marked *

712 comments on “Chewy Ginger Molasses Cookies”

1 8 9 10
  1. Ali, these are AMAZINGLY delicious!! I added cut up candied ginger and got raves and requests for the recipe. So I am sending everyone to #gimmesomeoven

    Rating: 5
  2. I LOVE these and the past couple years my BF has been begging me to make more. He noticed the consistency was slightly different this year. I thought he was just being picky but then I noticed you updated the amount of flour for 2018! Can you share the original amount of flour? Was anything else changed?

    Rating: 5
  3. EXCELLENT. EXCELLENT. EXCELLENT. Best chewy ginger molasses recipe. Will be making another batch for Christmas!

    Rating: 5
  4. Sweet baby molasses, THESE ARE NOW MY FAVORITE HOLIDAY COOKIE! The chewiness stays around long after cooling, which is the BEST PART! Thank you, THANK YOU for this recipe! And it makes A TON, will split the recipe next time and freeze half.

  5. Taking part in a cookie dough exchange. I have to make the dough ahead of time and freeze it in portions to give out. Will this recipes hold up to freezing and defrosting?

  6. Amazing recipe! Please tell me, if I can I change sugar for honey?

    Rating: 5
  7. These were amazing! I took them to work and people LOVED them. The only thing I changed was doing all light brown sugar because I didn’t have any white sugar. Thank you, Ali!

    Rating: 5
  8. Hi! Thank you so much for sharing your recipe. How much crystallized ginger do you suggest adding? Could I roll them in sanding or demerara sugar to add a little crunch/different look on the outside? Thank you :)

  9. Pingback: Holiday Cookie Exchange Party + Chewy Candied Ginger Snap Molasses Cookies » Homesong

  10. Could I freeze the dough for a week or would that compromise the outcome?
    I also posted this question on your Instagram post.
    Thank you.

  11. Pingback: Ginger Molasses Crinkles – From Scratch

  12. Must you roll dough balls in sugar or may this step be skipped?

  13. Seriously delicious! Will be making these again. Mmmmm

    Rating: 5
  14. Amazing! People who didn’t like ginger LOVED these!!!! Thank you thank you!!!!

    Rating: 4
  15. I make these every year and share them with EVERYONE! I make hundreds of them. I noticed a difference in the texture, though, they are more fluffy like a cake now. What is the original recipe? I’d love to have it again.
    Original recipe is 5 Stars. Current is 4 Stars.

    Rating: 4
  16. I’ve been looking at ginger/molasses cookies to make for Christmas this year and some sugar cookies too and noticed that the molasses ones seem to have a ton more flour than regular cookies. Why is that?

  17. What was the temperature before you adjusted the recipe? These were a huge hit with my friends and family last year, and we loved them again this year but I noticed they were different, flatter and more of an unbaked chewy texture than last year. Still delicious but I wouldn’t mind trying them again as the recipe was written last year, do you mind sharing the exact changes? Thank you!

  18. Love these! In the video it says to bake at 375, but in the instructions it says 350. Can you please clarify?

    Rating: 5
  19. Pingback: Ginger snap sandwiches with apple butter cream cheese frosting – Do you know the muffin dev?

  20. These are delicious! I didn’t chill the dough (just couldn’t wait!!), and they still turned out great. These cookies plus a cup of tea is spot-on PERFECT! Thank you for yet another great recipe!

    Rating: 5
  21. Could you please share the recipe prior to the change . I made thatrecipe and they were amazing – theseones not so much – the flour cup to gram ratio was very different and different again when I measured on a scale . Please share previous recipe thanks

  22. Just made these! They taste great but yours are flatter than mine. I made 1 inch balls and followed recipe exactly. Except I just realized I used salted butter and added the salt. I was wondering why they were a little salty! Any input on why mine might not have flatten more. Thanks

    Rating: 5
  23. Pingback: The Perfect Holiday Cookie Box - A Cup of Catherine

  24. Mine never cracked. Great flavor but look kinda lame without that cracking.

    Rating: 3
  25. Perfection!!!

    Rating: 5