Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies | gimmesomeoven.com

I’m not quite sure what’s happening to me, but I seem to be slowly but surely losing my sweet tooth.

If you knew me 10 years ago — heck, make that 2 years ago — this would be shocking.

A part of me is not entirely surprised, as I seem to be making healthier eating choices with each passing year.  Although I’m still a huge believer in the “all things in moderation” philosophy, and always enjoy weaving some indulgences into my diet regularly.  But I don’t know, lately, I seem to be craving all things savory all the time.  Even just this weekend when choosing what to eat for dessert after Thanksgiving, I may or may not have opted for Chex Mix over pumpkin pie.  Crazy!

Still, I am very much looking forward to holiday cookie season.  And while I can appreciate healthier cookie recipes, I have to admit that I generally prefer to go for the real deal anytime and eat one instead of two or three.  And oh man, when these chewy ginger molasses cookies come out of my oven, you’d better believe that no savory Chex mix is going to stand in my way.

These cookies have been my absolute favorite cookies to make each holiday season since I first learned how to bake.  And as such, they were actually the very first cookie recipe I posted on this blog back in 2009.  So since the recipe tends to get buried in the archives, I thought I would pull it back up today to share with any of you other molasses cookie lovers.  Because trust me — it is a winner.

Chewy Ginger Molasses Cookies Recipe | 1-Minute Video

chewy-ginger-molasses-cookies

For a little throwback to the good ol’ blogging days of 2009, here’s the original photo I posted for these cookies…along with an old favorite polka dotted plate that I’m pretty sure has not made an appearance on the blog since.
Chewy Ginger Molasses Cookies | gimmesomeoven.com

Annnnd here are a few more current pics.
Chewy Ginger Molasses Cookies | gimmesomeoven.com

This recipe is actually one that I still have handwritten on a notecard in an old fashioned recipe box (remember those?) that my mom made for me when I went off to college.  I have no idea where she found the recipe, but it is a literal keeper.

Chewy Ginger Molasses Cookies | gimmesomeoven.com

It’s easy to make, and creates the softest chewiest ginger molasses cookies ever.  Our family always just rolled the dough in traditional granulated sugar.  But if you want to get fancy, you can roll it in some more coarse turbinado sugar, or you can even experiment with other various sugars.

Let me be clear though — these cookies will not win you any healthy eating awards.  They are the traditional sweet and indulgent ginger molasses cookies that I grew up on.  But let me assure you — they are worth every single bite when you’re ready to indulge.  Plus, they make the most perfect holiday gifts too if you feel like sharing.  :)

So without further ado, let me re-introduce you to one of my favorite recipes!  Enjoy!!

Chewy Ginger Molasses Cookies | gimmesomeoven.com

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Chewy Ginger Molasses Cookies

These chewy ginger molasses cookies are soft, sweet, and unbelievably good.

Ingredients:

  • 1 ½ cups butter, softened to room temperature (not melted!*)
  • 2 cups granulated sugar
  • ½ cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon salt

Directions:

Preheat oven to 375°F.

In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 2 minutes until light and fluffy, scraping down the bowl if need be.  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 combined.

Place a sheet of plastic wrap directly on top of the dough (so that it’s touching the entire surface and preventing air from getting in) to completely cover it.  Then refrigerate dough for 30-60 minutes, until it is completely chilled.**

Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They will probably crack more while cooling.)  Remove from the oven and let cool for a minute or two. Then transfer the cookies to wire racks to cool completely.

Serve immediately or store in a sealed container for up to 1 week.

*In order for the butter to cream well with the sugar, it truly needs to be softened to room temperature for this recipe.  If it is too hard, or too melty, the creaming process won’t work its magic and you may have flatter cookies as a result.  (Still tasty, but flatter!)

**It is essential that the dough be thoroughly chilled with this recipe before baking.  Otherwise, the dough will be soft and difficult to form into balls, and the cookies will flatten out significantly while baking.

This recipe was updated in December 2016 to include an additional teaspoon of ground ginger.  The original recipe only called for 1 teaspoon ground ginger.

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!


Chewy Ginger Molasses Cookies | gimmesomeoven.com

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658 comments on “Chewy Ginger Molasses Cookies”

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  4. These cookies are wonderful! I get asked to make these every Thanksgiving and Christmas. I have used the original recipe though, not this updated one. Is 4 teaspoons of baking soda correct or a typo? I hate to mess with perfection, I think the original recipe is wonderful. I personally like to make the cookie dough,and using a small cookie scoop, form dough into balls and roll into sugar mixture. I refrigerate them in a container or Ziplock bag for an hour or over night, and then bake them well chilled. They don’t spread and stay nice and chewy.

  5. Hi, my cookies are turning out too cakey. I’m using white wheat flour…could this be the cause?

    Rating: 4
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  11. GREAT VERSATILE RECIPE
    Delicious! I bought some candied ginger and chopped it medium fine and added it to the dough. I like the surprise difference in texture and the extra ginger. I made these once before and chopped the ginger fine and it basically just melted into the cookies so if you want even small ‘chunks’ you have to cut the ginger bigger than you would think. Also, I added an extra 1/3 of all the spices and it was not too much. I also made them extra big and that worked too. Better double this one !

    Rating: 5
  12. I made these cookies for the first time this weekend and they are one of the best cookies I’ve ever tasted! My husband hasn’t enjoyed food and lost his sweet tooth after chemo and he was thrilled by how much he enjoyed the flavor and texture. Thank you for sharing this recipe!

    Rating: 4
  13. I made these and bright them to work. One of the guys was almost tearing up because they reminded him of his grandmother. So, so yummy.

    Rating: 5
  14. I just made these cookies this evening and these are the BEST ginger molasses cookies ever. I have been making a similar cookie for years but this recipe is superior. I forgot to roll them in sugar before baking but they were still delicious!

    Rating: 5
  15. Any tips on making these in advance? Do they freeze well? The one recipe makes a large amount of cookies and probably won’t need all of these in one round!

    • It’s a pretty easy recipe to halve if you don’t want to make so many. Halving still makes two baking sheets worth. I halved the recipe last night and made one GF batch with fresh ginger and one traditional batch.

  16. I followed the recipe exactly as written and they were amazing!

    Rating: 5
  17. Molly. Just made these for an Easter Dinner desert. Snuck one! Wow! Delicious 😋

    Rating: 5
  18. Just made these cookies for a friend, they’re absolutely delicious! They taste JUST like something grandma would make!

    Rating: 5
  19. Turned out so good! I’m not much of a baker and don’t have a mixer so I mixed the ingredients with my hands… hey it worked :) Unless you are cooking for a party/event, I suggest halving the recipe – makes so many cookies! Only thing I would do differently next time is add a tad more ginger. They taste great as is, but I’m a ginger lover. Thanks for the great recipe!

    Rating: 5
  20. These are THE BEST molasses cookies, I come back to this recipe again and again and always get raving reviews when I share!

    Rating: 5
  21. Great recipe – these cookies’ appearance is quite sensitive to cook time. If I do 9 minutes they look like in the pictures on this website…10 minutes and they are a darker toastier color still delicious – just a note for those who might find their cookies looking toastier.

    Rating: 5
  22. I’m VERY picky when it comes to the recipes I use. This cookie recipe has no-flaw and truly makes the best molasses cookie I have ever had! The batch is quite large, so depending on how many cookies I need, I sometimes half it :) Awesome recipe, Ali. Thank you!!

    Rating: 5
  23. Love the cookies. My only tip is wait to preheat oven because when the dough is done it requires an hour in refer to get hard enough to work into balls. The oven would be wasting energy being on during the chill time.
    I used earth balance instead of butter because we are a no dairy family and it worked great.

  24. I made these, and have the second batch in the oven! I cut the recipe in half, and though they don’t look exactly like the pictures, they are really good. This is literally the best cookie I have had in a while. Also, let me note this important detail: I thought I didn’t have cinnamon (I found out afterwards that I did), and I also don’t think I have any ginger. So, what I did was substitute pumpkin spice (containing cinnamon, ginger, nutmeg, allspice & sulfiting agents–according to the “ingredients” on the back) for both cinnamon and ginger.
    Also, my measurements when making these were not exact, and I didn’t follow the recipe to a “T”, but they turned out well.
    Have a great day, and thank you so much for the recipe, Ali.

  25. Absolutely the best cookie I have ever eaten. DELICIOUS!!!!!

    Rating: 5
  26. Hands down my favorite and even best looking cookie I have ever made. I typically do not use eggs and keep things as healthy as I can…even with flax meal egg replacer, these cookies were absolutely FLAWLESS! The turbinado sugar makes them even more delicious!

    Rating: 5