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

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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:

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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.  :)

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


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768 comments on “Chewy Ginger Molasses Cookies”

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  1. These cookies are da bomb! I made a batch according to the new recipe (more flour, lower temperature) and they turned out perfect, cracked, chewy and delicious. If you prefer a bit harder cookie (also delicious) just use the older recipe. I am at 2500 feet altitude and found that for my oven, they came out best at 360 degrees and 11 minutes bake time. Some tips: Instead of plain sugar, roll them in turbinado sugar for added crunch and flavor. When fully chilled, this dough is very stiff. You can get away with less chilling time if you don’t mind a thinner cookie, just shorten the bake time a bit. You can also get away with using salted butter but cut the added salt by at least half if you do. The salt you do add should always be non-iodized. I use sea salt from a grinder set to normal table grind or even a bit finer. Large-crystal salts don’t mix as evenly in the dough. These (like all cookies) bake best on commercial grade, heavy half-sheet pans with parchment paper, not thin flimsy cookie sheets. The cookies will still look a little fat and undercooked when they come out. It is very important to rest them on the hot cooking pan, after removing from the oven, for 5 minutes before moving them to a wire rack for cooling. Do not skip this step!
    This recipe is a keeper for me!

    Rating: 5
  2. Love them! Made these after I had to throw out a “bad” recipie for gingerbread cupcakes. Had already made the frosting (cream cheese buttercream with cinnamon) and wanted to salvage something fro my efforts, they are to die for! Chewy, moist, perfect flavor. You saved Christmas!

    Rating: 5
  3. This is a most delicious gingerbread cookie recipe. Chewy and full of flavor. Thank you for this as I have never enjoyed a gingerbread cookie recipe like this one before.

    Rating: 5
  4. These were superb! Will make again and again. Delish!

    Rating: 5
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  6. I made these for Christmas (2018) for the first time and they were fantastic! I have tried a number of other ginger/molasses cookies and found them either too thick, too hard, or not enough spice. These are just like we like them: crispy around the edges and chewy in the middle with lots of spice. I did, however, heap my teaspoons and tablespoons when they called for Cinnamon, cloves and ginger. So good and lots of compliments!

  7. I made these for Christmas and they were wonderful! I’ve always loved a Molasses cookie since the days when my mother would bake them. I enjoy reading your stories of Spain. I have friends who moved from NJ to
    Malaga. I’ve visited them and can relate to the stories you tell. All the best to you and Barclay in 2019!

  8. Made these as described and they were delicious and a huge hit at Christmas. I rolled some in green and red sugar crystals and they were really pretty. This recipe is a keeper and will definitely be making again.

    Rating: 5
  9. Amazing recipe, as always. Will be a new staple Christmas cookie.

    Rating: 5
  10. This was a hit! I used the old recipe since it got great reviews (4 cups of flour and 2 cups granulated sugar) and baked at 375. The cookies were ready pretty quickly so next time I’ll try at a lower temp. I’ll try the “new recipe” next time to compare.
    I wanted more ginger than the recipe called for, but I ran out of ground ginger. I ended up mincing about a teaspoon of fresh ginger and added it. Delicious!!

    Rating: 5
  11. Everyone loves these. I made a batch sans ginger mas cinnamon chips, pecans, and vanilla almond bark drizzle for mi suegra and her familia visitando from FL, and a get-well plate for a neighbor girl recovering from a toe surgery. They were loved!

  12. Easy & delicious. I just baked a dummy batch and I wouldn’t change a thing. I like the idea of candied ginger, or a little cream cheese icing to fill in a gingerbread man, if that shape would work with this recipe.

    Rating: 4
  13. I made these for a cookie exchange. They were a hit! I had multiples people ask for the recipe. They were perfect. I did add a lemon glaze and it added a nice touch of citrus and made them a little extra pretty. This recipe will be going in my recipe book for sure.

    Rating: 5
  14. Great cookies! They were so soft on the inside and crisp on the outside! Not sweet either and my husband says they bring back child hood memories:)

    Rating: 5
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  18. These were the best cookies I have ever made! I plan on making another batch and freezing them for my kids lunches. It makes so many they will last a month! Thank you, for all you amazing recipes. You have become my first stop on the internet when looking for a new recipe!

  19. Awesome!!! We made these for our snow day. I did use a chia egg (1 T ground chia in 3 T water) in place of the water/baking soda mix. I added 3/4 tsp baking soda to the dry. Otherwise, all as written. Loved the addition of fresh ginger– hadn’t done that before with m-g cookies. Vegans and non-vegans loved these. Thank you!

    Rating: 5
  20. If I’m tech-savvy enough after I make these cookies I will snap a picture and send it to the hashtag. But before I start I have one question. Can this recipe be cut in half? And, sorry I do have a second question. Do you think this recipe will work if I use inekorn flour.

  21. Can i reduce the amount of sugar. What’s the least amount I can use?

  22. The only change I ever make is to double (or triple) the spices, but that’s personal preference. This is the best ginger cookie recipe I’ve found either way.

    Rating: 5
  23. The smell in our house after these are baked is absolutely divine! 😍

    Rating: 5
  24. Pingback: Ginger Molasses Cookies - keep On Makin On

  25. I made these cookies and looked exactly like your picture. I just made them again and the didn’t spread out at all. What do think went wrong. I’m so sad with this batch.

  26. I’m not a sweet-eater and don’t usually bother with cookies, but I made this recipe for a group event, tasted them and liked them so much I decided to make some for home. Great recipe!

  27. Pingback: Chewy Ginger Molasses (Treacle) Cookies – Aniqah's blog

  28. Just the best molasses ginger cookie ever! I add a lot of chopped candied ginger (>1 cup) which gives the cookies an extra added surprise / crunch. I never bother to refrigerate after mixing, nor do I roll the balls in sugar. The last batch was gone in <48 hours, and this is a large batch.
    Thank you for a delightful recipe. It is a keeper. Why bother with any other cookie? Well, a nice anise cookie provides some balance in the cookie diet.
    Susan

    Rating: 5
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  31. Perfect cookies. Damn.
    I froze most of the dough in ready-to-bake balls with sugar and all. I found the flavors were even more melded together after a few days… plus I love throwing just a few in the oven for fresh cookies every day… screw you, diet!!
    Next time I might try adding a touch of cayenne pepper to heat up that ginger.

    Rating: 5
  32. I discovered this recipe and now it’s the hard time I’ve made it, it really is good, soft texture for old teeth and a little less sugar, lots of ginger and it’s close to healthy.

    Rating: 5
  33. I used the recipe exactly as described. These are literally the best cookies I’ve ever made. A cookie scoop was key for me because it helped keep the cookies the same size.

    Rating: 5
  34. These turned out seriously amazing. Everyone that tried them commented how soft and delicious they were.

    Rating: 5
  35. It’s the fourth time I make this recipe, each time different, each time delicious.

    Rating: 5