Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies |

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


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 |

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

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 |

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 |

5 / 5 (42 Reviews)
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Chewy Ginger Molasses Cookies

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


  • 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


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 |

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658 comments on “Chewy Ginger Molasses Cookies”

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  1. I just wanted to comment and tell you that I am really enjoying your blog and I think your pictures are fantastic. :) Thanks!

  2. This recipe looks awesome! It would be perfect for our Christmas Cookie Countdown too! We would love for you to submit it! :)

  3. I love ginger cookies the recipe I use is similar but I put crystallized ginger chips in ours
    lovely pictures on your blog!

  4. I’ll confess, I stole a couple of those between the crew call room and the control room. M R Guuuuuuud.

  5. yum they look really chewy!

  6. Just wondering if you use brown sugar (light or dark) or normal white sugar?

  7. Peuple – I just used white sugar for this recipe, but let me know if you experiment with adding in any brown (either light or dark). I’m always up for trying to use less white sugar…but this was my family’s classic recipe. :)

  8. Just made these – was certian I had a jar of molasses, but it was a spare jar of golden syrup, used it anyway and the cookies were lovely, I am sure they would be even nicer with molasses.

  9. Will definitely be trying these tonight!!!
    Also, I just wanted to say I love your blog – I’m a musician too! We music-nerds have to stick together! ;-)

  10. They were a hit with my whole family! The dough was too wet though. I needed to add more flour and sugar to get it just right. =)

  11. Just made these! They turned out wonderful! thank you. p.s. this makes a ton of cookies!

  12. I think you should rename these cookies “The Best Cookies, EVER” because they are fantastic. I make them for everyone now. They are a big hit. Thanks for the recipe and thanks for the blog:)

  13. I made these cookies tonight and they were very good! I’ve had the recipe booked for probably about a year and I’ve been craving ginger cookies all week. I was glad to find a use for my molasses. I halved the recipe and it still made 33!

  14. These are straight from oven heaven! I just told my husband they are the best tasting cookies I’ve ever made! Thanks so much for sharing!!!

  15. do you think it’s a bad idea to try and make these without a mixer?

  16. Pingback: Soft and Chewy Ginger Molasses Cookies - Table for Two

  17. Pingback: ginger molasses chew cookies | what's cooking?

  18. i lol-ed at the thought of the recipe card… mine would be wrinkly and dirty by now

  19. Holy honkers, these look lovely! I just love a classic ginger and molasses cookie.

  20. Those cookies look so picture perfect. Almost too pretty to eat! ….ALMOST

  21. Thank you so much for sharing this recipe! Your cookies look not only delicious, but perfect! I really want to try this recipe.

    The next time I go to the store, I will be picking up the couple of items I don’t have, and I’m making this!
    Thanks again for sharing. Yum, yum! :-)


  22. These look so chewy and wonderful!!!

  23. These cookies look delicious, Ali! Adding this to my Christmas cookie list. :)

  24. I am so excited to try this recipe out!! It looks like the right amount of chewiness and yummy-ness all in one cookie~

  25. These look AMAZING! Your photography is as gorgeous as always. Have them on my must try list! 

  26. I still have a recipe box from Mom, too. I don’t see my life without it! Great cookies – I’d take a chewy ginger cookie over a gingersnap any day!

  27. I have a small (or not so small) obsession with chewy ginger cookies. And they have to be chewy… or mostly chewy. These look absolutely perfect.

  28. I made these last night and they are fantastic as expected! My freezer is already stuffed full of Christmas cookies that I’ve been baking for weeks, but I figured one more couldn’t heart, right?

  29. Just made these tonight with my 3 girls and everyone LOVED them… even my daughter who typically only wants chocolate desserts. Definitely a keeper!!! Thanks so much!

  30. Those cookies look AMAZING.

  31. Yum yum yum!! You never failed me.
    We tried your recipe here

    Thanks for sharing your awesome recipes!

  32. Pingback: Soft and Chewy Ginger Molasses Cookies - Table for Two

  33. This recipe is incredible! It is the only new cookie recipe I added to my holiday baking list, and it is a keeper. I’m currently making a second batch because the first one disappeared so quickly. A friend already asked me for the recipe. Thanks so much for sharing! 

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  35. loved this recipe!! those are some sticky buggers if you don’t use flour to roll them 

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  41. What a great recipe! I just made these today, and I have to say they’ll definitely be a repeat recipe. Thanks for sharing!

  42. I now know what people mean by food porn. Mmmm… I am so making these in the morning. 

  43. I just wanted to know if the ginger you use is fresh grated ginger or some powdered ginger. 

  44. Pingback: Christmas Cookie Recipes | Les Misadventures

  45. I made these last night. Used 2x ginger because I’m an idiot and didn’t read the amount correctly but they were still good. Also added one bag of white chocolate chips. My scooper made balls that were just a smidge above 1″ and it made us 40 cookies. I’ve been searching for a good, chewy receive like this-thanks!

  46. OMGeepers, I’m in love! The perfect balance of sweet ginger and salt. Why am I just now discovering you my dear? I made these and added cardamom, fresh ginger, orange extract, and omitted cloves. They turned out a bit flatter than the ones in your pics but still oh so yummy with the perfect chewy-crunch this cookie girl could have ever dreamed of. The world is now a better place because of this recipe.

  47. Pingback: Ginger Molasses Cookies

  48. Mine are turning out really flat, and while they are cracking, they don’t look as “fluffy” as your pics!  Did I overmix the batter, maybe?  Either way, they taste fantastic!  I’ll figure out what I did wrong, but this is going in the normal rotation of cookie recipes!

  49. I made these for Christmas but didn’t have any molasses so instead I subbed half honey half maple syrup. They were delicious and chewy – my sister ate a dozen between dinner and breakfast the next morning. She made me make another batch as soon as the first one ran out!