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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708 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?
    thanks!

  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! :-)

    Beth

  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 http://www.gimmesomeoven.com/slow-cooker-chex-mix-recipe/#comments

    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! 

  34. Pingback: Soft-Baked Ginger Cookies | Amy's Healthy Baking

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

  36. Pingback: Chewy Ginger Molasses Cookies | Gourmet Gab

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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!