This post may contain affiliate links. Please read my disclosure policy.
These Chewy Ginger Molasses Cookies are easy to make, super-soft and chewy, and irresistibly delicious.
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 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 lovethese 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 half granulated (white) sugar, half packed brown sugar, plus extra sugar for rolling the dough balls.
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:
To make these homemade molasses cookies, simply:
Whisk together dry ingredients. Flour, soda, ground ginger, cinnamon, cloves, and salt.
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.
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.
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. :)
Preheat oven. Heat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
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.
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.
Serve. Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
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.
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:
These Chewy Ginger Molasses Cookies are easy to make, super-soft and chewy, and irresistibly delicious. Feel free to halve this recipe if you would like a smaller batch!
Ingredients
Scale
1 1/2 cups unsalted butter, softened to room temperature (not melted*)
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
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.
Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
Preheat oven to 350°F. Line a sheet pan with parchment paper; set aside.
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.
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.
Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
Baking soda amount: Because this question comes up occasionally in the comment section — yes, this amount is correct. The recipe needs 4 teaspoons of baking soda to rise properly.
Good cookie with a great taste, even though they flatten out. I’ll do a little experimenting next time. One other suggestion is to roll them in Demerara sugar instead of granulated, they look and taste better and also adds a bit of texture.
Just made these today for the second time (1st was at Christmas) and they’re so delicious that I had to write a comment!! The consistency is terrific—so chewy on the inside, and a pleasant crunch of sugar on the outside. This time I halved the recipe (ended up with around 25 larger cookies) but kept the ginger at 1 Tbsp for an extra kick! Thanks for the terrific recipe!
I love ginger molasses cookies, but generally shy away from baking. I had to try this though and glad I did. It was simple, the instructions were clear and the result was delicious! Thank you
Just made these and they are delicious! I’ve always had trouble rolling cookies but these were super easy after being chilled. They taste so amazing, not too sweet and perfectly ginger-molasses-y. Highly recommend :) Thanks – saving this one for sure!
I have made this recipe 3 times now and these are very good. I have increased the molasses to 3/4 cup but, other than that no other changes. what I find though is that you get way more cookies than 48. I use a #70 (1-1/4″) and get just short of 8 dozen. Enough to share or plenty to eat.
I just made these, and while I did not have a mixer, I did my best with a spatula. The cookies look fairer than yours, though I made it according to half the recipe and baked them for about 10 minutes. Any advice on where I may have gone wrong?
Best molasses cookies that I have ever made and have eaten. Very chewy and delicious. Definitely soften butter to room temperature and let the batter sit in the fridge before cooking.
These cookies are magnificent! My husband and I felt that these were the best molasses cookies that we ever ate. I rolled the cookies in Florida Crystal’s wich amplified the texture of the cookie. I definitely will be making these cookies again.
I followed the directions to the T but I divided all the measurements by three bc I didn’t have enough butter, sugar (only used brown) or flour at home. Took a little converting but it wasn’t difficult. I added nutmeg and took your suggestion of chopping up some homemade crystallized ginger I had left over. When the batter was completely mixed I was a little scared because it was SOOOO thick! I’ve never made cookies and I’ve only made cakes so the consistency threw me off. It took quite a bit of arm work to really mix. But I popped the balls in the oven and they WERE done within 8-10 mins. They turned out FANTASTIC. So soft and chewy, the flavors were spot on, and they melted down into the perfect shape- not runny or anything. I made a second and third batch w the batter that didn’t fit in the first pan but with smaller balls. I left them about a Minute longer and they weren’t as soft as the first batch but still great nonetheless. Thanks for sharing this great recipe !
A winner for the family! I really got nervous when I added the flour. The dough was really crumbly. I think I’ll follow the recipe to a T next time to save myself a freakout. I used my hands to really get the ingredients to meld. Refrigeratored it for 5 hrs… Baked. they were perfect!
Thanks!
This recipe is AWESOME. I like a spicier cookie so I double the spices (except the cinnamon, I only use about half again as much as cinnamon is overpowering, IMO) and grate in about a thumbs amount of fresh ginger. You absolutely must chill the dough. As others have said, a full batch of these cookies makes a TON, so I halved the recipe. This works just fine, except then I had less of these delicious cookies! So the next time I made them, I made a full batch and froze most of the dough, pre rolled into balls. This is such a great cookie to freeze and bake just a few so you always have fresh cookies.
Great recipe, thank you!
Excellent cookies thank you! I doubled the ginger and cinnamon and baked at 375F – perfection! They cracked nicely on top and did not spread or flatten. Will definitely make these again.
Oh my! I loved a chewy molasses cookie and decided to try this recipe. They are so delicious! Gooey and chewy! Perfection!
There’s a learning curve for working with the dough. First, make sure it is chilled through, put it back in the fridge between batches. Second, Don’t handle the dough too much. I know the recipe says to roll into a ball then roll in sugar, but I found that the less I handled the dough, the better the cookies cake out. Thirdly, play with the oven temp and baking times until you get it right! I had to bump the oven up a bit to 375, and bake for 10-11 minutes 1 cookie sheet at a time. Lastly, cool on the cookie sheet for at least 4-5 minutes so they don’t fall apart.
I’m sure I’ll be making these again!
Came out perfectly!!! I was nervous as some said it flattened out. That was not the case at all for me. I think I might add a little more ginger in my next batch. A hit!
I had molasses left in my cupboard forever, always intending to make something with it. I found this recipe and I made a double batch…had exactly one cup of molasses in the bottle. They turned out perfect. Chewy inside, a little crispy on the edges. And it made SO many cookies! Thanks!
I just made these cookies. I did it just like the recipe except I didn’t have cloves, so I used a little bit of nutmeg. I rolled them in some sugar with the spices in the cookies mixed in. It made 3 1/2 dozen cookies… one tray went flat and the others stayed poofy… not sure what happened with the 1st tray, but it doesn’t matter because these cookies are fantastic!!
Okay, made these today per the recipe and flat as a pancake. Started reading the comments and apparently the baking soda amount is wrong? Well it is still wrong. Please correct the recipe if this is not right!!!
Delicious, and I added some chopped crystalized ginger which made its way into some but not all, so I can say I like the base recipe just the same. However, I got 90 cookies…using 1″ balls as the recipe calls for so…hell yeah!
In an equally bold move, both my husband and i join you in declaring this our favorite cookie in the universe! Who could imagine!
Followed the instructions and added some crystalized ginger too! Baked at 475 for 10 minutes, rested and finishing cooling on a rack. Cookies are picture puffy perfect.
The only mistake i made is not doubling the recipe :) Super yum! This will be our go to cookie recipe as is your enchilada sauce recipe.
Stay healthy & be well, LL
Jill —
Baked them for coworker and family. Everyone LOVED!! Was told the best cookies I’ve ever made. Thank you for such a yummy recipe!!
Holly —
I am hoping to make these today however we don’t have any butter in the house? do we think they would turn out just a good with margarine instead of butter?
I loved these cookies!!! They were the perfect crunchy on the outside and soft on the inside. I didn’t have any molasses so I used maple syrup. It may have changed the flavor, but honestly still so delicious. I did keep them in the oven closer to 13 minutes.
Very nice. For personal taste I will put a wee bit less cloves in next time and maybe a bit more ginger. Had to raise the temp on my oven to 180 deg C and do in batches of 15
great recipe! i cut the sugar in half and they were still soo good. i also used a 2″ piece of raw ginger that i peeled and grated and mixed in with the wet ingredients instead of ground ginger. might try using both next time! i also lightly pressed the cookies down with a fork after i took them out of the oven so that they appeared more like the ones pictured. very chewy, very delicious. thank you!
I have made these cookies numero times now and cannot keep them in the house. For any gathering I bring them to I always get asked for the recipe. I add milk chocolate chips because I think everything tastes better with a, little chocolate ? Soooo glad I found this recipe! It’s a family favourite.
For anyone looking for new reviews, I made these and they were completely flat and greasy. I read through the comments and found a very old note where the author stated there is a typo and it should be 2 tbsp of Baking soda, not 4. Big difference. I’d also suggest a bit more flour and a bit less butter. In any event, with that issue resolved they turned out great and are delicious.
I went easy on the ginger as I often feel a little bit goes a long way. And stuck to the 1″ diameter, so they ended up being 2-bite cookies. But then we couldn’t stop after one cookie each. So glad the recipe makes so many because we can’t stop eating them.
Amazing cookies! Superb sticky texture! I double the spices cuz I’m crazy like that. When I’m really feeling nuts, I add walnuts!
Do yourself a favor and add the walnuts, then make them into an ice cream sandwich. Fresh strawberry ice cream makes a surprisingly magical combo ;)
Maria —
The recipe is mostly good! The matching video was very telling in how to leave the cookie batter formed as 1″ balls, on a cookie sheet. The temperature on the video was 375 degrees, not 350 however. Then I read one of the comments where someone baked them at 425. I was new to this recipe, so was a bit confused.
In the end, I basically baked them at 375 for about 20 min. At 15 min., I took the flat end of a cup to flatten the warm cookies, and then baked them for 5 min. The cookies did not, in my oven, flatten at all. I’m more fond of flat ginger cookies, than snickerdoodles dome-shaped cookies.
Truly taste like the original molasses ginger cookies from days past. You nailed this recipe. The blend of the spices are perfect and the cookies came out perfectly. actually had a total of 60 cookies on this recipe. I also weighed the flour as suggested. Thanks very much for the delicious cookies. Will definitely make again.
I made the recipe exact as directed. I used a 1″ scoop (looks like a spring loaded melon baller, wish I knew the actual name of this thing, ugh!) and just rolled the very top of the ball in a mixture of kosher salt and raw brown sugar crystals (Sugar in the Raw). Totally amps up the taste of the cookie and makes these irresistible! I have a gas oven so I watch the cookies carefully as the temps are not perfect. I used a dark cookie sheet pan and an aluminum sheet pan. The ones on the dark pan seem to brown faster so I would take this pan out @ 7:30 min. Exactly 8 min for the others. I would not cook much longer as this time is perfect for them to come out chewy. Follow cooling instructions. The cookies never made it to the freezer, they were too good to not gobble up in a few days. This recipe made about 96 cookies with the 1″ scoop.
Do you have any suggestions for how to adjust these for altitude baking? I live almost exactly at 6,000 feet. Usually I find already altitude-adjusted baking recipes, but I’m really craving chewy molasses cookies and can’t find a recipe! Any help would be greatly appreciated :D
Hi, I have the dough chilling in the refrigerator over night. I just read through the comments. Someone said there is a typo. That the true amount of baking soda should be two teaspoons! I followed the recipe and put in 4. I hope these turn out ok as I am taking them to medical staff at a Covid unit.
Please get that changed on all the recipe sites that your recipe is on. Not happy!
Do you REALLY preheat the oven 2.5 hours for the Ginger Cookies?? Good recipe, though…..
This is an all time Favorite cookie recipe, sometimes I use maple sugar, luxury but not necessary.
Good cookie with a great taste, even though they flatten out. I’ll do a little experimenting next time. One other suggestion is to roll them in Demerara sugar instead of granulated, they look and taste better and also adds a bit of texture.
Just made these today for the second time (1st was at Christmas) and they’re so delicious that I had to write a comment!! The consistency is terrific—so chewy on the inside, and a pleasant crunch of sugar on the outside. This time I halved the recipe (ended up with around 25 larger cookies) but kept the ginger at 1 Tbsp for an extra kick! Thanks for the terrific recipe!
These cookies are delicious…..I only chilled for about 10 minutes and they came out great…I used a cookie scoop and the recipe made six dozen.
I love ginger molasses cookies, but generally shy away from baking. I had to try this though and glad I did. It was simple, the instructions were clear and the result was delicious! Thank you
These are delicious and my new favorite cookie!!
Just made these and they are delicious! I’ve always had trouble rolling cookies but these were super easy after being chilled. They taste so amazing, not too sweet and perfectly ginger-molasses-y. Highly recommend :) Thanks – saving this one for sure!
I made these tonight!! So delicious!
Best cookies ever!!!
I have made this recipe 3 times now and these are very good. I have increased the molasses to 3/4 cup but, other than that no other changes. what I find though is that you get way more cookies than 48. I use a #70 (1-1/4″) and get just short of 8 dozen. Enough to share or plenty to eat.
An excellent cookie recipe. I did use a little more ginger and cinnamon though.
I just made these, and while I did not have a mixer, I did my best with a spatula. The cookies look fairer than yours, though I made it according to half the recipe and baked them for about 10 minutes. Any advice on where I may have gone wrong?
Best molasses cookies that I have ever made and have eaten. Very chewy and delicious. Definitely soften butter to room temperature and let the batter sit in the fridge before cooking.
These were the best cookies I’ve made. I want to make more! Unfortunately I can’t find butter anymore. Could I substitute with shortening?
Oh my these are fabulous. I’m comfort baking my way through covid, but I’m definitely going to get another batch done before the world ends.
Am I supposed to manually flatten the cookies when they come out of the oven? Flavour was great. Mine did not flatten to the thickness shown.
This is an excellent recipe! I made them today while self isolating ;) definitely will make them again!
Can this recipe be halved? I live alone 46 cookies is way too many. Thanks.
These are great. Made as per recipe. Came out looking just like the picture. And are soft and chewy. Yum
These.were.AMAZING! Wow! Great taste and nice chewiness. Great from the freezer too! Thanks for this recipe.
These cookies are magnificent! My husband and I felt that these were the best molasses cookies that we ever ate. I rolled the cookies in Florida Crystal’s wich amplified the texture of the cookie. I definitely will be making these cookies again.
I followed the directions to the T but I divided all the measurements by three bc I didn’t have enough butter, sugar (only used brown) or flour at home. Took a little converting but it wasn’t difficult. I added nutmeg and took your suggestion of chopping up some homemade crystallized ginger I had left over. When the batter was completely mixed I was a little scared because it was SOOOO thick! I’ve never made cookies and I’ve only made cakes so the consistency threw me off. It took quite a bit of arm work to really mix. But I popped the balls in the oven and they WERE done within 8-10 mins. They turned out FANTASTIC. So soft and chewy, the flavors were spot on, and they melted down into the perfect shape- not runny or anything. I made a second and third batch w the batter that didn’t fit in the first pan but with smaller balls. I left them about a Minute longer and they weren’t as soft as the first batch but still great nonetheless. Thanks for sharing this great recipe !
A winner for the family! I really got nervous when I added the flour. The dough was really crumbly. I think I’ll follow the recipe to a T next time to save myself a freakout. I used my hands to really get the ingredients to meld. Refrigeratored it for 5 hrs… Baked. they were perfect!
Thanks!
This recipe is AWESOME. I like a spicier cookie so I double the spices (except the cinnamon, I only use about half again as much as cinnamon is overpowering, IMO) and grate in about a thumbs amount of fresh ginger. You absolutely must chill the dough. As others have said, a full batch of these cookies makes a TON, so I halved the recipe. This works just fine, except then I had less of these delicious cookies! So the next time I made them, I made a full batch and froze most of the dough, pre rolled into balls. This is such a great cookie to freeze and bake just a few so you always have fresh cookies.
Great recipe, thank you!
Excellent cookies thank you! I doubled the ginger and cinnamon and baked at 375F – perfection! They cracked nicely on top and did not spread or flatten. Will definitely make these again.
Oh my! I loved a chewy molasses cookie and decided to try this recipe. They are so delicious! Gooey and chewy! Perfection!
There’s a learning curve for working with the dough. First, make sure it is chilled through, put it back in the fridge between batches. Second, Don’t handle the dough too much. I know the recipe says to roll into a ball then roll in sugar, but I found that the less I handled the dough, the better the cookies cake out. Thirdly, play with the oven temp and baking times until you get it right! I had to bump the oven up a bit to 375, and bake for 10-11 minutes 1 cookie sheet at a time. Lastly, cool on the cookie sheet for at least 4-5 minutes so they don’t fall apart.
I’m sure I’ll be making these again!
Came out perfectly!!! I was nervous as some said it flattened out. That was not the case at all for me. I think I might add a little more ginger in my next batch. A hit!
Simply delicious! Made half a batch to not have too many around the house. Need to bake more since they only lasted about a day.
I had molasses left in my cupboard forever, always intending to make something with it. I found this recipe and I made a double batch…had exactly one cup of molasses in the bottle. They turned out perfect. Chewy inside, a little crispy on the edges. And it made SO many cookies! Thanks!
Great and easy
I just made these cookies. I did it just like the recipe except I didn’t have cloves, so I used a little bit of nutmeg. I rolled them in some sugar with the spices in the cookies mixed in. It made 3 1/2 dozen cookies… one tray went flat and the others stayed poofy… not sure what happened with the 1st tray, but it doesn’t matter because these cookies are fantastic!!
Okay, made these today per the recipe and flat as a pancake. Started reading the comments and apparently the baking soda amount is wrong? Well it is still wrong. Please correct the recipe if this is not right!!!
Delicious, and I added some chopped crystalized ginger which made its way into some but not all, so I can say I like the base recipe just the same. However, I got 90 cookies…using 1″ balls as the recipe calls for so…hell yeah!
Can I freeze some of the dough for later?
In an equally bold move, both my husband and i join you in declaring this our favorite cookie in the universe! Who could imagine!
Followed the instructions and added some crystalized ginger too! Baked at 475 for 10 minutes, rested and finishing cooling on a rack. Cookies are picture puffy perfect.
The only mistake i made is not doubling the recipe :) Super yum! This will be our go to cookie recipe as is your enchilada sauce recipe.
Stay healthy & be well, LL
Baked them for coworker and family. Everyone LOVED!! Was told the best cookies I’ve ever made. Thank you for such a yummy recipe!!
I am hoping to make these today however we don’t have any butter in the house? do we think they would turn out just a good with margarine instead of butter?
Sure, margarine should work. Enjoy the cookies! :)
I loved these cookies!!! They were the perfect crunchy on the outside and soft on the inside. I didn’t have any molasses so I used maple syrup. It may have changed the flavor, but honestly still so delicious. I did keep them in the oven closer to 13 minutes.
Very nice. For personal taste I will put a wee bit less cloves in next time and maybe a bit more ginger. Had to raise the temp on my oven to 180 deg C and do in batches of 15
great recipe! i cut the sugar in half and they were still soo good. i also used a 2″ piece of raw ginger that i peeled and grated and mixed in with the wet ingredients instead of ground ginger. might try using both next time! i also lightly pressed the cookies down with a fork after i took them out of the oven so that they appeared more like the ones pictured. very chewy, very delicious. thank you!
You don’t flatten the cookies before baking? You literally put the dough balls on the sheet?
Yes! I rolled them into balls and then rolled them in granulated sugar.
I have made these cookies numero times now and cannot keep them in the house. For any gathering I bring them to I always get asked for the recipe. I add milk chocolate chips because I think everything tastes better with a, little chocolate ? Soooo glad I found this recipe! It’s a family favourite.
For anyone looking for new reviews, I made these and they were completely flat and greasy. I read through the comments and found a very old note where the author stated there is a typo and it should be 2 tbsp of Baking soda, not 4. Big difference. I’d also suggest a bit more flour and a bit less butter. In any event, with that issue resolved they turned out great and are delicious.
It’s 4 tsp, not 4 Tbsp. :)
I went easy on the ginger as I often feel a little bit goes a long way. And stuck to the 1″ diameter, so they ended up being 2-bite cookies. But then we couldn’t stop after one cookie each. So glad the recipe makes so many because we can’t stop eating them.
Amazing cookies! Superb sticky texture! I double the spices cuz I’m crazy like that. When I’m really feeling nuts, I add walnuts!
Do yourself a favor and add the walnuts, then make them into an ice cream sandwich. Fresh strawberry ice cream makes a surprisingly magical combo ;)
The recipe is mostly good! The matching video was very telling in how to leave the cookie batter formed as 1″ balls, on a cookie sheet. The temperature on the video was 375 degrees, not 350 however. Then I read one of the comments where someone baked them at 425. I was new to this recipe, so was a bit confused.
In the end, I basically baked them at 375 for about 20 min. At 15 min., I took the flat end of a cup to flatten the warm cookies, and then baked them for 5 min. The cookies did not, in my oven, flatten at all. I’m more fond of flat ginger cookies, than snickerdoodles dome-shaped cookies.
Truly taste like the original molasses ginger cookies from days past. You nailed this recipe. The blend of the spices are perfect and the cookies came out perfectly. actually had a total of 60 cookies on this recipe. I also weighed the flour as suggested. Thanks very much for the delicious cookies. Will definitely make again.
Another delicious find, Dad will love these also, thank you for sharing…
Another delicious find, Dad will love these also, thank you for sharing…
Take great but really flat. Reading comments it seems baking soda sound be 2 tablespoons not 4 teaspoon?
I made the recipe exact as directed. I used a 1″ scoop (looks like a spring loaded melon baller, wish I knew the actual name of this thing, ugh!) and just rolled the very top of the ball in a mixture of kosher salt and raw brown sugar crystals (Sugar in the Raw). Totally amps up the taste of the cookie and makes these irresistible! I have a gas oven so I watch the cookies carefully as the temps are not perfect. I used a dark cookie sheet pan and an aluminum sheet pan. The ones on the dark pan seem to brown faster so I would take this pan out @ 7:30 min. Exactly 8 min for the others. I would not cook much longer as this time is perfect for them to come out chewy. Follow cooling instructions. The cookies never made it to the freezer, they were too good to not gobble up in a few days. This recipe made about 96 cookies with the 1″ scoop.
Do you have any suggestions for how to adjust these for altitude baking? I live almost exactly at 6,000 feet. Usually I find already altitude-adjusted baking recipes, but I’m really craving chewy molasses cookies and can’t find a recipe! Any help would be greatly appreciated :D
Hi, I have the dough chilling in the refrigerator over night. I just read through the comments. Someone said there is a typo. That the true amount of baking soda should be two teaspoons! I followed the recipe and put in 4. I hope these turn out ok as I am taking them to medical staff at a Covid unit.
Please get that changed on all the recipe sites that your recipe is on. Not happy!