Chewy Ginger Molasses Cookies

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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

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 half granulated (white) sugar, half packed brown sugar, plus extra sugar for rolling the dough balls.
  • Molasses: I typically opt for “original” (versus dark) 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.  Heat oven to 350°F.  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:

Print
Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 0 About 42-46 cookies 1x

Description

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!


Scale

Ingredients

  • 1 1/2 cups unsalted butter, softened to room temperature (not melted*)
  • 1 cup granulated (white) sugar
  • 1 cup packed brown sugar
  • 1/2 cup unsulphured molasses
  • 2 eggs
  • 4 1/2 cups (639 grams) all-purpose flour
  • 4 teaspoons baking soda*
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon salt

Instructions

  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 sheet pan 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.


Notes

Recipe update: This recipe was updated in 2020 to correct the weight of flour in grams.

Baking soda amount: This amount is correct — the recipe needs 4 teaspoons of baking soda to rise properly.

 

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1,107 comments on “Chewy Ginger Molasses Cookies”

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  1. I have searched high and low for the perfect molasses cookie. Seriously… Every time my mom and I travel, if we see molasses cookies in a bakery, at a farm stand, etc… we will buy them to try. This is coast to coast, from the US to Canada to England… There was a cookie we found at a farmstand on Prince Edward Island that became the gold standard… crispy and chewy, with the perfect amount of spice and sweetness, and a random bakery in Wisconsin that we found. However, this recipe fit the bill and are now my go to holiday…well, actually all year, round cookie.

    Two things… I follow the old recipe, but use the brown sugar/ white sugar split. Second, the dough MUST be chilled. Otherwise, the cookies WILL flatten out. This I learned from experience. Otherwise, enjoy. As an aside, they freeze beautifully as well.

    • Hi Laura! I was wondering about the old recipe as well when I made these again the other day. Could you potentially share that with me? I’ve used this recipe quite a bit, but definitely noticed a difference in the cookies’ texture the last two years or so. Thanks in advance!

    • Hi Laura,
      Do you have the old recipe? I’ve been making these for years and definitely have noticed a difference in them the past few years.
      Thanks!
      Jessica

  2. Made these for a Christmas goodie bags, and everyone went nuts for them! Best cookies

  3. Perfect cracks, perfect amount of chewiness, perfect spice amounts. DELICIOUS.

  4. THIS IS THE WINNER!! I made these a few weeks ago, and then went to re-make them and couldn’t find the recipe. I baked what I thought was the same recipe butIT WAS NO WHERE NEAR AS PERFECT AS THIS. Then a third batch, still no where near this one. I’m SO glad I came across this again. I am in the middle of making my 4th batch of gingerbread for the holidays and now have this recipe saved for my future gingerbread cravings! Thank you!

  5. QUESTION on freezing. I just made some and they are literally PERFECT! I have about 1/2 of the dough left. Curious if you’ve had luck rolling and sharing the dough balls and freezing that way vs. freezing the cookies already baked?

  6. Simply perfect. I’m a ginger molasses cookie snot. I’ve not found one that even tries to rival this one.

  7. Made slight adjustments to the spices, otherwise the only difference I had was using marg instead of butter for my first batch. I truely underestimated how much there was with the full batch as listed. It ended up making 68 cookies. None of which were anywhere near cooked at the 10 minute mark. I tried a second batch, this time halving it. Still got 35 cookies. I’m not sure how well the cooking times were, I ended up needing to bake them for 15 minutes. At the 11 minute mark the first cookie I tried to remove broke in two.

    All in all, a great cookie, however can be underbaked quite easily, or turned into a hockey puck. Definitely worth a bit of experimentation with the cooking times.

  8. Soo good! Halved the sugar and added fresh ginger. Yum! Glad I found the recipe. Mine cracked, but didn’t spread like in your picture. How do I get them to spread? They were in a ball, cracked and just turned into thick Disc like shapes instead Of the flat spread out shape above. I let it sit in the fridge uncovered for about 2.5 hours. Any ideas? Thanks!

  9. I’m excited to test this out! Have you ever used fresh ginger instead of the dry.

  10. Great recipe Ali! I bake and cook a ton and this is the only recipe that I’ve made that I don’t want to tweak. I followed the new updated recipe but I used the old cooking temperature of 375. Baked for 10 minutes exactly and they come out perfect every time!

  11. Sure enough, mine flattened out too! Well, the first batch I guess I put the dough balls too closely together, so they all ran into each other and when I separated them, they’re not circular but rather like five sided shapes. The second round I obviously spaced them much better and they came out PERFECT. I recommend giving more space than you think you need for each dough ball- they did not spread too wide, they came out perfectly shaped into crystallized circles, the tops crinkled just right. Now I know for next time- and I think I’ll double up on the spices as well. Thanks for a great recipe!

  12. Ginger molasses cookies are my husband’s favorite and I’ve never made him any for fear of screwing them up. I made these for our anniversary yesterday and they are amazing! I chopped up a little candied ginger and threw it in there for extra zing, so good. So easy. I even let the dough sit in the fridge overnight and they turned out great.

  13. I made these for Christmas and EVERYONE loved them, they were the first dessert to go. I decreased both of the sugars by 25% as I find most cookies too sweet for my tastes and doubled the spices, including adding 1 tsp of cardamon. The cooking time was a tad too short for my oven – had to go to 12 minutes and they were still perfectly chewy in the center with crisp outsides, perhaps this increase in time was necessary from decreasing the sugar.

  14. These cookies are delicious! I made them for a get together and they were a hit. The recipe made so many that I took a bunch to my volunteer gig and shared them there as well. Every single comment I got was overwhelmingly positive! One person said they were her favorite cookie from this holiday season. The only thing I didn’t like was that they spread out and were very thin. No one else seemed worried about it. I will definitely be making them again!

  15. I’ve been making these every Christmas for the last few years now and they’re always a hit with my whole family! They’re absolutely delicious, but over time I’ve adjusted the recipe slightly to make them a little spicier and more presentable. These tend to spread a lot no matter how long I chill them so I’ve started adding extra flour a tablespoon at a time until I get a better consistency (about 2 tablespoons extra seems to be the magic number). I also add an extra teaspoon of baking soda and make sure to chill the dough several hours. This gives me more uniform cookies that rise perfectly and maintain their shape. I also like to add an extra teaspoon or two of cinnamon and about half a teaspoon extra of ground cloves. I also mix in a little cinnamon with the sugar I roll the dough balls in. PS the recipe makes a TON of cookies but if your family is like mine they’ll disappear quickly!

  16. There cookies are DELICIOUS! We made it tonight and have already eaten a dozen between the two of us! Thanks for sharing such a tasty recipe.

  17. Thank you for sharing, these look delicious!

  18. Do you REALLY preheat the oven 2.5 hours for the Ginger Cookies?? Good recipe, though…..

  19. This is an all time Favorite cookie recipe, sometimes I use maple sugar, luxury but not necessary.

  20. 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.

  21. 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!

  22. 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.

  23. 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

  24. These are delicious and my new favorite cookie!!

  25. 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!

  26. I made these tonight!! So delicious!

  27. Best cookies ever!!!

  28. 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.

  29. An excellent cookie recipe. I did use a little more ginger and cinnamon though.

  30. 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?

  31. 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.

  32. 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?

  33. 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.

  34. 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.

  35. This is an excellent recipe! I made them today while self isolating ;) definitely will make them again!

  36. Can this recipe be halved? I live alone 46 cookies is way too many. Thanks.

  37. These are great. Made as per recipe. Came out looking just like the picture. And are soft and chewy. Yum

  38. These.were.AMAZING! Wow! Great taste and nice chewiness. Great from the freezer too! Thanks for this recipe.

  39. 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.

  40. 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 !

  41. 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!

  42. 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!

  43. 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.

  44. 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!

  45. 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!

  46. 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.

  47. 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!

  48. Great and easy

  49. 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!!

  50. 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!!!