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.
My wife was bugging me for so long to make her ginger molasses cookies. Then I made the mistake of making this recipe lmao she wants them all the time now! Amazing flavors! Even my kids love them! A+
I’m between 3-4 stars with this one. The base of the recipe is great, don’t get me wrong; I simply found it needed more spice to bring it to that intense, spiced cookie it could be.
I cut both sugars by 25% and could have cut more.
I also found it made way more than 42, but I could have just made smaller balls.
Thank you!
I used half the soda, half the ground cloves and slightly less ginger than called for in the recipe. From experience, I feel that 4 tsp of soda is way too much and would ruin the flavour. My cookies turned out just like the ones in the picture and tasted great! I flattened the cookies on the pan and then baked at 375 for 10 mins.
This ginger molasses cookie is truly the best of the best as far as molasses cookies go. I am cookie snob and finally I found a recipe that not only I love but family and friends now expect every Christmas. Of course I go with the cream cheese frosting and add a touch more of the spices. Love this website and you can’t go wrong with gimmesomeover!
Just baked this cookie follow recipes very well, Not enough spices I will add more cinnamon less cloves
less sugar as well, little crunchy on the edges, other than that good cookies
Loved these cookies. I made them exactly to the recipe, although I cut the recipe in half. I still got 33 big cookies! Could probably have gotten more if I’d made them a little smaller. This is a great recipe if you need to feed a crowd. Mine did come out a bit puffier than the ones in the picture, but they still taste good.
I have made these cookies quite a few times by this recipe and figured I should comment with a “Thanks!” as well as give my experience. So many people have commented about the amount of cookies they got from the batter and it stumps me because I made so many! From this recipe, I got 88 cookies! All were good sized cookies, not small at all. I have a double wall oven and made two pans at once with the cookie dough resting in the fridge with plastic cover until first batches came out. Regardless of the amount, the best thing is the amazing chewiness and flavor! They also came out with wonderful cracks and crevices. I rolled mine in a mix of granulated sugar and turbinado sugar so you could see the crystals after baking. I wish I could figure how to add a picture.
I’ve made this recipe once before (halved it then, as suggested) and am now on my second go around. I honestly thought I’d find some way to mess these up (so they would come out crunchy or soft instead of that wonderful perfect chewy texture) but, as the notes say, they’re perfect. Thank you for sharing this recipe!
I make this recipe every year at Christmas time, and always get rave reviews!
I’m going to attempt adding crystallized ginger in my next batch. Would you have a recommendation on how much to add?
Thank you ☺️
I have been baking for 18+ years and have never made cookies that tasted this good. The recipe is perfect! The cracks come out beautifully and they are just the softest and chewiest little things! You are going to love it.
The BEST cookie recipe I’ve ever tried. These were such a hit last Christmas and I can’t wait to make them again this year! Mine weren’t super thick–it’s hard to tell how thick they are in the photos, but they were the perfect texture: crispy on the outside, and perfectly chewy on the inside. The flavor is also so perfectly spicy I can’t wait to make these again this year!
Loved this recipe! Makes a bunch of soft, chewy cookies and the texture is just awesome. My second time making this recipe I altered it a bit as I thought the ginger flavor didn’t really come through in my first batch. In my second batch, I added the full amount of ground ginger, but also grated in about 2 teaspoons of fresh ginger and processed some crystallized ginger with sugar and rolled the cookie batter in that before baking. That really helped get that ginger “heat” when you bite into the cookie, plus add even more texture. Also, I halved the amount of clove so it wouldn’t overwhelm the ginger flavor. That did the trick for me! Thanks for this recipe Ali!
Hi! I’m confused about the flour measurement. The internet sources I’ve found say a cup is 120 grams, so 4.5 cups would be 540. You’ve got 639 though. Can you tell me what conversion you’re using for flour, and where I find it? I want to make sure I’m using the correct conversion for other recipes! Thanks!
Great recipe except don’t preheat the oven until after you’ve cooled the dough (good tip, BTW!). Absolutely love the combination of Ginger and molasses. I recommend more molasses, add allspice, and add vanilla and zested (grated) raw ginger to the liquid mix in lieu of sweetened (chrystalized) ginger to increase the ginger flavor. Try sifting some powdered sugar on top after.
I have been making molasses cookies every holiday season for a long time, and have used this recipe for several years now. They always come out slightly different- probably in part due to using whatever brown sugar I have on hand (light or dark). But one think is always the same – I have to flatten the cookies by slamming the pan on the rack about 2/3 of the way through the bake. I’m surprised more people are not having that issue. Either way, the cookies re wonderful!
Alyssa —
Mine turned out flat as a board! I don’t know what went wrong lol
Hi, these cookies are amazing! Can you make the dough ahead of time and freeze it for later use? Thank you!
Heather —
I’m also wondering the same thing. Like, can it be made, rolled into 1tbs balls and then frozen to bake later?
Ps if you haven’t tried this recipe before the cookies are really good. But it’s a big batch. I think it made four dozen. Also try to keep it to the reccomend bake time (unless baking from frozen. This we’ll have to find out more about) because if you over bake them by a minute or two the edges become crispy. I fixed that batch by storing them with an on-time soft batch.
The recipe calls for 4.5C of flour, which I would think would be 540g, but it also says 639g of flour which I would think would be more like 5 1/3C. Not quite sure which to use.
These were delicious. I did find that they didn’t crackle much at all unless I flattened the dough ball a little before baking but I also made larger cookies so maybe that was why.
By accident I used baking powder, cookies came out perfect.
I just did another batch with soda and they are nowhere near as good, flat doesn’t taste as good. This time I did use Crystallized ginger! Not sure what happened.
Delicious cookies! I’ve made this recipe to spec several times and they always come out puffy (not like in the pictures), but they’re wonderfully addictive. I’ll probably reduce the amount of baking powder next time to see if they come out more visually pleasing. ?
I just made these cookies and have the dough chilling. I noticed watching the video you did not add the brown sugar mentioned in the recipe. Was this a mistake? Thanks!
I made these for an office get together. When they first came out of the oven, I wasn’t impressed, but the next morning, after having cooled, OMG!!! They were so good.
I made the made the batter and refrigerated 24 hours, baking the next even, and it was perfect. I used the recipe for 90 and actually got 80, but this recipe is a keeper
I believe the weight of 41/2 cups of flour is 540 grams. You have the weight listed as 639 grams. Please let me know which is the correct amount. Thanks.
Nice flavour, crisp outside and chewy inside. I missed the part about the number of cookies it makes – LOADS! I made enough for my work potluck and have almost half the dough still! I was hoping they’d flatten out but didn’t. Maybe I should have let the dough balls warm to room temp before baking?
Will definitely repeat.
Hi, i am looking for the recipe that I thought you had here but it used vegetable oil and didn’t require cooling the dough. Can you tell me how i can find that recipe again? We all loved it and it was the perfect amount of cookies for a family. Thanks
I went to make these and realized I didn’t have any brown sugar. Instead I used all white sugar. The cookies came out great. Soft and chewy, but they didn’t “crack”. Instead they are fluffy and have the texture on top of a wind blown field of snow. Would not using brown sugar be the cause of this?
I just made this recipe for the first time and the cookies were amazing- gone already! Reading about the cookies falling, thought I’d share what may be a happy accident. My cookies came out perfect with no chilling time for the dough. I was in a hurry to make them for a party and completely missed that direction in the recipe. However, I also mis-measured the butter. When I was creaming the sugar I initially only used 1-1/2 sticks thinking that was the correct amount. It did seem a bit dry and got even drier as I slowly added the dry ingredients. I then had to fold in the additional 1-1/2 stick of butter that I’d mistakenly omitted from the creaming step. It took me a few minutes to soften the butter and blend it into the dry dough. That roughly 10-15 minutes I believe gave time for the gluten to stiffen the dough. I immediately used the dough without chilling and the cookies came out perfectly. I also made 36 much larger cookies. Baking time was 15 minutes. I used large granule turbinado sugar which gives them a nice outer texture. When I make this recipe again, I plan to cream with one cup butter, add the dry ingredients, let rest for 10 minutes and fold in the remaining butter. Thanks for sharing this wonderful recipe.
I made them this weekend and they are so good! My ginger powder wasn’t the freshest so it could’ve had more heat (but that’s due to my ingredients).
To boost the heat, I added ginger powder to the sugar for the crust YUM! Highly recommend doing that if you like ginger like we do.
I split these between a couple neighbors as a thank you for helping me out. The guy next door said they were the best cookies he’s ever had. The other neighbor said she and her family ate the whole plate in one day! They are really that good!
I refrigerated the dough overnight, which was too long. The dough was too cold and they didn’t crackle like they should have. Also, to me they had a bit of a baking soda taste. I think I will try reducing the amount next time by a tad.
A little more salty than I like. Very chewy though. Mine turned out very puffy and a light brown. I like the dark brown cookies as shown in the picture. I used the original molasses. How do you get dark brown cookies that are a little flatter?
Keith —
These cookies are my favorite now! Been making them every Christmas fir the past 3-4 years. Thank you!
Rebecca —
Fantastic cookies. My mom loved them!! Just curious how many calories are in one cookie. Plan to make these every year for Christmas!
Sabrina W —
I’ve heard that organic molasses can be richer and give a darker color in the cookie
Wow, this recipe is a keeper. These cookies are absolutely amazing. I used the 4 tsp of baking soda recommended and skipped the salt- used salted butter though. Perfection!
Chizuko Rogers —
This is my first time bake soft ginger bread cookie .I followed recipe baking soda 4 tsp. But it was too strong for me. I tasted bitter. I just wondering I can add 1 tsp baking powder and 1tsp baking soda. But I never eaten correct ginger bread cookie. So I thought go to Starbucks and try one in there.
These turned out great! I made two sheets at once. The top sheet cracked right on schedule at 9 minutes and I was able to take them out and get super soft delicious cookies! The bottom sheet, interestingly, did not crack at all, even though I moved them to the top rack after I took out the first sheet. This resulted in me leaving them in about 4 minutes longer (they never did crack). That sheet turned out crisper, more like gingersnaps, and still delicious with more of a browned/caramelized flavor, and will be better for dipping in coffee or milk. Both ways very tasty!
Scev —
These cookies are AMAZING. I add a bit more ginger/cinnamon/clove than the recipe suggests, amd occasionally a dash of nutmeg, but that is just a personal preference because I really enjoy heavy “spice”. Every time I’ve made these cookies, they get tons of compliments and they are eaten the same day! Thank you for sharing, this is definitely a keeper!
A fantastic cookie! Was able to make gluten free and vegan by substituting in gluten free flour, smart balance spread and a powered egg replacement. I also added in chopped up candied ginger. So flavorful- yum!!
Renee —
Carey, will you please advise which GF flour you used? I’ve tried a couple and my baked goods always seem to come out a little gummy. Thanks in advance for your assistance.
This has to be the best Ginger Molasses recipe of all time. These cookies turn out perfect and I can’t resist them. I’ve brought these to many parties and people can’t stop talking about them or eating them.
This recipe was great, I halved it and followed the recipe to a T and everything turned out perfect. They were chewy with a slight crisp to the outside and the taste was great.
I’ve now made these cookies 3 times in the last few weeks (giving them out for xmas treats!) They are amazing. A perfect homemade replica of the Whole Foods cookies which have been a family favourite for years. Thank you for this recipe :) I make them bigger (2 inch cookie scoop) so need to be baked for about 13 mins.
My wife was bugging me for so long to make her ginger molasses cookies. Then I made the mistake of making this recipe lmao she wants them all the time now! Amazing flavors! Even my kids love them! A+
I’m between 3-4 stars with this one. The base of the recipe is great, don’t get me wrong; I simply found it needed more spice to bring it to that intense, spiced cookie it could be.
I cut both sugars by 25% and could have cut more.
I also found it made way more than 42, but I could have just made smaller balls.
Thank you!
I used half the soda, half the ground cloves and slightly less ginger than called for in the recipe. From experience, I feel that 4 tsp of soda is way too much and would ruin the flavour. My cookies turned out just like the ones in the picture and tasted great! I flattened the cookies on the pan and then baked at 375 for 10 mins.
This ginger molasses cookie is truly the best of the best as far as molasses cookies go. I am cookie snob and finally I found a recipe that not only I love but family and friends now expect every Christmas. Of course I go with the cream cheese frosting and add a touch more of the spices. Love this website and you can’t go wrong with gimmesomeover!
Recipe is great.
.
Can I chill the dough longer than 2 hours? Like 2 days? Just want to know if I can do more in advance?
Thank you!
Just baked this cookie follow recipes very well, Not enough spices I will add more cinnamon less cloves
less sugar as well, little crunchy on the edges, other than that good cookies
Hi there. Can we freeze the dough and cook as we go?
These are our family’s favorite cookie! Thank you for sharing your recipe.
Loved these cookies. I made them exactly to the recipe, although I cut the recipe in half. I still got 33 big cookies! Could probably have gotten more if I’d made them a little smaller. This is a great recipe if you need to feed a crowd. Mine did come out a bit puffier than the ones in the picture, but they still taste good.
I have made these cookies quite a few times by this recipe and figured I should comment with a “Thanks!” as well as give my experience. So many people have commented about the amount of cookies they got from the batter and it stumps me because I made so many! From this recipe, I got 88 cookies! All were good sized cookies, not small at all. I have a double wall oven and made two pans at once with the cookie dough resting in the fridge with plastic cover until first batches came out. Regardless of the amount, the best thing is the amazing chewiness and flavor! They also came out with wonderful cracks and crevices. I rolled mine in a mix of granulated sugar and turbinado sugar so you could see the crystals after baking. I wish I could figure how to add a picture.
I’ve made this recipe once before (halved it then, as suggested) and am now on my second go around. I honestly thought I’d find some way to mess these up (so they would come out crunchy or soft instead of that wonderful perfect chewy texture) but, as the notes say, they’re perfect. Thank you for sharing this recipe!
I make this recipe every year at Christmas time, and always get rave reviews!
I’m going to attempt adding crystallized ginger in my next batch. Would you have a recommendation on how much to add?
Thank you ☺️
I have been baking for 18+ years and have never made cookies that tasted this good. The recipe is perfect! The cracks come out beautifully and they are just the softest and chewiest little things! You are going to love it.
More bland, floury than we expected. And not very chewy. I was looking for a highly spiced bite.
Without a doubt, these are officially my most favorite cookie! Thank you for the recipe. They now also happen to be Santa’s favorite cookie too ;)
The BEST cookie recipe I’ve ever tried. These were such a hit last Christmas and I can’t wait to make them again this year! Mine weren’t super thick–it’s hard to tell how thick they are in the photos, but they were the perfect texture: crispy on the outside, and perfectly chewy on the inside. The flavor is also so perfectly spicy I can’t wait to make these again this year!
Loved this recipe! Makes a bunch of soft, chewy cookies and the texture is just awesome. My second time making this recipe I altered it a bit as I thought the ginger flavor didn’t really come through in my first batch. In my second batch, I added the full amount of ground ginger, but also grated in about 2 teaspoons of fresh ginger and processed some crystallized ginger with sugar and rolled the cookie batter in that before baking. That really helped get that ginger “heat” when you bite into the cookie, plus add even more texture. Also, I halved the amount of clove so it wouldn’t overwhelm the ginger flavor. That did the trick for me! Thanks for this recipe Ali!
So delicious and perfect for cold weather! Makes a big batch, good for cookie-giving to friends. Next time I’ll get my hands on some candied ginger…
Hi! I’m confused about the flour measurement. The internet sources I’ve found say a cup is 120 grams, so 4.5 cups would be 540. You’ve got 639 though. Can you tell me what conversion you’re using for flour, and where I find it? I want to make sure I’m using the correct conversion for other recipes! Thanks!
Can you leave the dough in an air tight container overnight?
I left the dough in the fridge overnight and let it sit out about 30 minutes so it was a little easier to work with.
Great recipe except don’t preheat the oven until after you’ve cooled the dough (good tip, BTW!). Absolutely love the combination of Ginger and molasses. I recommend more molasses, add allspice, and add vanilla and zested (grated) raw ginger to the liquid mix in lieu of sweetened (chrystalized) ginger to increase the ginger flavor. Try sifting some powdered sugar on top after.
These came out perfect – so delicious!
I have been making molasses cookies every holiday season for a long time, and have used this recipe for several years now. They always come out slightly different- probably in part due to using whatever brown sugar I have on hand (light or dark). But one think is always the same – I have to flatten the cookies by slamming the pan on the rack about 2/3 of the way through the bake. I’m surprised more people are not having that issue. Either way, the cookies re wonderful!
Mine turned out flat as a board! I don’t know what went wrong lol
Hi, these cookies are amazing! Can you make the dough ahead of time and freeze it for later use? Thank you!
I’m also wondering the same thing. Like, can it be made, rolled into 1tbs balls and then frozen to bake later?
Ps if you haven’t tried this recipe before the cookies are really good. But it’s a big batch. I think it made four dozen. Also try to keep it to the reccomend bake time (unless baking from frozen. This we’ll have to find out more about) because if you over bake them by a minute or two the edges become crispy. I fixed that batch by storing them with an on-time soft batch.
The recipe calls for 4.5C of flour, which I would think would be 540g, but it also says 639g of flour which I would think would be more like 5 1/3C. Not quite sure which to use.
I usually weigh my ingredients.
These were delicious. I did find that they didn’t crackle much at all unless I flattened the dough ball a little before baking but I also made larger cookies so maybe that was why.
By accident I used baking powder, cookies came out perfect.
I just did another batch with soda and they are nowhere near as good, flat doesn’t taste as good. This time I did use Crystallized ginger! Not sure what happened.
Delicious cookies! I’ve made this recipe to spec several times and they always come out puffy (not like in the pictures), but they’re wonderfully addictive. I’ll probably reduce the amount of baking powder next time to see if they come out more visually pleasing. ?
I just made these cookies and have the dough chilling. I noticed watching the video you did not add the brown sugar mentioned in the recipe. Was this a mistake? Thanks!
I made these for an office get together. When they first came out of the oven, I wasn’t impressed, but the next morning, after having cooled, OMG!!! They were so good.
I made the made the batter and refrigerated 24 hours, baking the next even, and it was perfect. I used the recipe for 90 and actually got 80, but this recipe is a keeper
Thank you
Can you freeze the uncooked dough? I wanted to make the dough ahead of time but not bake them for a couple of weeks. Thanks
I believe the weight of 41/2 cups of flour is 540 grams. You have the weight listed as 639 grams. Please let me know which is the correct amount. Thanks.
Nice flavour, crisp outside and chewy inside. I missed the part about the number of cookies it makes – LOADS! I made enough for my work potluck and have almost half the dough still! I was hoping they’d flatten out but didn’t. Maybe I should have let the dough balls warm to room temp before baking?
Will definitely repeat.
Hi, i am looking for the recipe that I thought you had here but it used vegetable oil and didn’t require cooling the dough. Can you tell me how i can find that recipe again? We all loved it and it was the perfect amount of cookies for a family. Thanks
I went to make these and realized I didn’t have any brown sugar. Instead I used all white sugar. The cookies came out great. Soft and chewy, but they didn’t “crack”. Instead they are fluffy and have the texture on top of a wind blown field of snow. Would not using brown sugar be the cause of this?
I just made this recipe for the first time and the cookies were amazing- gone already! Reading about the cookies falling, thought I’d share what may be a happy accident. My cookies came out perfect with no chilling time for the dough. I was in a hurry to make them for a party and completely missed that direction in the recipe. However, I also mis-measured the butter. When I was creaming the sugar I initially only used 1-1/2 sticks thinking that was the correct amount. It did seem a bit dry and got even drier as I slowly added the dry ingredients. I then had to fold in the additional 1-1/2 stick of butter that I’d mistakenly omitted from the creaming step. It took me a few minutes to soften the butter and blend it into the dry dough. That roughly 10-15 minutes I believe gave time for the gluten to stiffen the dough. I immediately used the dough without chilling and the cookies came out perfectly. I also made 36 much larger cookies. Baking time was 15 minutes. I used large granule turbinado sugar which gives them a nice outer texture. When I make this recipe again, I plan to cream with one cup butter, add the dry ingredients, let rest for 10 minutes and fold in the remaining butter. Thanks for sharing this wonderful recipe.
Is the dough supposed to be so soft and sticky?
I made them this weekend and they are so good! My ginger powder wasn’t the freshest so it could’ve had more heat (but that’s due to my ingredients).
To boost the heat, I added ginger powder to the sugar for the crust YUM! Highly recommend doing that if you like ginger like we do.
Can these be made with Free flour (KAF 1 TO 1 GF FLOUR substitute)?
I split these between a couple neighbors as a thank you for helping me out. The guy next door said they were the best cookies he’s ever had. The other neighbor said she and her family ate the whole plate in one day! They are really that good!
I refrigerated the dough overnight, which was too long. The dough was too cold and they didn’t crackle like they should have. Also, to me they had a bit of a baking soda taste. I think I will try reducing the amount next time by a tad.
A little more salty than I like. Very chewy though. Mine turned out very puffy and a light brown. I like the dark brown cookies as shown in the picture. I used the original molasses. How do you get dark brown cookies that are a little flatter?
These cookies are my favorite now! Been making them every Christmas fir the past 3-4 years. Thank you!
Fantastic cookies. My mom loved them!! Just curious how many calories are in one cookie. Plan to make these every year for Christmas!
I’ve heard that organic molasses can be richer and give a darker color in the cookie
Wow, this recipe is a keeper. These cookies are absolutely amazing. I used the 4 tsp of baking soda recommended and skipped the salt- used salted butter though. Perfection!
This is my first time bake soft ginger bread cookie .I followed recipe baking soda 4 tsp. But it was too strong for me. I tasted bitter. I just wondering I can add 1 tsp baking powder and 1tsp baking soda. But I never eaten correct ginger bread cookie. So I thought go to Starbucks and try one in there.
These turned out great! I made two sheets at once. The top sheet cracked right on schedule at 9 minutes and I was able to take them out and get super soft delicious cookies! The bottom sheet, interestingly, did not crack at all, even though I moved them to the top rack after I took out the first sheet. This resulted in me leaving them in about 4 minutes longer (they never did crack). That sheet turned out crisper, more like gingersnaps, and still delicious with more of a browned/caramelized flavor, and will be better for dipping in coffee or milk. Both ways very tasty!
These cookies are AMAZING. I add a bit more ginger/cinnamon/clove than the recipe suggests, amd occasionally a dash of nutmeg, but that is just a personal preference because I really enjoy heavy “spice”. Every time I’ve made these cookies, they get tons of compliments and they are eaten the same day! Thank you for sharing, this is definitely a keeper!
A fantastic cookie! Was able to make gluten free and vegan by substituting in gluten free flour, smart balance spread and a powered egg replacement. I also added in chopped up candied ginger. So flavorful- yum!!
Carey, will you please advise which GF flour you used? I’ve tried a couple and my baked goods always seem to come out a little gummy. Thanks in advance for your assistance.
This has to be the best Ginger Molasses recipe of all time. These cookies turn out perfect and I can’t resist them. I’ve brought these to many parties and people can’t stop talking about them or eating them.
This recipe was great, I halved it and followed the recipe to a T and everything turned out perfect. They were chewy with a slight crisp to the outside and the taste was great.
I’ve now made these cookies 3 times in the last few weeks (giving them out for xmas treats!) They are amazing. A perfect homemade replica of the Whole Foods cookies which have been a family favourite for years. Thank you for this recipe :) I make them bigger (2 inch cookie scoop) so need to be baked for about 13 mins.
Also, did you mean baking powder instead of baking soda?
These came out yummy. Husband loved them. I will make them again.