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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.
The taste and texture on these cookies are amazing!! I didn’t have cloves, so I substituted allspice. I did 1tsp of allspice and reduced the cinnamon to 1.5tsp. The cookies were super simple to make and turned out incredible. This did make a ton of cookies, so after baking some, I rolled the rest and put it in the freezer.
Delicious, but bake at 375, not 350. They crackle better. In the recipe itself, it says 350, but in the video and elsewhere it says 375. Also the video shows only white sugar, but I used half brown sugar, as the recipe says. My first batch, I hadn’t placed the balls far enough apart, and they baked into each other. I spaced further next time, and they baked up very nicely. Thank you for a tasty cookie.
Followed your recipe exactly and the flavours are wonderful! I noticed mine don’t flatten out and spread out as far though! Should I flatten the cookies first? Any ideas why these aren’t spreading as far? (Ive tried room temperature and chilled)
These are beyond outstanding!! I have never liked this type of cookie (made these for my husband and his family) and even I loooooved them! Question for next time: was I supposed to use light or dark brown sugar? I used light, as it was what I had open. Thank you!
so great!! i ran out of APF so i had to use a 1/2 c whole wheat flour & honestly i think it helped with the crunch. i also rolled them into balls & sugar and then put them outside in the 32° cold for 30 minutes instead of putting the whole dough ball in the fridge for 2 hours (being impatient & taking advantage of the cold lol) and they cracked and rose beautifully!!
Hi! I first made this recipe in 2015 and have been using it ever since because it is amazing! Since it was so long ago, I use your original recipe. I wanted to send the link to a friend and that’s when I saw you had updated the recipe. Do you have any link to the old recipe? I know it’s a winner and it’s always a hit when I make it for people, so I want to stick with that recipe. Thanks! :)
I have now made this recipe 4x in the past week – it’s seriously that good. It’s not only fantastic as is, but I also used gluten-free 1:1 flour AND an egg substitute the first time and my friend who received the cookies still raves about them. (I used the Cup4Cup GF flour and Bob’s Red Mill egg substitute, FYI). The 2nd and 4th time I also used GF flour, and the 3rd time was totally normally. Every single batch turned out fantastically. I have given these to so many people and they say it’s the best molasses cookie they’ve had.
I also live at altitude (5,300 ft) so I always add 5 degrees to the temp. I baked for 10 mins at 355, flattened the cookies with a spatula, and cooked for 1-3 more minutes depending on whether it was on the top or bottom shelf of my oven.
Excellent cookie! Followed recipe exactly and they were delicious and chewy. They didn’t crinkle like others noted and were very thin and flat, but that is just a visual appearance…..the cookie itself is perfectly spiced and sweet, not too sweet and not overly spicy. Per my family…it’s a keeper!
Thanks for the fab recipe! These cookies are exactly as delicious as I wanted them to be! They fulfilled my cookie fantasy! Chewy, but still a bit crispy on the edges, not too sweet, perfectly spiced. No need for glaze or frosting. My son and I had them with a small glass of milk. I had to put them away so I’d stop eating them :-)
These were absolutely amazing! We rolled them in turbinado and baked for 11 min 45 secs. A perfect cookie that will be added to our personal collection of recipes!
Made this recipe exactly as written and they are fantastic! This was my first time making a ginger molasses cookie and it was exactly how I hoped it would turn out. I actually had it in the fridge overnight. I am baking at altitude also and cookies are always a gamble. I didnt modify the recipe and they turned out perfect. Will be making again!
I am so happy with how these turned out… delicious, perfectly chewy with beautiful cracks. I halved the recipe and used dark brown sugar, followed all the other instructions exactly. Will definitely be making these again for Christmas!
I made these last night from your original recipe (less flour) and they spread like crazy and never ever ‘cracked’. Sigh. They look awful and taste great! Will try again with more flour, but have a question: your recipe says to bake at 350, but the video says 375. Which is it? Also, wouldn’t subbing some shortening for part of the butter help address the spreading problem? Thanks!
Really live these cookies. Made them for Christmas for others and ended up loving them myself! Slight after taster and think I might have been a little over on the ground cloves measurement.
Leslee L Fritz —
Adding on… I have received praise from everyone I shared the cookies with about how amazing they are! So many people asked for this recipe and reported back about how much they’re families and friends love the cookies! I have to stop sharing this or my “special cookie” for next cookie will be made by everyone! ?
This is a DELICIOUS recipe. Wonderful classic flavors and and beautiful texture. Thank you so much! For me the 10 min was perfect timing. I followed the recipe exactly except that I rolled the cookies in a larger granular cane sugar (Trader Joe’s) and I personally think it made them just a little more sparkly and gave them that nice sugar outer crunch:)
I’ve already had someone ask me for your recipe.
This is my 5th year in a row making these for our family at Christmas. Thank you for such a great cookie recipe. I will continue making these for years to come. Happy Holidays!! :)
These are so good. Perfect cook at ten mins for me. I flattened my ball so they wouldn’t come out so puffy. Reason for 4 status was there was too much salt. I’d use half next time.
These were great! I didn’t get the cracking mentioned (I baked on the bottom rack so maybe that’s why) and I cooked for 9 minutes instead of 10 but they turned out soft and chewy. I also made slightly smaller cookies and ended up with close to 6 dozen! Thanks for the recipe and all the notes. First time baking these but it definitely won’t be the last!
This is not only the BEST gluten free cookie I’ve made, but the BEST Ginger cookie ever! Ali’s tips were right on!
I say this is the BEST Christmas cookie!
I’ve made these a few times following the recipe exactly. They taste very good, but are quite dense. My cookies do not flatten, hey stay very thick and puffy- not sure how to fix that. The only reason I’m giving this 3 stars instead of 5 is because of this. My cookies are about 1 inch thick and 2 inches wide and thats only because the 2nd time I made the recipe I flattened them before putting them in the oven- they hold whatever shape they are in.
This recipe calls for 4.5 cups of AP flour. My understanding is AP flour weighs 120grams per cup. Your ingredient list says 639 grams of flour. Something is amiss, and I would like to understand.
This is one of the best cookie recipes I have ever made, and I bake very frequently! I have never made them without a request for the recipe and they come out perfectly following the recipe exactly as written. I will often freeze the shaped balls of dough (because this recipe makes SO MANY cookies – not a bad thing :) ) and cook them straight from frozen and this is actually my preferred way of making them now. They dont spread quite as much and are perfectly chewy on the inside.
Isabella —
Thank for your comment! I was looking for guidence on keeping them uncooked (since it’s a big batch). Currently have half a batch rolled in the fridge. Do you roll them in sugar frozen (when you’re ready to bake)? And bake them for just as long?
I’ve done this recipe in various ways. Bigger dough balls, flattened dough balls, a little extra molasses, a minute or two under or over recommended baking time, etc. and the cookies might turn out *slightly* different for my errors in the process, but somehow they are ALWAYS delicious.
Just made this recipe and OMG these cookies are beyond good! I only tweaked the spices since I do love a very spiced cookie, added more of the three (cinnamon, clove and ginger) and added a dash of nutmeg. They are perfect, crisp outside and chewy on the inside. Even my husband (who rarely likes anything other than chocolate) liked them! Thank you so so much, I’ve got my go to Christmas (and year round) cookies!
So good and perfectly soft and chewy the next day! This is my new favorite cookie recipe I baked the cookies for about 9 minutes and transfered them to a cooking rack right out of the oven and they were perfect!! If you leave it to cool on the hot cookie tray the bottom of the cookie will over cook and became crunchy. I made 3 brushing of the cookie one with vanilla icing, one rolled in sugar and plain ones. I ordinarily love the plain ones as I like less sweet treats but everyone else really loved the iced ones, and then the sugared ones were the second most popular. Highly recommend this recipe!
Were so good! Totally recommend. They cracked perfectly on top, the inside was soft and chewy and the outside was perfectly crunchy. I originally thought rolling the balls in sugar was a little too much but when I tasted them they were so good. I chilled the dough for 2 hours and then left it at room temperature fo about 10 minutes. It was the perfect consistency to roll into balls.
Save yourself the hassle and DON’T roll into balls. If you follow the recipe, they won’t flatten out. Roll them, add less flour, something. Their 1” balls must be like 1/2” because they were still doughy after 10 mins. Increase time. Don’t pull them out at slightly cracked and wait for really crackled.
I love these cookies! I’ve come back to this recipe every year for at least 3 maybe 4 years. And I will continue to make these every year. So soft and delicious!! Everyone loves them!
I don’t usually make the effort to leave comments on recipes, but holy moly these are DELICIOUS. I always trust Ali’s recipes but this one is especially stellar. Great texture, a really nice blend of spice, and all the things I love about gingerbread without the thin, dry cookies and having to roll out all that dough! Definitely going into my yearly Christmas cookie rotation from now on.
WOW WOW WOW!!!! Best Christmas cookies I’ve ever made! I doubled the ginger and cinnamon, had no white sugar so used all golden brown cane sugar. Otherwise followed the recipe. They turned out GREAT!!!
WOW, these are as amazing as all the reviews said.
I made the full batch and refrigerated a few days ahead of baking. The dough is so great and easy to work with, just rolled them into the balls and then in coarse sanding sugar. I was able to roll them pretty much right out of the fridge, and they cracked slightly and are beautifully soft and chewy in the center. Freezing part of the dough for later. Thanks for the amazing recipe.
These are delicious! Immediatly after they came out of the oven, I took a teaspoon and flattened them out a bit. I skipped the salt, and used salted butter.
THE. BEST. GINGER MOLASSES COOKIE RECIPE. EVER! I have baking my whole life and have never had ginger molasses cookies turn out this moist, chewy, delicious, and perfectly beautiful. I made a batch for Christmas but they only lasted a couple of days so today (12.24.2020), I am making another batch because they are so popular! Thank you for this recipe and sharing it with us! Happy Holidays!
OMG! Just made a 1/2 batch and wish I had made 2x the batch! Amazing flavor, texture, sweetness, saltiness! Perfect crackle!! The recipe is absolutely fantastic! (I’ll admit I didn’t refrigerate the dough for 2 hours, only about 1 hour)
The flavor is great. I have 2 questions: I watched you make these on Youtube, and you did not use any brown sugar. So should the recipe be all white sugar and no brown sugar? Also, on Youtube you say to bake at 375, but in this recipe you say to bake at 350. Which is correct? I had the same problem someone else had when I baked to pans of cookies at one time… the ones on the bottom pan went flat and did not crack on top. Any suggestions? Thanks for the yummy recipe!
Great recipe but i made 47 cookies with a half batch! I cannot imagine how many a full batch makes! I’m GF so i substituted Pamela’s All-Purpose Flour and it worked great. I might add a little more ginger and molasses next time, but these are gooey, flat cookies and crisp around the edges. They are pretty delicious!
Great recipe, thank you. I found that they needed to cook for about 11-13 minutes, maybe I made my cookies too big. Any less and they weren’t quite done in the middle, any more and the bottoms were starting to burn. They were delicious though. Thank you for the recipe.
The taste and texture on these cookies are amazing!! I didn’t have cloves, so I substituted allspice. I did 1tsp of allspice and reduced the cinnamon to 1.5tsp. The cookies were super simple to make and turned out incredible. This did make a ton of cookies, so after baking some, I rolled the rest and put it in the freezer.
I went by the recipe but my cookies are not flat as pictured. Do I have to flatten them or what??
Delicious, but bake at 375, not 350. They crackle better. In the recipe itself, it says 350, but in the video and elsewhere it says 375. Also the video shows only white sugar, but I used half brown sugar, as the recipe says. My first batch, I hadn’t placed the balls far enough apart, and they baked into each other. I spaced further next time, and they baked up very nicely. Thank you for a tasty cookie.
Followed your recipe exactly and the flavours are wonderful! I noticed mine don’t flatten out and spread out as far though! Should I flatten the cookies first? Any ideas why these aren’t spreading as far? (Ive tried room temperature and chilled)
These are beyond outstanding!! I have never liked this type of cookie (made these for my husband and his family) and even I loooooved them! Question for next time: was I supposed to use light or dark brown sugar? I used light, as it was what I had open. Thank you!
so great!! i ran out of APF so i had to use a 1/2 c whole wheat flour & honestly i think it helped with the crunch. i also rolled them into balls & sugar and then put them outside in the 32° cold for 30 minutes instead of putting the whole dough ball in the fridge for 2 hours (being impatient & taking advantage of the cold lol) and they cracked and rose beautifully!!
Hi! I first made this recipe in 2015 and have been using it ever since because it is amazing! Since it was so long ago, I use your original recipe. I wanted to send the link to a friend and that’s when I saw you had updated the recipe. Do you have any link to the old recipe? I know it’s a winner and it’s always a hit when I make it for people, so I want to stick with that recipe. Thanks! :)
I have now made this recipe 4x in the past week – it’s seriously that good. It’s not only fantastic as is, but I also used gluten-free 1:1 flour AND an egg substitute the first time and my friend who received the cookies still raves about them. (I used the Cup4Cup GF flour and Bob’s Red Mill egg substitute, FYI). The 2nd and 4th time I also used GF flour, and the 3rd time was totally normally. Every single batch turned out fantastically. I have given these to so many people and they say it’s the best molasses cookie they’ve had.
I also live at altitude (5,300 ft) so I always add 5 degrees to the temp. I baked for 10 mins at 355, flattened the cookies with a spatula, and cooked for 1-3 more minutes depending on whether it was on the top or bottom shelf of my oven.
Excellent cookie! Followed recipe exactly and they were delicious and chewy. They didn’t crinkle like others noted and were very thin and flat, but that is just a visual appearance…..the cookie itself is perfectly spiced and sweet, not too sweet and not overly spicy. Per my family…it’s a keeper!
Thanks for the fab recipe! These cookies are exactly as delicious as I wanted them to be! They fulfilled my cookie fantasy! Chewy, but still a bit crispy on the edges, not too sweet, perfectly spiced. No need for glaze or frosting. My son and I had them with a small glass of milk. I had to put them away so I’d stop eating them :-)
These were absolutely amazing! We rolled them in turbinado and baked for 11 min 45 secs. A perfect cookie that will be added to our personal collection of recipes!
Made this recipe exactly as written and they are fantastic! This was my first time making a ginger molasses cookie and it was exactly how I hoped it would turn out. I actually had it in the fridge overnight. I am baking at altitude also and cookies are always a gamble. I didnt modify the recipe and they turned out perfect. Will be making again!
I am so happy with how these turned out… delicious, perfectly chewy with beautiful cracks. I halved the recipe and used dark brown sugar, followed all the other instructions exactly. Will definitely be making these again for Christmas!
This will be my 3rd Christmas making this perfect cookies, we absolutely love them ! Would it be okay to chill the dough over night?
Thank you !
Emilee
I made these last night from your original recipe (less flour) and they spread like crazy and never ever ‘cracked’. Sigh. They look awful and taste great! Will try again with more flour, but have a question: your recipe says to bake at 350, but the video says 375. Which is it? Also, wouldn’t subbing some shortening for part of the butter help address the spreading problem? Thanks!
Do you use light or dark brown sugar?
these are insane. i couldn’t stop eating them and they got rave reviews from everyone i gave them to. i doubled the size of each cookie. :) thank you!
Really live these cookies. Made them for Christmas for others and ended up loving them myself! Slight after taster and think I might have been a little over on the ground cloves measurement.
Adding on… I have received praise from everyone I shared the cookies with about how amazing they are! So many people asked for this recipe and reported back about how much they’re families and friends love the cookies! I have to stop sharing this or my “special cookie” for next cookie will be made by everyone! ?
Pre Heat the oven should for sure not be the first step if you have to let the dough sit for two hours. Maybe move that to step 6.
But for real these are my favorite cookies and I have to make a triple batch cause my friends and family love them too.
This is a DELICIOUS recipe. Wonderful classic flavors and and beautiful texture. Thank you so much! For me the 10 min was perfect timing. I followed the recipe exactly except that I rolled the cookies in a larger granular cane sugar (Trader Joe’s) and I personally think it made them just a little more sparkly and gave them that nice sugar outer crunch:)
I’ve already had someone ask me for your recipe.
This is my 5th year in a row making these for our family at Christmas. Thank you for such a great cookie recipe. I will continue making these for years to come. Happy Holidays!! :)
The video says 375 but the recipe says 350?
I wasn’t sure about this either. The first time I made these I used 350 and the second time I used 375. I much preferred the 350. Hope that helps!
These are so good. Perfect cook at ten mins for me. I flattened my ball so they wouldn’t come out so puffy. Reason for 4 status was there was too much salt. I’d use half next time.
These were great! I didn’t get the cracking mentioned (I baked on the bottom rack so maybe that’s why) and I cooked for 9 minutes instead of 10 but they turned out soft and chewy. I also made slightly smaller cookies and ended up with close to 6 dozen! Thanks for the recipe and all the notes. First time baking these but it definitely won’t be the last!
This is not only the BEST gluten free cookie I’ve made, but the BEST Ginger cookie ever! Ali’s tips were right on!
I say this is the BEST Christmas cookie!
I’ve made these a few times following the recipe exactly. They taste very good, but are quite dense. My cookies do not flatten, hey stay very thick and puffy- not sure how to fix that. The only reason I’m giving this 3 stars instead of 5 is because of this. My cookies are about 1 inch thick and 2 inches wide and thats only because the 2nd time I made the recipe I flattened them before putting them in the oven- they hold whatever shape they are in.
This recipe calls for 4.5 cups of AP flour. My understanding is AP flour weighs 120grams per cup. Your ingredient list says 639 grams of flour. Something is amiss, and I would like to understand.
This is one of the best cookie recipes I have ever made, and I bake very frequently! I have never made them without a request for the recipe and they come out perfectly following the recipe exactly as written. I will often freeze the shaped balls of dough (because this recipe makes SO MANY cookies – not a bad thing :) ) and cook them straight from frozen and this is actually my preferred way of making them now. They dont spread quite as much and are perfectly chewy on the inside.
Thank for your comment! I was looking for guidence on keeping them uncooked (since it’s a big batch). Currently have half a batch rolled in the fridge. Do you roll them in sugar frozen (when you’re ready to bake)? And bake them for just as long?
These were delicious but they didn’t flatten and crinkle… any idea why??
I’ve done this recipe in various ways. Bigger dough balls, flattened dough balls, a little extra molasses, a minute or two under or over recommended baking time, etc. and the cookies might turn out *slightly* different for my errors in the process, but somehow they are ALWAYS delicious.
Just made this recipe and OMG these cookies are beyond good! I only tweaked the spices since I do love a very spiced cookie, added more of the three (cinnamon, clove and ginger) and added a dash of nutmeg. They are perfect, crisp outside and chewy on the inside. Even my husband (who rarely likes anything other than chocolate) liked them! Thank you so so much, I’ve got my go to Christmas (and year round) cookies!
So good and perfectly soft and chewy the next day! This is my new favorite cookie recipe I baked the cookies for about 9 minutes and transfered them to a cooking rack right out of the oven and they were perfect!! If you leave it to cool on the hot cookie tray the bottom of the cookie will over cook and became crunchy. I made 3 brushing of the cookie one with vanilla icing, one rolled in sugar and plain ones. I ordinarily love the plain ones as I like less sweet treats but everyone else really loved the iced ones, and then the sugared ones were the second most popular. Highly recommend this recipe!
The cookies are delish! Can’t stop eating them. Thank you for sharing this simple and delightful recipe.
What am I doing wrong to have my cookies melt into one giant burnt cookie?
I also had this problem… Any response?
Wow these are so good! Thanks! My first batch didn’t crack but the second did when I left them in for 10 minutes. Both batches were delish!
Were so good! Totally recommend. They cracked perfectly on top, the inside was soft and chewy and the outside was perfectly crunchy. I originally thought rolling the balls in sugar was a little too much but when I tasted them they were so good. I chilled the dough for 2 hours and then left it at room temperature fo about 10 minutes. It was the perfect consistency to roll into balls.
Save yourself the hassle and DON’T roll into balls. If you follow the recipe, they won’t flatten out. Roll them, add less flour, something. Their 1” balls must be like 1/2” because they were still doughy after 10 mins. Increase time. Don’t pull them out at slightly cracked and wait for really crackled.
I love these cookies! I’ve come back to this recipe every year for at least 3 maybe 4 years. And I will continue to make these every year. So soft and delicious!! Everyone loves them!
I don’t usually make the effort to leave comments on recipes, but holy moly these are DELICIOUS. I always trust Ali’s recipes but this one is especially stellar. Great texture, a really nice blend of spice, and all the things I love about gingerbread without the thin, dry cookies and having to roll out all that dough! Definitely going into my yearly Christmas cookie rotation from now on.
WOW WOW WOW!!!! Best Christmas cookies I’ve ever made! I doubled the ginger and cinnamon, had no white sugar so used all golden brown cane sugar. Otherwise followed the recipe. They turned out GREAT!!!
WOW, these are as amazing as all the reviews said.
I made the full batch and refrigerated a few days ahead of baking. The dough is so great and easy to work with, just rolled them into the balls and then in coarse sanding sugar. I was able to roll them pretty much right out of the fridge, and they cracked slightly and are beautifully soft and chewy in the center. Freezing part of the dough for later. Thanks for the amazing recipe.
These are delicious! Immediatly after they came out of the oven, I took a teaspoon and flattened them out a bit. I skipped the salt, and used salted butter.
I made these for my family for Christmas and they are delicious! Thank you for sharing your recipe!
Great recipe ?
THE. BEST. GINGER MOLASSES COOKIE RECIPE. EVER! I have baking my whole life and have never had ginger molasses cookies turn out this moist, chewy, delicious, and perfectly beautiful. I made a batch for Christmas but they only lasted a couple of days so today (12.24.2020), I am making another batch because they are so popular! Thank you for this recipe and sharing it with us! Happy Holidays!
OMG! Just made a 1/2 batch and wish I had made 2x the batch! Amazing flavor, texture, sweetness, saltiness! Perfect crackle!! The recipe is absolutely fantastic! (I’ll admit I didn’t refrigerate the dough for 2 hours, only about 1 hour)
Delicious! I rolled my cookie dough balls in turbinado sugar instead of white sugar. Really kicks it up a notch!
The flavor is great. I have 2 questions: I watched you make these on Youtube, and you did not use any brown sugar. So should the recipe be all white sugar and no brown sugar? Also, on Youtube you say to bake at 375, but in this recipe you say to bake at 350. Which is correct? I had the same problem someone else had when I baked to pans of cookies at one time… the ones on the bottom pan went flat and did not crack on top. Any suggestions? Thanks for the yummy recipe!
Great recipe but i made 47 cookies with a half batch! I cannot imagine how many a full batch makes! I’m GF so i substituted Pamela’s All-Purpose Flour and it worked great. I might add a little more ginger and molasses next time, but these are gooey, flat cookies and crisp around the edges. They are pretty delicious!
Great recipe, thank you. I found that they needed to cook for about 11-13 minutes, maybe I made my cookies too big. Any less and they weren’t quite done in the middle, any more and the bottoms were starting to burn. They were delicious though. Thank you for the recipe.