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.

 

This recipe contains affiliate links.

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1,107 comments on “Chewy Ginger Molasses Cookies”

  1. Delicious, and I added some chopped crystalized ginger which made its way into some but not all, so I can say I like the base recipe just the same. However, I got 90 cookies…using 1″ balls as the recipe calls for so…hell yeah!

  2. In an equally bold move, both my husband and i join you in declaring this our favorite cookie in the universe! Who could imagine!
    Followed the instructions and added some crystalized ginger too! Baked at 475 for 10 minutes, rested and finishing cooling on a rack. Cookies are picture puffy perfect.

    The only mistake i made is not doubling the recipe :) Super yum! This will be our go to cookie recipe as is your enchilada sauce recipe.

    Stay healthy & be well, LL

    • Baked them for coworker and family. Everyone LOVED!! Was told the best cookies I’ve ever made. Thank you for such a yummy recipe!!

    • I am hoping to make these today however we don’t have any butter in the house😬 do we think they would turn out just a good with margarine instead of butter?

    • Sure, margarine should work. Enjoy the cookies! :)

  3. I loved these cookies!!! They were the perfect crunchy on the outside and soft on the inside. I didn’t have any molasses so I used maple syrup. It may have changed the flavor, but honestly still so delicious. I did keep them in the oven closer to 13 minutes.

  4. Very nice. For personal taste I will put a wee bit less cloves in next time and maybe a bit more ginger. Had to raise the temp on my oven to 180 deg C and do in batches of 15

  5. great recipe! i cut the sugar in half and they were still soo good. i also used a 2″ piece of raw ginger that i peeled and grated and mixed in with the wet ingredients instead of ground ginger. might try using both next time! i also lightly pressed the cookies down with a fork after i took them out of the oven so that they appeared more like the ones pictured. very chewy, very delicious. thank you!

  6. You don’t flatten the cookies before baking? You literally put the dough balls on the sheet?

  7. I have made these cookies numero times now and cannot keep them in the house. For any gathering I bring them to I always get asked for the recipe. I add milk chocolate chips because I think everything tastes better with a, little chocolate 😉 Soooo glad I found this recipe! It’s a family favourite.

  8. For anyone looking for new reviews, I made these and they were completely flat and greasy. I read through the comments and found a very old note where the author stated there is a typo and it should be 2 tbsp of Baking soda, not 4. Big difference. I’d also suggest a bit more flour and a bit less butter. In any event, with that issue resolved they turned out great and are delicious.

  9. I went easy on the ginger as I often feel a little bit goes a long way. And stuck to the 1″ diameter, so they ended up being 2-bite cookies. But then we couldn’t stop after one cookie each. So glad the recipe makes so many because we can’t stop eating them.

  10. Amazing cookies! Superb sticky texture! I double the spices cuz I’m crazy like that. When I’m really feeling nuts, I add walnuts!

    Do yourself a favor and add the walnuts, then make them into an ice cream sandwich. Fresh strawberry ice cream makes a surprisingly magical combo ;)

    • The recipe is mostly good! The matching video was very telling in how to leave the cookie batter formed as 1″ balls, on a cookie sheet. The temperature on the video was 375 degrees, not 350 however. Then I read one of the comments where someone baked them at 425. I was new to this recipe, so was a bit confused.

      In the end, I basically baked them at 375 for about 20 min. At 15 min., I took the flat end of a cup to flatten the warm cookies, and then baked them for 5 min. The cookies did not, in my oven, flatten at all. I’m more fond of flat ginger cookies, than snickerdoodles dome-shaped cookies.

  11. Truly taste like the original molasses ginger cookies from days past. You nailed this recipe. The blend of the spices are perfect and the cookies came out perfectly. actually had a total of 60 cookies on this recipe. I also weighed the flour as suggested. Thanks very much for the delicious cookies. Will definitely make again.

  12. Another delicious find, Dad will love these also, thank you for sharing…

  13. Another delicious find, Dad will love these also, thank you for sharing…

  14. Take great but really flat. Reading comments it seems baking soda sound be 2 tablespoons not 4 teaspoon?

  15. I made the recipe exact as directed. I used a 1″ scoop (looks like a spring loaded melon baller, wish I knew the actual name of this thing, ugh!) and just rolled the very top of the ball in a mixture of kosher salt and raw brown sugar crystals (Sugar in the Raw). Totally amps up the taste of the cookie and makes these irresistible! I have a gas oven so I watch the cookies carefully as the temps are not perfect. I used a dark cookie sheet pan and an aluminum sheet pan. The ones on the dark pan seem to brown faster so I would take this pan out @ 7:30 min. Exactly 8 min for the others. I would not cook much longer as this time is perfect for them to come out chewy. Follow cooling instructions. The cookies never made it to the freezer, they were too good to not gobble up in a few days. This recipe made about 96 cookies with the 1″ scoop.

  16. Do you have any suggestions for how to adjust these for altitude baking? I live almost exactly at 6,000 feet. Usually I find already altitude-adjusted baking recipes, but I’m really craving chewy molasses cookies and can’t find a recipe! Any help would be greatly appreciated :D

  17. Hi, I have the dough chilling in the refrigerator over night. I just read through the comments. Someone said there is a typo. That the true amount of baking soda should be two teaspoons! I followed the recipe and put in 4. I hope these turn out ok as I am taking them to medical staff at a Covid unit.
    Please get that changed on all the recipe sites that your recipe is on. Not happy!

  18. Dear Ali,
    Thank you so much for this recipe. I had fresh ginger around, so I used 4 teaspoons of ginger juice and it worked very well. We are Orthodox Jews, and these cookies really enhanced our Sabbath.
    Do you have a recipe for pecan sandies?
    Peace and blessing to you and your family.
    Chana

  19. They were delicious :)

  20. These cookies are great!
    Made them at Christmas time and shared with neighbors. Making them again as a thank you gift for the neighbor. They are definitely part of my cookie plan.

  21. These were a hit! So chewy and delicious! The pickest of eaters loved them.

  22. A favorite with my family! Will safe this recipe for the future for sure!

  23. I doubled the spices minus the cinammon, added an additional 1 1/2 T fresh ginger and 2T crystallized. I halved the sugar and used only brown and I upped the molasses to 1 cup. Turned out amazing. Next I will only use 1/2 cup of sugar b/c they were still really sweet and I might take the tip of another baker and add the cayenne for a bit more punch. But DELICIOUS

  24. Simply awesome and so chewy….but should some make it past 2 or 3 days the chewiness is reduced but the cookies are still so good. Sugar overload warning 🤪

  25. Cookies did not spread what went wrong? They came out still rolled and cakey.

  26. Mine taste and look great, but NOT chewy at all….Why? I was expecting chewy and more of a flat cookie but they are slightly raised. hmmm

  27. Just made these tonight, and one of my daughters said they were the best cookie she’s ever had! I did add a wee extra ginger because we really like ginger. :-) Next time, I’ll try tiny bits of crystallized ginger like in the Trader Joe’s cookies. Thanks for sharing!

  28. This is the best cookie recipe. I’ve made it countless times and it’s a favorite. I’m heavy handed in the spices but follow the recipe except I do roll them in maple sugar, a privilege living in maple country

  29. I have made these countless times, my goto recipe for potluck deserts and holidays! We always have a tin around the house. I’m obsessed. You really do need to chill the dough. I usually do it over night on Friday and bake them Saturday during the day. Fantastic 👌

  30. Followed the directions and they were perfect. I added some cut chunks of crystallized ginger and it was an added delight.

    Just wondered if I can freeze the dough?

  31. I’m looking for a recipe that I can sub out for Maguey Sap. . . . would this recipe work for that? Would you recommend subbing for just the molasses? Or for part of the sugars and keep the molasses? I’ve never worked with the sap before. It was a gift.

  32. I’m going to try your recipe but I was wondering if I could use almond flour or coconut flour? How do I measure and will the cookie come out the same way large and chewy?
    Thank you

  33. The cookies did not spread out- they came out as f slightly flat balls ☹️

    • Do you think You might have forgotten the baking soda? Or accidentally confused soda and powder?

    • Maybe too much flour? My baking has been so much more consistent since purchasing a kitchen scale and using it for all my recipes.

    • Mine did too. They didn’t crack either. Waiting for them to cool a little and try them.

    • Mine did the same thing! I made them last year and they came out perfect. They were so incredibly good. This year, they didn’t spread out at all. I thought maybe I made a mistake because I knew they came out great last year so I made a second batch. Same thing happened. Have no idea what went wrong, I followed the recipe completely. I’m so disappointed!

  34. LOVED THESE COOKIES…. FOLLOWED RECIPE BUT ADDED EXTRA GINGER AND AN ADDITION OF ALLSPICE….. THEY WERE FABULOUS!
    THANK YOU…..

  35. I love this recipe. We are pretty heavy spice people so I add half again on the spices. They are awesome.

  36. These are the BEST molasses cookies I’ve ever had! Thank you for the recipe.

  37. Can I use coconut flour and unrefined sugar or maple syrup

  38. These are absolutely delicious! I rolled mine in turbinado sugar, which made them extra good. Thank you for the recipe!

  39. THESE ARE MY FAVOURITE GINGER MOLASSES COOKIES HANDS DOWN. I make these every year in the Fall, simply amazing.

  40. My cookies were very flat

  41. Does anyone know what the correct baking soda amount? Tried contacting the author and nothing :(

  42. I made a ton of these for work a few weeks ago. Literally never done the time of day writing a baking review but these cookies were incredible. Super soft, sweet, bit of a kick, ABSOLUTELY delicious ♥️

  43. I just made these and they are delicious. Thank u for sharing.

  44. Has anyone frozen the dough? I only want to make two batches this go around. Thoughts?

  45. how can I modify this recipe to make it gingerbread cutout cookies

  46. These are the perfect fall cookie! Love them!

  47. Great. Cookies are delicious. I reduced the sugar , the butter and only used 4 cups of flour and decided on 3tsps of baking soda given all the other comments. I made 47 cookies. They did not look as large or as spread out as in the photo.

  48. I made this recipe exactly as written. I love the amount of cookies this makes from the amount listed. I don’t know how other people are getting barely 4 dozen. I made my cookies a bit larger than 1 inch balls and still this made 81 perfect cookies!! Also, the ingredients and directions are perfect. The cookies spread great, cracked as they were supposed to and then cooled on racks, still came out as “cookie thickness” and so chewy with the perfect amount of crispness on the outside. My son wants me to make chocolate chip cookies like this now. I wonder if I just make up the dough and add chocolate chips? Spiciness with chocolate chips, hope it works.

  49. Turned out delicious, thank you! – Alicia @GirlonaHike.com

  50. Loved these cookies (I left out the cloves and used white whole wheat flour); they’re so easy to make. I baked them for 8 minutes and then took a rubber spatula and pushed down on the tops to slightly flatten and crack the tops, then baked for 2 minutes longer. They’re simple and delicious… might add mini chocolate chips next time.