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. Is the baking temp 350 or 375? Recipe says 350 but your video says 375…. please advise.

  2. Delicious!!!!

  3. Molasses cookies are my favorite cookie. So I have high standards. This recipe blows my standards out of the water. Everyone that I have shared these cookies with has absolutely loved them. Perfectly sweet and salty. Stay chewy for days. Highly recommend.

  4. I was reading the reviews and saw where you had responded about flat cookies and said there was a typo and baking soda should be 2 teaspoons instead of 4. It still hasn’t been corrected. I’m making these cookies tomorrow because of the rave reviews but wanted to bring it to your attention so you can get the typo corrected. They look and sound delicious and can’t wait to start baking tomorrow.

    • Wish I had seen this prior to mixing the batch. Oh well. We’ll see what happens.

    • I use four teaspoons and the recipe is fine, my cookies are not flat in any way shape or form. They puff up beautifully and are cracked on the top.

  5. My wife says these are Better than Starbucks, hands down !
    Turned out exactly as promised.

  6. Hi, thanks for the recipe but you should update the Total Time for this recipe to 2 hrs and 25 minutes since the dough needs to chill. Just sayin’….

    • YES! I saved this recipe to make for a friend tonight and bought all the ingredients earlier today. Just started making them and then got to the part about chilling for 2 hours. Ugh!

  7. Has anyone ever made this recipe into bars as in put all the dough into a cake pan or similar to save time?

  8. These are amazing however a full batch of 1in cookies makes about 130-140 cookies! I just freeze & eat a few at a time.

  9. Is it possible to replace butter with margerine or something for a family member that can’t eat any dairy?
    I love this recipe and have made them the right away before, but now want to see if I can do it without butter…

  10. I would just like to know if you can make the dough a week ahead of time and freeze it

    • I did exactly that and they turned out perfect! Just have the dough already rolled into balls with a sugar coating

  11. Finally, found the Best crispy Ginger cookie recipe! Hard to wait for the chilling dough..but worth it. Perfect. Thank you very much…. husband loves them too.

  12. These are the best molasses cookies! My family loves them. I follow the recipe to the T except I add 1 tablespoon of orange zest and they are delicious! Thanks for sharing your recipe.

  13. Did these come out overly salty for anyone else?? I measured everything to a T, I don’t understand. I did see someone say the baking powder amount may be incorrect? I thought 4 tsp seemed like a lot, but I figured it’s such a large batch. I’m so sad, now I have a huge pile of salty cookies. The texture is absolutely perfect, though.

    • did you use salted or unsalted butter? The recipe calls for unsalted but I only have salted on hand, and so I will omit the additional salt for this recipe. Hope that helps

    • Its 1tsp salt in recipe

    • I made these for my boyfriend and he absolutely love these. When ever I make cookies he request these specifically. This time I doubled up on the spices except the cinnamon to add a bolder flavor. I’m patiently waiting for 2 hrs for our to chill. I have frozen the dough and made it about a month later and it was still good and fresh. These cookies are perfect for the holidays. I will not use any other recipe other than this one. The hardest part is waiting at least 2 hours for the dough to chill. I was wondering if I could just freeze it to speed up the wait time. I guess I will find out the next time I make it. Great recipe!

    • Made these last night and they’re delicious. I added a little grated ginger to the wet ingredients. I think I would have liked a little more molasses flavor, but maybe if I had used dark brown sugar it would have had that. Used unsalted butter and 4 tsp of baking soda. It ended up making around 70 cookies. My oven is kind of crappy, so I added 10 degrees and cooked each batch for 12 minutes, turning the baking sheet halfway through. The first batch looked done, but they were too soft, almost mushy, so that’s why I added the extra minutes. The rest of the batches were perfect.

  14. Old comments say recipe is incorrect; only 2 tsps baking soda, not 4, and bake at 375, not 350. Which is correct?

  15. I was impatient and didn’t chill them and they spread (as the recipe says, lol), but I also froze half the batch already formed into balls and rolled into sugar. I baked those right out of the freezer, and the texture was perfect! Just added another minute or two baking time. This recipe is the one I’ve been looking for!!
    Also added: a finely grated knob of fresh ginger, 1/3 cup minced crystalized ginger.

  16. I made these cookies tonight (the full batch). I did the flour by weight. I doubled the spices, except for the cinnamon, like someone recommended. I saw someone said not to handle them too much so I used a 1” cookie scoop which made handling them less much easier. I baked half (@ 350 for 9 minutes) and then froze the other half in little balls so they are ready to bake! I am excited to test out baking them from frozen to see how they turn out. This is my new favourite gingersnap so recipe! Thank you for sharing.

    • Ah, I wish I saw this comment earlier! I would have loved to double the spice.
      Next time :)
      Thanks for sharing!

  17. I just ran across this recipe and couldn’t resist making them. Absolute perfection! Made exactly as written and they came out exactly as promised. Thank you! My search for the PERFECT molasses cookie is over!

  18. 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+

  19. 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!

  20. 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.

  21. 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!

  22. Recipe is great.

    .

  23. 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!

  24. 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

  25. Hi there. Can we freeze the dough and cook as we go?

  26. These are our family’s favorite cookie! Thank you for sharing your recipe.

  27. 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.

  28. 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.

  29. 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!

  30. 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 ☺️

  31. 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.

  32. More bland, floury than we expected. And not very chewy. I was looking for a highly spiced bite.

  33. 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 ;)

  34. 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!

  35. 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!

  36. 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…

  37. 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!

  38. 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.

  39. 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.

  40. These came out perfect – so delicious!

  41. 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!

  42. 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.

  43. 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.

  44. 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.

  45. 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.

  46. 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. 😛

  47. 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!

  48. 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

  49. 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

  50. 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.