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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.
These were PERFECT. crackle topped, fragrant, quick. I made them on Christmas Day for the first time, not familiar with the site, which is very unlike me. I was nervous it wouldn’t turn out. But the high butter content and standard recipe made it feel like not too big a risk and it totally worked out. A hit!
These cookies are delicious! I followed the recipe exactly and they turned out perfect. I am often my own worst critic when I make things but I tasted these and thought damn they are good!! Lots of compliments from family over the holidays, everyone enjoyed them. Will definately be adding it to my cookbook to make again in the future! Thanks for sharing :)
I don’t think I’ve ever received so many compliments on a cookie before! I’ve never made molasses cookies but it just so happened that I had all the ingredients on hand and after reading the other reviews I decided to go for it. I AM SO GLAD I DID! It made about 46 cookies for me as I rolled them slightly bigger than everyone else did and the cookies just got better with each day! They make a great holiday gift with plenty of left over for you to keep some at the house and munch on through the week. Also pairs really well with a black cup of coffee!!
I stuck to the recipe (including the 4 tsp of baking soda) and they came out perfect. The only thing I did differently: chilled the dough overnight and I added ginger to the sugar that the dough is supposed to be rolled in prior to adding to the cookie sheet. PERFECT COOKIES I’m glad I found this recipe, it’s definitely going in my favorites for years to come!
Patti Cavender —
I did the same to my sugar, after reading your review. Thanks for the idea. And the 4 tsp of baking soda was perfect for mine as well. This is a A+++++ recipe and they turned out stupendous!
Delicious cookies love the flavor and softness. Mine stayed small without flattening or much cracking on top. Delicious just don’t look like picture or very appetizing. Any advice welcome
Made these and loved them! So does my 5-year-old. The only weird thing was that it said the recipe as listed yields 42-46 cookies. I halved the recipe, and with dough balls between 1″ and 1.25″ in diameter, I still came out with 41 cookies.
I made the molasses cookies for Christmas. They were a hit. Only thing I changed was instead of rolling the doe in sugar I used powder sugar instead and they were delicious. Thanks for putting all these good recipes on the internet.
I felt as though there was either too much salt or too much baking soda. I followed recipe exactly and although the texture/look/dough are great it tastes too salty/baking soda :(
Sierra horsey —
Same happened to me, taste like metal even with just over 2 tbsp of spice. They also puffed quite a bit and are cakey, which now looking at it, it6s listed as 639g of flour but I think should be closer to 540 using King Arthur’s conversion of 30g flour = 1/4 cup. Idk if this would have such a dramatic impact on the taste but likely explains my texture.
Renata —
I had the same experience as well. I felt 4 tsp of baking soda sounded like too much and the cookies puffed up and didn’t crack much. Then we tasted them and although the spiciness and taste were otherwise spot on, there was that tell-tale metallic aftertaste when there’s too much baking soda. I will be adjusting the recipe so to avoid the aftertaste and have a flatter cookie.
I’ve been looking for the perfect ginger cookie recipe, and THIS IS IT. Chewy, decadent and delicious. I cut the recipe in half as to not have too many cookies to eat, but now I regret it! I should’ve made the whole batch. This is definitely a keeper.
These are perfection! Sweet, salty, spicy, chewy: Everything I wanted this holiday season. Cooking time in my oven was 11 minutes; I cooked one batch for something like 15 by mistake, which ended up a little crunchier, but still delicious. I used a gluten-free flour mix without any problems.
I just finished making these, and YUUUUUMMMYYY! They are delicious. I follow the recipe, but I did add some ginger paste to up the ginger a bit. I also made the cookies smaller because I only have a small cookie scoop. I ended up with 72 cookies. So, even after some snacking on the dough I still got the correct amount of cookies that was promised. I will be making these again, and again, and again, and again…
Yummy. Yummy. Yummy. I made mine exactly as directed except I used whole wheat flour. These are delicious. My teenage kids loved them. Great dipped in coffee! I made smaller cookies expecting to freeze some…but I wasn’t fast enough. Maybe next time! Thanks, Ali, for providing such wonderfully delicious and healthy recipes!
My mother-in-law just called me and said if she had to choose one cookie to take with her while she was trapped on a desert island it would be these cookies! High praise from a great cook.
These were amazing! I used a touch less flour, only baked 6 at a time (they spread out a lot) and increased baking time to about 11-12 minutes. So chewy and delicious!
Great recipe. I doubled the ginger and while I can still taste molasses, it’s overwhelmed by ginger… for my tastes I think 3/4 molasses and 1.5 tablespoon ginger… addicted to these…
This is the recipe I’ve been searching for. I added crystallized ginger but otherwise followed it exactly. So chewy and delicious! They’re disappearing quickly.
No exaggeration: these are the best cookies I’ve made. Couple tips I found along the way:
– Rolled the dough in turbinado sugar which gave the cookies a really nice texture.
– The dough I chilled overnight yielded cookies had a more defined “crackle” look. Still a little crackle with the minimum 2h chill though.
– 350° for 9-9.5 min was perfect for me; browned bottoms but still soft.
So good. So easy. I did half the recipe and weighed 25g for each rolled cookie dough so they were all the same. They spread easy so I only put 7 cookies on a baking sheet at a time! I put them in for 9 min exactly! They are a hit! Made about 30ish cookies… may have had a couple before final count :P
I am a 100% fan of all recipes on your site and this is a new favourite. I was not a baker until o discovered your recipes and now I have cookies DIALED! This recipe was spot on… I didn’t have to alter anything. All oven are different so as always WATCH YOUR COOKIES but as soon as I saw the top of the cookies start to crack, I pulled them out and they were perfect!
Great recipe! I halved it & still managed to make 40 perfect cookies! I also added candied fresh ginger (which I made myself? & shopped walnuts. I didn’t coat in sugar as i felt their was enough with the candied ginger. My oven doesn’t hold accurate temps, so I just sat watch and when they begin to crack, out they came and they are perfect! Will definitely make again
They were so good…my neighbors are all waiting for more. I tend to underbake as I like them “gooey”. Second time I made them I rolled dough into balls and froze them. Baked as needed.
I am not a baker but these were so easy …I would be proud to show up at a cookie swap with these.
shauna —
I was wondering about freezing for later. Thankks!!
Janice —
When baking After freezing how did you adjust your baking time? How long did you defrost for? Or baked frozen and increased baking time to how many minutes? New baker who has never done this before. Thank you!
Sooooo am making a simple ginger cookie recipe…. here are my steps. This, ladies, is why I don’t bake.
1 read recipe
2 read again
3 get out ingredients
4 read recipe again
5 get out ingredients you forgot
6 read recipe
7 realize husband put “room temperature butter” in fridge 3 hours ago
8 try to figure out how to get butter to room temperature
9 fail
10 read recipe
11 measure dry ingredients
12 get out ingredients forgotten the 2nd time
13 read recipe
14 realize you forgot to preheat oven
15 look in fridge at “reconstituting” butter
16 realize it is now too cold; remove from fridge
17 read recipe
18 chop ginger for 45 minutes to achieve desired consistency
19 read… oh, you know.
20 cream butter and sugar
21 search for parchment paper
22 search for scissors
23 cut finger
24 form paper to pan
25 remove blood
26 read……sigh
27 mix butter and sugars, wonder what “packed” really means in the grand scheme of things
28 search for eggs
29 search for molasses
30 add eggs one at a time
31 add molasses
32 remove molasses from top of mixer
33 scrape sides of bowl
34 gradually add dry ingredients
35 wipe down shirt
36 add more dry ingredients
37 wipe down counter
38 sigh with relief at having successfully (more or less) incorporated all ingredients, put bowl in fridge to chill
39 realize you forgot chopped ingredients sitting on counter
40 add chopped ingredients, using paddle mixer blade instead of regular mixer blade because at this point seriously WGAF
41 set timer to chill dough
42 wipe down counter
43 wipe down mixer, apologizing
44 wash the incredibly huge amount of accoutrements required to make this pile of brown goo
45 make cocktail
46 make another cocktail
47 turn off oven because honestly who’s going to stay up another 2 hours to cook this at this point
48 realize some people are “baking their way through the pandemic”
49 wonder who exactly these people are and what the rest of their lives look like and just how madly accomplished they must be to find this “relaxing”
50 make another cocktail
Addendum: realize you forgot the vanilla.
UPDATE: I finished this “15 minutes prep/total time 25 minutes” recipe this morning (BTW: 25 minutes?! Liar. LIAR!) The reality? It took me over an hour this morning to roll and coat and bake the dough from yesterday. I did, however, end up with about 130 reallllly good soft chewy ginger cookies. Was it worth it? Hmmm. Ask me after the swelling in my foot goes down. Maybe a month from now when I am pulling some of these out of the freezer….
Further update: They’re fantastic with coffee, and I just realized I cud have driven to Trader Joe’s and back 3 times in the time it took to make these. Being the masochist I am I will probably make them again. Maybe I will remember vanilla.
Oh my gosh. This is a fantastic recipe!!! Really reminded me of the cookies my Grandmother used to make me. I tried some last week from the “go-to”baking website that were ok…but nothing like these! Every single one cracked, every single one flattened, and every single one is chewy!!! They even looked just like the picture!!! I think mine were bit bigger, so I gave them 12 minutes….and they were perfect. About 2/3 I dunked in a mixture of milk choc/bittersweet chocolate and coconut oil….per my grandchildren’s request. Yummy. But my and my daughter’s preference is without the chocolate..just yummy molasses ginger cookies. I did make one addition though, just because I’m a cardamom junkie…I added about 1/2-3/4 tsp of cardamom. You know what my Grandchildren said??? “Grandma, you should go on a cooking contest show. You’d win!” Ah…but that did warm my heart.
This recipe will be made time and again, believe me. It’s PURRRRRRfect!!! Thank you so much Ali!!! Can’t wait to try more of your recipes!!!
Love this recipe. I did want to ask you a question. On the online recipe, it calls for the oven to be @ 350, yet the side ad type video says to bake @ 375′? Which is the proper temp.
Recipe is excellent and believe me, I o not often say that. I always find something that does not work, either the quantities or the steps. My ginger cookies are not chewy but soft and tasty. Congratulations!
A great crowd pleaser, eliciting my family’s unprompted praise. Crispy at the edges, chewy in the middle. Wonderful with tea, coffee, or wine. I chilled them only a fraction of the recommended time, but they were still heavenly.
I’ve been trying to recreate my grandmother’s ginger molasses cookies, and have been looking for similar recipes that might work. This was *close*! The taste is exactly how I remember, but somehow my grandmother’s cookies were even more chewy, and flatter.
But this is a recipe I’ll keep, for sure! I ended up making a half batch (while keeping the cinnamon and ginger as written because I like kick to my cookies), and still got about 50 cookies out of it. I left them in for 10 minutes, and they came out beautifully.
Jared —
Ann, I believe if you add more butter, they should end up flatter and chewier.
Alice Williams —
i roll these into logs and then cut them and it comes out flatter and chewy!
Terrific cookies! I put in the chopped candied ginger as suggested, about 2/3 cup. Great addition.
At 350 I baked for 15 min, less that had them emerge too soft.
One big issue with your recipe instructions: it says to seal in an airtight container for up to 4 days. Ahhhh… do you actually think these would LAST that long??! NOPE! They’re insanely delicious! My sister-in-law made them first and gave me a few tips on how to make them spicier, all of which I did. To add 1/4 to 1/2 cup finely chopped crystallized ginger, 1-2 Tbsp grated fresh ginger and about 1/2 tsp of ground black pepper (that’s right). Takes these up several notches! I didn’t roll mine in sugar, which gave me a false sense that these aren’t sweet cookies lol! Didn’t have to chill them either before rolling, already easy to handle. Life-changing recipe thank you!
Hello. I’ve tried this recipe twice and love it. My cookies are coming out a little thick and I imagine it’s because they aren’t melting down fast enough. I noticed that written recipe says to bake at 350 but video says 375, which have you found to work best?
I see why they were your favorite! Minus a small bag full, I ate them all! I even had too much flour in them so they didn’t spread. They were thick, but soft, and delicious. I’m sure I missed out on the original version lol
These were PERFECT. crackle topped, fragrant, quick. I made them on Christmas Day for the first time, not familiar with the site, which is very unlike me. I was nervous it wouldn’t turn out. But the high butter content and standard recipe made it feel like not too big a risk and it totally worked out. A hit!
These cookies are delicious! I followed the recipe exactly and they turned out perfect. I am often my own worst critic when I make things but I tasted these and thought damn they are good!! Lots of compliments from family over the holidays, everyone enjoyed them. Will definately be adding it to my cookbook to make again in the future! Thanks for sharing :)
The best cookie I have ever tasted.
I don’t think I’ve ever received so many compliments on a cookie before! I’ve never made molasses cookies but it just so happened that I had all the ingredients on hand and after reading the other reviews I decided to go for it. I AM SO GLAD I DID! It made about 46 cookies for me as I rolled them slightly bigger than everyone else did and the cookies just got better with each day! They make a great holiday gift with plenty of left over for you to keep some at the house and munch on through the week. Also pairs really well with a black cup of coffee!!
I stuck to the recipe (including the 4 tsp of baking soda) and they came out perfect. The only thing I did differently: chilled the dough overnight and I added ginger to the sugar that the dough is supposed to be rolled in prior to adding to the cookie sheet. PERFECT COOKIES I’m glad I found this recipe, it’s definitely going in my favorites for years to come!
I did the same to my sugar, after reading your review. Thanks for the idea. And the 4 tsp of baking soda was perfect for mine as well. This is a A+++++ recipe and they turned out stupendous!
SO DANG GOOD!!! Perfectly chewy and crisp.
Delicious cookies love the flavor and softness. Mine stayed small without flattening or much cracking on top. Delicious just don’t look like picture or very appetizing. Any advice welcome
Made these and loved them! So does my 5-year-old. The only weird thing was that it said the recipe as listed yields 42-46 cookies. I halved the recipe, and with dough balls between 1″ and 1.25″ in diameter, I still came out with 41 cookies.
I made the molasses cookies for Christmas. They were a hit. Only thing I changed was instead of rolling the doe in sugar I used powder sugar instead and they were delicious. Thanks for putting all these good recipes on the internet.
I felt as though there was either too much salt or too much baking soda. I followed recipe exactly and although the texture/look/dough are great it tastes too salty/baking soda :(
Same happened to me, taste like metal even with just over 2 tbsp of spice. They also puffed quite a bit and are cakey, which now looking at it, it6s listed as 639g of flour but I think should be closer to 540 using King Arthur’s conversion of 30g flour = 1/4 cup. Idk if this would have such a dramatic impact on the taste but likely explains my texture.
I had the same experience as well. I felt 4 tsp of baking soda sounded like too much and the cookies puffed up and didn’t crack much. Then we tasted them and although the spiciness and taste were otherwise spot on, there was that tell-tale metallic aftertaste when there’s too much baking soda. I will be adjusting the recipe so to avoid the aftertaste and have a flatter cookie.
I’ve been looking for the perfect ginger cookie recipe, and THIS IS IT. Chewy, decadent and delicious. I cut the recipe in half as to not have too many cookies to eat, but now I regret it! I should’ve made the whole batch. This is definitely a keeper.
Made exactly as the recipe advised and these cookies are
perfect!
Omg! Thank you for sharing this recipe! These cookies are so yummy and delicious! Will definitely make these on a regular.
These are perfection! Sweet, salty, spicy, chewy: Everything I wanted this holiday season. Cooking time in my oven was 11 minutes; I cooked one batch for something like 15 by mistake, which ended up a little crunchier, but still delicious. I used a gluten-free flour mix without any problems.
The video and written instruction are two different temperatures. Is 375 or 350 correct?
This recipe turns out perfectly soft and crinkly for us every time, Ali. We love it!
I just finished making these, and YUUUUUMMMYYY! They are delicious. I follow the recipe, but I did add some ginger paste to up the ginger a bit. I also made the cookies smaller because I only have a small cookie scoop. I ended up with 72 cookies. So, even after some snacking on the dough I still got the correct amount of cookies that was promised. I will be making these again, and again, and again, and again…
Amazing. I followed the recipe only substituting Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Perfect
Jo-Anne
I ended up with little puff balls and not flat cookies (like someone else mentioned). They were too salty too. Any recommendations?
Yummy. Yummy. Yummy. I made mine exactly as directed except I used whole wheat flour. These are delicious. My teenage kids loved them. Great dipped in coffee! I made smaller cookies expecting to freeze some…but I wasn’t fast enough. Maybe next time! Thanks, Ali, for providing such wonderfully delicious and healthy recipes!
Great recipe although your instructions say to preheat the oven then chill dough for 2 hours.
I am trying these for the first time. Salted or unsalted butter?
My mother-in-law just called me and said if she had to choose one cookie to take with her while she was trapped on a desert island it would be these cookies! High praise from a great cook.
These were amazing! I used a touch less flour, only baked 6 at a time (they spread out a lot) and increased baking time to about 11-12 minutes. So chewy and delicious!
Great recipe. I doubled the ginger and while I can still taste molasses, it’s overwhelmed by ginger… for my tastes I think 3/4 molasses and 1.5 tablespoon ginger… addicted to these…
Kids and husband loved these cookies!
This is the recipe I’ve been searching for. I added crystallized ginger but otherwise followed it exactly. So chewy and delicious! They’re disappearing quickly.
No exaggeration: these are the best cookies I’ve made. Couple tips I found along the way:
– Rolled the dough in turbinado sugar which gave the cookies a really nice texture.
– The dough I chilled overnight yielded cookies had a more defined “crackle” look. Still a little crackle with the minimum 2h chill though.
– 350° for 9-9.5 min was perfect for me; browned bottoms but still soft.
13/10 will definitely bake these again!
So good. So easy. I did half the recipe and weighed 25g for each rolled cookie dough so they were all the same. They spread easy so I only put 7 cookies on a baking sheet at a time! I put them in for 9 min exactly! They are a hit! Made about 30ish cookies… may have had a couple before final count :P
This is the best recipe I have found for ginger cookies. They are to die for.
These are the best cookies! I absolutely love this recipe. I’ve made them 4 times in the passed 6 months. Beware! You may develop an addiction??
Made these for the first time today and they didn’t disappoint. They turned out perfect. Thank you for sharing this!!
I am a 100% fan of all recipes on your site and this is a new favourite. I was not a baker until o discovered your recipes and now I have cookies DIALED! This recipe was spot on… I didn’t have to alter anything. All oven are different so as always WATCH YOUR COOKIES but as soon as I saw the top of the cookies start to crack, I pulled them out and they were perfect!
How many grams is 1 1/2 cups of butter please ?
Great recipe! I halved it & still managed to make 40 perfect cookies! I also added candied fresh ginger (which I made myself? & shopped walnuts. I didn’t coat in sugar as i felt their was enough with the candied ginger. My oven doesn’t hold accurate temps, so I just sat watch and when they begin to crack, out they came and they are perfect! Will definitely make again
They were so good…my neighbors are all waiting for more. I tend to underbake as I like them “gooey”. Second time I made them I rolled dough into balls and froze them. Baked as needed.
I am not a baker but these were so easy …I would be proud to show up at a cookie swap with these.
I was wondering about freezing for later. Thankks!!
When baking After freezing how did you adjust your baking time? How long did you defrost for? Or baked frozen and increased baking time to how many minutes? New baker who has never done this before. Thank you!
Can you please provide me with the nutritional information for this recipe? I would appreciate serving size and calories per serving. Thank you.
Sooooo am making a simple ginger cookie recipe…. here are my steps. This, ladies, is why I don’t bake.
1 read recipe
2 read again
3 get out ingredients
4 read recipe again
5 get out ingredients you forgot
6 read recipe
7 realize husband put “room temperature butter” in fridge 3 hours ago
8 try to figure out how to get butter to room temperature
9 fail
10 read recipe
11 measure dry ingredients
12 get out ingredients forgotten the 2nd time
13 read recipe
14 realize you forgot to preheat oven
15 look in fridge at “reconstituting” butter
16 realize it is now too cold; remove from fridge
17 read recipe
18 chop ginger for 45 minutes to achieve desired consistency
19 read… oh, you know.
20 cream butter and sugar
21 search for parchment paper
22 search for scissors
23 cut finger
24 form paper to pan
25 remove blood
26 read……sigh
27 mix butter and sugars, wonder what “packed” really means in the grand scheme of things
28 search for eggs
29 search for molasses
30 add eggs one at a time
31 add molasses
32 remove molasses from top of mixer
33 scrape sides of bowl
34 gradually add dry ingredients
35 wipe down shirt
36 add more dry ingredients
37 wipe down counter
38 sigh with relief at having successfully (more or less) incorporated all ingredients, put bowl in fridge to chill
39 realize you forgot chopped ingredients sitting on counter
40 add chopped ingredients, using paddle mixer blade instead of regular mixer blade because at this point seriously WGAF
41 set timer to chill dough
42 wipe down counter
43 wipe down mixer, apologizing
44 wash the incredibly huge amount of accoutrements required to make this pile of brown goo
45 make cocktail
46 make another cocktail
47 turn off oven because honestly who’s going to stay up another 2 hours to cook this at this point
48 realize some people are “baking their way through the pandemic”
49 wonder who exactly these people are and what the rest of their lives look like and just how madly accomplished they must be to find this “relaxing”
50 make another cocktail
Addendum: realize you forgot the vanilla.
UPDATE: I finished this “15 minutes prep/total time 25 minutes” recipe this morning (BTW: 25 minutes?! Liar. LIAR!) The reality? It took me over an hour this morning to roll and coat and bake the dough from yesterday. I did, however, end up with about 130 reallllly good soft chewy ginger cookies. Was it worth it? Hmmm. Ask me after the swelling in my foot goes down. Maybe a month from now when I am pulling some of these out of the freezer….
Further update: They’re fantastic with coffee, and I just realized I cud have driven to Trader Joe’s and back 3 times in the time it took to make these. Being the masochist I am I will probably make them again. Maybe I will remember vanilla.
Bahahahaha…. I love this. Thanks for the smiles.
Oh my gosh. This is a fantastic recipe!!! Really reminded me of the cookies my Grandmother used to make me. I tried some last week from the “go-to”baking website that were ok…but nothing like these! Every single one cracked, every single one flattened, and every single one is chewy!!! They even looked just like the picture!!! I think mine were bit bigger, so I gave them 12 minutes….and they were perfect. About 2/3 I dunked in a mixture of milk choc/bittersweet chocolate and coconut oil….per my grandchildren’s request. Yummy. But my and my daughter’s preference is without the chocolate..just yummy molasses ginger cookies. I did make one addition though, just because I’m a cardamom junkie…I added about 1/2-3/4 tsp of cardamom. You know what my Grandchildren said??? “Grandma, you should go on a cooking contest show. You’d win!” Ah…but that did warm my heart.
This recipe will be made time and again, believe me. It’s PURRRRRRfect!!! Thank you so much Ali!!! Can’t wait to try more of your recipes!!!
Love this recipe. I did want to ask you a question. On the online recipe, it calls for the oven to be @ 350, yet the side ad type video says to bake @ 375′? Which is the proper temp.
Thank you
These are so moreish and delicious! Don’t wait for Christmas to make them. Thanks for the recipes.
Recipe is excellent and believe me, I o not often say that. I always find something that does not work, either the quantities or the steps. My ginger cookies are not chewy but soft and tasty. Congratulations!
A great crowd pleaser, eliciting my family’s unprompted praise. Crispy at the edges, chewy in the middle. Wonderful with tea, coffee, or wine. I chilled them only a fraction of the recommended time, but they were still heavenly.
I’ve been trying to recreate my grandmother’s ginger molasses cookies, and have been looking for similar recipes that might work. This was *close*! The taste is exactly how I remember, but somehow my grandmother’s cookies were even more chewy, and flatter.
But this is a recipe I’ll keep, for sure! I ended up making a half batch (while keeping the cinnamon and ginger as written because I like kick to my cookies), and still got about 50 cookies out of it. I left them in for 10 minutes, and they came out beautifully.
Ann, I believe if you add more butter, they should end up flatter and chewier.
i roll these into logs and then cut them and it comes out flatter and chewy!
Terrific cookies! I put in the chopped candied ginger as suggested, about 2/3 cup. Great addition.
At 350 I baked for 15 min, less that had them emerge too soft.
One big issue with your recipe instructions: it says to seal in an airtight container for up to 4 days. Ahhhh… do you actually think these would LAST that long??! NOPE! They’re insanely delicious! My sister-in-law made them first and gave me a few tips on how to make them spicier, all of which I did. To add 1/4 to 1/2 cup finely chopped crystallized ginger, 1-2 Tbsp grated fresh ginger and about 1/2 tsp of ground black pepper (that’s right). Takes these up several notches! I didn’t roll mine in sugar, which gave me a false sense that these aren’t sweet cookies lol! Didn’t have to chill them either before rolling, already easy to handle. Life-changing recipe thank you!
Perfection. Chewy and Crisp. Exactly what I had hoped for and imagined in my minds eye.
Hello. I’ve tried this recipe twice and love it. My cookies are coming out a little thick and I imagine it’s because they aren’t melting down fast enough. I noticed that written recipe says to bake at 350 but video says 375, which have you found to work best?
I see why they were your favorite! Minus a small bag full, I ate them all! I even had too much flour in them so they didn’t spread. They were thick, but soft, and delicious. I’m sure I missed out on the original version lol
By far, the BEST ginger recipe I’ve found….the cookies are SO good….chewy and soft! Thank you!
Best cookies ever! Try this recipe now!
Best cookies ever!