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:

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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!


Ingredients

Scale
  • 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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Recipe rating

1,152 comments on “Chewy Ginger Molasses Cookies”

  1. What am I doing wrong to have my cookies melt into one giant burnt cookie?

  2. 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!

  3. 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.

  4. 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.

  5. 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!

  6. 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.

  7. 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!!!

  8. 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.

  9. 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.

  10. I made these for my family for Christmas and they are delicious! Thank you for sharing your recipe!

  11. Great recipe 👍

  12. 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!

  13. 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)

  14. Delicious! I rolled my cookie dough balls in turbinado sugar instead of white sugar. Really kicks it up a notch!

  15. 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!

  16. 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!

  17. 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.

  18. 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!

  19. 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 :)

  20. The best cookie I have ever tasted.

  21. 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!

  22. SO DANG GOOD!!! Perfectly chewy and crisp.

  23. 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

  24. 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.

  25. 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.

  26. 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.

  27. 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.

  28. Made exactly as the recipe advised and these cookies are
    perfect!

  29. Omg! Thank you for sharing this recipe! These cookies are so yummy and delicious! Will definitely make these on a regular.

  30. 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.

  31. The video and written instruction are two different temperatures. Is 375 or 350 correct?

  32. This recipe turns out perfectly soft and crinkly for us every time, Ali. We love it!

  33. 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…

  34. 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?

  35. 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!

  36. Great recipe although your instructions say to preheat the oven then chill dough for 2 hours.

  37. I am trying these for the first time. Salted or unsalted butter?

  38. 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.

  39. 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!

  40. 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…

  41. Kids and husband loved these cookies!

  42. 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.

  43. 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!

  44. 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

  45. This is the best recipe I have found for ginger cookies. They are to die for.

  46. 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🥰😋

  47. Made these for the first time today and they didn’t disappoint. They turned out perfect. Thank you for sharing this!!

  48. 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!

  49. How many grams is 1 1/2 cups of butter please ?

  50. 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