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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.
This recipe turned out really yummy! I replaced the butter with margarine and the eggs with flax/chia “eggs” to make them vegan. I needed to add about a quarter cup of almond milk at the end (perhaps because of the replacements), plus threw in a teaspoon of pumpkin pie spice. The texture is amazing and my friends (and myself) couldn’t stop eating them!
I didn’t have the full amount of ginger and had to scrape every drop of molasses out of the jar but it was worth it. I even had to leave my dough in the fridge for two day because I was too busy to fix them right away. DONT cut down the recipe you will eat or give away ALL of them. DAMN GOOD!
I baked these Cookies for myself and my husband about a month and a half ago with fantastic, delicious results! My husband claimed that he could eat dozens more! Since it’s just the two of us I only baked one small cookie sheet at a time in my countertop convection oven keeping the dough in the frig. – that way we had fresh cookies whenever we wanted them – which was often, lol. Today I am making another batch and we are both looking forward to savoring all of them!
Can I freeze the prepared dough balls for another day? These cookies are yummy, but I dont think I need so many all at once nor do I want to have the oven on for so long (summer + California= oven on minimal amounts)
Jeannine —
Hi Janine! This Jeannine has had great success freezing the raw dough.
This is my go-to ginger cookie recipe, and I have made it exactly as written about a half dozen times. On two occasions I have frozen half the dough. I did not make them into balls because I was worried about freezer burn and wanted to keep the surface area to a minimum. So I formed a flat square (so it would unthaw easier), wrapped it in wax paper, then aluminum foil, and put it in the freezer.
When I was ready to bake them, I put the frozen dough in the refrigerator for the day and when I came home from work, the dough was ready for me to roll and bake.
The cookies made from the frozen dough were just as soft and tasty as the ones made fresh. :)
A great cookie, everyone in my family loves them! I make them on the smallish side and end up with double (or more) what the recipe says. I’ve tried granulated sugar (it was ok), and turbinado sugar (too chunky) for rolling them; organic cane sugar is best because it’s sparkly and adds a good crunch. I increased the cook time to 13 minutes because they seemed underdone at 8 to 10 minutes.
These are some of the best cookies we’ve ever tasted. We opt to not roll them in sugar as I fork care for the overt sweetness of that but whoa these are excellent.
My go-to recipe for years! The texture and taste are amazing. Try making ice-cream sandwiches with these and you will not be disappointed by the result :)
Just a quick question! Would this recipe also work for cookie cutters as opposed to individual rolls of the dough for individual cookies and if so is there a recommendation on thickness to roll out the dough or change in bake time or temp?? Hoping to use this recipe with the kids for some fall cookie shapes!
We use a lot of Ali’s recipes in our routine meal and dessert planning. But this one – it’s our most favorite. We’ve been making these cookies since the recipe was first posted. We don’t change anything. No substitutions. No alterations on directions. The recipe is simple and the cookies are absolutely delicious and perfect in texture. [Chef’s kiss!]
I absolutely love the taste of these but mine came out light colored and more cake like. Will try advise of others on here and reduce flour a bit and up spices and molasses next time.
I made these cookies for the first time a few months ago and they have been highly requested by everyone in my family. I will continue to make these for the fall along with the holidays.
I’m so excited fall is here so I can finally make batches of these cookies again! They have become a highly requested favourite with family, friends and neighbours! I can’t say enough about how perfect they are each and every time I make them. Thank you again for sharing the recipe.
FYI – The written recipe says 350 for the oven, while the video recipe says 375. Judging by my experience, 375 seems correct.
Flavor on these is wonderful. My dough balls were about 1 and a quarter inch wide and my yield was five just under five dozen good sized cookies.
I cooked for 10 minutes on 350 (as instructed by the written recipe) for the first two and a half dozen, and was not satisfied with the rise of the cookies (or lack thereof) and there was no crinkling. Still tasted great but the look and texture were off to me.
Did the second half of the dough on 375 for 8.5 minutes. They came out perfect, just like the pictures. Texture was much nicer and the they were visually much better looking.
All in all great recipe. Definitely go for the higher cooking temp!
Susan —
Thank you for this tip. Baked mine @350 per the instruction. Absolutely no rise at all, flat, crispy albeit delicious. I thought perhaps my the recipe was a misprint for baking powder. Next time I’ll go with 375.
I love these cookies! I am GF and DF and these are one of my go to cookies. I use earth balance and gluten free flour and they come out perfect every time. My friens and neighbors ask for them. This recipe makes so many cookies! I always make the dough and then let it sit over night in the fridge before baking.
Jeannie,
Cold one not roll this cookie dough, into a log?
Tube like? And placing it in the freezer? And cut as needed. And then add suger? Please advise….
Craig
If you bang the oven tray a few times on the counter after 7 min of baking, and again when they get out of the oven. You get more chew and crackling. And it is fun to do.
I used the 600 grams of flour and baked for 10 minutes total at 375.
Could do with less baking powder, do not eat the dough, you will burp baking soda :-)
Obsessed with this recipe!!! They are my favorite cookies! 🤩
amber —
This is my favorite ginger cookie recipe. I worries the molasses flavor would be too strong, but it pairs really nicely with the ginger in this recipe and I used nutmeg instead of cloves since I was out. The cookies were so chewy, soft, and delicious. I forgot to leave them on the pan for 4-5 min and didn’t get as much of a crackle as shown in pics but the flavor was still delicious!
I weigh my ingredients. According to my calculations 4.5 cups of flour is 540 grams not the 639 as stated in the recipe. (120 * 4.5). Or 639/120 = 5.325 cups.
I calculate using 120 grams per cup as recommended by King Arthur since I am using their flour. (If I divide the grams in this recipe by 4.5 cups it comes out to 142 grams per cup.
So, question is, what gram conversation is this recipe using:
1 cup flour = 120 grams
1 cup flour = 142 grams.
Tay M. —
I have noticed the measurements can vary for the flour. I would look up the brand you use to see how many grams are in a cup.
These have been my fall/holidays go-to cookies for the past three years. We love adding the candied/crystallized ginger to these, my husband is a big fan of all things ginger. I probably make three or four batches each year….so so good! And everyone looks forward to this cookie in their cookie tins!
I would like to add more spice and molasses to the recipe next time. Any suggestions on amounts to up the spice flavor?
Ashley —
I also like them spicier. We usually double the ginger and the cinnamon, and leave the cloves the same. My family likes them that way! If you’re worried about it being too much just start by adding smaller extra amounts, and tweak it every time until you find the perfect amount for you!
I did take note of the amount of baking soda (and the side note about that being the correct amount even though it seems like a lot), and used that amount. I have to say, I think it’s too much! you can definitely taste it, and it’s not good. while the rest of it tastes really good, well balanced spices and molasses, the acrid taste of the baking soda comes through and is noticable. next time I’ll lower the amount to maybe 3-1/2t or 3t and see how that comes out.
I love this recipe. I make it every year at Christmas time … I do four tablespoons of ginger (this recipe def needs at least 2) and then we roll them in turbinado sugar and top them with Red hots before they go in the oven.
This recipe is great but the prep time needs to be changed to include the refrigeration time! I just made the dough and got to that step and now have a very angry toddler 😭 totally should’ve read the whole recipe, but it would be good to have an accurate prep time up top too!
Best recipe for ginger molasses cookies I’ve tried so far. I did make 2/3 of the recipe but still used two eggs and it came out fine, though perhaps a bit more cake-y than following the full recipe. The recipe makes a ton of cookies but they are so good, next time I may freeze part of the dough for later use. Definitely cool the dough as directed and I used two different pans and found they came out better on my aluminum cookie sheet than my standard metal baking pan. Not sure if I cooked one too long though. They all had those lovely cracks/crinkles and looked amazing! Tasted so good. Will be making more again. Also I had my kids roll the balls and coat them in sugar, still turned out great even though the 3 yr old didn’t have great precision.
This recipe for ginger molasses cookies is delish! Made them Thanksgiving afternoon, and adult daughters agreed to this being a delicious cookie and wanted the recipe as well. Will use this recipe as part of my other nine cookie recipes for my Christmas cookie platters for friends
Unbelievable delicious and an absolute crowd pleaser! I’ve been making them for years and these are my most requested cookie ever. I put into the wet ingredients about 2 Tbsp fresh squeezed orange juice and the zest of the orange because it brings out the ginger flavor… absolutely delicious!!!
TLDR: taste is good, but resulted in very deflated cookie. Overall, I’m only so-so on this recipe. I used 600g of flour… the recipe is not correct on gram measurements as some have noted, it’s more like 5.5 cups, which is why people are getting varied results.
Aside from flour, I followed everything exactly. My cookies taste fine and rose really well, but then super deflated while sitting out for those 4-5min post bake. My first tray at 8min at 350 was slightly undercooked. Cooking for 10min at 375 had best results. Also the bottom tray did not puff when there was more than one tray in the oven. I would have also added more ginger.
VERY GOOD!!! For those of you that had issue with the cookies flattening, sadly my first batch rolled 1″ came out the same way. Double the size of your roll and they will come out perfect! Thank you for sharing your recipe!
These are amazing. I let them chill overnight and put two slices of vread in the container and they were incredibly moist and chewy. Everyone went crazy for them. Next time I will spice them up a little with extra ginger. Definitely recommend if you love molasses and ginger flavors
Neha —
Best ever Ginger Molasses cookies. These were one of the first cookies of any kind that I have ever baked and they turned out so so well. I gave them to my friends, family and coworkers and have had more request for them. I made it exactly as stated in the recipe. Thank you so so much for this recipe.
I’ve made these two years now, recipe to a T, weighed flour, used new baking soda, and they are a perfect soft ginger cookie. I am an experienced home baker. They puff up when baking and then settle down. I’m guessing anyone who’s stayed puffy used baking powder by mistake. A 1/2 Tbsp as a scoop worked perfectly as it’s 1″ across (so it’s a full Tbsp of dough per ball). Everyone from my toddlers to seasoned baking grandmas loves them.
This is my absolute favorite ginger cookie. I don’t care for the crackly outside, so I cut the baking soda in half and skip the roll in sugar. Absolutely amazing (and your house will smell GREAT).
This recipe turned out really yummy! I replaced the butter with margarine and the eggs with flax/chia “eggs” to make them vegan. I needed to add about a quarter cup of almond milk at the end (perhaps because of the replacements), plus threw in a teaspoon of pumpkin pie spice. The texture is amazing and my friends (and myself) couldn’t stop eating them!
I didn’t have the full amount of ginger and had to scrape every drop of molasses out of the jar but it was worth it. I even had to leave my dough in the fridge for two day because I was too busy to fix them right away. DONT cut down the recipe you will eat or give away ALL of them. DAMN GOOD!
Perfect!
I baked these Cookies for myself and my husband about a month and a half ago with fantastic, delicious results! My husband claimed that he could eat dozens more! Since it’s just the two of us I only baked one small cookie sheet at a time in my countertop convection oven keeping the dough in the frig. – that way we had fresh cookies whenever we wanted them – which was often, lol. Today I am making another batch and we are both looking forward to savoring all of them!
Can I freeze the prepared dough balls for another day? These cookies are yummy, but I dont think I need so many all at once nor do I want to have the oven on for so long (summer + California= oven on minimal amounts)
Hi Janine! This Jeannine has had great success freezing the raw dough.
This is my go-to ginger cookie recipe, and I have made it exactly as written about a half dozen times. On two occasions I have frozen half the dough. I did not make them into balls because I was worried about freezer burn and wanted to keep the surface area to a minimum. So I formed a flat square (so it would unthaw easier), wrapped it in wax paper, then aluminum foil, and put it in the freezer.
When I was ready to bake them, I put the frozen dough in the refrigerator for the day and when I came home from work, the dough was ready for me to roll and bake.
The cookies made from the frozen dough were just as soft and tasty as the ones made fresh. :)
Turned out so well! Very delicious, and the 4 tsp of baking soda is definitely needed. My go-to recipe now :)
A great cookie, everyone in my family loves them! I make them on the smallish side and end up with double (or more) what the recipe says. I’ve tried granulated sugar (it was ok), and turbinado sugar (too chunky) for rolling them; organic cane sugar is best because it’s sparkly and adds a good crunch. I increased the cook time to 13 minutes because they seemed underdone at 8 to 10 minutes.
These are some of the best cookies we’ve ever tasted. We opt to not roll them in sugar as I fork care for the overt sweetness of that but whoa these are excellent.
My go-to recipe for years! The texture and taste are amazing. Try making ice-cream sandwiches with these and you will not be disappointed by the result :)
Just a quick question! Would this recipe also work for cookie cutters as opposed to individual rolls of the dough for individual cookies and if so is there a recommendation on thickness to roll out the dough or change in bake time or temp?? Hoping to use this recipe with the kids for some fall cookie shapes!
We use a lot of Ali’s recipes in our routine meal and dessert planning. But this one – it’s our most favorite. We’ve been making these cookies since the recipe was first posted. We don’t change anything. No substitutions. No alterations on directions. The recipe is simple and the cookies are absolutely delicious and perfect in texture. [Chef’s kiss!]
loving it
I absolutely love the taste of these but mine came out light colored and more cake like. Will try advise of others on here and reduce flour a bit and up spices and molasses next time.
I made these cookies for the first time a few months ago and they have been highly requested by everyone in my family. I will continue to make these for the fall along with the holidays.
I would like to omit baking soda altogether. Would a substitute of baking powder work?
Baking powder contains baking soda, but it also contains cream of tartar, so it isn’t an exact replacement. You may be able to look up a conversion.
I’m so excited fall is here so I can finally make batches of these cookies again! They have become a highly requested favourite with family, friends and neighbours! I can’t say enough about how perfect they are each and every time I make them. Thank you again for sharing the recipe.
Everyone in the family truly love love love them, I make them all the time.
You cannot say this is a 25 minute recipe when you need to cool the dough for up to 2 hours!
FYI – The written recipe says 350 for the oven, while the video recipe says 375. Judging by my experience, 375 seems correct.
Flavor on these is wonderful. My dough balls were about 1 and a quarter inch wide and my yield was five just under five dozen good sized cookies.
I cooked for 10 minutes on 350 (as instructed by the written recipe) for the first two and a half dozen, and was not satisfied with the rise of the cookies (or lack thereof) and there was no crinkling. Still tasted great but the look and texture were off to me.
Did the second half of the dough on 375 for 8.5 minutes. They came out perfect, just like the pictures. Texture was much nicer and the they were visually much better looking.
All in all great recipe. Definitely go for the higher cooking temp!
Thank you for this tip. Baked mine @350 per the instruction. Absolutely no rise at all, flat, crispy albeit delicious. I thought perhaps my the recipe was a misprint for baking powder. Next time I’ll go with 375.
I love these cookies! I am GF and DF and these are one of my go to cookies. I use earth balance and gluten free flour and they come out perfect every time. My friens and neighbors ask for them. This recipe makes so many cookies! I always make the dough and then let it sit over night in the fridge before baking.
Jeannie,
Cold one not roll this cookie dough, into a log?
Tube like? And placing it in the freezer? And cut as needed. And then add suger? Please advise….
Craig
If you bang the oven tray a few times on the counter after 7 min of baking, and again when they get out of the oven. You get more chew and crackling. And it is fun to do.
I used the 600 grams of flour and baked for 10 minutes total at 375.
Could do with less baking powder, do not eat the dough, you will burp baking soda :-)
The baking soda after taste ruined those for us, I will put half the quantity next time. Everything else was perfect.
Obsessed with this recipe!!! They are my favorite cookies! 🤩
This is my favorite ginger cookie recipe. I worries the molasses flavor would be too strong, but it pairs really nicely with the ginger in this recipe and I used nutmeg instead of cloves since I was out. The cookies were so chewy, soft, and delicious. I forgot to leave them on the pan for 4-5 min and didn’t get as much of a crackle as shown in pics but the flavor was still delicious!
I weigh my ingredients. According to my calculations 4.5 cups of flour is 540 grams not the 639 as stated in the recipe. (120 * 4.5). Or 639/120 = 5.325 cups.
I calculate using 120 grams per cup as recommended by King Arthur since I am using their flour. (If I divide the grams in this recipe by 4.5 cups it comes out to 142 grams per cup.
So, question is, what gram conversation is this recipe using:
1 cup flour = 120 grams
1 cup flour = 142 grams.
I have noticed the measurements can vary for the flour. I would look up the brand you use to see how many grams are in a cup.
These have been my fall/holidays go-to cookies for the past three years. We love adding the candied/crystallized ginger to these, my husband is a big fan of all things ginger. I probably make three or four batches each year….so so good! And everyone looks forward to this cookie in their cookie tins!
I would like to add more spice and molasses to the recipe next time. Any suggestions on amounts to up the spice flavor?
I also like them spicier. We usually double the ginger and the cinnamon, and leave the cloves the same. My family likes them that way! If you’re worried about it being too much just start by adding smaller extra amounts, and tweak it every time until you find the perfect amount for you!
These are awesome good. Grandkids love them!
Made these gluten free with 1 to 1 flour and they’re amazing. Freeze really well too!
I did take note of the amount of baking soda (and the side note about that being the correct amount even though it seems like a lot), and used that amount. I have to say, I think it’s too much! you can definitely taste it, and it’s not good. while the rest of it tastes really good, well balanced spices and molasses, the acrid taste of the baking soda comes through and is noticable. next time I’ll lower the amount to maybe 3-1/2t or 3t and see how that comes out.
Unreal. Best cookies I’ve ever made, and SO easy!!
I want to use these cookies as a base for a pie crust or sweet potato pie. Do you have any suggestions for possible alterations?
I’ve make these cookies quite often but I’ve turned them gluten free. Their a big hit!!
Love this recipe it one of my holiday go to’s to bring to parties.
Question-Can I use GF flour, would it make a difference in taste and texture?
I love this recipe. I make it every year at Christmas time … I do four tablespoons of ginger (this recipe def needs at least 2) and then we roll them in turbinado sugar and top them with Red hots before they go in the oven.
Why does the video have a different oven temperature?
This recipe is great but the prep time needs to be changed to include the refrigeration time! I just made the dough and got to that step and now have a very angry toddler 😭 totally should’ve read the whole recipe, but it would be good to have an accurate prep time up top too!
Best recipe for ginger molasses cookies I’ve tried so far. I did make 2/3 of the recipe but still used two eggs and it came out fine, though perhaps a bit more cake-y than following the full recipe. The recipe makes a ton of cookies but they are so good, next time I may freeze part of the dough for later use. Definitely cool the dough as directed and I used two different pans and found they came out better on my aluminum cookie sheet than my standard metal baking pan. Not sure if I cooked one too long though. They all had those lovely cracks/crinkles and looked amazing! Tasted so good. Will be making more again. Also I had my kids roll the balls and coat them in sugar, still turned out great even though the 3 yr old didn’t have great precision.
This recipe for ginger molasses cookies is delish! Made them Thanksgiving afternoon, and adult daughters agreed to this being a delicious cookie and wanted the recipe as well. Will use this recipe as part of my other nine cookie recipes for my Christmas cookie platters for friends
Unbelievable delicious and an absolute crowd pleaser! I’ve been making them for years and these are my most requested cookie ever. I put into the wet ingredients about 2 Tbsp fresh squeezed orange juice and the zest of the orange because it brings out the ginger flavor… absolutely delicious!!!
TLDR: taste is good, but resulted in very deflated cookie. Overall, I’m only so-so on this recipe. I used 600g of flour… the recipe is not correct on gram measurements as some have noted, it’s more like 5.5 cups, which is why people are getting varied results.
Aside from flour, I followed everything exactly. My cookies taste fine and rose really well, but then super deflated while sitting out for those 4-5min post bake. My first tray at 8min at 350 was slightly undercooked. Cooking for 10min at 375 had best results. Also the bottom tray did not puff when there was more than one tray in the oven. I would have also added more ginger.
Video has 375 but recipes says 350 degrees. Which one is right? Thanks!
My cookies did not flatten out. They rose and became quite tall like a half ball. What can I do to make them flat and thin?
Absolutely delicious, my 56 year old son’s favorite. My picky husband loves them too
VERY GOOD!!! For those of you that had issue with the cookies flattening, sadly my first batch rolled 1″ came out the same way. Double the size of your roll and they will come out perfect! Thank you for sharing your recipe!
These are amazing. I let them chill overnight and put two slices of vread in the container and they were incredibly moist and chewy. Everyone went crazy for them. Next time I will spice them up a little with extra ginger. Definitely recommend if you love molasses and ginger flavors
Best ever Ginger Molasses cookies. These were one of the first cookies of any kind that I have ever baked and they turned out so so well. I gave them to my friends, family and coworkers and have had more request for them. I made it exactly as stated in the recipe. Thank you so so much for this recipe.
Came out beautiful but very salty
I’ve made these two years now, recipe to a T, weighed flour, used new baking soda, and they are a perfect soft ginger cookie. I am an experienced home baker. They puff up when baking and then settle down. I’m guessing anyone who’s stayed puffy used baking powder by mistake. A 1/2 Tbsp as a scoop worked perfectly as it’s 1″ across (so it’s a full Tbsp of dough per ball). Everyone from my toddlers to seasoned baking grandmas loves them.
This is my absolute favorite ginger cookie. I don’t care for the crackly outside, so I cut the baking soda in half and skip the roll in sugar. Absolutely amazing (and your house will smell GREAT).
The recipe says to bake at 350. The video says to bake at 375. Which should it be?