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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 (340g) unsalted butter, softened to room temperature
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.
Flour amount: Please note that different sites across the internet use a wide range of weights for 1 cup of flour. I use 142g for this recipe, so 4.5 cups = 639g.
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 yields a very large batch of cookies.)
These are absolutely delicious! I froze most of the recipe to give away later in the holiday season. The baked cookies stay super soft if you store them in an airtight container with a small piece of bread. This will be a holiday go-to!
Elizabeth Ann Buxell —
I love this recipe I have made them the last couple Christmas seasons, is there a way to shape these cookies into cookie cutters? I only want this recipe, but my kids want to shape and decorate like sugar cookies. Any help would be greatly appreciated.
Anne —
This is one of my favorite cookies I’ve ever eaten. Just perfect chew and flavor.
I’m so excited to bake these cookies! I was thinking of making them for a Cookie Exchange, but I’m concerned about the “shelf life,” as the recipe says I can store them for up to 4 days in a sealed container. I would need them to last for at least a week or two, given that I have to package and ship them. Does anyone know if they will last longer than 4 days in a sealed container? Do they go bad after that, or do they just get harder? Thanks in advance!
Britt —
I love this recipe! I bake them early in the season and store in an airtight container. I keep my cookies in the garage all winter 5C and they keep few a month or two if we can stop ourselves from eating them. Beyond 4 days I think they get a little less chewy, but under bake them and they’ll be ok. They’re no different than any other recipe. Nothing more perishable than any other cookie you might bake.
Marlene —
Due to a lazy thyroid I need to be gluten free. I am going to make these with GF all purpose flour because obviously “molasses cooky!” Wish me luck!
I love these classic cookies. My grandma made them when I was a kid. I have already made 4 batches this year haha. Frosted and un frosted.
Jenn —
I’m having such a hard time with this recipe and not sure why. They came out completely flat . I tried a second time with all new Ingredients and it happened again. Help. The flavor is delicious they just done look pretty
Does anyone know if there is a maximum amount of time for chilling – I was hoping to make these for a party on Wednesday and wondering if I make the dough two days prior if they’ll be stale?
Jeannine —
I have made this recipe at least a half dozen times. I have had great success making the dough and leaving it in the refrigerator for up to three days (just make sure it’s covered tightly or it will dry out).
The dough is a little harder to roll into balls when it’s been chilled that long, but once you muscle them into small balls and roll them in the sugar, they still bake perfectly! I like this method because I can save time the day of my event and everyone still gets fresh baked cookies.
People RAVE ABOUT THEM – this is hands-down my favorite cookie recipe! :)
VJS —
To add to Jeannine’s comment, you can also roll them into balls first, then refrigerate them. Makes it much easier later.
Sarah —
I left the dough in the fridge for just under 2 days and they turned out amazing!
Paula Dodge —
I have kept the dough in the refrigerator for 4 or more days, and they taste delicious when I cook them
Man, these are great! Made the recipe as-is and they instantly bring me back to grandma’s house. The only thing is that this recipe made closer to 80-100 cookies. This is, however, the opposite of a problem
Oh my goodness, these are perfect! I didn’t roll them in sugar (cutting back on carbs lol) which might explain why they spread a little more, but they were still so perfect! Especially with a little vanilla ice cream between 2 of them! Absolutely divine…will try eggnog ice cream next.
Marie —
That sounds like a Winner with the
Ice cream sandwich idea ! ! Yummy 😋 😍
Excellent recipe
Crispy outside and chewy inside
Left out cloves and added finely chopped crystallized ginger
Rolled into balls then froze and cooked batches as requested so they could be served warm
Delicious!
Went down very well with mulled wine too
Thanks for sharing the recipe
Brandon —
Way too much flour. My cookies didn’t come out like the pictures at all
These are delicious and so simple to make. I have a bad arm so I’m a fan of using the mixer 👍🏼 and not hand stirring.
I took them to our family Christmas party 🎉 and they were a big hit.
What is the calorie count in these cookies?
Melody
I’ve been hunting for a chewy molasses ginger cookie forever, and this is THE one I’ve been searching for!! Make sure you weigh the flour and use the 639 grams which is more than 4-1/2 cups. Just do it. Also, I make the dough, then I scoop it into balls and THEN I refrigerate the ones I want to bake that day and freeze the rest. When I want to use the cookies, I get them out and let them thaw a couple of minutes, roll them in the natural cane turbinado sugar (Sugar in the Raw) and bake them at 350 for 10 minutes. Let them cool a couple minutes in the pan and then transfer to the cooling rack. Then watch them disappear!
This is by far the best ginger cookie out there. I have made this cookie for an annual cookie exchange that I have been participating in for the past 5 years and everyone loves them! Nothing says Christmas like ginger cookies. Add this to your list of goodies to bake during the holidays – you will not regret it.
This was my first time baking ginger cookies & these did not disappoint. I followed the recipe exactly as written (measured about 20 grams for each cookie). I added an orange glaze to half the batch. These were so chewy, soft and just the right amount of spice.
FABULOUS! One of the absolute best cookies I have made in awhile! Nice and spicy with that tablespoon of ground ginger! I followed both ingredients and instructions to a T. I baked mine for 9 minutes and they were ever so slightly underbaked but left them on the cookie sheet and the result was chewy soft perfection! 10/10…. thank you!!!
I accidentally used a different recipe that didn’t used brown sugar. Otherwise it was pretty close to this 1
BIG mistake.
This is the ONLY recipe to use. Perfectly portrayed in the picture & description. It was a good lesson though.
The cookies were very flavorful and I loved the spices. The texture was good, too. However, for me, they were too sweet. Next time I make them, I will reduce the sugar by a bit. Overall, good cookie.
This recipe yielded 8 dozen cookies…way more than stated. So I will freeze some and still have plenty to give away. I was a bit confused about the flour. The recipe says 4.5 cups (639g). But my bag of King Arthur AP flour says a cup is 120g, so I used 540g. The dough seemed firm enough after mixing and certainly was firm after chilling for a few days before I had time to bake. That may explain why my cookies were flat. They are still chewy, which is the texture I wanted, but they weren’t puffy. Also, I’ve lived at 7000′ for 4 years and still haven’t mastered the changes needed for cooking at this altitude. The taste is delicious!
I have never been fond of molasses and I especially have never been fond of it’s scent. Well, these cookies were delicious and my children devoured them. I baked them for 13 minutes per batch and they were crisp on the outside and soft in the middle. I guess molasses isn’t so bad after all :). Thank you!
These are the BEST cookies. I make these every year, and every time they’re received with resounding excitement! And throughout the year, people will often recall these cookies and ask when I’ll be making them again. Truly the best, crunchy on the outside and chewy on the inside with the perfect amount of sweetness. The only “caution” I have is that this recipe yields a very large quantity, so I often only use half of the dough and freeze the rest for another time.
1. They’re delicious
2. They’re pretty forgiving on bake time, i.e. you don’t have to remove them from the oven in a perfect 10-second window like most other cookies (the window is a couple minutes in my experience.)
3. They stay soft and chewy for DAYS.
The day before I make these, I peel and mince a big ginger root and cook it down (30 mins in boiling water, 15 mins in sugar syrup) to make candied ginger. Then, I mix the tiny ginger bits into the dough with the last third of the flour. It makes them SUPER gingery!
Never usually comment on recipes, but I have to say these are the best cookies I have ever made!! Wanted to make these because I love the ginger molasses cookies I get at a local bakery, and these ones are a perfect home copycat! Now I don’t need to leave the house to make bakery level cookies :)
This is now my favorite cookie recipe. I’ve made this recipe twice. The first time I didn’t add enough flour (used 540g based on 120g/cup which has been my go to conversion) and they melted into flat rounds, no cracking, but still people LOVED them. My son, however, didn’t like the crunch from the sugar coating and I felt they needed more spice (we love ginger and cinnamon). So the second time not only did I add the correct amount of flour (639g as per the recipe), but 1.5 Tbsp ginger, and 3 tsp cinnamon. Rolled the dough into 1.5 inch balls, no sugar coating, and baked for 12-minutes. This time they looked more like the pics, had a little height, were soft and absolutely delicious warm. Best of all my son loved them. This will definitely be a family staple for the holiday season.
Yummy! I didn’t roll the cookies in sugar because I was worried it would make them too sweet, but it wouldn’t have, the cookies are not overly sweet! I measured all ingredients per the recipe and was able to make 60 cookies from the dough. So, halve the recipe if you want less.
Just like all your other recipes I’ve tried, these are just amazing. Crispy outside, chewy inside. I added an extra egg yolk for more chew and chopped up some crystallized ginger. Perfection. Just a note about your cup to g conversion: does 4 1/2 cups = 639g? Which conversion tool do you use? The one I use indicates it’s much less than that. I ended up just scooping and leveling and, like I said, they were perfect! My go-to now. Thank you!
The first time I made these cookies, I weighed the flour and used 639 grams of flour, as called for in the recipe. Yesterday, I made them again. but after weighing, I measured and used the 4 1/2 cups called for in the recipe. They are not the same. Weighing produced far more flour than did measuring it
Delicious soft and chewy cookies! I used the grams measurement for flour instead of cups. Using 30g of dough for each cookie, I came out with exactly 6 dozen cookies.
I’ve made these in the past and will give the recipe 5 ⭐️. For some reason this time they didn’t turn out….very buttery. Taste under baked and flat. Any suggestions?
I have made these at least 10 times now (one time was a 4x batch) and they are absolutely PERFECT. Literally the best cookies I’ve ever made, the recipe is spot-on. They are perfectly soft and chewy with just the right amount of sweetness and spice. Everyone raves about them when I make them! If you’re thinking about making these, DO IT! :)
Made these cookies for Christmas 2023. Received many positive compliments. Followed recipe exactly as written. Except, mixed one day and baked the following day. They were simply delicious soft and chewy. By far everyone’s favorite.
My husband and I just finished putting together the dough for these cookies… With both of us tag-teaming it, it took us more like 45-50 minutes to put the dough together. When we tasted the final product (meaning the completed dough) it just didn’t seem to have enough oomph, so we decided to add some crystallized ginger to spice it up a bit. This step in itself took around 15 minutes. Then adding this step to the measuring, mixing, and beating that had already occurred and voila, my 45-50 minutes of prep has taken place. I have no clue as yet as to how long it’s going to take to roll all of the dough into 1″ balls. And since I suspect that it will take at least 2 baking sheets full to bake all of the dough if it indeed yields 42+ cookies, there you have double the cooking/baking time already, too. I guess my point is that pretty much every recipe I have ever made plays the same game with prep/cooking/total time to prepare, making me really wonder why a more truthful estimate isn’t given by recipe writers!! BUT I am assuming that the time to prepare these cookies will be worth the effort, since the reviews sure make them sound yummy!!!
This is a FANTASTIC recipe. Made exactly as written. Took the advice of one reviewer and rolled into balls before refrigerating – good call. Thank you for such a delicious treat. Will be making these for friends again very soon.
I am sorry to leave a negative review because I love this site, but I found this recipe inedible. I threw everything away after baking two sheets’ worth. The salt was beyond overpowering. I don’t know if it was the four teaspoons of baking soda or the tsp of salt, but, wow.
PERFECT!!! The recipe, the ingredients, the measurements , the instructions…..ALL PERFECT!! I don’t think they will last in the container for 4 days. They will be eaten before that. I cut the recipe in half and it still was great!! Thank you!
This makes the best cookies! I have made the recipe as written and they are phenomenal – and earn rave reviews from my mom (who generically can’t stop talking about them, or eating them!) and my picky 2-year-old.
I also subbed half of the butter for apple sauce once, when I realized I didn’t have enough butter, and they were again super yummy!
I received a sample of Chinese 5 spice seasoning from a local spice shop and we plan to use that in place of the spices in the recipe this time.
Thank you for this wonderful recipe!
These are absolutely delicious! I froze most of the recipe to give away later in the holiday season. The baked cookies stay super soft if you store them in an airtight container with a small piece of bread. This will be a holiday go-to!
I love this recipe I have made them the last couple Christmas seasons, is there a way to shape these cookies into cookie cutters? I only want this recipe, but my kids want to shape and decorate like sugar cookies. Any help would be greatly appreciated.
This is one of my favorite cookies I’ve ever eaten. Just perfect chew and flavor.
I’m so excited to bake these cookies! I was thinking of making them for a Cookie Exchange, but I’m concerned about the “shelf life,” as the recipe says I can store them for up to 4 days in a sealed container. I would need them to last for at least a week or two, given that I have to package and ship them. Does anyone know if they will last longer than 4 days in a sealed container? Do they go bad after that, or do they just get harder? Thanks in advance!
I love this recipe! I bake them early in the season and store in an airtight container. I keep my cookies in the garage all winter 5C and they keep few a month or two if we can stop ourselves from eating them. Beyond 4 days I think they get a little less chewy, but under bake them and they’ll be ok. They’re no different than any other recipe. Nothing more perishable than any other cookie you might bake.
Due to a lazy thyroid I need to be gluten free. I am going to make these with GF all purpose flour because obviously “molasses cooky!” Wish me luck!
I love these classic cookies. My grandma made them when I was a kid. I have already made 4 batches this year haha. Frosted and un frosted.
I’m having such a hard time with this recipe and not sure why. They came out completely flat . I tried a second time with all new Ingredients and it happened again. Help. The flavor is delicious they just done look pretty
Does anyone know if there is a maximum amount of time for chilling – I was hoping to make these for a party on Wednesday and wondering if I make the dough two days prior if they’ll be stale?
I have made this recipe at least a half dozen times. I have had great success making the dough and leaving it in the refrigerator for up to three days (just make sure it’s covered tightly or it will dry out).
The dough is a little harder to roll into balls when it’s been chilled that long, but once you muscle them into small balls and roll them in the sugar, they still bake perfectly! I like this method because I can save time the day of my event and everyone still gets fresh baked cookies.
People RAVE ABOUT THEM – this is hands-down my favorite cookie recipe! :)
To add to Jeannine’s comment, you can also roll them into balls first, then refrigerate them. Makes it much easier later.
I left the dough in the fridge for just under 2 days and they turned out amazing!
I have kept the dough in the refrigerator for 4 or more days, and they taste delicious when I cook them
Also wondering how long, like maximum time the dough can be chilled?
I froze them for an hour and then baked them and they turned out great. I suggest rolling them into balls and then freezing. :)
Man, these are great! Made the recipe as-is and they instantly bring me back to grandma’s house. The only thing is that this recipe made closer to 80-100 cookies. This is, however, the opposite of a problem
Oh my goodness, these are perfect! I didn’t roll them in sugar (cutting back on carbs lol) which might explain why they spread a little more, but they were still so perfect! Especially with a little vanilla ice cream between 2 of them! Absolutely divine…will try eggnog ice cream next.
That sounds like a Winner with the
Ice cream sandwich idea ! ! Yummy 😋 😍
Excellent recipe
Crispy outside and chewy inside
Left out cloves and added finely chopped crystallized ginger
Rolled into balls then froze and cooked batches as requested so they could be served warm
Delicious!
Went down very well with mulled wine too
Thanks for sharing the recipe
Way too much flour. My cookies didn’t come out like the pictures at all
These are delicious and so simple to make. I have a bad arm so I’m a fan of using the mixer 👍🏼 and not hand stirring.
I took them to our family Christmas party 🎉 and they were a big hit.
What is the calorie count in these cookies?
Melody
Can I freeze these after baking?
I have and they freeze very well!
Yes, they freeze beautifully.
I’ve been hunting for a chewy molasses ginger cookie forever, and this is THE one I’ve been searching for!! Make sure you weigh the flour and use the 639 grams which is more than 4-1/2 cups. Just do it. Also, I make the dough, then I scoop it into balls and THEN I refrigerate the ones I want to bake that day and freeze the rest. When I want to use the cookies, I get them out and let them thaw a couple of minutes, roll them in the natural cane turbinado sugar (Sugar in the Raw) and bake them at 350 for 10 minutes. Let them cool a couple minutes in the pan and then transfer to the cooling rack. Then watch them disappear!
This is by far the best ginger cookie out there. I have made this cookie for an annual cookie exchange that I have been participating in for the past 5 years and everyone loves them! Nothing says Christmas like ginger cookies. Add this to your list of goodies to bake during the holidays – you will not regret it.
This was my first time baking ginger cookies & these did not disappoint. I followed the recipe exactly as written (measured about 20 grams for each cookie). I added an orange glaze to half the batch. These were so chewy, soft and just the right amount of spice.
FABULOUS! One of the absolute best cookies I have made in awhile! Nice and spicy with that tablespoon of ground ginger! I followed both ingredients and instructions to a T. I baked mine for 9 minutes and they were ever so slightly underbaked but left them on the cookie sheet and the result was chewy soft perfection! 10/10…. thank you!!!
I accidentally used a different recipe that didn’t used brown sugar. Otherwise it was pretty close to this 1
BIG mistake.
This is the ONLY recipe to use. Perfectly portrayed in the picture & description. It was a good lesson though.
The cookies were very flavorful and I loved the spices. The texture was good, too. However, for me, they were too sweet. Next time I make them, I will reduce the sugar by a bit. Overall, good cookie.
This recipe yielded 8 dozen cookies…way more than stated. So I will freeze some and still have plenty to give away. I was a bit confused about the flour. The recipe says 4.5 cups (639g). But my bag of King Arthur AP flour says a cup is 120g, so I used 540g. The dough seemed firm enough after mixing and certainly was firm after chilling for a few days before I had time to bake. That may explain why my cookies were flat. They are still chewy, which is the texture I wanted, but they weren’t puffy. Also, I’ve lived at 7000′ for 4 years and still haven’t mastered the changes needed for cooking at this altitude. The taste is delicious!
I have never been fond of molasses and I especially have never been fond of it’s scent. Well, these cookies were delicious and my children devoured them. I baked them for 13 minutes per batch and they were crisp on the outside and soft in the middle. I guess molasses isn’t so bad after all :). Thank you!
Mine came out very cakey and did not crack at all.
These are the BEST cookies. I make these every year, and every time they’re received with resounding excitement! And throughout the year, people will often recall these cookies and ask when I’ll be making them again. Truly the best, crunchy on the outside and chewy on the inside with the perfect amount of sweetness. The only “caution” I have is that this recipe yields a very large quantity, so I often only use half of the dough and freeze the rest for another time.
Can I use fresh ginger instead of ground ginger?
Just like Mama made. Thank you.
Best soft ginger molasses cookie recipe! The cookies do not have an over powering taste of baking soda, like some other recipes I have tried.
I love these cookies because:
1. They’re delicious
2. They’re pretty forgiving on bake time, i.e. you don’t have to remove them from the oven in a perfect 10-second window like most other cookies (the window is a couple minutes in my experience.)
3. They stay soft and chewy for DAYS.
The day before I make these, I peel and mince a big ginger root and cook it down (30 mins in boiling water, 15 mins in sugar syrup) to make candied ginger. Then, I mix the tiny ginger bits into the dough with the last third of the flour. It makes them SUPER gingery!
There is too much butter or not enough flour for the chewy molasses cookie recipe. Mine came out flat. Th flavor is on point.
Never usually comment on recipes, but I have to say these are the best cookies I have ever made!! Wanted to make these because I love the ginger molasses cookies I get at a local bakery, and these ones are a perfect home copycat! Now I don’t need to leave the house to make bakery level cookies :)
This is now my favorite cookie recipe. I’ve made this recipe twice. The first time I didn’t add enough flour (used 540g based on 120g/cup which has been my go to conversion) and they melted into flat rounds, no cracking, but still people LOVED them. My son, however, didn’t like the crunch from the sugar coating and I felt they needed more spice (we love ginger and cinnamon). So the second time not only did I add the correct amount of flour (639g as per the recipe), but 1.5 Tbsp ginger, and 3 tsp cinnamon. Rolled the dough into 1.5 inch balls, no sugar coating, and baked for 12-minutes. This time they looked more like the pics, had a little height, were soft and absolutely delicious warm. Best of all my son loved them. This will definitely be a family staple for the holiday season.
Yummy! I didn’t roll the cookies in sugar because I was worried it would make them too sweet, but it wouldn’t have, the cookies are not overly sweet! I measured all ingredients per the recipe and was able to make 60 cookies from the dough. So, halve the recipe if you want less.
Just like all your other recipes I’ve tried, these are just amazing. Crispy outside, chewy inside. I added an extra egg yolk for more chew and chopped up some crystallized ginger. Perfection. Just a note about your cup to g conversion: does 4 1/2 cups = 639g? Which conversion tool do you use? The one I use indicates it’s much less than that. I ended up just scooping and leveling and, like I said, they were perfect! My go-to now. Thank you!
No vanilla??
The first time I made these cookies, I weighed the flour and used 639 grams of flour, as called for in the recipe. Yesterday, I made them again. but after weighing, I measured and used the 4 1/2 cups called for in the recipe. They are not the same. Weighing produced far more flour than did measuring it
Delicious soft and chewy cookies! I used the grams measurement for flour instead of cups. Using 30g of dough for each cookie, I came out with exactly 6 dozen cookies.
I’ve made these in the past and will give the recipe 5 ⭐️. For some reason this time they didn’t turn out….very buttery. Taste under baked and flat. Any suggestions?
Exceptional taste
Just made this with 1:1 gluten free flour and about 1/3 cup of chopped candied ginger. Spectacular!!!
I have made these at least 10 times now (one time was a 4x batch) and they are absolutely PERFECT. Literally the best cookies I’ve ever made, the recipe is spot-on. They are perfectly soft and chewy with just the right amount of sweetness and spice. Everyone raves about them when I make them! If you’re thinking about making these, DO IT! :)
Made these cookies for Christmas 2023. Received many positive compliments. Followed recipe exactly as written. Except, mixed one day and baked the following day. They were simply delicious soft and chewy. By far everyone’s favorite.
My husband and I just finished putting together the dough for these cookies… With both of us tag-teaming it, it took us more like 45-50 minutes to put the dough together. When we tasted the final product (meaning the completed dough) it just didn’t seem to have enough oomph, so we decided to add some crystallized ginger to spice it up a bit. This step in itself took around 15 minutes. Then adding this step to the measuring, mixing, and beating that had already occurred and voila, my 45-50 minutes of prep has taken place. I have no clue as yet as to how long it’s going to take to roll all of the dough into 1″ balls. And since I suspect that it will take at least 2 baking sheets full to bake all of the dough if it indeed yields 42+ cookies, there you have double the cooking/baking time already, too. I guess my point is that pretty much every recipe I have ever made plays the same game with prep/cooking/total time to prepare, making me really wonder why a more truthful estimate isn’t given by recipe writers!! BUT I am assuming that the time to prepare these cookies will be worth the effort, since the reviews sure make them sound yummy!!!
This recipe is excellent. Lots of compliments received.
We have an egg allergy so I replaced the eggs with flax egg and it worked well.
This is a FANTASTIC recipe. Made exactly as written. Took the advice of one reviewer and rolled into balls before refrigerating – good call. Thank you for such a delicious treat. Will be making these for friends again very soon.
DELICIOUS. I halved the recipe. The dough yields many cookies! Yummy
These are so, so delicious. I halved the recipe and got 32 cookies!
I am sorry to leave a negative review because I love this site, but I found this recipe inedible. I threw everything away after baking two sheets’ worth. The salt was beyond overpowering. I don’t know if it was the four teaspoons of baking soda or the tsp of salt, but, wow.
These were very delicious. I got so many compliments! Followed the recipe exactly.
PERFECT!!! The recipe, the ingredients, the measurements , the instructions…..ALL PERFECT!! I don’t think they will last in the container for 4 days. They will be eaten before that. I cut the recipe in half and it still was great!! Thank you!
Would you recommend light brown sugar or dark?
Came out perfect! Did a half batch, followed recipe as is. Perfect.
I made these last night. The family loved them. They were chewy, with just the right amount of spice.
This makes the best cookies! I have made the recipe as written and they are phenomenal – and earn rave reviews from my mom (who generically can’t stop talking about them, or eating them!) and my picky 2-year-old.
I also subbed half of the butter for apple sauce once, when I realized I didn’t have enough butter, and they were again super yummy!
I received a sample of Chinese 5 spice seasoning from a local spice shop and we plan to use that in place of the spices in the recipe this time.
Thank you for this wonderful recipe!
My tables say 4.5 cups of flour is 562 grams. ???