Chewy Ginger Molasses Cookies

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

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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 1 cup granulated (white) sugar, and 1 cup packed brown sugar, plus extra sugar for rolling the dough balls.
  • Molasses: I typically opt for the “original” 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.  I’ve lowered the oven temperature from the original recipe slightly (to 350°F) to reduce potential spreading with the cookies.  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

These Chewy Ginger Molasses Cookies are easy to make, super-soft and chewy, and irresistibly delicious.

Ingredients:

  • 1 ½ cups unsalted butter, softened to room temperature (not melted*)
  • 1 cup granulated (white) sugar
  • 1 cup packed brown sugar
  • ½ cup molasses
  • 2 eggs
  • 4 ½ cups (528 grams) all-purpose flour (I recommend weighing your flour for accuracy)
  • 4 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon salt

Directions:

  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 baking sheet 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.

This recipe was updated in November 2018 to include slightly more flour and ginger, and reduce the baking temperature.  I also now use a 50/50 mix of brown sugar and white granulated sugar, although you are welcome to use only white granulated sugar (2 cups) if you prefer.

For those asking, the original recipe only used 4 cups of all-purpose flour, 2 cups of granulated sugar (instead of the 50/50 brown sugar split), and they were baked at 375°F.  :)

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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!


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708 comments on “Chewy Ginger Molasses Cookies”

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  1. From previous comments sounds like these are the best. Can’t wait to bake these for my hubby. Can the dough be made day before and left in the fridge overnight before baking?

    • Hi Chris! Yes, you can make the dough the day before and refrigerate. We hope you and your husband enjoy! :)

  2. So, my gf made these for me, as they are my favourite type of cookie, and as I chewed the first bite, I could have sworn they were exactly like my great grandmother made. DELICIOUS!!

  3. I’ve made this recipe 3 times now, and these cookies are not pillowy like your photos, they are a very flat cookie. However, they are absurdly good. My new favorite. Strangely good frozen. I’m going to try adding some flour to get a bit more height, as there is already so much baking soda I doubt that is the problem. Thank you for a wonderful recipe!

    • We’re so glad you enjoyed these Bri! We’re sorry however that they came out so flat. We wonder if your baking soda was old? If so, that could explain it.

  4. This recipe didn’t work for me. I chilled dough several hours, cookies still spread & were thin. Taste was good but not what l was looking for :-/

    • Hi Carolyn — we’re so sorry to hear these cookies didn’t turn out well for you! :( Could it be that maybe your baking soda was old? That might explain why they were thin and spread out.

  5. Made these today and sandwiched them with white chocolate buttercream. They were soooo good!

  6. I made these for the first time today. Even after I let the dough set in the fridge for 3 hours it was still super sticky. But I tried a couple cookie sheets full. They were super flat but tasted great. I read the some of the comments before even starting, so I made sure the baking soda was fresh. I ended up adding about 1/2 cup more flour to the chilled dough and they turned out awesome !!!!! Thank you for sharing this recipe.

    • Hi Sarah! We’re really not sure what’s causing some cookies to come out flat — we’ve tested these a zillion times. :( We’re glad the extra flour helped though — thanks for sharing and for giving these a try!

  7. These cookies were delicious and soft! Perfect texture and great flavor. I did use half white sugar and half brown sugar. I only had black strap molasses at home so thats what i used. Will try them again following the recipe. Really yummy!

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  9. This is the almost exact recipe I got from my Grandma in the 1960’a except for the amount flour. She had 21/4 cups flour for what was half of this recipe. So for this recipe I would increase by extra half cup flour (using her  proportions). I have NEVER had a cookie failure with this recipe in 40 plus years of making this cookie! It is a family favorite. Good frozen if you can get them to the freezer. Good raw. Good packed for lunches . Good keepers.  Good luck.

  10. I made these cookies and they turned out looking nothing like the pictures. They really flattened out, and they were crispy, not chewy (and I didn’t overbake them). Disappointed with this recipe

    • Hi Meg! Oh no, we’re so sorry to hear that! We’ve never had these come out flat, especially after refrigerating them. Could your baking soda possibly be old? That might explain why they didn’t rise any. Otherwise, we’re really not sure what went wrong.

  11. PS this is a different Meg :)

  12. Pingback: Chewy Ginger Molasses Cookies | ALL COOKIES PLACE

  13. I made these last night and they are AMAZING! They turned out perfectly soft and chewy and pillowey and so so delicious! Me an my mom have eaten probably 5 each the past two days! Cannot wait to share these with friends and make them many more times! Especially when the holidays come around! Thanks for the recipe they are my new favorite cookie!!!

  14. can fresh ginger be used instead of powdered?

    • Hi Molly! Sure! We just haven’t tried it in this recipe ourselves. We would still recommend using powdered ginger, but if you want to use some freshly grated ginger as well, you can cut back the powdered amount just a bit. You can also use crystalized ginger (some recipes call for all three types of ginger). We hope this helps and that you enjoy the cookies!

  15. This is a fantastic recipe. I followed it to a T, and the cookies taste delicious. I did notice a couple odd things, though. When I cooled the dough for 30-40 minutes, it was barely cooled. The outside of the dough was a but chilly but that was it. The rest was room temp. I went ahead and made the cookies and they turned out beautifully. Nice cracked appearence, etc. It was getting late though so I decided to make the last couple batches the day after, and stuck the dough in the fridge. I figured that since the recipe specified for “thoroughly chilled” dough in the first place, it wouldn’t hurt them. When I made them the next day however, they flattened out into 1/4″ tall cookies with no cracked tops, just a rough top. They are crispy and delicious, however so no great loss for me.

  16. Made these recently and they were amazing!  I used a high quality spelt flour instead of all purpose flour.  They were such a hit I’ll be making them again soon!

    • Thanks for sharing, Amy — we’re so glad you enjoyed them and that you were able to make them with some spelt flour! :)

  17. I made these as instructed except I added an extra 1/2 cup of flour as some other comments suggested and they came out perfect. My sister and I can’t stop eating them. My new favorite cookie!

  18. These cookies turned out fabulous!!! The trick is to use a small cookie scoop because the dough is sticky. I made butter creme icing and piped it between 2 cookies. YUM!

    • We’re so happy to hear you enjoyed them, Tammy! The buttercream icing sounds wonderful too! :)

  19. Hey! Just finished baking these cookies and they tuned out perfectly as described. I only chilled them for 30-40 minutes and then after rolling them, popped em back I’m the fridgeneral for another 5-10 minutes before putting them in the oven. From the comments I’m wondering of ppl are chilling for Too long? Not sure if that’s a thing lol but mine were fabulous and I thank you and family family thanks you for this awesome 5 star recipe :) :)

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  21. Hi! I love your recipes and I’m dying to make these, but I picked up some adorable leaf sprinkles at the store this week and I’m wondering if I can frost these (to have an excuse to use the sprinkles, of course). Do you recommend frosting them (perhaps cut out the rolling in sugar step, or cut down on sugar?), and if so, do you have a recipe I could reference? 

    If not I will make these regardless… they’re so lovely! 

  22. Perfect cookies. Subbed in 2tsp of baking powder for 2 of the teaspoons of baking soda to increase lift, cookies came out excellently. I also popped the tray of cookie balls into the freezer for 10 minutes before throwing into a thoroughly prewarmed oven.

  23. Have you guys or anyone ever tried to half this recipe?

    Just wondering! Thanks –

  24. Made these today and they were aahhmmaazziinnngg!! The only thing I did differently was not refrigerate them (can’t wait that long lol) they were easy to handle, not sticky and they cracked beautifully – perfectly puffy and chewy. Thank you so much for the recipe – it is definitely a keeper :)

  25. I added the extra half cup of flour, I didn’t want to chance the cookies falling completely flat. These things are the bomb! They are soft, and spicy, and sugary, and yesterday I ate 3. In a row. My kids, who are solid chocolate chip cookie advocates, love them. They will be my new Christmas cookie. It helps that this recipe makes quite a few. Thank you!

  26. May I make these cookies without sugar at all? 

    • Unfortunately we wouldn’t recommend that, but you can try cutting back on the sugar if you’d like.

  27. I am looking forward to trying these. I am making them for a crowd…can the recipe be doubled?

  28. I had to use butter flavoured Crisco as I had no butter.  These are amazing!  I chilled dough for about 10 min and they turned out like picture.  Texture and taste is amazing  Thank You.

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  30. This recipe is my grandmas award winning recipe….hmmmmm

  31. My boyfriend and I are making ….right now . He says they are soft and chewy too !

  32. I’ve made these quite a few times and have had some varying results – the first time, i made the cookies too small and they weren’t chewy at all. The second, I made them too big and had to cook them longer because they were still so raw in the middle. I think our oven doesn’t run hot enough… Tonight I made them and I had to cook them longer and I waited and waited for the tops to crack and they never did, but I had to take them out before they started burning. I’ve never had a problem with them flattening out, they’ve always been beautifully rounded cookies. It’s the cooking time that I have to fiddle with based on the size I make them – I try, but can never gauge an inch diameter ;) In any case they’re delicious every time I make them.

    • Thanks for sharing with us, Kendra! Baking can be so finicky sometimes…
      We’re glad you enjoy these though!

  33. Anyone have an issue with the batter being very wet? Followed recipe but not sure what went wrong. 

    • We’re sorry to hear that, Erin! Could one of your measurements be off? Chilling the dough is definitely an important step. Did you still find the dough sticky after chilling?

  34. Do you just use regular molasses in these cookies?

  35. Can these be frozen after they are baked?

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  37. I have been making these every November since I found them. Everyone loves them!! They are absolutely delicious to dunk in tea too, and for some reason my batch always yields about 50 cookies..way more than the expected but I’m not complaining at all. They only last around 3 days in my house and I also give some to neighbours and friends. Thank you so much for these little delights!!

    • Thanks for sharing with us, Kaetlyn — we’re so glad these were a hit with folks! :)

  38. I loved the taste of these cookies–all of my favorite spices came together in them. I had a problem with them baking flat.
    I chilled the dough as you recommended and then I also tried chilling the dough after rolling but it didn’t help…any suggestions?

    Thanks for a delicious recipe!

  39. In regard to some of the cookies going flat, did anyone use margarine sticks versus butter? Margarine contains water and I’ve found cookies, as well as other baked goods, come out very different. 

  40. These are the BEST molasses cookies ever. I love making them this time of year. I always get multiple requests for the recipe anytime I bring them to an activity. Thank you!

  41. I absolutely love these cookies!! I have made this recipie so many times and I recommend baking them at 325° instead of  375°.
    Also clear your entire day when you plan to make these, it actually takes me like 6-7 hours. Completely worth it though. 

  42. Delicious! Used sorghum as this was all I had on hand. Also used a teaspoon of baking soda mixed with a tablespoon of vinegar and a tablespoon of water in place of each egg. Chilled the dough one hour and baked at 350. They spread a lil more than what they look like in the photos of the recipe but we love them. So tasty! Makes a large batch as I’m sure most noticed with the amount of flour ?. Thanks for the great recipe!

  43. Hi! I absolutely adore these cookies- they are so moist and delicious! Do you know how long the dough will keep in the freezer? Do you recommend freezing the dough or portioned out dough balls? Thanks!

    • Thanks, Julia, we’re glad to hear that! And the cookie dough should keep in the freezer for about 4-6 months (just make sure it’s wrapped/sealed very well so you avoid freezer burn). We’d recommend portioning out cookie dough balls and then freezing.

  44. Delicious! I made them for my dad and he said they are better than the ones my grandma used to make!

  45. I made these cookies for the first time today as well.  They were simply delicious.  I also ran into a little trouble with them turning out flat as well with my first pan.  So I added about another half cup of flour or so and voila ! They rose perfectly.  

  46. Soooo I made these cookies today and they somehow turned out delicious… I say somehow because as I was making them I thought to myself…this dough seems crumbly..and since I only seldomly bake and am not so familiar with texture, I carried on.  I then put the first batch in the over and questioned if the little balls would flatten..my boyfriend even said “isn’t it supposed to be flattened before you stick it in the over” but I had faith.  Until 2 minutes later as I was re-reading the recipe and discovered what I thought was that I only used 1 cup of butter instead of 1 and a half…then to go on and noticed that one small stick of butter is actually only half a cup of butter!! So I missed a whole cup of butter….hence the crumbly batter (also I wasn’t too gradual when adding in the flour). They are a little on the sweet side probably due to lack of fat, so on my second batch in the oven I only coated the top half with sugar; but these little guys turned out absolutely delicious and nice and puffy like the pictures to boot! 

  47. Do you think these would be to soft to make into gingerbread men?

    • We think they would be. We’ve never tried them as gingerbread though, so you could experiment just to see. Either way we hope you enjoy them! :)

  48. Quick question.. approximately how many cookies does this recipe make? Sounds yummy!!!
    Thank you, Lori

    • Hi Lori! This recipe makes about 28-32 cookies (it’s written right above the recipe title in the recipe box). We hope you enjoy!

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  50. I’m going to try this.. I hope mine turn out flat!! the last couple times I tried my Fool Proof recipe they come out puffy and I just hate it!.?