Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies |

I’m not quite sure what’s happening to me, but I seem to be slowly but surely losing my sweet tooth.

If you knew me 10 years ago — heck, make that 2 years ago — this would be shocking.

A part of me is not entirely surprised, as I seem to be making healthier eating choices with each passing year.  Although I’m still a huge believer in the “all things in moderation” philosophy, and always enjoy weaving some indulgences into my diet regularly.  But I don’t know, lately, I seem to be craving all things savory all the time.  Even just this weekend when choosing what to eat for dessert after Thanksgiving, I may or may not have opted for Chex Mix over pumpkin pie.  Crazy!

Still, I am very much looking forward to holiday cookie season.  And while I can appreciate healthier cookie recipes, I have to admit that I generally prefer to go for the real deal anytime and eat one instead of two or three.  And oh man, when these chewy ginger molasses cookies come out of my oven, you’d better believe that no savory Chex mix is going to stand in my way.

These cookies have been my absolute favorite cookies to make each holiday season since I first learned how to bake.  And as such, they were actually the very first cookie recipe I posted on this blog back in 2009.  So since the recipe tends to get buried in the archives, I thought I would pull it back up today to share with any of you other molasses cookie lovers.  Because trust me — it is a winner.

Chewy Ginger Molasses Cookies Recipe | 1-Minute Video


For a little throwback to the good ol’ blogging days of 2009, here’s the original photo I posted for these cookies…along with an old favorite polka dotted plate that I’m pretty sure has not made an appearance on the blog since.
Chewy Ginger Molasses Cookies |

Annnnd here are a few more current pics.
Chewy Ginger Molasses Cookies |

This recipe is actually one that I still have handwritten on a notecard in an old fashioned recipe box (remember those?) that my mom made for me when I went off to college.  I have no idea where she found the recipe, but it is a literal keeper.

Chewy Ginger Molasses Cookies |

It’s easy to make, and creates the softest chewiest ginger molasses cookies ever.  Our family always just rolled the dough in traditional granulated sugar.  But if you want to get fancy, you can roll it in some more coarse turbinado sugar, or you can even experiment with other various sugars.

Let me be clear though — these cookies will not win you any healthy eating awards.  They are the traditional sweet and indulgent ginger molasses cookies that I grew up on.  But let me assure you — they are worth every single bite when you’re ready to indulge.  Plus, they make the most perfect holiday gifts too if you feel like sharing.  :)

So without further ado, let me re-introduce you to one of my favorite recipes!  Enjoy!!

Chewy Ginger Molasses Cookies |

5 / 5 (40 Reviews)
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Chewy Ginger Molasses Cookies

These chewy ginger molasses cookies are soft, sweet, and unbelievably good.


  • 1 ½ cups butter, softened to room temperature (not melted!*)
  • 2 cups granulated sugar
  • ½ cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon salt


Preheat oven to 375°F.

In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 2 minutes until light and fluffy, scraping down the bowl if need be.  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 combined.

Place a sheet of plastic wrap directly on top of the dough (so that it’s touching the entire surface and preventing air from getting in) to completely cover it.  Then refrigerate dough for 30-60 minutes, until it is completely chilled.**

Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They will probably crack more while cooling.)  Remove from the oven and let cool for a minute or two. Then transfer the cookies to wire racks to cool completely.

Serve immediately or store in a sealed container for up to 1 week.

*In order for the butter to cream well with the sugar, it truly needs to be softened to room temperature for this recipe.  If it is too hard, or too melty, the creaming process won’t work its magic and you may have flatter cookies as a result.  (Still tasty, but flatter!)

**It is essential that the dough be thoroughly chilled with this recipe before baking.  Otherwise, the dough will be soft and difficult to form into balls, and the cookies will flatten out significantly while baking.

This recipe was updated in December 2016 to include an additional teaspoon of ground ginger.  The original recipe only called for 1 teaspoon ground ginger.

All images and text ©

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

Chewy Ginger Molasses Cookies |

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654 comments on “Chewy Ginger Molasses Cookies”

  1. OMG..never made cookies before but wanted to try these and thats all i can say..OMG..wonderful

  2. These cookies have become a staple for my boyfriend and I! A family friend made them during the holidays and I made sure I got the recipe. Have made them numerous times. I usually cut the recipe in half. I roll the cookies in turbinado sugar instead of regular granulated sugar. Adds a nice crunch and gives a better taste to the cookies. I’ll be using this recipe for the rest of my life! Thank you!

  3. 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! :)

  4. 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!!

  5. 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.

  6. 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.

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

  8. 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!

  9. 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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  11. 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.

  12. 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.

  13. After reading the comments about the cookies turning out flat, I bought a fresh box of baking soda and I made these following the recipe exactly. I chilled the dough overnight an attempt to minimize flattening, but unfortunately they were totally flat. I believe this is happening because the oven is too hot, which causes all the butter in this recipe (which is a significant amount) to melt too quickly. That being said, I tried baking them at 325 instead of 375 and they didn’t flatten quite so much. Hope this helps anyone else who experiences flat cookies! The flavor of these cookies is spot on and totally delicious – they are perfect minus the texture/consistency issue!

    • Hey Meg! Oh man, thanks for sharing this with us! We are perplexed as to how some people are ending up with flat cookies. We’ve tested this recipe so, so many times and have yet to have that happen. Your point about the oven temp is really interesting though and we appreciate you sharing this with us!

  14. PS this is a different Meg :)

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  16. 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!!!

  17. 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!

  18. 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.

  19. 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! :)

  20. 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!

  21. 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! :)

  22. 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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  24. 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! 

  25. 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.

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

    Just wondering! Thanks –

  27. 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 :)

  28. 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!

  29. 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.

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

  31. 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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  33. This recipe is my grandmas award winning recipe….hmmmmm

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

  35. 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!

  36. 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?

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

  38. Can these be frozen after they are baked?

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  40. 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! :)

  41. 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!

  42. 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. 

  43. 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!

  44. 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. 

  45. 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!

  46. 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.

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

  48. 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.  

  49. 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 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! 

  50. 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! :)