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 |

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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. 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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  3. 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!.?

  4. Have you ever tried making these as bar cookies and sprinkling turbinado sugar over the top?

  5. Just made these cookies. Reduced sugar to 1.5 and added chopped up crystallized ginger. Truly the best cookies I’ve ever made. Despite this being the first time I’ve made ginger cookies. Thank you for a great recipe, one which I will continue to make.

  6. I LOVE this recipe! Everything about it is perfect! Have you ever tried altering it? I want to make red velvet cookies – Do you think changing out the molasses for white corn syrup and adding coco rather than the spices would work?

    • We’re so glad to hear that, Shanna! :) We’re not sure about those alterations though, as we’ve never tried that ourselves. We wouldn’t really suggest using corn syrup instead of molasses though. We think you might be best off just using a red velvet cookie recipe that looks good to you. We hope that helps!

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  8. These are the best cookies. I made them the past 2 years and they have become a staple Christmas cookie in my family. Thank you so much for this recipe. I bake so many of these because they disappear very quickly :) I got this recipe down, I’ll soon have it memorized.

  9. I just made these and no cracks :(. Is there a trick? They look so perfect here. I did have to use a truvia baking blend instead of sugar so I’m curious if that could be it? Any ideas? I think I want to give it one more try. Thanks!

    • We’re sorry, Lacey! Hmmm, we haven’t tried these with Truvia, so we’re not sure, but that could have been it. You can also take these out of the oven midway through baking and slam the tray down (it will help them crack).

  10. Any modifications for high altitude needed?

    • Hi Jane! It depends on where you live. We love King Arthur Flour’s guide on high-altitude baking: We hope this helps and that you enjoy the cookies!

  11. They were amazing!! Making more now for a Christmas party? thanks!

  12. These are the BEST molasses cookies I have ever made and tasted!!!!! Thank you so much for sharing this recipe:) Happy Holidays

    • Thank you, Rica — we’re so happy you love them! And happy holidays to you as well!

  13. I love this recipe. I have made it several times over the past few years for gifts and they are always a big hit. Can the dough be made ahead and frozen? I would like to freeze it and then thaw and bake later. 

    • Thanks, Lydia — we’re glad you enjoy it! Yes, you can definitely make the dough ahead of time and freeze it. :)

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  15. Thanks theses turned out great but I got 7 dozen out of this recipe not sure how when recipe says 28-32 cookies. They turned out perfectly and in abundance. 

    • Oh my goodness, that’s a lot of cookies! We’re not sure how we messed up the yield, but we just re-tested these yesterday and got 42, so we edited the recipe — we’re sorry it made so many extra, but we’re glad you enjoyed them!

  16. Not sure what happened when I made these. They are FLAT and far too buttery.   I chilled for over an hour.  May try again with a little less butter. 

    • We’re so sorry to hear that, Cathi — we’re not sure what could have gone wrong. Could your baking soda be old?

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  18. Mine turned out totally flat and run together. I followed the recipe exactly. Can’t figure out what happened. I wondered if 1 1/2 cups pf butter is correct. They do not look anything like the picture…no crinkles. fact, they don’t look like cookies. Yikes!

    • We’re sorry to hear that, Marsha! :( Was your butter definitely at room temp (and brought to room temp naturally)? That’s very crucial to this recipe. Also, did you chill the dough? That’s another important step. Lastly, is your baking soda relatively fresh? Just trying to get to the bottom of this. We’re sorry these were a mess!

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  20. Is it possible to mix by hand (rather than with a mixer)?

    • We wouldn’t advise that, Caitlin. Unfortunately you really need a mixer for best results. It doesn’t have to be a stand mixer though, just a simple hand mixer will do! :)

  21. What type of molasses should be used?  There’s so many available and I’m sure the taste would be affected if using one that was stronger than intended.



    • Hi Maria! We use Grandma’s original or Brer Rabbit (the unsulphured molasses for both brands). We hope you enjoy these!

  22. LOVE this recipe!! Made for family and coworkers and they were a total hit! Thanks for sharing! :)

  23. Thank you for sharing this! I made these last year and they were a hit. This year I’d like to substitute the sugar for coconut sugar and flour for coconut flour. Will that work okay?


    • We’re so glad these were a hit, Jaimie! We’ve never experimented with coconut sugar or flour in this recipe, so we really can’t say, though you’re welcome to give it a try and let us know how they turn out! We would be a little concerned the coconut flour might make these too dense and dry, so if you do experiment with it, we definitely wouldn’t recommend using all coconut flour.

  24. I had high hopes for theseb because your pictures look beautiful but they just didn’t work out. No matter what I did, they spread dramatically and baked up completely thin and flat. I tried decreasing the baking temperature, baking on different surfaces (parchment, directly on pan, silpat), freezing the dough balls prior to baking, and I even tried to incorporate more flour, but nothing fixed the problem, or even made any difference at all. After looking around on the internet I saw that the original versions of this recipe used margarine or shortening, which contains less moisture than butter. Maybe a European butter (higher fat, lower water content) would have helped. I’m not sure how yours turn out so well! Disappointed because this was a huge amount of dough to go to waste. That said, flavor was very good, albeit a little baking soda-forward. 

    • We’re sorry to hear that, Charlotte! :( Was your butter definitely at room temp? That’s crucial for this recipe. Also, was your baking soda pretty fresh?

  25. I just made these. They are way way too salty. My guess is that the butter is supposed to be unsalted? normally I just use salted butter but these really taste too salty to eat :(

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  27. Mine turned out too flat and floppy. Actually tried it twice and not much improvement. Followed the recipe perfectly. Even tested my baking soda which was fine.  Too much butter maybe. Not sure. Disappointed though. :(

    • We’re sorry to hear this, Jennifer! Was your butter softened enough (at room temp, and not the microwave)?

  28. Thank you for this detailed recipe! I tried another similar recipe that was very simple and my cookies turned out dry and crumbly. The tips you included made all the difference! Mine turned out chewy on the inside and crunchy on the outside. Perfection! They did end up a bit flatter than yours despite being refrigerated for almost an hour but I didn’t mind! I even splurged on the raw/turbinado sugar and I loved the little crunch it gives.

    One question for you: When I make these again, I’d love to add a teaspoon of orange juice or orange liqueur (I read that it enhances the flavor) – do you have any recommendations on how to accommodate this extra liquid? Should I just up the flour?

    Thanks and well done!

    • You’re very welcome, Arielle! We’re so glad you guys enjoyed these! Also, yes, we think if you added a teaspoon of orange juice or orange liqueur (we would do the liqueur or orange extract, as you won’t be able to notice just a teaspoon of orange juice), we would just add another teaspoon of flour if that’s all the liqueur/extract you add. We hope this helps — we bet that orange flavoring will be a lovely addition to these!

  29. My favorites,can just taste them now!!!!

  30. I made these the other day and they were AWESOME! I sprinkled the top with a little “sugar in the raw” and it was lovely. My friend who typically hates ginger cookies loved them and ate 6!

  31. I made these cookies exactly as the recipe is written, and the cookies tasted great but were super flat. I took some of the other comments and tried half vegetable shortening and half butter, added a 1/4 cup of flour and the cookies were nice and puffy! I didn’t even need to refrigerate the dough using the alterations described. I’m not sure if it’s my altitude (or lack thereof) or what, but my cookies were not as beautiful and puffy as the photos on this page until I edited the recipe. I’m in California near SF, so basically at sea level. My baking soda was fresh, and I used brand new flour. The recipe does not specifically state salted or unsalted butter so I tried it both ways, no luck. If you are having trouble with flat cookies, maybe my feedback will help you.

    • Ah, yes the shortening would definitely help them stay a little bit fluffier. Not quite sure why the initial ones were so flat though. We’ve had multiple people report this, but I just made them multiple times again this December and they turned out great. Maybe cream the butter and sugars together a bit longer?

  32. I made these (half batch – halved perfectly) for my Christmas cookie platter and they were AWESOME! Everyone loved them! They are my new favorite cookie, and not just for Christmas. They freeze beautifully too. I pulled more out of the freezer as needed. Just finished the last coveted one from the freezer and had to leave a comment. Thank you so much for this recipe, it’s perfect! Happy New Year!

  33. Has anyone tried skipping the step of rolling them in sugar? Most baked goods are to sweet for us, since we have cut back on our sugar intake,

    • Hi Gina! These cookies would still be awesome even if you skipped that step (they’re still sweet enough without the extra sugar). :) We hope you enjoy!

  34. I’m not one to test out recipes before an event, so I put a lot of trust into this! I’m currently baking these for a work luncheon tomorrow, and the first batch turned out amazing! Just enough spice and wonderfully chewy. I will admit that I just used a lot of elbow grease with the creaming, and used about 1/4 cup less of sugar, but they turned out great. They look like real ginger snaps! :)

  35. I tried these last night and wow, I made 83 cookies with dough to spare (ran out of pans, probably enough for at least a dozen more).
    Definitely didn’t follow it exactly (butter was de-thawed, but not melted, in the microwave…because I forgot to put it out….and I didn’t chill the dough very long because it got too late in the evening, also I don’t own an electric or stand mixer, so I just did it by hand)….so they did turn out pretty flat and all ran together so I had to cut them apart, but still fairly tasty.
    Will probably try again next holiday season.

    • We’re glad you enjoyed these, Sarah — and WOW, that’s a lot of cookies! Did you just make them really small? We definitely get 42-46 out of a batch. And we’re sorry they came out kind of flat. Using room temp butter really does help prevent this, so does refrigerating the dough, and also making sure your baking soda isn’t old. We hope this helps for next time!

  36. I made these for Christmas and they were *exactly* what I wanted! Perfectly chewy and delicious! I’m adding them into the yearly rotation! Thank you!!

  37. I made these and they turned out perfectly, cracks and all, but it made 5 dozen ( so 60 cookies) and I used a 1 inch cookie scoop and it was so exact I had no dough left  at the 60th cookie and they were the perfect size. You must be making some fairly big cookies to only get about 40 out of the batch. 
    Oh well I’ll just send 30 of them to work with my fiancé to share with his development team. 
    (It’s not always a bad thing that it makes so many, just more to share I guess  )

    • We’re so glad you enjoyed them, Mary! We definitely get around 42-46 every time we’ve made them, so we’re not sure how you got 60, but we’re glad you’re able to share! :)

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  39. I just made these, and they are very yummy. I do wish you had specified unsalted butter in the recipe. I used salted, and the cookies turned out just on the edge of way too salty. Not inedible by any means, but it stinks having four dozen cookies that I feel like I have to warn people about. 

    • Hi Jennifer! We always use unsalted butter for baking, (unless specified otherwise), which is why there is salt included in the recipe. We’re sorry for the confusion and we hope you are still able to enjoy these!

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  41. So glad to see you changed it to a higher amount of cookies. I printed it months ago and my recipe says 28-32. I easily got 64. These were moderate one inch balls. They make beautiful cookies. Delicious as well!!  Followed the recipe exactly. Used my kitchen aid and just kept mixing. Thanks for the recipe. Will use again!

  42. When baking mine, I take them out of the oven right at 8 minutes even when they still look wet. This makes them soft and chewy. Unless you want them harder, then bake for the full 10 minutes.

  43. Can i possibly roll it in powdered sugar and out turn out just as good?

  44. These are wonderful! Just wanted to add that cutting this down to a yield of one dozen requires the following measurements:

    1/2 cups butter, softened to room temperature
    2/3 cups granulated sugar
    1/6 cup molasses
    2/3 eggs
    1 1/3 cups all-purpose flour
    1 1/3 teaspoons baking soda
    2/3 teaspoons ground cinnamon
    2/3 teaspoons ground ginger
    1/3 teaspoon ground cloves
    1/3 teaspoon salt

    And they come out just fine. :)

  45. Just made these, bought the baking soda new, they would be perfect in the oven but when I took them out of oven they slowly flattened. Is it possible to beat the dough too much?

    • Hi Donna! We’re sorry to hear this happened. :( Was your butter definitely at room temp? You can’t really cream the butter and sugar too long, but you don’t want to overmix the dough after you’ve added your eggs and dry ingredients. Either one of those two things could have contributed to them flattening. We hope they still tasted good!

  46. I absolutely love ginger Molasses cookies and was thrilled when i found this recipe. The first time i made it, it came out perfectly!! This is also my neighbor’s fav cookie and he absolutely loved them! The recipe seems to be the perfect ratio of ingredients. The recipe is a crowd pleaser with our friends and family! Thank you so much for sharing it!!

    • Thank you for sharing with us, Rachel — we’re so happy these were a hit with folks! :)

  47. I’ve been looking for a good recipe for Ginger Molasses Cookies, and this looks great! I’ve already made the dough and it’s cooling now. Tastes great, so far. There’s a lot of comments about cookies turning out flat, and one thing not mentioned so far is making sure the eggs are room temp before adding them. I’ve seen untrained bakers cream butter and sugar beautifully until it’s fluffy for several minutes, then turn it into a sorry mess with cold eggs straight from the fridge. Sugar crystals help beat air into the butter- keep it fluffy.

    • Thanks for pointing that out Tom, you’re exactly right — it’s crucial for the eggs to be room temp as well!

  48. HELP!!! I put 2 tsp of ginger, should have been 1. What are my options? 

    • Hi Kala! You might want to just go ahead and double the whole recipe then, otherwise these will be super gingery (but if you reeeeally love ginger, that might be okay)!

  49. Can I use gluten-free flour for these cookies? Hope you respond quickly, I want to make these Wednesday. ?

    • Hi Jill — we haven’t experimented with a gluten-free version of these, but it’s worth a shot. If you try it, let us know how they turn out!