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. Hi,

    I’ve tried this recipe a couple of times and the cookies drastically, dramatically spread out, like across-the-cookie-sheet-down-into-the-oven spread out. The butter was room temperature; the dough was ice cold; the eggs sat out on the kitchen table for hours. I even reduced the amount of butter crazily for the second round. Something isn’t right in the state of Denmark. Is this blog real? Are these positive commenters real? Are you a robot? Are you Fancy/Cozy Bear? WTF? How do you get top-google-hit-billing for such disastrous cookies? I’m an American human and this recipe didn’t work.

    -Disappointed in Des Moines

    • It could be your butter’s fat content…I’ve never had these NOT turn out well, but I’m in Utah where the elevation is quite high?

    • If you’re willing to try again, maybe add a bit more flour?

      I’ve had mine spread too much, and even my good batches aren’t just like the photos here (they’re thinner but soft and chewy) BUT they are a hit with everyone. Friends and relatives always ask me to bring them for holidays now.

      I’ve made them enough that I tend to know when the dough is too thin, and then I just add a bit more flour and they turn out. Making them in two batches also ensures my second batch is perfect. They’re worth the trial and error!

  2. These were just like the photo! Chewy goodness. Next time I will use less sugar in the dough.

  3. Hi! So the first time I made hear they were amazing! They looked just like the photo and dark and gooey inside. Best cookie I have ever had. My husband loved them and requested them again. I made them again tonight and they were drastically different. They didn’t sink down, had the consistency of pumpkin pie now the middle, and all the bottoms burned black (had in oven only 8 min for both batches). Was trying to figure out what I did wrong. Any suggestions? Was thinking the eggs were beat too much or the butter too soft. 

    • Hi Del! We’re sorry for just now getting to your comment. That’s so strange your experiences were so different! You do want to make sure the butter is 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!) Also, 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. We hope this helps for next time!

  4. I love your recipes Ali! Every, single recipe I’ve tried has been nothing short of delicious. To those having issues with spreading with these cookies, I have a tip. Not all butters are the same. I’ve made cookies for years and years (I’m not gonna date myself here, LOL) and I have found that while store brand butters taste doesn’t vary much the results with baking does. I did an experiment this past Christmas with several different cookies that called for butter, using four different butters. Each time the cookies made with store brand butters spread very thin while the brand name butters performed better and made beautiful cookies. If you’re having issues with your cookies, try a different butter and see if it helps. :)

    • Thanks for your sweet words, Starr, we’re so glad you enjoy the blog and the recipes you’ve made! And thank you so much for your tip on the butter, you raise a very good point! :)

  5. We LOVE this recipe. We get rave reviews every time we make them. Thank you so much for sharing this recipe!

    Rating: 5
    • Thank you, Natalie — we’re so glad to hear they’re a hit! :)

  6. I was really excited to try these. I cut the recipe in half since I didn’t want so many cookies. I followed the instructions for the most part. I did not have an electric mixer to cream the sugar and butter so I did it by hand. The cookies turned out very much like cake and more puffy than the flat ones shown in the picture. Maybe I overbaked them? I had them in at 350 for exactly 10 minutes. Any advice to make these turn out just right?

    Rating: 3
    • Hi Olive! It sounds like making the recipe by hand instead of using a mixer was what led to these cookies being more cake-like, unless you could have forgotten to cut the baking soda amount in half? It doesn’t sound like you overbaked them unless they were burnt or crispy. In the future, you’ll want to use a mixer (doesn’t have to be a stand mixer) for best results. We hope this is helpful!

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  8. Ive made these cookies quite a few times. Definitely a family favorite.

    Rating: 5
    • Thanks for sharing with us, Katelyn — we’re so happy you and your family love them!

  9. there’s far too much butter and sugar in this.
    half cup butter and three quarter cup sugar is ample otherwise it doesn’t work.

    • Hello Malou! We’ve tested this recipe a zillion times and have never found the cookies to have too much butter or sugar. They work out great for us every time! However, definitely feel free to use less if you prefer.

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  12. These are THE BEST molasses cookies I have ever made. They turn out exactly as stated and look just like the pictures on this blog. These are a family (and friend) favorite for sure. Thanks so much for sharing this recipe.

    Rating: 5
    • Thank you, Patricia, we’re so happy you and your friends and family love them! :D

  13. I made them with gluten-free baking flour and they are awesome! I’m so tickled because gluten-free stuff can be hard to make.

    • That’s so cool, Jane! We’re so glad to hear they can be made gluten-free, and that you enjoyed them! :)

  14. Hi! These look great and I plan to try making them soon. I read in the comments that the butter is supposed to be unsalted, but the recipe doesn’t specify that, so you may want to change that in the original recipe. :-) When I come back to these I want to make sure I remember not to do salted butter…

  15. Do these cookies freeze well?

  16. These were PERFECT! NO I am not a robot…yes I am a REAL person and they were absolutely PERFECT! I posted pics to my Instagram and FB page. My son is so in love with me right now. And it makes a TON of cookies…I used a small ice cream scooper so they were all the exact same size. THANK YOU! I will be making these FOREVER

    Rating: 5
  17. this recipe is great. I made it for my family and friends and they absolutely loved it. you can substitute regular sugar for ungranulated cane sugar if you don’t want a sugar spike.

    Rating: 5
  18. Fabulously perfect!! Thank you!

    Rating: 5
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  20. Getting ready to make these again for my mom’s birthday: this year her 87th. They take her back to HER grandma’s cookies in the 1930’s. No fail recipe–really more delicious than I’d think a ginger cookie could be.

    Rating: 5
  21. Is 4 t. of soda right? Just seems like a lot. Sounds delicious though.

  22. Very good recipe for ginger cookies! I did find 375 degrees too hot, it browned them on the bottom a bit too much for my liking but my second batch at 350 degrees was perfect and no more than 10 mins and they looked just like the pictures. Oh and I only dipped the tops in the sugar since some people said they were pretty sweet. I used soft margarine and was a bit worried about the spreading issue but I did not flatten the dough after I put them on the cookie sheet and although they did flatten considerably in the oven they pretty much kept their shape but I left probably closer to 2 inches between cookies. Next time I may just try to put them back in fridge after scooping out on sheet as I’m sure this would help to keep the round shape better. Thank you so much for sharing, this one is a keeper!

    Rating: 4
  23. Most delicious cookies ever! Thank you so much for posting your recipe. I love baking in the fall, even though the temperature here in California’s in the high 80’s. I’ve always liked ginger cookies, but this is the first time I’ve attempted them from scratch. I ate 7 cookies last night and one this morning with my coffee. Going to the gym now.

    Rating: 5
  24. This is the recipe I’ve been looking for! The taste and texture is perfect. I did have a spreading problem on my first pan, but I was using parchment paper. I took the parchment off the next pan, and the cookies came out perfect! This recipe definitely needs to go directly on the pan.

    Rating: 5
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  26. I used to make these with my grandmother, she called them Lucky Pennies. I’ve misplaced the recipe card, so through searching I’ve found your recipe! They are fantastic and are just like my old recipe.
    These are great for school bake sales (no nuts) and make great gifts too.
    As a child we only got these cookies for St Patrick’s Day but I will make them for any reason now.
    Thank you!

    Rating: 4
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  28. This recipe brought back wonderful memories of my grandmother – she made wonderful cookies like these. Great recipe and did follow the directions on chilling the dough which did make more yummy cookies.

  29. Just delicious!! Super easy recipe..we put our dough in freezer to chill it 11 year can make these now!!! Yum

    Rating: 5
  30. This recipe is amazing! Even though I’m not the best baker, these turned out beautifully. The best part? It’s so easy! I’m never buying store-bought again! Your little tips about the butter temperature and chilling the dough helped!

    Not sure what Disappointed in Des Moines is talking about. I live in Kansas (almost the same elevation as Des Moines, just fyi). I think that one is user error!

    Rating: 5
  31. Thank you! I have made these twice. And each time, they have been PERFECT. Posted my photo on Pinterest. I found it to be a very forgiving recipe. Everything is ta room temperature before I start and I chilled my dough overnight. I rolled mine in sugar before baking. Crispy on the outside, chewy in the center and absolutely redolent of Fall flavors. These always go FAST.

    Rating: 5
  32. Great cookies. This is the second time I have made them. This time I increased the spices

    Rating: 5
  33. I made this recipe into mini cookies and now have almost 100 delicious bites of heaven. Yum! Amazing recipe…. AMAZING!

    Rating: 5
  34. I was given a very similar recipe from a friend’s mom. Her recipe calls for two teaspoons of vinegar. It’s great!

    Rating: 5
    • My friend also makes them with vegetable oil and they are great.. I can’t bring myself to use oil! I have also made them with crisco. They were perfect- a bit more crunchy. I would think if there is a problem, like the one negative comment, it might be the oven temp or adding baking powder instead of the soda.

  35. I found these cookies to be soft and chewy and full of flavor. I am going to make several more batches for Christmas gifts. Thanks

    Rating: 5
  36. Very easy to make.
    On my 2nd batch I added some cut up candied ginger.
    8 minutes worked for me. They were thin but did not spread out to much.
    still chewy and yummy!!

    Rating: 5
  37. These came out perfect! Buttery and spicy and soft. I froze the dough balls, rolled in sugar and then baked as directed.

    Rating: 5
  38. Well, I must admit these are fabulous cookies. Very tastier but a little rich. I will definitely put this recipe in the special cookie recipe box.

    Rating: 4
  39. Thank you so much, the absolute best molasses ginger cookies I’ve ever had. This recipe is definitely going in the recipe box ( I have the notecards too) .

    Rating: 5
  40. I recently made this cookie for a cookie exchange and it was a big hit! They were delicious! After reading reviews, I was afraid they would spread excessively and placed they a few inches apart. They did not spread much though and came out beautifully., as in the above photos. This recipe is definitely a keeper and will be my go-to ginger cookie recipe.

    Rating: 5
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  44. I’ve made these cookies twice before with AMAZING results. My colleagues at work continually ask me to make them again, so I’m back here finding the recipe! :)

    Is it possible to make-ahead the dough and freeze it for a couple days or does that noticeably reduce the outcome of the cookies? I have a holiday cookie exchange but due to my calendar would love to make the dough a few days beforehand and then just bake them the night before. If this is possible, how early should I take the dough out of the freezer to allow it to thaw enough to form individual cookies?

  45. I love these cookies. Always turn out. Thank you for such a delicious recipe.

    Rating: 5
  46. I let them sit in fridge for about 4 hours … also, added 1 tsp pepper after getting mixed up with another recipe, but they turned out GREAT!!

    Rating: 5
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  48. Just baked a batch and kept eating them. I had the brand name butter out at least 24 hrs, the dough in the fridge for over 2hrs,and but the dough back into the fridge between batches to roll or to bake. The last batch I thing was in the over for an extra minute which were the only puffy cookies. I’ll still be trying them again. yum,yum!…I also didn’t roll them in sugar_just dabbed one side. Made a few without extra sugar for my mom and still good.

    Rating: 4
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  50. I found this recipe last year and loved it so much I made them again this year. I made them with vegan (dairy free) butter replacement as my son has a dairy allergy and they are AMAZING (you honestly cannot tell the difference which is so nice for anyone with limitations due to an allergy). This recipe is one for the books!

    Rating: 5