Ginger Molasses Cookies
Ginger Molasses Cookies are soft and chewy with that rich molasses flavor and a good hit of warm spice in every bite. The edges set up just enough while the centers stay tender, and rolling the dough in sugar gives them that familiar crackly top everyone loves. They are sweet, spiced, and just a little bit cozy.
Great for holiday baking, cookie swaps, or keeping a batch on the counter for coffee breaks. They are simple, classic, and one of those recipes people ask for again once they’ve tried them.
stacie’s note
This is hands down my all-time favorite cookie recipe. I make a lot of cookies, but these are the ones I crave the most. There is something about that mix of molasses, ginger flavor, and warm spices that just hits differently, especially when they are fresh from the oven. I always tell myself I will let them cool properly, but that rarely happens.
Warm, these ginger cookies are almost impossible to resist. I have burned my tongue more than once, sneaking one off the baking sheet, and I would probably do it again. That is how good these cookies are.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Unsalted butter: Make sure it is fully softened so it creams easily with the sugar. If it is too cold, the dough will not mix smoothly.
- Brown sugar: Pack it firmly for the right amount of moisture. Brown sugar is what keeps these cookies soft and chewy.
- Egg: Use a room temperature egg so it blends evenly into the dough without overmixing.
- Molasses (not blackstrap): Stick with regular molasses for the best flavor. Blackstrap molasses is too bitter and will overpower the cookies.
- All-purpose flour: Spoon it into your measuring cup and level it off.
- Ground ginger: This is the star spice. If your ginger has been sitting in the pantry for years, it may be time to replace it.
- Ground cinnamon: Adds warmth and rounds out the spice flavor without taking over.
- Ground cloves: A little goes a long way. Measure carefully so it does not overpower the other spices.
- Baking soda: Make sure it is fresh. Baking soda helps the cookies spread and gives them that crackled top.
- Salt: Just a small amount balances the sweetness and brings out the molasses flavor.
- Granulated sugar (for rolling): Rolling the dough in sugar creates that classic crunchy outside and helps the cookies crack as they bake.
How to Make Chewy Ginger Molasses Cookies
- Step One: Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
- Step Two: In a large bowl, beat together the butter and brown sugar with an electric mixer or stand mixer until light and fluffy. Mix in the egg and molasses until well combined.
- Step Three: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- Step Four: Gradually stir the dry ingredients into the wet ingredients until fully incorporated. The dough will be soft.
- Step Five: Scoop about one tablespoon of dough and roll it into a ball. Roll each ball in granulated sugar, then place them 2 inches apart on the prepared baking sheets.
- Step Six: Bake for 9–11 minutes, until the edges are set but the centers still look soft (they will continue to firm up as they cool).
- Step Seven: Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Variations and Substitutions
- Add a citrus twist: Stir in a teaspoon of orange zest to brighten up the warm spices. It pairs really well with the molasses.
- Swap the spices: If you are missing one of the spices, you can adjust the blend. All ginger works in a pinch, or use pumpkin pie spice instead of measuring each spice individually.
- Try a different coating: Roll the dough in coarse sugar for extra crunch.
Storage Instructions
- Room Temperature: Store the cooled cookies in an airtight container for up to 5 days. They stay soft and chewy, especially if you add a slice of bread to the container to help keep moisture in.
- Refrigerator: These cookies do not need to be refrigerated, but you can store them there for up to a week if you prefer a firmer texture. Let them come to room temperature before serving.
- Freezer: Freeze baked cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature, or warm one briefly in the microwave for that fresh-from-the-oven feel.
- Make Ahead: You can roll the dough balls and freeze them before baking. Bake straight from frozen, adding an extra minute or two to the bake time.
Recipe Tips and Tricks
- Do not overbake these cookies. Pull them from the oven when the edges are set but the centers are still soft. They will finish setting as they cool, staying nice and chewy.
- If your dough feels very soft or sticky, chill it for 15 to 20 minutes before scooping. This makes rolling easier and helps control spreading.
- Roll the dough balls generously in sugar. A good coating is what gives you that classic crackled top.
- Bake one sheet at a time in the center of the oven for the most even results.
- Let the cookies rest on the baking sheet for a few minutes before moving them. They are delicate right out of the oven and will firm up as they cool.
- For that just-baked taste, warm a cookie for a few seconds in the microwave before serving.
Christmas Cookie Recipes
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Ginger Molasses Cookies
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Ingredients
- ¾ cup unsalted butter softened
- 1 cup brown sugar packed
- 1 large egg
- ¼ cup molasses not blackstrap
- 2 ¼ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup sugar for rolling
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, beat together the butter and brown sugar until light and fluffy. Mix in the egg and molasses until well combined.
- In another bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually stir the dry ingredients into the wet mixture until fully incorporated. The dough will be soft.
- Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball in granulated sugar, then place them 2 inches apart on the prepared baking sheets.
- Bake for 9–11 minutes, until the edges are set but the centers still look soft (they will continue to firm up as they cool).
- Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra chewiness, slightly underbake the cookies.
- If you prefer a stronger spice flavor, increase the ginger to 1 tablespoon.
- These cookies freeze well—store in an airtight container in the freezer for up to 3 months.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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