Ginger Molasses Cookies are one of my favorite Christmas treats. They’re super chewy and taste just like how grandma used to make them. Warm, spiced, and irresistible. Let’s walk through a recipe that’s simple to make and impossible to forget.
Two other favorite cookies grandma always made are these Toffee Cookies Recipe and these Pistachios Shortbread Cookies.
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Why this Ginger Molasses Cookie Recipe is a Keeper
These perfectly chewy molasses ginger cookies recipe are pure comfort. Our version is one to bookmark because they have the perfect texture, flavor and are so easy.
- Iconic Flavor Profile: The combination of bold spices (ginger, cinnamon, and cloves) with the rich, deep flavor of molasses creates a warm, aromatic, and comforting cookie that is a holiday and fall baking staple.
- Perfect Texture: The recipe’s high ratio of baking soda and the use of molasses result in a signature texture. The cookies are soft and chewy on the inside, with a slightly crisp edge, and a beautiful crackled, sparkling sugar coating on top.
- Simple and Straightforward: The instructions are easy to follow, making this a reliable recipe for bakers of all skill levels. The dough is easy to work with, and the results are consistently excellent.
Why Did my Cookies Spread Too Much and Flatten Out?
If your cookies spread too much and flattened out, you may have had too warm of dough or ingredients. It also could be due to too much butter and not enough flour.
Pro Tip
Be careful to not overbeat the dough because it can lead to tough cookies.
Ingredient Notes for Soft Molasses Cookies
This recipe uses only a few simple ingredients you probably already have, or can grab in one quick trip to the store.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Molasses: Molasses is what will give you the yummy chewy texture.
- Spices: You will need cinnamon, ground ginger and cloves to give your cookies that cozy flavor.
- Sugars: Both brown sugar and granulated sugar are needed to make these cookies.
Variations and Substitutions for My Favorite Cookie
There are a couple different swaps you can make to make this recipe extra delicious.
- Add a Frosting: Turn these into sandwich cookies by filling them with a simple cream cheese frosting or a tangy lemon curd.
- Mix-Ins: Fold in 1/2 cup of white chocolate chips or finely chopped candied ginger into the dough for added texture and flavor.
- Adjust Spices: For a stronger ginger flavor, add some fresh ginger or crystallized ginger. For a spicier kick, add a pinch of black pepper or a dash of allspice.
- Molasses Substitute: While dark molasses is key for the gingerbread cookies flavor and texture, you can substitute it with honey or maple syrup for a slightly different, less robust taste and texture.
Special Equipment Needed
You don’t need anything fancy, but these items make the job easier.
- Cookie Scoop: Make even size cookies for perfect baking.
- Rimmed Baking Sheet: Keeps the cookies contained and prevents spills. Parchment paper is crucial for preventing sticking and ensuring the cookies can be easily removed.
- Mixer: Use a stand mixer or hand mixer to quickly mix everything together.
- Wire Cooling Rack: Allows air to circulate around the cookies, preventing them from becoming soggy on the bottom as they cool.
How to Make Chewy Ginger Molasses Cookies
This thick and chewy molasses cookies recipe comes together in 5 quick and easy steps. These are the softest molasses cookies, so I make them every year around the holidays.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Pans: Preheat the oven and line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a mixing bowl, beat together the butter and sugars until fluffy. Add the eggs and molasses and beat until combined. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt. Slowly mix the dry ingredients into the wet ingredients. Cover and chill.
- Roll the Dough: Add the rest of the sugar to a bowl. Roll the cookie dough into 1 inch balls, then coat them in sugar before baking. Place the dough balls 1 inch apart on the parchment lined baking sheets.
- Bake and Let Cool: Bake cookies until they start to crack on top. Remove from the oven and allow cookies to cool for 5 minutes before transferring to a wire rack.
Prep Ahead Suggestions for Molasses Dough
To streamline your baking process, there are a few ways you can prep these cookies in advance.
- Chilled Dough: This recipe already requires a 2-hour chill, but you can prepare the dough up to 3 days in advance. Simply keep the covered dough in the refrigerator.
- Freezing the Dough: For even longer storage, roll the dough into balls, coat them in sugar, and place them on a lined baking sheet and freeze for an hour. Once solid, transfer the balls to a freezer-safe bag or container and freeze for up to 3 months. Bake from frozen, adding 2-3 extra minutes to the bake time.
- Freezing Baked Cookies: You can bake the cookies, let them cool completely, and then freeze them in an airtight container for up to 3 months.
Alternate Cooking Methods for Super Easy to Make Cookies
Switch it up and make these soft and chewy ginger molasses cookies into bars.
- Cookie Bars: Instead of rolling the dough into balls, you can press the entire batch into a greased and parchment-lined 9×13-inch baking pan. Bake at 350°F for 20-25 minutes, or until a toothpick comes out clean.
Store and Use Leftover Ginger Molasses Spice Cookies
- Store: Store the cooled cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.
- Reheat: If the cookies have become a bit hard, you can warm them briefly in the microwave for 10-15 seconds to soften them up.
- Use Leftovers: Leftover cookies can be crumbled over vanilla ice cream, mixed into milkshakes, or used as a crust for a no-bake cheesecake.
Common Questions to Love these Cookies
Will Using a Different Type of Molasses (Like Blackstrap Molasses) Change the Cookies?
A different molasses shouldn’t change the texture too much, but it may alter the flavor.
How Does the Type of Sugar Affect the Final Cookie?
White sugar will make a crisper cookie, and brown sugar will make a more tender and chewy cookie.
Tips for Making Spicy Chewy Ginger Molasses Cookies
- Measure Flour Correctly: Avoid scooping flour directly from the bag with your measuring cup, as this can compact the flour and lead to a dry, dense cookie. Instead, spoon the flour into your measuring cup and then level it with a knife.
- Don’t Over-bake: The key to a chewy cookie is to take them out of the oven when they are slightly underdone in the center. The edges will be set, and the tops will have just begun to crack. The cookies will continue to cook and set on the baking sheet as they cool.
- Room Temperature Ingredients are Key: Make sure your butter and eggs are truly at room temperature. This allows them to cream properly with the sugars, creating air pockets that lead to a light, fluffy cookie.
- Use Unsulfured Molasses: For the best flavor, use unsulfured molasses. Sulphured molasses has a harsher, slightly chemical taste, which can overpower the delicate spices.
- Serve this Recipe With: Serve perfect chewy cookies with Lemon White Chocolate Cookies, Pumpkin Pie with Gingersnap Cookie Crust or Mint Chocolate Chip Cookies.
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Ginger Molasses Cookies
Chewy Ginger Molasses Cookies are a classic Christmas flavored treat. They're delectably chewy and taste like Christmas at grandma's house.
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Ingredients
- 1 ½ cups Butter, softened to room temperature
- 1 ¼ cup Sugar, divided
- 1 cup Brown sugar, packed
- ½ cup Molasses
- 2 large Eggs
- 4 ½ cups Flour
- 4 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 1 Tablespoon Ground ginger
- 1 teaspoon Ground cloves
- 1 teaspoon Salt
Instructions
- Preheat oven to 350℉. Line a rimmed baking sheet with parchment or a silicone baking mat; set aside.
- In a mixing bowl, add the butter, 1 cup of sugar and the brown sugar, and use a mixer to cream together until it's light and fluffy.
- Add the eggs, one at a time, mixing between each.
- Add the molasses and mix until incorporated.
- To a separate bowl, add the flour, baking soda, ginger, cinnamon, cloves and salt and whisk until combined.
- Slowly incorporate the dry ingredients into the butter mixture until the mixture is just combined. Be careful not to over mix.
- Cover the dough with plastic wrap and refrigerate for 2 hours.
- Add the remaining ¼ cup of sugar to a small bowl.
- Roll the dough into 1-inch balls and then roll each ball into the sugar until it’s fully coated.
- Place the balls on the prepared cookie sheet about 1-2 inches apart.
- Bake for 8-10 minutes or until the cookies begin to slightly crack on top.
- Remove the cookies from the oven and let cool for 4-5 minutes before transferring the cookies to a wire rack to continue cooling.
Christina’s Notes
- Measure Flour: Spoon the flour into your measuring cup and then level it with a knife.
- Don’t Over-bake: Take the cookies out of the oven when the edges have set and the tops have just begun to crack.
- Room Temp. Ingredients: Make sure your butter and eggs are at room temperature so they can cream properly to make a light and fluffy cookie.
Helpful Tips for All RecipesThese quick tips will help you get perfect results every time.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
Calories: 290kcalCarbohydrates: 43gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 46mgSodium: 382mgPotassium: 153mgFiber: 1gSugar: 25gVitamin A: 378IUVitamin C: 0.01mgCalcium: 34mgIron: 2mg
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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