Chewy Ginger Molasses Cookies
These Chewy Ginger Molasses Cookies are the ultimate fall and holiday cookie. They’re perfectly soft and chewy, with just the right amount of spices and molasses. And they’re easy to make, with no need to chill the dough!
I don’t recall ever really liking ginger cookies when I was growing up. And I believe the biggest reason why is that whenever I was offered one, it was always a very hard cookie. A dunking sort of cookie. It’s why they call those cookies gingersnaps, because they “snap” when you break them in half.
And hard cookies just aren’t my thing. Unless we’re talking about buttery shortbread cookies. In that case, I can definitely make an exception.
But in general, I like my cookies soft and chewy.
So when I was introduced to a super soft and chewy ginger cookie during my 30’s, my world was turned upside down. I questioned why it had taken so long for me to know this was actually a thing.
It’s taken me a number of years to get this recipe the way I want it. But I’m happy to say that this is now my favorite recipe for Chewy Ginger Molasses Cookies. Our whole family is quite smitten with these, and I’m confident you’ll like them too!
Chewy Ginger Molasses Cookies
There’s no hiding it. I’m pretty excited to finally put closure on my ginger cookies recipe pursuit. For many years, come fall and the holiday season, I’ve played around with this recipe.
Now…to get a chocolate chip cookie recipe perfected in the same way. An easy-to-make recipe that passes all of our family’s criteria for soft, chewy, buttery, and chocolatey. We’ll get there, I promise!
How to make ginger molasses cookies
One of the reasons I’m so thrilled about this recipe is that there’s no need to chill the dough.
Can I get an Amen?!
I get why certain recipes call for this step. I really do. But my goal for this recipe was for it to be easy and fairly quick. So I knew I wanted to eliminate any need for refrigerator chilling time.
Besides molasses and a few warm spices, all that’s required to make these soft ginger cookies are the typical cookie making ingredients.
Also: If you don’t own at least a couple different sizes of scoops, I highly recommend these handy kitchen tools. I use them all the time. Not only are they great for portioning cookie dough, but I also like to use them to fill muffin and cupcake papers, and to size meatballs. I used this scoop for these cookies, which holds about 1-1/2 tablespoons of dough.
Since perfecting this molasses cookies recipe, I’ve made several batches. Just to be absolutely sure they baked up the same way each and every time. I heard no complaints from any member of this household, just so you know.
I am 100% confident that if you have been looking for soft and chewy ginger molasses cookies, and that if you follow this recipe exactly, you’ll be 100% happy.
Soft, chewy molasses cookies with the beautiful zing of ginger. Aren’t they so pretty, with those fun cracks zig-zagging across their tops?
EVERYONE deserves to know the happiness created from a batch of these cookies!
When it comes to the holidays and sweet treats, our family has quite a number of favorite recipes. Be sure to also check out these:
- Peppermint Bark, our girls LOVE this stuff!
- Chocolate Caramels, my Grandma Klein’s recipe, these are an annual tradition.
- Caramel Heavenlies, an easy recipe that’s both crispy-crunchy and ooey-gooey!
- Chocolate Mint Brownies, one of my mom’s favorite recipes EVER.
Like these ginger cookies? Pin it!
And then make a batch. Or two!!
Chewy Ginger Molasses Cookies
Ingredients
- 2-1/4 c. all-purpose unbleached flour
- 2 tsp. baking soda
- 2 tsp. ground ginger
- 1-1/2 tsp. ground cinnamon
- 1/2 tsp. cloves
- 1/4 tsp. allspice
- 1/2 tsp. salt
- 3/4 c. unsalted butter, softened to room temperature
- 1 c. light brown sugar
- 1 large egg
- 1/4 c. mild molasses
- sugar, for rolling dough balls in
Instructions
- Preheat oven to 375° F.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, allspice, and salt. Set aside.
- In the bowl of a stand mixer, beat butter and sugar until incorporated. Then beat on medium-high for 3 minutes, scraping down the bowl halfway through, until mixture is somewhat light and fluffy.
- Add egg and molasses, and beat on medium-low until incorporated.
- Add dry ingredients and beat on medium speed until incorporated.
- With your hands, roll dough into balls that are 1-1/4" to 1-1/2" in size. I like to use a medium scoop to evenly portion the dough. Then roll dough balls in a small bowl of sugar. Place sugared dough balls on baking sheet about 2" apart. Bake for 8 minutes. Cracks should start forming on the tops of the cookies during the final minute or so of baking, and will continue to form as the cookies cool outside the oven. For the softest, chewiest cookies, take care to not over bake. Remove pan from oven and let cookies sit on baking sheet for 5 minutes before removing to a cooling rack.
Notes
from a farmgirl's dabbles
Recommended Products
-
Brer Rabbit Molasses, Mild, 12 oz - KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
- 1-1/2 Tablespoon Scoop
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Nutrition Information:
Amount Per Serving:Calories: 84
This post was previously published in 2010. Since then, the recipe has been improved and revised. The recipe, photographs, and text were updated in 2018.
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Hi, my friend made these cookies and they were fantastic! I just tried to make them last night and they didn’t taste quite the same and they did not flatten. I have been racking my brain and I think it was the fact that I used Blackstrap Molasses. I didn’t know there was a difference and I just picked it up at Trader Joe’s. Thoughts?
Absolutely amazing cookies. Turned out perfect.
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Mine turned out totally flat, and I can’t figure out why! I used brand new baking soda (even tested it’s potency with vinegar water), and followed the recipe…what other ingredient would lead to such a flat result?
Hello Leslie, I’m sorry to hear this. I made several batches of these cookies this year from this recipe, and always had the same result. I’m assuming you followed the recipe as written, with no changes. Some thoughts… The butter is specified as “softened to room temperature” – it should not be melty or overly softened. Or maybe your oven isn’t hot enough? Did you beat the butter and sugar for a full 3 minutes?
Amazing cookies.
Well thank you! :)
Mine did not come out at all. They did not crinkle nor did they flatten. The only thing I did differently was till them in turbinado sugar. Have no idea why. I followed recipe, but maybe I accidentally mismeasured something
Hello Bridget – I have not tried turbinado sugar with these cookies, to be able to say if that makes a difference. But I made several batches of this recipe this year, always with the same result, flattened and crinkled. Some thoughts… The butter is specified as “softened to room temperature” – it should not be melty, overly softened, or cold – just nicely softened to room temp, still holding its shape. Did you beat the butter and sugar for a full 3 minutes?
These cookies turned out perfectly, lots of taste in a nice moist chewy cookie. Very easy to make, makes just under 3 dozen cookies. I followed the exact recipe.
Hello Carol – thank you for coming back to leave a comment. I’m so glad you liked these cookies!
I just made these cookies and they disappeared in less than an hour. Such a winner recipe!!
My family loved this! A great addition to our holiday cookie tray!
I have such fond memories of this kind of cookie when I was younger! Thanks for sharing!
Love that the dough doesn’t need to be chilled! Soooo good!
Always a bonus when it comes to making cookies!!!
I roll my ginger cookies in turbinado sugar. The large chunky sugar crystals give the cookies a different and special look.
I LOVE that. And I’ll give it a try. Thank you!
I was really craving a ginger cookie, and I came across your recipe!
These are sooooo delicious!!!
I found your recipe on Pinterest and I’m so happy I did! These are the ultimate best ginger cookies. I’ve made them several times and they always disappear quickly. Thanks so much for sharing.
Can’t wait to make these, but should I use ginger pieces or ground ginger? Thanks!
can u roll in confectioners sugar to make more of a crinkle cookie?
These cookies are amazing! Best recipe I’ve found for them! I don’t let the dough chill… I just go ahead and make them right away and they turn out perfect and chewy! I’ve had to start doubling the recipe because we eat them so fast!
Yayyyyy!! :)
I was searching for a vegan ginger cookie recipe to make for my vegan daughter for Christmas and this recipe came up in my search. It was tempting just to make it as is and search for an actual vegan ginger cookie, but I gave this a shot.
I adapted it by using Earth Balance rather than butter and 1 TBS ground flax seed mixed with 3 TBS water rather than egg. I also doubled the ground ginger, added 1 tsp ginger extract, and added 2 TBS candied ginger. The last change I made was to replace 1/4 cup of the all-purpose flour with whole wheat flour.
The results are divine! The family loves them! Can’t wait to see how my daughter responds to the effort come Christmas Day.
Thank you for providing an excellent base to experiment with. It is a winner!
My mom made these every year for christmas. One added thing, she would finely chop up maraschino cherri3s, and place just a small dollop in middle of cookie before baking. Oh my, takes them to a whole new level. Try it!
Love to take 2 soft chewy ginger cookies and stick them together with cream filling spiked with bits of candied ginger. These fill the bill. Awesome recipe.
oven temperature?
Hi Theresa – sorry about that. 375. I’ve added it to the instructions.
I cant seem to get them to flatten out…any suggestions?
For the third year in a row I’ve made this cookie as part of my annual Christmas cookie baking day. I get so many requests for them. Everyone who has tasted them has loved them.
Personally, I like their texture and the buttery-ness. They’re soooooooooooooooooooo good!!!!
Merry Christmas!!!!
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I made these with honey too because I didn’t have molasses and they were really good! Next time I will try them w molasses when I get some.
Interesting, thanks for letting me know!
Tonight is my second time making these cookies. I don’t have any molasses on hand so I used honey both times. They lack that certain molasses flavor but still taste great and are chewy, savory, sweet, and delicious. Thanks for the recipe. :)
Oh AND I took them to a little Christmas gathering and everyone loved them. (My Aunt who bakes for a living actually stole the few that were left into a napkin and stealthily hid them in her jacket. When she saw me catch her, she looked embarrassed.) :-0 LOL! She said that they weren’t for her and that she doesn’t eat anyone else’s baking (YEAH RIGHT!! lol!) For the Christmas party, I turned them into little marshmallow cream ginger pies by using a mixture of powdered sugar, butter, and marshmallow cream in between the cookies. They are great just the way they are in the recipe, but I felt that I had to make them a little bit snazzier for the party. Thanks again.
Every year I make a ton of Christmas cookies and send them to my sister in Florida. She likes the flavor of ginger cookies, but hates the hardness of most recipes…and so do I.
These cookies are amazing!!! She loved them, and so has everyone else that has tasted them. Personally, I’m glad I sent most of them to her…if I hadn’t I probably would have eaten the whole batch. Your recipe is now part of my official Christmas cookie list.
Thanks and Merry Christmas!!!!
I’m so glad you and your sister are enjoying these!! :)
They look so delicious. I like the fact your recipe is really simple too. My wife made some gingerbread cookies last night, very different style though. Recipe and pics are up on our blog, have a look and let us know what you think!
Can you say the PERFECT Christmas cookie? I made these a little while ago and I’m head over heels for them. I’m typically a chocolate chip only kinda gal, but these may have stolen my love. The cookies truly are chewy, not crunchy and they were gone overnight! Thank you!
Hi Laura! Thanks for letting me know you made these. I’m so glad you liked them!
Oh my!! Now you’re “distracting me” with ginger cookies!! ;)
Gingersnaps have been my favorite cookie since I was a little girl..but I like the ones that are just a little chewy…not hard and cruncy. These look delicious and I can’t even imagine how they will make my kitchen smell this weekend!!
Hi Patti – yes, these are a bit distracting, warm and fresh on the kitchen counter. Very hard to walk past!
These look delicious! I can’t wait to try this recipe!
Hope you have a great weekend!
Hi Robyn – thanks! Wishing you a great weekend, too.
ginger is my all time favorite EVERYTHING~~i dont care what it is–if it contains this beautiful spice it am eating it!!!! i cant wait to try this recipe!!!!
mmmmmmmmmmmmmmmm~~~thanks for the post!!!!!!
Hi WenDee – thank you!
Hi Paula – you deserve every kindness, I meant every word. And I quick changed the post to reflect the ginger. :-) Have a great day!!
I’ve not made cookies like this before…. but it sounds so good to try ~ especially this time of year. I’ll make these soon! Thanks for sharing. Have a great weekend!!
Nice to see you again, Kim! Have a great weekend!
I LOVE chew ginger cookies but have never made them! Thanks for sharing
You’re so welcome, Cheryl.
There is seriously nothing better than a soft and chewy ginger cookie! Your cookies look absolutely wonderful!!!!
Happy Friday!
~avril :-)
And Happy Friday to you, too, Avril! Thanks!
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Awesome! Boys wanted me to buy ginger cookies from the grocery. Got em home and they almost broke my teeth! Our craving wasn’t satisfied, so I knew I would have to bake. But where to get a good recipe? And Voila! The Farmgirl delivers right on time. Thank you!!!
I’m so glad I could help you and boys out! Enjoy!