Chewy Ginger Molasses Cookies
This Chewy Ginger Molasses Cookies recipe is easy to make, with no need to chill the dough. The cookies are perfectly soft and chewy, with just the right amount of spices and molasses – the ultimate fall and holiday cookie!
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.
I am 100% confident that if you have been looking for soft and chewy ginger molasses cookies, you’ll be 100% happy with this recipe!
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 this ginger cookies recipe? Pin it!
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
- ½ tsp. cloves
- ¼ tsp. allspice
- ½ tsp. salt
- ¾ c. unsalted butter* softened to cool room temperature
- 1 c. light brown sugar
- 1 large egg
- ¼ 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 on medium speed until incorporated, about 30 seconds, and then scrape down the bowl. 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 combined dry ingredients and beat on medium speed until incorporated.
- With your hands, quickly 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. Take care to roll the dough as minimally as possible, to ensure the butter stays as cool as possible. 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
Nutrition Information:
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.
Such a bummer. This recipe was missing the second cup of sugar and they were so boring. So sad. I’ll try it again with the ingredients shown on the Pinterest post.
Hi,
Can I use regular all purpose flour…I have never used Unbleached flour.
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.
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!!