If fall had a flavor, it would taste like these Spicy Chewy Ginger Molasses Cookies. Rich molasses meets the warmth of cinnamon, ginger, cloves, and nutmeg in every bite, creating a perfectly spiced cookie with a chewy center and crisp edges. They’re bold, cozy, and just sweet enough—ideal for holiday cookie trays, gifting, or enjoying with a hot cup of tea on a chilly afternoon. And while they taste like autumn in cookie form, they're easy enough to make all year round whenever a craving strikes.
The combination of these cozy flavors make a delightful holiday cookie that could really be enjoyed any time of year. Curl up in front of the fireplace with a blanket and a plate of cookies to embrace the cooler temperatures and treat your tastebuds to one of my seasonal favorites.
What is Chewy Ginger Molasses Cookie?
Not to be confused with a gingerbread cookie that is typically used with cookie cutters. The molasses in a ginger molasses cookies is what makes them so soft and chewy. Sometimes people will roll them in sugar before baking, to give them a bit of a hard exterior. They are a classic cookie recipe has stood the test of time. The softness of the cookie is what makes them so irresistible. Add in the chewy texture that the molasses and brown sugar bring, and you will fall in love with these cookies.
Jump to:
- What is Chewy Ginger Molasses Cookie?
- Why You Will Love These Spicy Chewy Ginger Molasses Cookies
- Ingredients
- Substitutions and Variations
- How to Make Spicy Ginger Molasses Cookies
- More Recipes You Will Love
- How to Store Spicy Chewy Ginger Molasses Cookies
- What to Serve with Spicy Ginger Molasses Cookies
- Top Tip
- Frequently Asked Questions About Spicy Chewy Ginger Molasses Cookies
- More Recipes You Will Love
- Spicy Chewy Ginger Molasses Cookies Recipe
This chewy ginger molasses cookie recipe pairs well with our Caramel Mocha Coffee!
Why You Will Love These Spicy Chewy Ginger Molasses Cookies
- Soft and Chewy: There is nothing like a warm, freshly baked cookie that is soft and chewy.
- Full of Flavor: The array of spices used in this recipe will leave your tastebuds dancing.
- Easy To Make: In just a few simple steps, this dough comes together and goes straight into the oven!
- Freeze Well: Excellent for baking in advance to freeze for those future seasonal gatherings.
Ingredients
You likely already have most of these items in your pantry; but if not, a quick trip down the baking aisle and you're well on your way!
See the recipe card below for the exact quantities of each ingredient.
- All-Purpose Flour: This is the base of your batter.
- Sea Salt: A great way to ensure that all the other flavors in the dish come forward.
- Baking Soda: Helps your batter to spread while in the oven and provide some softness.
- Ground Ginger: A concentrated flavor that brings warmth and slight heat.
- Ground Cinnamon: Another warming spice that complements the molasses.
- Ground Clove: This aromatic peppery spice adds delicious flavor.
- Ground Nutmeg: Another spice that helps lift other flavors while adding more warmth.
- Ground All-Spice: A great flavor booster overall, and complements the molasses.
- Unsalted Butter: Aids in the soft texture of the cookies while allowing you to control salt content. Salted butter is an acceptable substitute if needed.
- Light Brown Sugar: Creates a nutty caramel flavor, and offers a chewy texture.
- Fancy Molasses: Offers softness and sweetness, while balancing with brown sugar and is preferred over blackstrap molasses.
- Large Egg: This binds your batter so the cookies with stay together, while adding moisture.
For this recipe, you'll want to have on hand a baking sheet, stand mixer w/ paddle attachment, measuring cups and spoons, a spatula, 1 ½ tablespoon cookie scoop, and a cooling rack.
Substitutions and Variations
Love this recipe but want to make it your own?
- Gluten Free Flour: While I have yet to try this, I always have had luck with a direct substitute in my baking using Bob's Red Mill Gluten Free All-Purpose Baking Flour if you want to try a gluten free ginger cookie!
- Chocolate: Try adding some dark chocolate morsels for a chewy chocolate ginger molasses cookie variation!
- Blackstrap Molasses: Depending on your palette try a blackstrap molasses ginger cookie for a less sweet, more bitter flavor than traditional.
- Fresh Ginger: Add a spicy punch by making fresh ginger molasses cookies with two tablespoons of freshly grated ginger!
How to Make Spicy Ginger Molasses Cookies
It is simpler than you think yo make these cookies.
Preheat the oven to 350F and line a baking sheet with parchment paper.
In the bowl of a stand mixer, cream together the butter and brown sugar until smooth with the paddle attachment. Add the molasses, egg and mix again to combine, scraping down the sides of the bowl as needed.
In a medium bowl, whisk together all-purpose flour, salt, baking soda, and spices.
Add into the stand mixer bowl and mix until combined. Again, scraping down the sides of the bowl as needed.
Drop balls of dough using a 1 ½ tablespoon cookie scoop about 1-2 inches apart.
Bake for 9-10 minutes, then allow to cool on the pan for 5-10. Transfer to a cooling rack.
Hint: Spraying your measuring cup with some non-stick spray really helps it to slide right out which makes minimal mess, but also ensures accuracy in measuring!
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How to Store Spicy Chewy Ginger Molasses Cookies
If you manage to find yourself with leftover cookies (we usually eat them all) then they can be stored easily.
- Refrigerator: Once cooled, place in an airtight container for 3-4 days
- Freezer: Wrap tightly in plastic wrap, and foil to prevent freezer burn and they can last up to 3 months.
- Make Ahead: This is a quick enough recipe to whip up fresh, but if you want to make them ahead of time you can. Make the dough and wrap it tightly in plastic wrap. Ensure it comes to room temperature before portioning out and baking.
What to Serve with Spicy Ginger Molasses Cookies
- Coffee and Tea: Always a staple with cookies! Give our Caramel Mocha Coffee recipe a try to enhance that caramel goodness.
- Milk: Sipping on some milk with these cookies brings back some real childhood nostalgia.
- Ice Cream: We love taking two cookies and adding some ice cream between for a mini sandwich! You can experiment with all types of flavors but some of our favourites are butter pecan, chocolate, vanilla bean and salted caramel gelato.
Top Tip
Want to really enhance the flavor of your cookies? Consider adding a bit of fresh grated ginger to your batter before baking. This will give an extra kick of that ginger flavor that you will not regret.
Frequently Asked Questions About Spicy Chewy Ginger Molasses Cookies
Do you have questions about ginger molasses cookies?
Absolutely! You can try your favorite flour for baking.
Yes, you can. Our recipe would be less sweet and have more of a crisp to them.
Molasses cookies are more soft and chewy, they have a distinct sweetness to them. Whereas, ginger cookies tend to be more thin, a bit spicier and have a crispness to them.
Fancy molasses is lighter in color as has more sweetness to it. Whereas, blackstrap molasses has a more bitter flavor profile.
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Spicy Chewy Ginger Molasses Cookies Recipe
Equipment
- Baking Sheet
- Stand Mixer w/ paddle attachment
- Measuring Cups and Spoons
- Spatula
- 1 ½ Tablespoon Cookie Scoop
- Cooling Rack
Ingredients
- 312.5 grams all-purpose flour approx. 2 ½ cups
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground clove
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 stick butter unsalted
- 100 grams light brown sugar approx. ½ cup
- ½ cup fancy molasses
- 1 egg, large
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In the bowl of a stand mixer, cream together the butter and brown sugar until smooth with the paddle attachment. Add the molasses, egg and mix again to combine, scraping down the sides of the bowl as needed.
- In a medium bowl, whisk together all-purpose flour, salt, baking soda, and spices.
- Add into the stand mixer bowl and mix until combined. Again, scraping down the sides of the bowl as needed.
- Drop balls of dough using a 1 ½ tablespoon cookie scoop about 1-2 inches apart.
- Bake for 9-10 minutes, then allow to cool on the pan for 5-10. Transfer to a cooling rack.
Notes
- Spraying your measuring cup with cooking spray before measuring out the molasses will save you from a sticky mess! This will help it pour out much more easily.
- For cookies that stay chewy for several days (if they last that long in your kitchen!), store them in an airtight container with a slice of bread to help them retain their soft texture.
- Consider adding a bit of freshly grated ginger to enhance turn up the dial on the spicy ginger flavor in your cookies and enhance their warmth. You can use a combination of ground and fresh ginger.
Nutrition
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Joanne says
My favourite recipe.
Eva Filer says
This is one of my favorite ones too! So happy to hear you love them.
Eva Filer says
A bold statement, but this is probably my most favorite cookie of all time! I love making a batch of dough, portioning them out and putting half (or more) in the freezer. This way I can bake a few at a time for extra freshness!
Seija says
These cookies were so soft and chewy with just the right amount of spice — I can’t wait to make again for a holiday cookie exchange!
Eva Filer says
We love the spice level in these as well. We are so glad you enjoyed them!