Chewy Ginger Molasses Cookies
Our Chewy Ginger Molasses Cookies are full of rich molasses, cinnamon, ginger, cloves and nutmeg in every bite. Perfectly spiced chewy cookies with lightly crisp edges. They're bold, cozy and just sweet enough, making them ideal for holiday cookie trays, gifting or enjoying with a hot cup of tea on a chilly afternoon.
The combination of these cozy flavors makes 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.
Here are some of my favorite cookie recipes you must try during the holidays: Taylor Swift Chai Cookies and Banana Chocolate Chip Cookies.
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Why You Will Love These Chewy Molasses Ginger Cookies
- Soft and Chewy: There is nothing like a warm cookie, freshly baked that is perfectly soft and chewy.
- Full of Flavor: The array of warm 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!
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: The base of the cookie dough.
- Seasonings: Ground ginger, cinnamon, cloves, nutmeg and allspice create the classic warm flavor.
- Unsalted Butter: Adds richness and softness (salted works too).
- Brown Sugar: Provides sweetness, chewiness and a hint of caramel flavor.
- Fancy Molasses/Light or Sweet Molasses: Key for deep flavor and signature texture.
You may want to have on hand a few key pieces for this recipe like a stand mixer w/ paddle attachment, measuring cups and spoons, 1 ½ tablespoon cookie scoop and cooling rack.
Variations
- Gluten-Free Flour: Swap in a 1:1 gluten-free blend if needed; we always have good luck with the Bob's Red Mills GF all-purpose blend.
- Chocolate Add-Ins: Add dark chocolate chips for a rich twist.
- Blackstrap Molasses: Use for a bolder, less sweet flavor.
- Fresh Ginger: Grate in fresh ginger for extra spice.
- Crackly Tops: Roll dough balls in sugar for a crisp finish.
How to Make Chewy Ginger Molasses Cookies
These homemade molasses cookies are so simple to whip up.
Preheat the oven to 350F and line a sheet pan with parchment paper.
Whisk your dry ingredients in a large bowl and set aside.
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 on low speed to combine, scraping down the sides of the bowl as needed.
Transfer the flour mixture into the wet ingredients and run again just until combined.
Using a medium cookie scoop drop cookie dough balls on prepared cookie sheets about 1-2 inches apart to allow for a little spread.
Bake for 8-10 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 the molasses to slide right out. This can help with less mess but also ensures accuracy in measuring.
Recipe Tips
- Room Temperature: Bring your butter and eggs to room temperature so the dough mixes more smoothly.
- Brown Sugar: Use dark brown sugar for extra chewiness and a deeper molasses flavor.
- Bake Time: Pull cookies when the edges are set but the centers look soft; they'll firm up on the baking sheet as they cool.
More Desserts
If you love soft cookies, you should try my Chocolate Chip Espresso Cookies as well.
Storage Instructions
- 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: Prepare the dough in advance, wrap tightly in plastic, and bring to room temperature before portioning and baking.
Serving Suggestions
- Other Cookie Recipes: Banana chocolate chip cookies, frosted Halloween sugar cookies or chocolate cake mix cookies.
- Drinks: Espresso Irish coffee, pumpkin chai latte, spiced hot chocolate, eggnog and baileys or spiked apple cider.
Ginger Molasses Cookie Recipe FAQs
Yes. The flavor and texture will change without molasses. The cookies are less sweet, a bit spicier and bake up crisp rather than chewy.
Molasses cookies are soft and chewy with a deep sweetness from molasses, while ginger cookies are usually thinner, spicier and have a snappier texture.
Use brown sugar and molasses for moisture, avoid overbaking, and pull the cookies when the edges are set but the centers still look soft. They'll firm up as they cool.
More Recipes You Will Love
Here are some more recipes you'll want to try!
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Chewy Ginger Molasses Cookies
Equipment
- Baking Sheet
- Stand Mixer w/ paddle attachment
- Measuring Cups and Spoons
- 1 ½ Tablespoon Cookie Scoop
- Cooling Rack
Ingredients
- 312.5 grams all-purpose flour about 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 and softened
- 100 grams light brown sugar about ½ cup, packed
- ½ cup fancy molasses (aka light or sweet molasses)
- 1 large egg room temperature
Instructions
- Preheat the oven to 350F and line a sheet pan with parchment paper.
- Whisk your dry ingredients in a large bowl and set aside.
- 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 on low speed to combine, scraping down the sides of the bowl as needed.
- Transfer the flour mixture into the wet ingredients and run again just until combined.
- Using a medium cookie scoop drop cookie dough balls on prepared cookie sheets about 1-2 inches apart to allow for a little spread.
- Bake for 8-10 minutes, then allow to cool on the pan for 5-10. Transfer to a cooling rack.
Notes
- Spraying your measuring cup with some non-stick spray really helps the molasses to slide right out. This can help with less mess but also ensures accuracy in measuring.
- Bring your butter and eggs to room temperature so the dough mixes more smoothly.
- Use dark brown sugar for extra chewiness and a deeper molasses flavor.
- Adjust the cinnamon, ginger and cloves to match your personal preference- try adding freshly grated ginger to the batter for more spice.
- Pull cookies when the edges are set but the centers look soft; they'll firm up on the baking sheet as they cool.
- Roll in granulated sugar before baking for that signature crackled top and a little extra crunch.
Nutrition
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Ginger molasses cookies are my favorite kind of cookie, especially when they're chewy like these! Loved the combo of spices here -- so good!
They are my favorite too! I am so glad you liked them-- thanks for the review!
My favourite recipe.
This is one of my favorite ones too! So happy to hear you love them.
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!
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!
We love the spice level in these as well. We are so glad you enjoyed them!