Chewy Ginger Molasses Cookies are exactly what you need when you want a warm, spiced treat that melts in your mouth. These cookies strike the perfect balance: crisp edges, soft chewy centers, and the deep flavor of molasses combined with ginger, cinnamon, and cloves. Whether you’re baking for the holidays or simply craving something cozy, this recipe delivers. Embrace the aroma, the taste, and the delight of sharing them with others.
Why You’ll Love This Recipe
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The molasses gives the cookies a rich, deep flavor and helps them stay chewy longer—many bakers say the texture improves with time.
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Warming spices like ginger, cinnamon, and cloves evoke comfort and seasonal charm.
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Rolling the dough in sugar creates that beautiful crackled top and a delightful crisp-sugar coating.
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They’re relatively straightforward—just some mixing, chilling, rolling, and baking—and the results feel special without being fussy.
Ingredients
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1 ½ cups (340 g) unsalted butter, softened to room temperature
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1 cup (200 g) granulated white sugar
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1 cup (213 g) packed brown sugar
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½ cup (170 g) unsulphured molasses
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2 large eggs
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4 ½ cups (639 g) all‑purpose flour
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4 teaspoons baking soda
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1 tablespoon ground ginger
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2 teaspoons ground cinnamon
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1 teaspoon ground cloves
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1 teaspoon fine sea salt
Step‑by‑Step: How to Make the Cookies
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In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and sea salt. Set this dry mixture aside.
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In a separate mixing bowl (stand mixer or hand mixer), cream together the softened butter, granulated sugar, and brown sugar on medium‑high speed until the mixture is light, fluffy, and pale yellow—about 2 minutes—scraping down the sides as needed.
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Mix in the eggs one at a time, then add the molasses and beat on medium‑low speed until well incorporated.
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Gradually add the dry ingredient mixture to the wet mixture, beating until evenly incorporated.
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Transfer the dough into an airtight container and refrigerate for at least 2 hours (or until completely chilled). This helps the cookies hold shape and prevents excessive spreading.
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Preheat the oven to 350 °F (about 175 °C). Line a baking sheet with parchment paper and set aside.
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Roll the chilled dough into ~1‑inch (≈2.5 cm) diameter balls. Fill a small bowl with granulated sugar and roll each dough ball until it’s fully coated in sugar. Place the sugar‑coated balls onto the prepared baking sheet with space between them.
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Bake for about 8‑10 minutes, or until the tops begin to slightly crack (they will crack further as they cool).
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Remove from the oven and let the cookies rest on the baking sheet for 4‑5 minutes. Then transfer each cookie to a wire rack to cool completely.
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Serve warm and enjoy, or keep them fresh by storing in an airtight container for up to 4 days. For longer storage, freeze for up to 3 months.
Helpful Tips
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Measuring flour accurately is crucial: too much and the cookies become dry; too little and they may spread too much.
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Chilling the dough is important for structure and chewiness—don’t skip it.
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Rolling in sugar adds a sweet, slightly crisp exterior and helps form the iconic crackled top.
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Use a single baking sheet at a time and ensure consistent oven temperature for even baking.
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If, after baking, the cookies feel soft in the centers, that’s okay—they’ll firm up as they cool and retain chewiness.
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Use quality molasses (unsulphured) forthe best flavor; blackstrap molasses is generally too strong and may negatively affect texture.
Substitutions And Variations
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Dairy‑free/vegan: Swap butter for coconut oil or vegan butter, keeping in mind the texture may change slightly.
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Extra ginger punch: Add chopped crystallized ginger for extra chew and zing.
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Brown butter version: Brown the butter for a deeper, nuttier flavor.
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Spice tweaks: Adjust the spice blend to your taste. Add cardamom for a unique twist.
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Smaller batch: Halve the recipe easily or freeze half the dough for later.
Storage Instructions
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Once completely cooled, store the cookies in an airtight container at room temperature for up to 4 days.
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To keep cookies soft longer, you can place a slice of bread in the container—the moisture helps maintain chewiness.
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For longer storage, freeze the baked cookies in an airtight bag or container for up to 3 months. Thaw at room temperature or microwave briefly.
Nutritional Information
Approximate values per cookie (yields about 42):
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Calories: ~150‑180
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Fat: 7‑9 g
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Carbohydrates: 20‑25 g
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Protein: 2‑3
Serving Suggestions
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Pair warm cookies with milk, tea, or coffee.
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Dress them up with a drizzle of chocolate or a dusting of powdered sugar.
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Include in holiday cookie boxes or serve with ice cream for a dessert twist.
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Add to cookie platters for parties and gatherings—they’re always a hit.
Frequently Asked Questions About These Cookies
Why did my cookies spread too much or become flat?
The dough might have been too warm, the butter too soft, or the chilling step was skipped. Chilling helps cookies retain shape during baking.
Is it possible to prepare the dough in advance?
Yes, you can make the dough ahead of time. Keep it refrigerated in an airtight container for up to 3 days, or freeze it in pre‑rolled balls for convenient baking later.
My cookies didn’t crack on top—what went wrong?
This often happens if the dough is too warm or if it wasn’t rolled in sugar. Chilled dough and a sugar coating promote that classic crackle.
Can I substitute blackstrap molasses?
Blackstrap molasses is much stronger and more bitter. Stick with unsulphured molasses for the right flavor and texture.
Do I have to chill the dough?
It’s highly recommended. Chilling controls spread, enhance flavor, and improve cookie structure.
Final Thoughts
Thank you so much for trying out these Chewy Ginger Molasses Cookies. I truly hope they bring as much joy to your kitchen as they do to mine. There’s something magical about that first warm bite—the crisp sugar‑kissed exterior giving way to a soft chewy inside, filled with warming spice and rich molasses flavor. Whether you’re baking for yourself, for friends, or for the holiday season, these cookies make things feel cozy and special. May your baking experience be easy and your cookies full of flavor, and may they turn into one of your go‑to favorites. Happy baking and enjoy every delicious moment!
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Chewy Ginger Molasses Cookies
- Total Time: 2 hours 25 minutes
- Yield: 42 cookies 1x
Description
Chewy Ginger Molasses Cookies are packed with warming spices and rich molasses. They’re soft, chewy, and perfect for holiday trays or cozy days.
Ingredients
1½ cups (340g) unsalted butter, softened
1 cup (200g) granulated sugar
1 cup (213g) brown sugar
½ cup (170g) unsulphured molasses
2 large eggs
4½ cups (639g) all-purpose flour
4 tsp baking soda
1 tbsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp sea salt
Instructions
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In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and sea salt. Set this dry mixture aside.
-
In a separate mixing bowl (stand mixer or hand mixer), cream together the softened butter, granulated sugar, and brown sugar on medium‑high speed until the mixture is light, fluffy, and pale yellow—about 2 minutes—scraping down the sides as needed.
-
Mix in the eggs one at a time, then add the molasses and beat on medium‑low speed until well incorporated.
-
Gradually add the dry ingredient mixture to the wet mixture, beating until evenly incorporated.
-
Transfer the dough into an airtight container and refrigerate for at least 2 hours (or until completely chilled). This helps the cookies hold shape and prevents excessive spreading.
-
Preheat the oven to 350 °F (about 175 °C). Line a baking sheet with parchment paper and set aside.
-
Roll the chilled dough into ~1‑inch (≈2.5 cm) diameter balls. Fill a small bowl with granulated sugar and roll each dough ball until it’s fully coated in sugar. Place the sugar‑coated balls onto the prepared baking sheet with space between them.
-
Bake for about 8‑10 minutes, or until the tops begin to slightly crack (they will crack further as they cool).
-
Remove from the oven and let the cookies rest on the baking sheet for 4‑5 minutes. Then transfer each cookie to a wire rack to cool completely.
-
Serve warm and enjoy, or keep them fresh by storing in an airtight container for up to 4 days. For longer storage, freeze for up to 3 months.
Notes
Chill the dough to prevent excess spreading.
Use unsulphured molasses, not blackstrap.
Store in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Carbohydrates: 23g
- Protein: 2g