There’s something magical about the aroma of ginger and molasses wafting through your kitchen. It’s like a warm hug on a cold day—comforting, familiar, and exactly what you need. These Chewy Ginger Molasses Cookies aren’t just another cookie recipe; they’re the perfect balance of spicy warmth and sweet chewiness that will have everyone asking for your secret.
I discovered this recipe years ago during a holiday baking marathon, and it’s become my go-to whenever I need a foolproof crowd-pleaser. The best part? You probably have most of these ingredients in your pantry already!
Why This Recipe is Awesome
What makes these Chewy Ginger Molasses Cookies stand out is their incredible texture—crisp edges with a perfectly soft, chewy center that melts in your mouth.
Unlike many ginger cookies that end up too crisp or too cakey, these maintain their delightful chewiness for days (if they last that long!). The combination of warm spices—ginger, cinnamon, and cloves—creates a complex flavor profile that’s both nostalgic and sophisticated. The molasses adds depth and that distinctive rich sweetness that can’t be replicated with regular sugar alone.
These cookies also have an impressive visual appeal with their crackly tops and sugar coating, making them perfect for holiday cookie exchanges or gifting. Trust me, these aren’t your average spice cookies—they’re the ones people will remember and request year after year.
Equipment needed: Mixing bowls, measuring cups and spoons, baking sheets, parchment paper, cooling rack
Chewy Ginger Molasses Cookies
Ingredients
- 2¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup 1½ sticks unsalted butter, softened
- 1 cup granulated sugar plus extra for rolling
- 1 large egg at room temperature
- ¼ cup molasses unsulphured works best
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and ensures even baking.
- Whisk together the dry ingredients in a medium bowl: flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- Cream the butter and sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Don’t rush this step—it’s crucial for creating that perfect texture.
- Beat in the egg, molasses, and vanilla until well combined. The mixture might look slightly curdled, but don’t worry—that’s normal.
- Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. Overmixing will result in tough cookies, so stop as soon as no flour streaks remain.
- Chill the dough for 15-20 minutes if it feels too soft to handle. This helps prevent spreading during baking.
- Pour about ¼ cup of granulated sugar into a small bowl for rolling.
- Scoop dough by rounded tablespoons and roll into 1½-inch balls between your palms.
- Roll each ball in the sugar until completely coated, then place on the prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes until the edges are set but the centers still look soft. The cookies will appear slightly underdone but will firm up as they cool.
- Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For even chewier cookies, slightly underbake them by taking them out when the centers still look soft but not wet.
- These cookies freeze beautifully! Bake them all and freeze half, or freeze the dough balls (before rolling in sugar) for up to 3 months.
- Dark molasses will give a more robust flavor, while light molasses creates a milder cookie.
- Adding 1-2 tablespoons of finely chopped crystallized ginger to the dough gives an extra ginger punch and delightful chewy bits.
- The dough can be made up to 3 days ahead and refrigerated before baking.
Calories & Nutritional Info
- Calories: Approximately 140 calories per cookie
- Carbohydrates: 22g per cookie
- Fat: 6g per cookie
- Protein: 1g per cookie
- Allergens: Contains wheat, dairy, and eggs
- Dietary notes: Not suitable for vegan or gluten-free diets without modifications
Common Mistakes to Avoid
- Overmixing the dough: This develops too much gluten, resulting in tough cookies instead of tender ones.
- Using old spices: Ground spices lose potency over time. If your ginger has been sitting in the cabinet for over a year, it’s time for a fresh jar.
- Overbaking: These cookies should look slightly underdone when you remove them from the oven. They’ll continue cooking on the hot baking sheet.
- Skipping the room temperature butter and egg: Cold ingredients don’t incorporate properly, affecting the texture of your finished cookies.
- Using blackstrap molasses: This type is too bitter for these cookies. Stick with unsulphured or regular molasses.
Alternatives & Substitutions
- Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Dairy-free option: Replace butter with a high-quality plant-based butter stick (not spread). Coconut oil can work but will slightly alter the flavor.
- Egg-free version: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a substitute.
- Reduce sugar: You can cut the sugar to ¾ cup without significantly affecting texture, though cookies will be less sweet.
- Spice variations: Add ¼ teaspoon of cardamom or nutmeg for an interesting twist, or increase the ginger for a spicier cookie.
- Maple syrup: You can substitute up to half the molasses with maple syrup for a different flavor profile.
FAQs
Why did my cookies flatten too much?
If your cookies spread too thin, your butter might have been too warm or you may need more flour. Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
Can I make these cookies ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days or frozen for 3 months. Baked cookies stay fresh in an airtight container for up to 5 days.
Why didn’t my cookies develop cracks on top?
The characteristic cracks form when the top of the cookie sets before the cookie is done rising. Make sure your oven is properly preheated and your baking soda is fresh.
Can I reduce the amount of sugar in this recipe?
You can reduce the sugar by up to ¼ cup, but keep in mind that sugar contributes to the chewy texture, not just sweetness.
What’s the difference between molasses and blackstrap molasses?
Regular molasses is lighter and sweeter, while blackstrap is more bitter and intense. For these cookies, stick with regular unsulphured molasses for the best flavor.
Final Thoughts
These Chewy Ginger Molasses Cookies are more than just a sweet treat—they’re a gateway to warm memories and cozy moments. Whether you’re an experienced baker or just starting out, this recipe delivers consistent, delicious results that will make you feel like a cookie master. So preheat that oven, grab your spices, and get ready to fill your home with the most irresistible aroma imaginable!
