These Chewy Ginger Molasses Cookies are SO incredibly soft through and through with a crunchy sugar coating. They are even a tiny bit gooey inside and have the longest shelf life, so they stay soft forever and the flavor actually improves with age! This recipe is my family's favorite and when I made these ginger cookies they disappear fast. They are made with lots of ground ginger, cinnamon and optional chewy pieces of crystallized ginger so they are packed with ginger flavor! They are sweet with a bit of spiciness. I roll them in sugar so they look beautifully sparkly and it helps give them that crackly appearance. Not a year goes by that I don't make several batches and they freeze so well which makes them perfect for planning ahead and gifting. If you love chewy cookies, especially ones to bake during the Fall season and around the holidays, I highly recommend you also try my Chewy Pumpkin Cookies, Chewy Pumpkin Chocolate Chip Cookies and my Brown Butter Snickerdoodles.
WHY THIS RECIPE WORKS
- Super soft molasses cookies - these cookies are nothing close to cakey, rather they are so wonderfully chewy with the softest texture with a crunchy sugar crust. They middle is almost gooey if baked just right and they are just so satisfying!
- Ultra chewy texture - you will love the soft and chewy texture of these wonderful cookies! They are even softer if you bake slightly under, but still nice and chewy baked deeply golden.
- Double ginger flavor - these ginger cookies are very ginger-y with the addition of chopped crystallized ginger in the dough. It is optional, however, and you can leave it out. But, if you love ginger, you will really really like it!
- Soft for days - one of the best things about molasses cookies is that they stay soft for a long time and store very well thanks to the molasses in the cookie dough.
- Sugar coating - these cookies are rolled in sugar for a sweet crunchy coating which helps keep them chewy and also makes them extra delicious.
INGREDIENTS FOR GINGER MOLASSES COOKIES
- Unsalted butter - for this recipe you can use unsalted or salted butter. If you use salted butter, then reduce the added salt by half.
- Brown sugar - this recipe uses half brown sugar to really bump up the molasses taste. You can use light or dark brown sugar here, but there's twice as much molasses in dark brown sugar and I find it makes the best molasses cookies.
- Pure vanilla extract - vanilla is optional in this recipe since there's so much flavor from the spices and molasses. If you choose to use up to 1 teaspoon, I recommend this Madagascar Bourbon Vanilla extract.
- Granulated sugar - a blend of white and brown sugar gives the right balance of sweetness and color for these cookies. You will also roll the cookie dough in sugar before baking.
- Molasses - this is important! Use fancy molasses which is light molasses. Grandma's brand works well. Do not use blackstrap molasses because it is several times more concentrated (less refined) and will change the color, texture and taste of the cookies. Molasses is what gives these cookies the wonderful chewy texture!
- All purpose flour - AP flour is ideal for chewy cookies. I always use unbleached flour.
- Spice - of course there is ground ginger in molasses ginger cookies, but I also use cinnamon and clove. This is my secret blend that makes these cookies pop!
- Crystallized ginger - this is optional but the addition of crystallized ginger adds even more ginger flavor. With this addition I find that the cookies are slightly thicker as well.
STEP BY STEP INSTRUCTIONS: HOW TO MAKE GINGER MOLASSES COOKIES
- STEP 1). Cream butter and sugar. Beat butter with brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 2 minutes until smooth, creamy and a bit fluffy.
- STEP 2). Mix in egg & molasses. Beat in egg until evenly incorporated, scraping down the sides of the bowl as necessary. Add molasses and beat until combined.
- STEP 3). Blend dry ingredients. Combine flour, baking soda, salt, ginger, cinnamon and clove in a medium bowl and whisk to blend evenly. Add it to the butter mixture with the crystallized ginger and mix on low speed or fold it in gently until just incorporated. Do not over-mix or the cookies will be less gooey inside.
- STEP 4). Chill. Wrap the dough well (or cover the dough in the bowl) and refrigerate for 2-8 hours.
- STEP 5). Roll in sugar. Roll heaped tablespoons of dough into smooth balls and then roll in granulated sugar to coat evenly. Place onto prepared baking sheets with at least 2 inches of space between each one. Flatten slightly if you prefer thinner cookies.
- STEP 6). Bake for 8-10 minutes until evenly browned, puffed and cracked at the surface. Transfer baking sheets to a wire rack and let cookies cool on the sheets for 2 minutes before transferring individually to the rack to finish cooling.
EXPERT BAKING TIPS
- Measure the flour accurately to ensure you get the right texture. Too much flour will make them dry and the dough will not spread the right way, while not enough flour means that they will spread too much.
- Let the dough chill in the fridge for at least one hour so that you get thick cookies with a chewy texture.
- Use a 1.25-oz cookie scoop to portion this ginger molasses cookie dough for even baking.
- Roll the cookie dough into smooth balls for a uniform shape and a crackle top.
- Do not skip the sugar coating. The sugar on the exterior of the cookie dough protects it from drying out and also creates the nice cracks and crevices on the surface.
RECIPE FAQ
Molasses cookie dough won't have those signature cracks on top if the dough is too wet. The cracks happen when the surface of the dough dries up. Rolling in sugar really helps this because the sugar binds the moisture and dries out the dough. If you skip the chilling time, this also will compromise the cracking because resting the dough gives time for the flour to hydrate and bind the moisture from the egg and molasses.
Yes! Salted butter will be fine. In this case I would suggest to use a level ¼ teaspoon of salt instead of a heaped ¼ teaspoon.
I do not recommend blackstrap molasses because it is very strong and it will make the cookies darker as well as cause them to spread more.
Molasses cookies have that nice crackly top for a few reasons: the molasses makes them spread and the sugar coating dries out the surface so that when they spread, they crack instead of puff. If you make the version with ⅓ cup molasses, they will crack more.
If your cookies spread a lot, then it could be that the dough wasn't chilled long enough, there was too much baking soda added, or there was not the right amount of flour added. Too little flour will mean the cookies will not have enough structure to hold their shape and the dough will be too wet. For best results, measure the flour is using a scale to ensure you use the right amount. Too much will make the cookies thick and less chewy, but too little will mean they will be crispy and thin.
If your cookies didn't spread, then it is likely you added too much flour. I recommend using a kitchen scale for accuracy. Also, if the dough balls are too small, then the dough will not have enough time to spread and crack before they are already cooked through. I use a 1.35 oz cookie scoop. If you are still having trouble with spread, flatten the dough balls slightly before baking.
I highly recommend chilling this cookie dough since it will help with the texture and it will improve the flavor even more. Nonetheless, you can still bake these cookies right away, but be sure to have your oven preheated sufficiently so you get that instant heat over the cookie dough to set them and dry out the surface for those cracks. If you choose to skip the chilling step, then I would recommend adding another 2 tablespoons of flour.
FREEZING & STORAGE
These cookies are best stored at room temperature in an airtight container for up to 1 week. They stay nice and soft and chewy!
Yes! These cookies freeze very well. You can freeze the baked and cooled cookies or freeze the cookie dough for baking later. The thawed cookies taste just as good as fresh and are still so soft and chewy. For this reason, I love making these cookies ahead for gifting during the holidays.
To freeze these cookies, let them cool completely then place them in a resealable freezer bag and store them frozen for up to 3 months. Alternatively, you can roll the cookie dough into balls and freeze the balls in a resealable bag for up to 3 months.
If you love cookies, check out these recipes!
Chewy Brown Butter Snickerdoodles Cookies Pumpkin Oatmeal Chocolate Chip Cookies Ferrero Rocher Cookies Lemon Blueberry Cookies with White Chocolate Chunks Coffee Pecan Chocolate Chip Cookies Double Peanut Butter Chocolate Chunk Cookies Hazelnut Double Chocolate Chunk Cookies THE BEST Chewy Chocolate Chip Cookies – Bakery Style!Craving more cookies?
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THE BEST Chewy Ginger Molasses Cookies
Ingredients
- 10 tablespoon (140g) unsalted butter, softened
- ½ cup (110g) packed light or dark brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg, at room temperature
- ¼ cup (60ml/80g) fancy (light) molasses) (Grandma's brand works well)
- ½ teaspoon pure vanilla extract
- 2 cups (284g) all-purpose flour *NOTE: measure by weight to get the right amount of flour. Cookies will spread too much if there is too little flour.
- 1 ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground clove (optional, but I love the flavor)
- ½ cup (70g) chopped crystallized ginger (optional)
- ⅓ cup (65g) granulated sugar for rolling
For best results, use a kitchen scale to weigh the ingredients.
Instructions
- Combine butter with both sugars in a large mixing bowl and mix with an electric hand mixer on medium speed for about 2 minutes until smooth, creamy and a bit fluffy. You can also use a stand mixer fitted with the paddle attachment or cream by hand with a wide rubber spatula. Mix in egg until evenly incorporated, scraping down the sides of the bowl as necessary. Add molasses and vanilla and mix until combined.
- Combine flour, baking soda, salt, ginger, cinnamon and clove in a medium bowl and whisk to blend evenly. Add it to the butter mixture with the crystallized ginger (if you are using it) and mix on low speed or fold it in gently until just incorporated. Do not over-mix or the cookies will be less gooey inside.
- Cover the bowl and refrigerate the dough for 2-8 hours. This is important as the flour needs to hydrate so the cookies have the right texture and thickness. Here's the difference: a 2 hour chill time will give you chewy cookies that spread out with dramatic cracks on the surface, while an 8 hour chill time will create taller, thicker cookies. The dough will be quite stiff after chilling and that is OK.
- When ready to bake, preheat oven to 350°F. Line two large cookie sheets with parchment paper.
- Use a 1.25-oz cookie scoop to portion dough and roll into smooth balls, then roll in granulated sugar to coat evenly. If you prefer smaller cookies, you can use a 1-oz cookie scoop and this will give you about 22 cookies. Place onto prepared baking sheets with at least 2 inches of space between each one. Flatten slightly only if you prefer thinner cookies or leave them as balls for taller, thicker cookies. Bake for 9-12 minutes (or 8-10 minutes for smaller cookies) until evenly browned, puffed and cracked at the surface. Transfer baking sheets to a wire rack and let cookies cool on the sheets for 2 minutes before transferring individually to the rack to finish cooling.
Linda Jackson
These are fantasic! They thinned out a bit more than I thought, but maybe I didn't meausure the flour as accurately. I don't have a scale to measure by weight, so I spooned and leveled the flour. The flavor and chewiness of the cookie was exactly as noted. Excellent!!
Tauna
Indeed, these are the best. Shared with many people because I doubled the recipe and everyone loved them. Said, "these are soooo good". The fact that they stay soft for a week when they are stored properly is also another good thing. It's a keeper.
christina.marsigliese
Thanks Tauna! I love how well these keep too!
Gina
Made these for a cookie exchange and they were proclaimed the best of the bunch. Thanks for this recipe!
Cynthia
Literally these couldn't get any better. 10/10!
Thomas
The best ginger cookies going around. Softy and chewy with a real ginger kick to them. Highly recommend these as they’re also so simple and easy to bake - reward for effort is unmatched.
christina.marsigliese
Thank you so much Thomas! I love these so much and it makes me happy to know you love this recipe the same.
Joyce T.
Wow, I found my new holiday ginger cookie recipe! Ginger molasses cookies are my favorite and these have the perfect bite and spice levels. Bravo Christina!!
I don't know why people are so tripped up on the flour measurements - always go with the gram weight! (this is my personal rule-of-thumb and it hasn't steered me wrong yet)
Question for you, Christina - does this recipe freeze well? I would love to be able to have some freshly made ginger cookies on-hand whenever I want 🙂 Cheers!
Pat M.
These are the best! I make them every year several times during the holidays and everyone loves them.
christina.marsigliese
Thanks Pat! Happy to be a part of your holidays in this small way 🙂
suzanne
Made these exactly as written. 24 hour chill time. Challenged by the amount of flour - 2 cups was 250 grams on my scale, not 284 grams. I went with the 2 cups. They came out completely flat. Tasty, but not at all like the photo, which is what I was looking for.
christina.marsigliese
Hi Suzanne, they are flat because you used 250g of flour. This recipe requires 284g of flour as indicated. Thanks!
Eve
OMG these are the best Ginger cookies ever...very flavorful, soft and chewy!! I will probably use another teaspoon of ground ginger. Thank you so much...my family loved them.
christina.marsigliese
Yay! I'm happy to hear it. Thanks Eve.
B
Perfect recipe, as always! So good.
christina.marsigliese
Thank you so much!
Penni Horch
Can these be rolled and then refrigerated overnight?
christina.marsigliese
Hi Penni, yes for sure. Just be sure to cover them airtight.
Keira
Had so much flavour, perfect sweetness, and the best chewy texture in a cookie I have ever had.
christina.marsigliese
I'm so glad! Thank you Keira!
Sharon
This is the best ginger Molasses recipe I have made to date!
Amy Hirsch
2 cups is 240 grams, the recipe say 284 grams, which is the correct amount?
Thanks.
christina.marsigliese
Hi Amy, 2 cups is 284 grams.
suzanne
Hi Christina - 284 grams is about 3T more than 2 cups per my scale. making these right now and a bit nervous about the flour. Using 2c but will add more if needed.
christina.marsigliese
Hi Suzanne, I write all of my recipes by weight, so please use 284g. 1 cup of unbleached AP flour = 142g.
Kim
Wonderful recipe with great results! Chewy and well spiced. Will definitely be making these again!
christina.marsigliese
Thanks so much Kim!
Bailey
I have made these cookies twice and they are delicious! My only issue is that they don't come out thick like they do in the photos, but instead come out very flat and cracked. I thought it wasn't because I didn't chill the dough enough (2 hours the first time), so I chilled it for longer (4 hours) the second time, but they came out the same. What am I doing wrong?? They taste great but I want that thick, decadent texture shown in the recipe.
christina.marsigliese
Hi Bailey, they would spread more if you use too much baking soda or you use even slightly too much molasses. Make sure you weigh your ingredients. If all else fails, just add a couple more tablespoons of flour and that should do it.
Kailey
Can you use blackstrap molasses? That is all I have been able to find here where I live!!!
christina.marsigliese
Hi Kailey, see my notes in the post. Blackstrap molasses will make these much darker and more intense. I would recommend mixing half blackstrap molasses with half corn syrup or honey.
Julee
All I can find is Black strap molasses?
christina.marsigliese
Hi Julee, it will make these cookies much darker in color and with a stronger taste, but it will still work.
Aileen
Wow! Absolutely loved these cookies and they're in the permanent Christmas cookie rotation now. Even my husband liked them and he doesn't like spiced dessert type things. I didn't have the crystallized ginger on hand so I skipped it but I can't wait to make it true to the recipe next time.
christina.marsigliese
Wonderful! Thanks Aileen. I love that you converted your husband!
Carmen Brule
Can't wait to try this recipe! Can they be made ahead and frozen?
christina.marsigliese
Hi Carmen, yes they absolutely can!
Isla
I’ve made a lot of ginger cookies and these ARE the best.
Michelle
This is the second of your recipes that I’ve tried and the second that calls for granulated sugar in the ingredient list but doesn’t tell you when to add it in the instructions. I made the assumption to add it at the same time as the brown sugar but the attention to detail is concerning… 2 out of 2 doesn’t bode well.
Beth
Move along Michelle, its not rocket science. Apparently, you liked the first recipe enough to come back for more. Have some mercy on us, we're trying so hard to be as perfect as you are.
Flick
It says 'sugars', surely that's a clue?
Ellen Pergantis (@ellens613kitchen)
This is THE best ginger cookie recipe I’ve tried. Soft, chewy deliciciousness! Love all of Christina’s recipes!