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.
Carolyn Rachel Jacob
I made this cookie. It is really really good. The combi of the molasses and the spices just sinks well. I couldn’t find the crystalized ginger but instead i found nutmeg. Ooo, so good too, with those bits in each bite. Thanks for this recipe. Must try!
christina.marsigliese
Thank you Carolyn! I'm so glad you enjoyed the cookies 🙂
Beth
I make these every year and my family goes crazy over them. This recipe is a real keeper.
christina.marsigliese
Thank you so much Beth!
Steven K Ballinger
Made these cookies yesterday, very easy to make and a wonderful cookie!!
christina.marsigliese
Thank you Steven! Glad you enjoyed the recipe 🙂
Taylor
These are exactly the soft, chewy, flavourful molasses cookies I’ve been looking for! Easy to put together and a real crowd pleaser. 10/10
christina.marsigliese
Thank you Taylor! I'm so glad you found the recipe easy and delicious 🙂
Lucia R.
The science behind this cookie is spot on. I have been looking for a perfect molasses cookie, and this is it. Thank you so much for your recipes. I trust them!
christina.marsigliese
You are welcome Lucia! Thank you for the feedback 🙂
Karan
Great! Soft and chewy, just maybe a little flat. Question - I live at high altitude of 6200 feet. Do you recommend adjusting the recipe flour or baking temperature?
christina.marsigliese
Hi Karan! if the dough was really sticky then you could try adding up to 2 tbsp more flour.
Andrea HoffmanNassar
Made these exactly as the recipe states, but cut back on crystallized ginger (only because I ran out). They are amazing, and we can’t stop eating them! They are addictive and this is now a recipe I will be using all the time going forward.
christina.marsigliese
Thank you Andrea! I'm so glad you enjoyed the recipe 🙂
Brian Bailey
Just made these yesterday and they were fantastic. So perfectly soft and chewy in the middle with a little bit of crisp on the outside. That deep rich ginger flavor with the molasses is a 10. Highly recommend.
christina.marsigliese
Thank you Brian! I'm so glad you enjoyed the recipe 🙂
Carol Caulderwood
These are the most amazing cookies EVER! I’m not a great baker but I have made them multiple times and these cookies come out perfect every time. Don’t skip the candied ginger…that’s what makes them unique!
christina.marsigliese
Thank you Carol! I'm so glad you enjoyed the cookies 🙂
Amber
I never thought I could love a non-chocolate cookie the way I love these. I made them last year during the holidays and thought about them many times through the year. I'm so excited the holidays are here again so that I can make them!
christina.marsigliese
Thank you Amber! I'm so glad you love the cookies 🙂
Marilyn
Made them this afternoon and they were amazing, like all of your recipes !
christina.marsigliese
Thank you Marilyn! I'm so glad you enjoyed the recipe 🙂
Becky
I make these all the time and they never last. It is such a great recipe!
christina.marsigliese
Thank you Becky! Glad you like the recipe 🙂
Miranda
I made these THREE times this time last year for parties, each time gone instantly. Loved the candied ginger bits, thanks for this excellent recipe I'll use forever more!
christina.marsigliese
Thanks for the feedback Miranda! Glad you like the recipe 🙂
S
These cookies were delicious. I preferred them not rolled in sugar. I liked the candied ginger, but I think they would probably still be good if you don’t have it. Husband requested them again the next day.
christina.marsigliese
Thank you so much S! I'm glad you and your husband enjoyed the cookies! 🙂
Joanna
Hi, Christina. I made a big batch of this dough recently, chilled it, formed it into balls, and then froze the dough balls. Today I baked a few cookies from frozen, increasing the baking time to 13 min to account for the frozen dough. The cookies are delicious but much flatter than in your photos and they have crisp edges. Did I just bake them for too long or is it a problem to bake them from frozen (I routinely do this with other cookie recipes.) I weighed and carefully measured all the ingredients so I don’t think that’s the issue. Thanks!
christina.marsigliese
Hi Joanna! If they are spreading too much it could be too much baking soda added, or there was not enough flour added. Did you use a scale when measuring the flour? Also, be sure to let your oven preheat sufficiently.
Jan
These are without a question the absolute BEST Ginger Molasses Cookies. Growing up in New England, molasses was a common ingredient that was found in lots of bakery items at the local supermarket. I'm sure I tasted at least twenty five different cookies and tried several recipes. By far, these are the best. Please share a recipe for Hermit Cookies/Bars. I can't find the perfect recipe. Thank you
christina.marsigliese
You're welcome Jan! I'm so glad you enjoyed this recipe the most!
Sarah
Amazing! I had no butter so used dairy free baking blend. Also had no molasses so substituted maple syrup. Also had no crystal ginger, so omitted! But these were awesome!
Lisa H.
I see someone else mentioned adding more than 2 c. flour. You note 284 g. / 2 cups. Two cups should be 240 g. (1 cup = 120 g). I find the instructions confusing as written as the two are not the same - 2 cups is not 284 g. I will go ahead and use 284 g. (closer to 2 1/3 c. ) and hope that is the better bet. Not super significant, but weighing always reigns over volume.
christina.marsigliese
Hi Lisa, yes 2 cups is equivalent to 284g. I develop all recipes on weight, so if you use a scale then you will be successful.
Jan Foley
These cookies are delicious. I followed the recipe to a "T" and it didn't disappoint. Can't wait to try some of your other recipes.
christina.marsigliese
Thanks so much Jan!
Kathy
This is a great recipe! I doubled the recipe.I didn’t have a scale to weigh my flower so I looked up the equivalent of one cup of flour to grams and one cup equals about 120 g. So I added 2/3 cup more flour for the double recipe. I chilled the dough overnight. When I pulled it out to bake the cookies, the dough was VERY stiff and I couldn’t even scoop it with my scooper. I dug out chunks with a knife and rolled it with my hands and baked it. The cookies came out perfect! As the dough softened up, the cookies spread, so if you start feeling like the dough is too soft then probably you need to put it back in the refrigerator for a little while. Thank you so much for this recipe. Everyone has been raving about my cookies!
christina.marsigliese
Hi Kathy, I'm glad it worked out for you!
Sherry Wolfe
I’ve scanned this three time. I still can’t find the recipe ingredient amounts. Just the instructions of what. To do with them. Where do I find the proportions?
Thank you.
christina.marsigliese
Hi Sherry, the full recipe is on the recipe card at the bottom of the page.