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.
Dalia
Just made these and omg! So, so good! Highly recommended!
christina.marsigliese
Thank you so much Dalia!
Deep
Hi Christina!
I love your recipes, it came out amazing on my first attempt!
Do you have any advice for freezing/prepping in advance? I was going to preprep the the 1.25oz scoops and freeze them on a tray. Do you think that would be fine or would it just be better to bake them all and then freeze?
christina.marsigliese
Thank you Deep! You can do either option. I usually freeze mine after baking in a airtight bag and just thaw and serve. If you choose to freeze the dough, wrap it well so it is airtight. Let it come to room temp before portioning and baking. They might be a little thicker.
Keri
The husband is looking for a good ginger cookie such as this, but likes them on the less sweet side. Wondering if I can reduce the granulated sugar, and if so...by how much - without compromising the cookie's chewiness and structure?
christina.marsigliese
Hi Keri! I wouldn't recommend reducing the sugar as it will change the texture.
Karen
These cookies are exactly what I have been looking for!! They have the perfect ginger taste, the nicest crackle on the top and are soft and chewy. The only reason I have any left is that my husband has been out of town for work (haha). This will be my go to recipe from now on. My instagram algorithm finally brought me something worthwhile!
christina.marsigliese
Thank you Karen! Glad you enjoyed the recipe 🙂
Yvonne Kehoe
I saved so many recipes for this type cookie to test them all out. Scientifically Sweet’s is the first recipe that I tried. There is literally no need to try another. These are perfection and so easy to make! Don’t hesitate… just make them! I promise they will be on repeat in your household because they are in mine😋
christina.marsigliese
Thank you Yvonne! I appreciate the feedback 🙂
Andrea
Can you double the recipe or is it better to make 2 separate batches?
christina.marsigliese
Hi Andrea! Yes, you can double the recipe if all the ingredient are accurately scaled/measured. I recommend using a kitchen scale if available.
Andrea
I always weigh ingredients! Thank you
Daniel Whitehurst
Hi! This delicious recipe is exactly what I’ve been searching for to use in making gingerbread! I think I will try rolling out the dough and use a. Cookie cutter. Would this dough roll out well? Any suggestions? Thank you!
christina.marsigliese
Hi Daniel, if you'd like to make cut out cookies, I'd recommend using darker molasses for a stronger gingerbread flavor and increase the flour by at least 1/4 cup or more.
Alison
First time making these, they are amazing, lovely soft chewy cookie, with a bit of crunch from the sugar, so easy to make and they dont take long to bake either, bonus 😋 I didnt use the crystallised ginger as I couldn't find any but they were still tasty, will definitely be making more, thank you! 😋😊 xx
christina.marsigliese
You are welcome Alison! Glad you loved the cookies 🙂
Theresa
I made these cookies for my cookie exchange party tonight! I didn't include clove because I didn't have it so I added a couple shakes of pumpkin pie spice. I also spread some white chocolate on half the cookie and added some festive sprinkles. Honestly these cookies are so darn good on their own, nothing else is needed for flavor. I will definitely be making them again for my family!
christina.marsigliese
Thank you Theresa! Glad you enjoyed the recipe 🙂
Jolene
I used the weight measurements and they turned out perfectly. I refrigerated overnight which was a bit more than 8 hours but it worked out fine. Super gingery and great chewy texture.
christina.marsigliese
Thank you Jolene! I'm so glad you enjoyed the recipe 🙂
Ty
I am tired of making these amazing cookies…..the kids call them fire if I could get there lingo down LOL…..don’t skip the crystallized ginger it makes a huge difference which I wasn’t a fan of at first….:)
christina.marsigliese
Thank you Ty! I'm so glad your kids love the cookies 🙂
K
Have you tried freezing the dough in balls for a longer time before baking?
christina.marsigliese
Hi K! I haven't tested it but it should be possible. If you bake the balls directly from frozen, you will need to add a few minutes extra baking time. You will need to make sure the frozen balls are in a air tight container or bag.
Sharon
Of all the molasses cookies I have tried to bake, these came out perfect! I used the crystallized ginger and I will continue to do so. It's the perfect addition. One I have a friend who is gluten free so for one batch I exchanged the AP flower with one to one gluten free and it still came out amazing!
christina.marsigliese
Thank you Sharon! Great to know it was a success with gluten free flour 🙂
Kim
These are fantastic cookies. I made several batches last Christmas and they are definitely on the must bake list for this year.
christina.marsigliese
Thank you Kim! I'm so glad you enjoy this recipe 🙂
Jenn
I would like to make these in a smaller size for a party I’m hosting. Do I change the bake time at all? Thanks!
christina.marsigliese
Hi Jenn! Yes, you will need to reduce the baking time depending on the size. For a 1 oz. cookie, you will need to reduce baking time by about 2 min.
Irene
I made these and they were wonderful. But light on molasses. Could i add a smidge more with out affecting the texture of cookie?
christina.marsigliese
Hi Irene, thanks! I wouldn't recommend increasing the molasses because the cookies will spread excessively. I have two options: you can use dark molasses instead of light molasses, or you can increase the molasses to 1/3 cup and then increase the flour by 2-3 tablespoons. Let me know how it works out!
Alison
Hi, just wondering if the dough will be ruined if its left in the fridge for longer than 8 hours?? 😊😊 xx
christina.marsigliese
Hi Alison! It won't be ruined. An 8 hour chill time will create taller, thicker cookies. The dough will be more stiff but will bake OK.
Elisabeth Muller
Does over cooking lead to a non-chewy and more snappy ginger cookie?
Stymied but determined!
I'm cooking at about 6,000 ft altitude - so also trying to sort out if I need to adjust.
christina.marsigliese
Hi Elisabeth! Yes it can. I would try adding 2 tbsp flour.
Christine Domitrovich
Should table or kosher salt be used?
christina.marsigliese
Hi Christine! The recipe measurements are for table salt.
Aine
These are the best ginger cookies EVER! Cracked on top and chewy inside and they keep well! Follow the recipe exactly as written and you will be delighted!
christina.marsigliese
Thank you Aine! I'm so glad you enjoyed the recipe 🙂
Ella
Hi Christina!
I am just wondering if I should let the dough thaw before baking, or if I should bake them directly from frozen? I am prepping a batch to freeze and bake right before christmas and I have never baked from frozen dough before. Thanks for the wonderful recipie!
christina.marsigliese
Hi Ella! I would recommend letting the dough thaw for 15-20min before portioning.
Jazz
Followed the recipe exactly and chilled for 6 hours. Rolled into 1.25 oz balls and they still turned out super flat not sure why but they taste really good
christina.marsigliese
Hi Jazz, did you use a scale?
Jill
Will the dough hydrate properly if I scoop then chill. So much easier than fighting with cold dough!
christina.marsigliese
Hi Jill! Yes you can, but you will need to cover the whole tray so they do not try out in the fridge.
Leea-Mae Dunn
These are on point. Soft and chewy goodness with a slight crunch outer layer. Mine are anyways.
I did bake them longer though.
No crystallized ginger, unfortunately. But I will definitely be adding it in next time.
Used a 1.25 ounce scoop. Baked for 20 minutes. 18 beautiful cookies.
Thank you so much for this recipe 💕
christina.marsigliese
You are welcome Leea-Mae! I'm so glad you enjoyed the recipe 🙂