The outside of these Chewy, Soft Ginger Molasses Cookies is beautiful and crispy, while the interior is soft and chewy. The holidays are the perfect time to make these cookies that taste like Christmas!
We just love these cookies! Typically they are made at the holidays but you can make them anytime you are wanting a taste of Christmas. They are soft and chewy ginger molasses cookies, which stay soft and chewy even the next day. My husband took a bunch of these to work and one of his co-workers thought he brought in store bought cookies.
Try some of our other favorite cookies: Peanut Butter Cup Cookies, Copycat Lofthouse Cookies, or Powdered Brownie Cookies.
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Ingredients for Chewy Ginger Molasses Cookies
- unsalted butter
- egg
- brown sugar
- all purpose flour
- baking soda
- ground ginger
- cinnamon
- cloves (or allspice)
- molasses
- salt
- granulated sugar (for rolling)
FAQs
Ginger Molasses Cookies are soft, chewy cookies flavored with ground ginger, cinnamon, cloves, and molasses. They have a rich, spiced flavor and a slightly crisp edge, making them a perfect treat for the holiday season or any time of year.
Yes, you can make the dough ahead of time and refrigerate it for up to 48 hours. Chilling the dough can also enhance the flavor and texture of the cookies. Let the dough sit at room temperature for about 10 minutes before baking if it has been chilled.
Yes, you can freeze the cookie dough. Scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a resealable plastic bag or airtight container. Freeze for up to 3 months. Bake the frozen dough balls directly from the freezer, adding a couple of minutes to the baking time.
Store baked cookies in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze the cookies for up to 3 months.
Top Tips
- If you want to freeze your baked cookies, baked as directed. Allow them to cool completely, then place into a freezer bag or container. Freeze for up to 3 months. When ready to eat, allow to thaw on your counter, until no longer frozen.
- Refrigerate the dough overnight or up to 72 hours for extra-chewy cookies.
How to make Ginger Molasses Cookies
- Preheat oven to 350 degrees. Prepare cookie sheets with parchment paper or silicone mats.
- Place softened butter and sugars into stand mixer or large bowl. Mix together on medium-high speed for about 2 minutes, until light and fluffy. Scrape down the sides, as needed.
- Add egg and molasses and beat on medium-low until combined.
- Pour in flour, cinnamon, baking soda, salt, cloves (or allspice), and ginger. Slowly combine into the mix.
- Beat until well combined and no dry flour.
- In a small bowl, add in ¼ cup of white sugar. Scoop your cookie dough into balls, about 1 tablespoon, then roll into the sugar.
- Place the sugar coated cookie dough balls onto the prepared sheet pan/cookie sheet, about 2 inches apart.
- Bake for 10-12 minutes. Cool on a wire rack and enjoy!
Soft and Chewy Ginger Molasses Cookies Recipe
Ingredients
- ¾ cup (1 ½ sticks) unsalted butter
- 1 large egg
- 1 cup brown sugar
- 2 ¼ cups all purpose flour
- 2 teaspoon baking soda
- 2 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon cloves (or allspice)
- ¼ cup molasses
- ½ teaspoon salt
- ¼ cup granulated sugar (for rolling)
Instructions
- Preheat oven to 350 degrees. Prepare cookie sheets with parchment paper or silicone mats.
- Place softened butter and sugar into your stand mixer or large bowl. Mix together on medium-high speed for about 2 minutes, until light and fluffy. Scrape down the sides, as needed.
- Add in egg and molasses, beat on medium-low until combined.
- Place in cinnamon, baking soda, salt, cloves (or allspice), and ginger. Slowly combine into the mix.
- Next, add in flour and beat until well combined, no dry flour
- In a small bowl, add in ¼ cup of white sugar. Scoop your cookie dough into balls, about 1 tablespoon, then roll into the sugar.
- Place the sugar coated cookie dough balls onto prepared sheet pan/cookie sheet, about 2 inches apart.
- Bake for 10-12 minutes. Cool on a wire rack and enjoy!
James
Absolutely delicious! This is one of my favorite cookies now!
Jill Lockridge
That's great to hear! Thank you!
Duncan
James brought these into work and we all really enjoyed them! Very cool recipe page too, I love the double and triple batch selectors.
Jill Lockridge
Thank you so much! I am so happy to hear you enjoyed them and the recipe page!