These chewy ginger molasses cookies are soft in the center, lightly crisp on the edges, and packed with the deep, rich flavor of molasses and warming spices. Their crackled tops and tender bite make them a nostalgic and irresistible treat, perfect for holidays, gift-giving, or cozy evenings at home. Made with pantry staples and easy to prepare, these cookies are a must-bake for anyone who loves bold spice and chewy texture.

Why You’ll Love This Recipe

You’ll love this recipe because it delivers everything you want in a molasses cookie — chewiness, warmth, and sweetness — all in one simple-to-make dough. The combination of ground ginger, cinnamon, and cloves creates a rich, aromatic flavor that pairs beautifully with the deep notes of molasses. The cookies hold their shape, crack beautifully on top, and stay soft for days. It’s a reliable, crowd-pleasing cookie that works for both special occasions and everyday cravings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup (2 sticks) unsalted butter, softened to room temperature

• 1 cup packed light brown sugar

• 1 cup granulated sugar (plus extra for rolling)

• ½ cup unsulphured molasses (preferably “original” or light molasses)

• 2 large eggs

• 4½ cups all-purpose flour

• 4 teaspoons baking soda

• 1 tablespoon ground ginger

• 2 teaspoons ground cinnamon

• 1 teaspoon ground cloves

• 1 teaspoon fine sea salt

Directions

1. In a large mixing bowl, combine the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Whisk well to distribute the spices evenly. Set aside.

2. In another large bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy, about 2 minutes.

3. Add the eggs, one at a time, mixing until fully incorporated.

4. Pour in the molasses and mix until the batter is smooth and uniform in color.

5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. The dough will be thick and slightly sticky.

6. Cover the bowl or transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is well chilled and firm.

7. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

8. Scoop the chilled dough into 1-inch balls and roll each one in granulated sugar to coat.

9. Arrange the dough balls on the prepared baking sheets, leaving at least 2 inches between each cookie.

10. Bake for 8 to 10 minutes, or until the tops begin to crack. The cookies should look set on the edges but still soft in the center.

11. Let the cookies cool on the baking sheet for 4 to 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

• Yield: Approximately 42 to 46 cookies

• Prep time: 15 minutes

• Chill time: 2 hours

• Bake time: 8 to 10 minutes per batch

• Total time: Around 2 hours 25 minutes

Variations

• Add chopped crystallized ginger for extra bursts of spicy sweetness and chewy texture.

• Top with a simple powdered sugar glaze or cream cheese drizzle for a decorative finish.

• Use dark brown sugar for deeper caramel flavor.

• Add a pinch of black pepper for an extra layer of heat.

• Swap in whole wheat flour for part of the all-purpose flour for a more wholesome twist.

• Add orange zest to the dough for a fresh citrus contrast to the warm spices.

Storage/Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a freezer-safe container or zip-top bag for up to 3 months. When ready to enjoy, allow them to thaw at room temperature or warm briefly in a low oven (around 300°F) or microwave for a few seconds to refresh their soft texture.

FAQs

What kind of molasses should I use?

Use unsulphured molasses labeled “original” or “light.” Avoid blackstrap molasses, which is more bitter and can overpower the flavor.

Can I make the dough ahead of time?

Yes, the dough can be made in advance and refrigerated for up to 24 hours. You can also freeze the unbaked dough balls for later.

How do I keep the cookies soft?

Do not overbake. Remove them from the oven when the edges are just set and the centers still look slightly underdone. Store in an airtight container to retain moisture.

Why do my cookies spread too much?

Cookies may spread too much if the dough is not chilled properly or if there’s too much butter or too little flour. Be sure to chill thoroughly and measure ingredients accurately.

Can I freeze the dough?

Yes. Scoop and roll the dough into balls, then freeze on a baking sheet until solid. Transfer to a freezer-safe bag. Bake from frozen, adding 1–2 extra minutes.

Do I need to roll the cookies in sugar?

Rolling the dough in sugar helps give the cookies their signature crackly tops and a pleasant sweet crunch. It’s highly recommended.

Can I make smaller or larger cookies?

Yes, but adjust baking time accordingly. Smaller cookies may bake in 7–8 minutes, while larger ones may need up to 12 minutes.

What’s the texture like?

These cookies are chewy in the center with slightly crisp edges. They’re soft rather than cakey or crunchy.

Can I make these gluten-free?

You can try using a gluten-free all-purpose baking blend. The results may vary slightly in texture, but the flavor will still be excellent.

What’s the best way to serve them?

Serve them at room temperature or slightly warm. They’re perfect with coffee, tea, or a glass of milk, and they make wonderful holiday gifts or cookie platter additions.

Conclusion

These chewy ginger molasses cookies deliver everything a spice cookie should: bold flavor, perfect texture, and comforting warmth. Whether you bake them for the holidays or as a year-round favorite, they’re sure to become a go-to recipe in your collection. With their crackled tops and rich flavor, they’re just as delightful to look at as they are to eat.

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