These chewy ginger molasses cookies are soft in the center, lightly crisp on the outside, and filled with warm spices like cinnamon, ginger, cloves, and nutmeg. Every bite delivers rich molasses flavor and a comforting aroma that makes these cookies perfect for any season, especially during cool weather or festive gatherings.
Why You’ll Love This Recipe
These cookies have the perfect balance of sweetness and spice, with a tender, chewy texture that stays soft for days. The dough mixes easily, requires no complicated steps, and bakes into beautifully crackled cookies coated in sparkling sugar. They’re ideal for beginners and experienced bakers alike and make a wonderful addition to dessert trays or holiday cookie boxes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¾ cup (170 g) unsalted butter, softened
½ cup (100 g) granulated sugar, plus extra for rolling
½ cup (100 g) dark brown sugar, packed
1 large egg, room temperature
¼ cup (80 g) light molasses
2¼ cups (270 g) all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
Directions
Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
In a mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and smooth.
Add the egg and molasses, mixing until fully combined.
In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
Gradually add the dry mixture to the wet mixture and stir just until a dough forms.
Scoop portions of dough and roll each ball in granulated sugar.
Place the dough balls on the prepared baking sheet, leaving space between them for spreading.
Bake for 8–10 minutes, or until the cookies have spread slightly and the tops are crackled.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
Servings: About 24 cookies
Prep time: 20 minutes
Bake time: 8–10 minutes
Total time: Approximately 30 minutes
Variations
Add finely chopped crystallized ginger for a bolder ginger flavor.
Chill the dough for 1–2 hours before baking to achieve thicker, puffier cookies.
Add a pinch of allspice for an extra depth of warm spice.
Roll the dough in coarse sugar for more sparkle and crunch.
Storage/Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days.
To freeze, place cookies in an airtight container or freezer bag for up to 3 months.
To refresh cookies, warm them in a 300°F (150°C) oven for about 5 minutes to restore softness.
FAQs
How do I keep the cookies soft and chewy?
Avoid overbaking—remove the cookies as soon as the tops crack. They will continue to set as they cool.
Can I use blackstrap molasses?
Blackstrap molasses is too strong and bitter for this recipe; stick to light molasses for best flavor.
Why did my cookies spread too much?
Your butter may have been too warm. Chilling the dough helps control spreading.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours before baking.
Can I freeze the cookie dough?
Yes, roll dough into balls, freeze them on a tray, then transfer to a bag. Bake from frozen with 1–2 extra minutes.
Can I substitute the spices?
You may adjust the spice quantities to taste or add a pinch of allspice for extra warmth.
How do I make thicker cookies?
Chill the dough before baking and avoid flattening the dough balls.
Can I add mix-ins?
Yes, small amounts of white chocolate chips or chopped nuts work well.
Do I need a mixer for this recipe?
A hand mixer makes it easier, but you can mix by hand with softened butter.
Why are my cookies dry?
Too much flour or overbaking can lead to dry cookies. Spoon and level flour instead of scooping.
Conclusion
These chewy ginger molasses cookies offer the perfect blend of warmth, sweetness, and spice, making them a timeless treat for any occasion. With their rich flavor and soft texture, they’re easy to prepare, store beautifully, and are always a hit at gatherings. Enjoy them fresh from the oven or save them for later—they’re guaranteed to satisfy your cookie cravings.
Chewy Ginger Molasses Cookies are warmly spiced, soft-centered cookies with crackled tops and rich molasses flavor. Coated in sparkling sugar, they’re a cozy treat perfect for holidays or cool weather baking.
Author:Sophia
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
¾ cup (170 g) unsalted butter, softened
½ cup (100 g) granulated sugar, plus extra for rolling
½ cup (100 g) dark brown sugar, packed
1 large egg, room temperature
¼ cup (80 g) light molasses
2¼ cups (270 g) all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
Instructions
Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
Cream the butter, granulated sugar, and brown sugar in a mixing bowl until light and smooth.
Add the egg and molasses, mixing until fully combined.
In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
Gradually stir the dry ingredients into the wet mixture until a dough forms.
Scoop dough portions and roll each ball in granulated sugar.
Place dough balls on the baking sheet, spaced apart for spreading.
Bake for 8–10 minutes, or until cookies have crackled tops and are just set.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill dough before baking for thicker cookies and less spreading.
Use light molasses for best flavor—avoid blackstrap molasses.
Roll in coarse sugar for extra crunch and sparkle.
Store in an airtight container to maintain softness.
To freeze dough, pre-roll into balls and bake from frozen, adding 1–2 minutes to baking time.
