Chewy Ginger Molasses Cookies have become one of my favorite cookies to bake when the weather starts to cool. I have always loved the warm flavor of ginger and used to buy boxes of ginger snap cookies, but I never cared for how hard they were. So, I set out to make my own version with a soft, chewy center and warm spices like ginger, cinnamon, and cloves. The molasses adds a rich flavor, while the sugar coating gives the outside just a slight crispness. If you enjoy baking with warm spices, be sure to browse my Fall Cookies for more seasonal favorites.
These Chewy Ginger Molasses Cookies are perfect for fall, but honestly, I would bake them any time of year. As they bake, the warm aroma of ginger, cinnamon, and cloves fills the kitchen. All I need is a fire in the fireplace, a cold glass of milk, and a few of these cookies to feel warm inside. If you enjoy ginger or molasses flavors, you might also like my Gingerbread Crinkle Cookies or my Shoofly Pie Cookie Cups.
A Quick Look: Chewy Ginger Molasses Cookies
Recipe Name: Chewy Ginger Molasses Cookies
Ready In: About 1 hour and 15 minutes (including chilling time)
Yield: 36 cookies
Texture: Soft and chewy centers with lightly crisp sugar-coated edges
Flavor Profile: Warm ginger, cinnamon, cloves, and rich molasses
Difficulty: Easy - a great cookie for little helpers
Why You'll Love This Cookie
- Warm ginger and molasses flavor with cinnamon and cloves
- Soft and chewy, not hard like traditional ginger snaps
- Rolled in sugar for a lightly crisp outside
- Great for fall baking, holidays, or anytime you want a spiced cookie
- Simple pantry ingredients and easy to make
Key Ingredients
- Molasses
I used Grandma's Original Unsulfured Molasses for these cookies because I love the rich molasses flavor it adds without overpowering the ginger and spices. I do not recommend blackstrap molasses for this recipe since it can taste bitter and make the spice flavor too strong. - Cinnamon
I used Saigon cinnamon for these cookies because I find it has a sweeter, stronger flavor and less of the woody taste some grocery store brands can have. After doing a side-by-side taste test for another recipe, I found cinnamon really can make a difference in baked goods. If you only have a regular grocery store cinnamon, your cookies will still taste wonderful. - Ground Ginger
Ground ginger is the main spice that gives these cookies their warm flavor and a gentle little kick. If your ground ginger has been sitting in your spice cabinet for years, you may want to replace it since spices lose strength over time. Fresh ginger works differently in baking, so I recommend sticking with ground ginger for this recipe.
See the recipe card for full information on ingredients and quantities.
How to Make Chewy Ginger Molasses Cookies
Prep
Step 1: Weigh or measure your sugar and set it aside. In another bowl, weigh or measure the flour, cinnamon, ginger, cloves, baking soda, and salt. I run a whisk through the ingredients to blend them together.
Mix the Dough
Step 2: Cube the butter into a mixer bowl.
Step 3: Mix on a medium speed to cream the butter.
Step 4: Add the sugar and mix on a medium speed for 3 minutes.
Step 5: Add the egg, molasses, and water to the butter-sugar mixture.
Step 6: Blend for a minute to incorporate all the wet ingredients.
Step 7: Finally, turn the mixer speed down and gradually add the flour mixture. It should only take about a minute to add the flour mixture. Scrape the bowl and turn the mixer on for a few seconds. Do not overmix the cookie dough.
Chill
Step 8: Take the bowl off the mixer and, using a spatula, finish incorporating any loose flour. Make sure you scrape along the bottom of the bowl. Cover loosely and refrigerate for 30 minutes.
Scoop Size Tip
Here is the size difference between the small and medium cookie scooper. I used the small for these cookies. If you use a medium, the cookie balls spread, so you will want to add fewer balls onto the cookie sheet pan.
Scoop
Step 9: Grab a plate or bowl and add the sugar.
Step 10: Using a small cookie scoop, I scoop a generous amount of dough and roll it between my hands to form a ball.
Step 11: Add the dough ball to the sugar and coat the whole outside of the ball.
Step 12: Fit 12 balls of cookie dough rolled in sugar onto a parchment-lined cookie sheet pan. Give at least 2 inches between the cookie balls, since they do spread.
Bake
Step 13: Bake at 350°F (175°C or 180°C) for 8-10 minutes. When you start to see cracks in the tops of the cookies, they are done. I started looking at 8 minutes, and my cookies were done at 9 minutes. They will be soft but leave them on the cookie pan after taking them out of the oven for a few minutes.
Step 14: Then move them to a cooling rack. As the cookies cool, they settle into their characteristic thin, chewy texture. The rim of the cookies will be crunchy, and the inner part will be chewy. By the next day, even the edges will be chewy.
These are one of the best ginger cookies I've ever tasted, and I hope you enjoy them also!
🫙🍪 Storage
They will stay fresh for about 5 to 7 days before gradually losing some of their chewy texture.
FAQs
Yes. You can make the dough up to two days in advance and keep it covered in the refrigerator until you are ready to bake. If the dough becomes very firm, let it sit at room temperature for a few minutes before scooping and rolling in sugar.
I do not recommend blackstrap molasses for this recipe. It has a much stronger, slightly bitter flavor that can overpower the ginger and warm spices. For the best flavor, use an original or baking molasses such as Grandma's Original Unsulfured Molasses.
Ginger cookies come in many styles, but they are often softer and chewier than ginger snaps. Ginger snaps are usually crisp and crunchy with a stronger snap when broken in half. Gingerbread cookies are typically made with more flour and spices, creating a firmer dough. These Chewy Ginger Molasses Cookies are soft, chewy, and packed with warm ginger and molasses flavor.
Still Have Questions?
Need help with ingredient swaps or wondering if these cookies freeze well? I've added a few extra baking helpers below for common home baker questions.
More Ginger Cookies
If you tried this Chewy Ginger Molasses Cookies recipe or any other recipe on my blog, please leave a ⭐ star rating and share your thoughts in the comments. Thanks!
Recipe
Chewy Ginger Molasses Cookies
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Ingredients
- ¾ cups (170.25 g) Butter unsalted softened
- 1 cup (200 g) Granulated sugar
- 1 Egg
- ¼ cup (84.25 g) Molasses
- 1 Tablespoon Water
- 2 ¼ cups (281.25 g) All-purpose flour
- 2 teaspoon Ground ginger
- 1 teaspoon Baking Soda
- ¾ teaspoon Ground cinnamon
- ½ teaspoon Ground cloves
- ¼ teaspoon Salt
- ½ cup (118.29 g) Sugar for rolling
Instructions
- Weigh or measure the flour into a bowl. Add the salt, cinnamon, ginger, baking soda, and cloves, then run a whisk through the ingredients to blend them together. In a separate bowl, weigh or measure the sugar and set it aside.
- Cube the butter into a mixer bowl and mix for a minute or two to ensure it is soft. Stop the mixer, scrape down the sides of the bowl, and add the sugar. Mix on medium speed for 3 minutes until the sugar is incorporated into the butter. Next, add the egg, water, and molasses, mixing until combined.
- Add the flour mixture about a third at a time, mixing just until incorporated. Using a spatula, scrape down the bowl and make sure all the flour is mixed into the dough. Cover the bowl with plastic wrap and refrigerate for about 30 minutes.
- Preheat the oven to 350°F (175°C or 180°C). Using a small cookie scoop, scoop the dough and roll it into balls about 1 inch in diameter. Roll each ball in the sugar and place it on a parchment paper or silicone-lined cookie sheet. These cookies spread as they bake, so leave at least 2 inches between the dough balls.
- Bake for 8 to 10 minutes at 350°F (175°C or 180°C). Leave the cookies on the baking sheet for about one minute after removing them from the oven, then transfer them to a cooling rack.
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Notes
- I used Grandma's Original Unsulfured Molasses for the best flavor.
- A small cookie scoop works best for this recipe.
- These cookies spread and become thinner as they cool, which helps create their chewy texture.
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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