Chewy Ginger Molasses Cookies

Feature image of my Chewy Ginger Molasses Cookies on a stand.

5 from 4 votes

These Chewy Ginger Molasses Cookies are soft in the center with lightly crisp edges and warm flavors from ginger, cinnamon, cloves, and rich molasses. Rolled in sugar before baking, they are an easy cookie that's perfect for fall, holidays, or anytime you are craving a chewy spiced cookie.

Prep Time15

Total Bake Time27

Chill30

Total Time1 12

Course: Cookies, Holiday

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 98kcal

Author: Barbara Hall

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.

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