Soft and chewy with a delightful blend of ginger spice and rich molasses, these Chewy Ginger Molasses Cookies are a classic treat perfect for any cozy occasion. Their warm flavors and tender texture make them a favorite during the holiday season and beyond.
Why You’ll Love This Recipe
I love how these cookies strike the perfect balance between sweetness and spice. They’re incredibly easy to make, require simple pantry ingredients, and fill the kitchen with an inviting aroma while baking. Whether I’m making them for a festive gathering or a comforting snack, they’re always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar (plus extra for rolling)
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set this mixture aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Beat in the molasses, egg, and vanilla extract until the mixture is smooth and fully combined.
Gradually incorporate the dry ingredients into the wet ingredients, mixing until a soft dough forms.
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat.
Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and the centers appear slightly underbaked.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Variations
Spicier Version: Increase the ginger or add a pinch of cayenne pepper for an extra kick.
Gluten-Free Option: Use a gluten-free all-purpose flour blend for a celiac-friendly treat.
Decorative Touch: Drizzle the cooled cookies with a simple icing made from powdered sugar and milk for a festive look.
Add-Ins: Mix in finely chopped crystallized ginger or white chocolate chips for a unique twist.
Vegan Alternative: Substitute the butter with plant-based margarine and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of a regular egg.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to one week. If I want to keep them longer, I freeze them in a sealed bag or container for up to 3 months. To enjoy them warm, I reheat frozen cookies in the microwave for 10-15 seconds or let them thaw at room temperature.
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FAQs
What kind of molasses should I use?
I use unsulfured molasses for its mild and sweet flavor. Avoid blackstrap molasses, as it can be too bitter for this recipe.
Can I make the dough ahead of time?
Yes! I like to refrigerate the dough for up to 2 days or freeze it for later use. Just let it come to room temperature before rolling and baking.
Why are my cookies too hard?
Overbaking is often the culprit. I always take them out when the centers are slightly underbaked, as they firm up while cooling.
Can I skip rolling the cookies in sugar?
Rolling them in sugar adds a lovely texture and slight crunch, but you can skip it if you prefer a softer finish.
Can I double the recipe?
Absolutely! I’ve doubled this recipe for larger gatherings, and the results are just as delicious.
Conclusion
These chewy ginger molasses cookies are a timeless treat that I love making for family and friends. Their warm spices and soft texture make them perfect for the holiday season or anytime I’m craving something cozy and delicious. Whether you enjoy them as-is or with one of the suggested variations, these cookies are sure to bring joy to any occasion.
📖 Recipe:
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Chewy Ginger Molasses Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, chewy ginger molasses cookies with a delightful balance of sweet and spicy flavors. These easy-to-make treats are perfect for the holiday season or any cozy occasion, bringing warm, comforting aromas to your kitchen.
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar (plus extra for rolling)
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl; set aside.
- Cream butter and sugar in a large bowl until light and fluffy.
- Mix in molasses, egg, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until a soft dough forms.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat in sugar.
- Arrange balls 2 inches apart on baking sheets.
- Bake for 10-12 minutes until edges are set but centers are slightly underbaked.
- Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For spicier cookies, add extra ginger or a pinch of cayenne.
For a gluten-free option, use a gluten-free all-purpose flour blend.
Store in an airtight container at room temperature for up to one week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 115 kcal
