These ginger molasses cookies are thick and chewy with a delicious molasses flavor. They’re made with brown sugar and the perfect amount of warm spices to create a cookie that’s flavorful, extra soft, and easy to make. 
**This recipe was first published December 14, 2015 and updated December 3, 2019**
I love making these ginger molasses cookies over Christmas, but there’s no reason not to enjoy them all year long. These cookies are chewy, ridiculously soft, filled with spices and rolled in sugar for extra texture. They way easier and less fussy than making gingerbread men, and you end up with a cookie that’s even more flavorful with a warm ginger molasses flavor.
I make these ginger molasses cookies every Christmas, and everyone is always surprised by just how delicious they are.
The Secrets To Soft, Chewy Ginger Molasses Cookies
- The delicious rich flavor comes from brown sugar, molasses & a healthy dose of spices. I recommend using dark molasses instead of light, but I’d stay away from blackstrap because it can be overwhelming.
- Then for spices – we’re using ginger, cinnamon, nutmeg & ground cloves. If the delicious aroma doesn’t get you feeling festive – I’d recommend another eggnog.
- The dark brown sugar & molasses add moisture to keep them soft and chewy.
- Chilling the dough for 30 minutes keeps the cookies thick.
- The cookie dough is formed into balls, rolled in sugar for extra crunch, and then baked. Slightly underbaking the cookies keeps them even softer.
Note: the cookies will turn out if you don’t chill the dough. However, because the dough is quite thin, it makes it more challenging to roll the dough into balls without chilling first.
Make-ahead & Freezing Instructions:
- The dough can be made, covered and chilled for up to 24 hours. Then form into balls, roll in sugar and bake.
- To freeze the cookie dough:
- Make the dough according to the recipe instructions.
- Roll the dough into balls (do not roll in sugar), place on a plate, cover, and chill in the fridge for 30 minutes.
- Then place the dough balls in a freezer bag for up to 3 months.
- When ready to bake, roll the balls in sugar and bake according to the recipe instructions below. The cookies will need to bake for 1-2 minutes longer.
- Baked cookies can be frozen for up to 3 months. Make sure to cool the cookies fully before freezing. Thaw the cookies in the fridge, then bring to room temperature before enjoying.
For more details on freezing – you can also check out this whole post I did on freezing cookie dough.
Without fail, I make these ginger molasses cookies every Christmas. They have the perfect ginger molasses flavor, and the softest, chewiest texture. Make them along with shortbread and some sugar cookies for the perfect Christmas cookie platter.
Or if you love gingerbread, make sure to try:
- Gingerbread Pancakes
- Gingerbread Cupcakes with Cream Cheese Frosting
- Gingerbread Bundt Cake
- Ginger Molasses Sandwich Cookies with Eggnog Frosting
Soft And Chewy Ginger Molasses Cookies
Ingredients
- 2 and ¾ cups all-purpose flour spooned and leveled
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cups unsalted butter softened to room temperature
- 1 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ⅓ cup molasses
- ⅓ cup white sugar or coarse sugar
Instructions
- In a large bowl sift together the flour, spices, baking soda & salt.
- In a separate bowl, beat together the butter and brown sugar until fluffy. Then beat in the molasses, vanilla extract and large egg.
- Turn the mixer down to low speed and carefully add beat in the flour mixture about ½ at a time.
- Cover the bowl and refrigerate the dough for 30 minutes.
- When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper.
- Pour the ⅓ cup sugar on a small plate. Form the dough into balls about 1 - 1.5 tablespoons in size, then roll each dough ball in the sugar.
- Place the cookie dough balls 2 inches apart on the cookie sheet, and bake for about 8-10 minutes. Bake cookies on a middle rack, 1 tray at a time.
these turned out perfect and so delicious! i highly recommend this recipe. i found 9 minutes to be the perfect amount of time to cook them
These are just ok…not the texture I was expecting but the flavor is good. I added chopped candied ginger. I also used the bottom of a glass to flatten a bit before baking because the first ones came out too puffy.
I added an extra egg, I don’t know why, but the result was pure success. The soft texture was perfect for my elderly mother. She likes having these cookies with her morning coffee. I’ll definitely make these again…as in TODAY.
That was so delicious, even though I didn’t have molasses, the cookies came out amazing!!!
This recipe is a keeper. ❤️
Thank you so much Amanda!
Do you have to roll them in sugar before you bake them? Will they taste much different?
You could get away with skipping this step. It adds a little crunch around the edges.
Love this recipe! I didn’t chill the dough and they still came out soft and chewy. I’ve gotten so many compliments on this recipe. I also add fresh lime zest and juice in powdered sugar for a zesty lime glaze. It’s amazing😋
That glaze sounds delicious! I’ll need to try it the next time 🙂
Great flavor but not over powering .soft & tasty cookie.
I wanted to add a ginger cookie to my holiday cookie tray and am happy I gave this recipe a try. Soft, chewy, a bit crunchy – so happy I made these and will continue to make them in the future.
Thank you so much Charlotte! I wish I had your organization skills to be baking my holiday cookies already – I always end up last minute
The taste on these were just okay. I had to flatten them with a fork as they stayed in a ball shape and some of them didn’t crack.
Hi Paula, I’m sorry these didn’t turn out as you hoped. Because this recipe is meant for soft and chewy cookies as opposed to crispy ginger snaps, they won’t have big cracks in them. My guess if they weren’t super flavorful and didn’t flatten enough is that there was too much flour. Often if you measure by scooping the flour, it can get packed down and therefore be too much. I always recommend whisking the flour first, then spooning into a dry measuring cup and leveling off the top. Or using a scale to measure. Thank you for trying the recipe and reporting back
For someone who doesn’t like molasses cookies, me, these are pretty good. My husband says they need more molasses though.
I’m glad you enjoyed them, even if they aren’t your favorite.
I made this for a Christmas party. A big hit will be making more this week. Great recipe!!!!