Soft & Chewy Ginger Molasses Cookies
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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 3/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cups unsalted butter, softened to room temperature
- 1 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup molasses
- 1/3 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 1/2 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 1/3 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.
Thank you Fiona for the recipe. They are wonderful. Next time I will make them bigger.
Hi, I’m going to be adding these to the Christmas cookie baskets this year. They look delicious but I was wondering if I use mild or full flavor molasses?
I typically use full-flavor, but mild would work too
Fiona, all I can say is these are delicious!! Thank you so much for posting this recipe.
I’m so glad you enjoyed them! They’re definitely one of my favorite holiday recipes too
I made these with fresh grated ginger. They came out awesome. If you use fresh ginger use double the amount. Thanks for this recipe it’s really yummy!
Thanks so much Nicole!
I am celiac, so I had to adjust the recipe slightly. I used 1 3/4 cups of Robin Hood gluten free flour with 1 cup of almond flour, threw in a tsp of xanthum gum (yes, I know the RH flour already has it in it, but I put some in anyway). I used shortening because I didn’t have butter and increased the spices because I love the flavours. Baked them for 10 minutes – they were PERFECT !!! Soft and chewy inside and slightly crispy around the edges. Great recipe !!
I love this recipe. We have a big family with hungry boys lol. I always triple the recipe. We love how soft and chewy they are. My daughter loves to add sprinkles to the top.
These turned out really good except they didn’t spread out as much as I thought. So next time I’m going to press them down a bit before I bake them.
I did the spices at a 1.5 times of amounts listed to make them a little stronger, personal preference. But they are a beautiful, chewy delicious cookie, fabulous recipe and instructions to slightly underbake are spot on.
Beautiful and yummy!
I did not have a thin dough at all. It was quite stiff. And the cookies did not spread, but held their ball shape, for the most part. And they did not remain very soft at all upon baking. I might have overbaked them by oh, perhaps a minute, though my oven tends to run low. For soft chewy cookie I was disappointed.
Hi Fiona. Would it be OK to use pumpkin pie spice or would it Throw up the flavors if I don’t measure each space correctly?
I think the flavor would be a bit off – pumpkin pie spice is mainly cinnamon with just a little ginger, whereas for ginger molasses cookies, ginger is the main spice