These ginger molasses cookies are thick and chewy with a warm, rich molasses flavor. Made with brown sugar and a balanced blend of spices, they stay soft and are simple to prepare.
These recipe notes were first published December 14, 2015 and updated December 3, 2019
I make these ginger molasses cookies every holiday season, though they’re just as welcome any time of year. They bake up chewy and exceptionally soft, with a deep ginger-molasses flavor and a sparkly sugar coating for contrast. Compared to gingerbread men, these are much easier to prepare and deliver a more concentrated, comforting spice profile.
Friends and family always comment on how flavorful and tender these cookies are—perfect for sharing or keeping all to yourself.
The Secrets To Soft, Chewy Ginger Molasses Cookies
- Use brown sugar and molasses (I recommend dark molasses) for the deepest, most satisfying flavor. Avoid blackstrap, which can be bitter and overpowering.
- The spice mix—ground ginger, cinnamon, nutmeg and cloves—gives these cookies their warm aroma and classic gingerbread character.
- Dark brown sugar and molasses add moisture that keeps the cookies soft and chewy after baking.
- Chilling the dough for about 30 minutes makes it easier to shape and helps the cookies stay thick during baking.
- Rolling the dough balls in sugar adds a subtle crunch on the outside; slightly underbaking ensures a tender center.
Note: You can skip chilling if you’re in a hurry, but the dough will be stickier and harder to roll into neat balls without that brief chill.
Make-ahead & Freezing Instructions
- You can make the dough, cover it and refrigerate for up to 24 hours. When ready, shape into balls, roll in sugar and bake.
- To freeze dough balls:
- Prepare the dough, then shape into balls (do not roll in sugar).
- Chill the shaped dough balls in the fridge for 30 minutes, then transfer to a freezer bag and freeze for up to 3 months.
- When ready to bake, roll the frozen balls in sugar and add 1–2 minutes to the baking time.
- Baked cookies freeze well for up to 3 months. Cool completely before freezing; thaw in the refrigerator and bring to room temperature before serving.
These cookies pair beautifully with other holiday treats on a cookie platter. They also make a great companion to plain shortbread or soft sugar cookies for variety.
Below is the complete recipe and method so you can recreate these soft, chewy ginger molasses cookies at home.
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 cup 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 or coarse sugar (for rolling)
Instructions
- In a large bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda and salt.
- In a separate bowl, beat the softened butter and brown sugar until light and fluffy. Beat in the molasses, vanilla and egg until fully combined.
- Reduce the mixer to low and add the dry ingredients in two or three additions, mixing just until incorporated.
- Cover the dough and chill in the refrigerator for about 30 minutes to firm up.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Put the 1/3 cup sugar on a small plate. Form the dough into balls about 1 to 1.5 tablespoons each, then roll each ball in the sugar to coat.
- Place dough balls 2 inches apart on the prepared sheets and bake for 8–10 minutes on the middle rack, one sheet at a time. The centers should still be soft; remove before they look fully set for the chewiest texture.
Nutrition
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