This Soft and Chewy Ginger Molasses Cookie recipe is perfectly spiced with notes of cinnamon, cloves and nutmeg then rolled in sugar and baked! This truly is the BEST ginger cookie!
If you love easy cookie recipes, then you’ve got to try my Chewy Peanut Butter Cookies and my Breakfast Cookies!
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Soft and Chewy Ginger Molasses Cookies
For this recipe, I combined two of my favorite cookies — gingerbread cookies and sugar cookies. Can it get any better than that? These Ginger Molasses Cookies are super soft and chewy. They feature the perfect combination of molasses and ginger with an extra sprinkle of sugar.
I have been in the holiday baking mode making some of my favorite cookies like peanut butter cookies, Nutella cookies, and double chocolate chip cookies (just to name a few). There’s just something about Christmastime that makes you want to make a lot of cookies and cozy up with a mug of hot chocolate.
I love enjoying these soft ginger molasses cookies with hot or iced tea like chai or english breakfast. They’re great for dessert, a sweet snack, a gift, or even as a contribution to a cookie exchange!
But Are These Ginger Snaps?
No! (But they’re not far off.) Ginger snaps are typically thin and crispy. (Hence, the snap sound when you break or bite it.) But this rendition has more of a soft sugar cookie texture, but packed with ginger flavor.
I love my cookies extra soft! I slightly under bake the cookies to get the super soft texture inside with a sugar-dusted crunch on the outside.
This Soft and Chewy Ginger Molasses Cookies recipe is loaded with cinnamon, cloves and ground ginger. Super soft in the center with a sweet sugar exterior and perfectly crackly top.
Ginger Cookie Ingredients
To make these delicious and easy ginger cookies, you’ll need: unsalted butter (softened to room temperature), sugar (granulated and brown sugar), a large egg (also at room temperature), molasses, vanilla, all-purpose flour, ground ginger, ground cloves, cinnamon, salt, baking soda, and granulated white sugar (for rolling the dough in before baking and for sprinkled cooked cookies with after they come out of the oven).
How To Make Ginger Cookies
These Chewy Ginger Sugar Cookies are super simple to make! The butter and sugar are creamed together until light and fluffy. Then the egg, vanilla and molasses are added. Combine your dry ingredients in a bowl and add into the wet ingredients in two parts. (Do not over mix! This will make your cookies flat.)
When you’re ready to bake, shape into 1 tablespoon cookies, roll in sugar, and pop in the oven! This recipe makes 42 cookies total.
You won’t regret adding this easy cookie recipe to your holiday dessert rotation!
Tips for Making The Best Ginger Cookies
- Sift your dry ingredients together before adding to the wet ingredients to remove any lumps and yield a smooth cookie dough.
- Use chopped candied ginger in place of or in addition to the white sugar garnish for more ginger flavor!
- Add some dark chocolate chunks (like I did for these Chocolate Chunk Molasses Cookies) for a deep chocolate flavor without making them too sweet.
Storage, Freezing, and Reheating Instructions
- Store leftover cooled Ginger Molasses Cookies in an airtight container or plastic bag at room temperature for up to 4 days.
- Freeze raw cookie dough for up to 1 month in an airtight container or plastic bag. Roll into a cylinder shape and wrap in parchment paper to slice and bake later, or roll into balls and have individual cookies ready to bake whenever the craving strikes. Or freeze fully cooked cookies for up to 3 months.
- Reheat frozen cooked cookies by letting them thaw in the fridge or on the counter to room temperature, or bake frozen dough for 10-15 minutes at 350.
More Cookie Recipes To Try
If you enjoyed these Cookies, then you’ll love some of my other favorite cookie recipes:
- Double Chocolate Chip Cookies
- Banana Oatmeal Chocolate Chip Cookies
- Peanut Butter and Jelly Sandwich Cookies
- Thumbprint Cookies
- Brookies
- Peanut Butter Cookie In a Mug
- Peanut Butter M & M Cookies
Ginger Molasses Cookies
Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup molasses
- 2 1/4 cup all purpose flour
- 1 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking soda
- 1/4 cup granulated sugar, for rolling
Instructions
- Preheat oven to 350 degrees. Line cookies sheets with parchment paper and set aside.Add butter and both sugars to a stand mixer with the paddle attachment. Cream until light and fluffy, 2-3 minutes.
- Add in egg, vanilla and molasses and mix to combine.
- Combine flour, ginger, cloves, cinnamon, salt and baking soda in a medium bowl.
- Add the dry ingredients to the wet ingredients in two parts. Do not over mix the batter.
- Pour 1/4 cup of granulated sugar into a small bowl. Portion out 1 tablespoon sized cookies and roll each cookie in granulated sugar.
- Place on the prepared baking sheet and bake for 10 minutes or until set. (I like to slightly under bake these for extra soft and chewy cookies!)Allow the cookies to cool on the baking sheet for a couple of minutes. Transfer the cookies to a wire rack and allow to cool completely.
Nutrition Information
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Annie
I think the only thing I might like more than the flavor of these cookies, is the aroma while they’re baking! Am I right? Delicious!!
Elizabeth
Fantastic shot Kelley, and I bet they taste as good as they look! I will add this to our Christmas baking list next week.
Erica
Wow those look like thick fat morsels of joy!! LOVE! Pinned 😀
Mira
Just in time for the holidays, these cookies look amazing! So thick and I’m sure flavorful! Pinned!
Tori
Ultra thick = ultra awesome in my book! Yummy!
Abbie
I couldn’t agree more — chewy is just the way to go. These cookies look INCREDIBLE. And I love the name.
Pinning!
Kelley
Thanks Abbie!
Caralyn
wow these look SO GOOD!! i love the addition of ginger!
Kelley
Thanks Caralyn!
Elizabeth
I just wanted to check back in to let you know that I started making these today! I usually make all of my cookie dough(s) one day and do nothing but bake the next day. The dough smells delicious – I cannot WAIT to bake them.
Kelley
Great! Glad you like them so far Elizabeth! Hope you enjoy. Enjoy your baking day today!
Carmem
I’ve tried a lot of the recipes and I really like them. I’m interested in knowing if I can substitute shortening of butter in your cookies I have a friend that I made cookies for and she’s dairy intolerant and I can’t use butter and butter substitute are so expensive I thought maybe Crisco vegetable shortening Can you please let me know also would this be appropriate for some of your squares the bottom of them.
Kelley Simmons
Hi Carmen,
Yes you could try and use shortening in place of the butter in this recipe. Shortening can typically be used in place of butter I haven’t tried it in this recipe to say for sure though. Let me know how you make out.
I am not sure how this would work as a bottom to a cheesecake or bar. I’m worried it might fall apart.
Hope this helps. Thanks!
Kelley
Lisa T
Great recipe. Thanks. I substituted nutmeg for cloves b/c of flavor preference, and loved them. Cooking time is spot on, and no refrigeration necessary. Loved these!!