How to Make Chewy Ginger Molasses Cookies
Looking for the perfect soft and chewy cookie, without chocolate? You’ve come to the right place! These Chewy Ginger Molasses Cookies, are balances with a soft chewy texture with the perfect amount of spice. Plus as a bonus, they are quick and easy to make.
If you’re a cookie monster looking for more cookie recipes, check out our Deep Dish Chocolate Chip Cookies.
Ingredients Needed:
- All-purpose flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground cloves
- Fine sea salt
- Unsalted butter, room temperature
- Granulated sugar, plus extra for rolling the cookies
- Brown sugar
- Unsulphured molasses
- Large egg, room temperature
Easy Ways to Make This Recipe More Unique (Optional)
- ½ tsp freshly grated nutmeg – adds warmth without overpowering
- 1 tsp vanilla extract – rounds out the molasses flavor
- ¼ tsp black pepper – subtle bakery-style spice depth
- Roll dough in cinnamon sugar instead of plain sugar
- Sprinkle with flaky sea salt after baking for a sweet-salty finish
Pro Tip: For extra chewy centers, slightly underbake and allow cookies to finish setting on the baking sheet.
Chewy Ginger Molasses Cookies
PREP TIME: 10 minutes
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes
How to make Chewy Ginger Molasses Cookies
Ingredients
- 2 1/4 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon fine sea salt
- 3/4 cup unsalted butter room temperature
- 1/2 cup granulated sugar plus extra for rolling the cookies
- 1/2 cup brown sugar
- 1/4 cup unsulphured molasses
- 1 large egg room temperature
Instructions
- Line a baking sheet with parchment, and set aside.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until evenly combined. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
- Mix in the molasses and egg until fully incorporated, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet mixture, mixing just until no dry streaks remain. Do not overmix.
- Add the extra granulated sugar to a shallow plate.
- Using a 1½-inch cookie scoop, portion the dough and roll each ball in the sugar until fully coated. Place cookies on the prepared baking sheet.
- Roll the dough in the sugar, and place all of the cookies onto the parchment.
- Refrigerate the rolled cookie dough for at least 2 hours. This helps prevent spreading and enhances flavor.
- Preheat oven to 350°F. Place cookies 2–3 inches apart on a parchment-lined baking sheet. Bake for 8–10 minutes, until the edges are set but the centers look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Did you try this recipe?Let us know how it was!