THE BEST Chewy Ginger Molasses Cookies

Published: Nov 28, 2023 · Modified: Dec 9, 2023 by christina.marsigliese · 13 Comments

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These Chewy Ginger Molasses Cookies are SO incredibly chewy and soft through and through with a crunchy sugar coating. They are even a bit gooey inside and have the longest shelf life, so they stay soft forever and the flavor actually improves with age! This recipe is my family's favorite and when I made these ginger cookies they disappear fast. They are made with lots of ground ginger, cinnamon and chewy pieces of crystallized ginger so they are packed with ginger flavor! They are sweet with a bit of spiciness. I roll them in sugar so they look beautifully sparkly and it helps give them that crackly appearance. If you love chewy cookies, especially ones to bake during the Fall and around the holidays, I highly recommend you also try my Chewy Pumpkin Cookies, Chewy Pumpkin Chocolate Chip Cookies and my Brown Butter Snickerdoodles are also a huge hit during the Fall.

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WHY YOU WILL LOVE THIS RECIPE

Super chewy molasses cookies - these cookies are nothing close to cakey, rather they are so wonderfully chewy and have the softest texture with a crunchy sugar crust. They middle is almost gooey if baked just right and they are just so satisfying!
Double ginger flavor - these ginger cookies are very ginger-y with the addition of chopped crystallized ginger in the dough. It is optional, however, and you can leave it out. But, if you love ginger, you will really really like it!
Soft for days - one of the best things about molasses cookies is that they stay soft for a long time and store very well thanks to the molasses in the cookie dough.
Sugar coating - these cookies are rolled in sugar for a sweet crunchy coating which helps keep them chewy and also makes them extra delicious.

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INGREDIENTS FOR GINGER MOLASSES COOKIES

Unsalted butter - for this recipe you can use unsalted or salted butter. If you use salted butter, then reduce the added salt by half.
Brown sugar - this recipe uses half brown sugar to really bump up the molasses taste. You can use light or dark brown sugar here, but there's twice as much molasses in dark brown sugar and I find it makes the best molasses cookies.
Pure vanilla extract - snickerdoodle cookie dough is based on a vanilla sugar cookie, so the vanilla quality is important. I like this Madagascar Bourbon Vanilla extract.
Granulated sugar - a blend of white and brown sugar gives the right balance of sweetness and color for these cookies. You will also roll the cookie dough in sugar before baking.

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Molasses - this is important! Use fancy molasses which is light molasses. Do not use blackstrap molasses because it is several times more concentrated (less refined) and will change the color, texture and taste of the cookies. Molasses is what gives these cookies the wonderful chewy texture!
Spice - of course there is ground ginger in molasses ginger cookies, but I also use cinnamon and clove. This is my secret blend that makes these cookies pop!
Crystallized ginger - this is optional but the addition of crystallized ginger adds even more ginger flavor as well as little bits of chewiness.

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STEP BY STEP INSTRUCTIONS

STEP 1). Cream butter and sugar. Beat butter with brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 2 minutes until smooth, creamy and a bit fluffy.
STEP 2). Mix in egg & molasses. Beat in egg until evenly incorporated, scraping down the sides of the bowl as necessary. Add molasses and beat until combined.
STEP 3). Blend dry ingredients. Combine flour, baking soda, salt, ginger, cinnamon and clove in a medium bowl and whisk to blend evenly. Add it to the butter mixture with the crystallized ginger and mix on low speed or fold it in gently until just incorporated. Do not over-mix or the cookies will be less gooey inside.
STEP 4). Chill. Wrap the dough well (or cover the dough in the bowl) and refrigerate for 2-4 hours.
STEP 5). Roll in sugar. Roll heaped tablespoons of dough into smooth balls and then roll in granulated sugar to coat evenly. Place onto prepared baking sheets with at least 2 inches of space between each one (do not flatten).
STEP 6). Bake for 9-11 minutes until evenly browned, puffed and cracked at the surface. Transfer baking sheets to a wire rack and let cookies cool on the sheets for 2 minutes before transferring individually to the rack to finish cooling.

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EXPERT BAKING TIPS

Measure the flour accurately to ensure you get the right texture. Too much flour will make them dry and the dough will not spread the right way, while not enough flour means that they will spread too much.
Let the dough chill in the fridge for at least one hour so that you get thick cookies with a chewy texture.
Use a trigger-release ice cream scoop to portion these cookies for even baking and roll the dough portions into smooth balls for a uniform shape.
Do not skip the sugar coating. The sugar on the exterior of the cookie dough protects it from drying out and also creates the nice cracks and crevices on the surface.

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RECIPE FAQ

Why don't my molasses cookies crack?

Molasses cookie dough won't have those signature cracks on top if the dough is too wet. The cracks happen when the surface of the dough dries up. Rolling in sugar really helps this because the sugar binds the moisture and dries out the dough. If you skip the chilling time, this also will compromise the cracking because resting the dough gives time for the flour to hydrate and bind the moisture from the egg and molasses.

Can I use salted butter for these ginger molasses cookies?

Yes! Salted butter will be fine. In this case I would suggest to use a level ¼ teaspoon of salt instead of a heaped ¼ teaspoon.

What type of molasses is best for molasses cookies?

I do not recommend blackstrap molasses because it is very strong and it will make the cookies darker as well as cause them to spread more.

What makes molasses cookies crack?

Molasses cookies have that nice crackly top for a few reasons: the molasses makes them spread and the sugar coating dries out the surface so that when they spread, they crack instead of puff.

Why did my cookies spread too much or why did my cookies come out flat?

If your cookies spread a lot, then it could be that the dough wasn't chilled long enough, there was too much baking soda added, or there was not the right amount of flour added. Too little flour will mean the cookies will not have enough structure to hold their shape and the dough will be too wet. The best way to measure the flour is using a scale to ensure you use the right amount. Too much will make the cookies thick and less chewy, but too little will mean they will be crispy and thin.

Do I need to chill the cookie dough?

I highly recommend chilling this cookie dough since it will help with the texture and it will improve the flavor even more. Nonetheless, you can still bake these cookies right away. Just be sure to have your oven preheated properly so you get that instant heat over the cookie dough to set them and dry out the surface for those cracks.

How do I store these cookies?

These cookies are best stored at room temperature in an airtight container for up to 1 week. They stay nice and soft and chewy!

If you love cookies, check out these recipes!

Brownie recipes

Here are some of my latest brownie recipes:

Peanut Butter Stuffed Brownies
White Chocolate Brownies
Oreo Brownies
Peppermint Bark Brownies

Christina Marsigliese

Exceptionally chewy and even a bit gooey Ginger Molasses Cookies with two types of ginger for extra spiciness! There's optional crystallized ginger throughout the dough and it adds so much flavor. These are my family's favorite holiday cookie. You must try it!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill Time 2 hours hrs

Servings 20 cookies

Ingredients

10 tablespoon 140g unsalted butter, softened
½ cup 110g packed dark brown sugar
½ cup 100g granulated sugar
1 large egg, at room temperature
¼ cup 60ml fancy (light) molasses
2 cups 284g all-purpose flour
1 ¼ teaspoon baking soda
½ teaspoon salt
2 teaspoon ground ginger
1 teaspoon ground cinnamon
⅛ teaspoon ground clove
½ cup 70g chopped crystallized ginger
⅓ cup 65g granulated sugar for rolling

Instructions

Beat butter with both sugars in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 2 minutes until smooth, creamy and a bit fluffy. Beat in egg until evenly incorporated, scraping down the sides of the bowl as necessary. Add molasses and beat until combined.
See Also
Molasses Cookies
Combine flour, baking soda, salt, ginger, cinnamon and clove in a medium bowl and whisk to blend evenly. Add it to the butter mixture with the crystallized ginger and mix on low speed or fold it in gently until just incorporated. Do not over-mix or the cookies will be less gooey inside.
Wrap the dough well (or cover the dough in the bowl) and refrigerate for 2-4 hours.
When ready to bake, preheat oven to 350°F. Line two large baking sheets with parchment paper.
Roll heaped tablespoons of dough into smooth balls and then roll in granulated sugar to coat evenly. Place onto prepared baking sheets with at least 2 inches of space between each one (do not flatten). Bake for 9-11 minutes until evenly browned, puffed and cracked at the surface. Transfer baking sheets to a wire rack and let cookies cool on the sheets for 2 minutes before transferring individually to the rack to finish cooling.
NOTE: This dough can be rolled and baked right away, but the cookies will be slightly thicker and chewier if refrigerated for a while before baking.