Chewy Molasses Ginger Cookies
These ginger molasses cookies are perfectly spiced, chewy, tender, and just all around delicious!
We’re less than a month away from Christmas (where did the time go??) so I’m cramming in all of the Christmas recipes I can because … well, tis’ the season! So (naturally) we had to make molasses cookies!
These cookies just scream Christmas to me. And not only do they taste like the holidays, but they make your house smell amazing!
Molasses cookies ingredients:
- all-purpose flour
- baking soda: molasses cookies use more baking soda than traditional cookie recipes. It’s to give them extra lift and chewiness!
- ground cinnamon, ginger, & cloves: the perfect combination for the best molasses spice cookies!
- unsalted butter
- brown sugar: light or dark work fine here. The dark brown sugar can be a bit overpowering for some in terms of molasses flavor, so keep that in mind when choosing
- granulated sugar: for the cookie dough and for rolling the cookies before baking. You don’t have to roll the cookies in extra sugar. It’s optional, but adds a nice texture and shine!
- molasses: use unsulphered so the molasses flavor isn’t too overpowering
Quick rundown: How to make molasses cookies:
- Whisk together dry ingredients.
- Cream together butter and sugars.
- Whisk in egg and molasses.
- Combine wet and dry ingredients.
- Chill for 1 hour.
- Scoop into 1 tablespoon portions and roll into a ball. Roll the cookie dough in sugar for added sparkle!
- Arrange cookies on baking sheet 1 inch apart. Bake for 12 to 15 minutes, or until no longer shiny on the surface.
- Cool for 5 minutes on the tray then move to a cooling rack to cool completely.
Molasses cookies not crinkling:
Molasses cookies are famous for their crinkly tops, but sometimes they can be stubborn! If you find your cookies haven’t crinkled while baking by the 12 minute mark, you can carefully and gently press the cookies down with a spatula or any flat kitchen utensil. Let them bake for another 1 to 2 minutes, and they should be all set!
How long do molasses cookies last?
These molasses cookies will last for up to 5 days stored in an airtight container at room temperature.
If you liked these molasses cookies, check out some of these other classic Christmas cookies!
- gingerbread cookies
- butter shortbread cookies
- soft sugar cookies
- apricot jam sandwich cookies
- Danish butter cookies
- classic snickerdoodles
Chewy Molasses Ginger Cookies Recipe
- 2 & 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 & 1/2 teaspoons baking soda
- 1 & 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 3/4 cup (1 & 1/2 sticks) unsalted butter, softened to room temperature
- 1/3 cup packed brown sugar, light or dark * see notes
- 1/3 cup granulated sugar
- 1 large egg
- 1/4 cup unsulphered molasses
- More granulated sugar (for rolling)
- In a medium bowl, combine flour, salt, baking soda, and ground cinnamon, ginger, and cloves. Whisk together to combine. Set aside.
- In a large bowl, combine, butter, brown sugar, and granulated sugar. Cream together until the sugars are fully dissolved in the butter and the mixture is slightly fluffy (about 2 minutes with electric beaters on medium speed or 5 minutes by hand).
- Whisk the egg into the butter sugar mix until just combined. Add the molasses, and beat all the ingredients together until fully incorporated and smooth. Add the dry ingredients in about 2 to 3 additions, mixing well after each addition, until you no longer see any dry spots of flour. Cover the dough and chill for 1 hour.Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats, and set aside.
- Uncover the chilled cookie dough. Scoop out about 1 tablespoon of cookie dough and roll into a ball with your hands. Roll the ball of dough in more granulated sugar and position on the prepared baking sheet (leave about 1 inch between each cookie to let it expand). Repeat until all of the dough is used up.
- Bake in the center of your preheated 350°F oven for 12 to 15 minutes, or until the cookies have spread out and appear dry on the surface. The tops should also crackle slightly. Cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.