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molasses cookies leaning cookie

Chewy Molasses Ginger Cookies Recipe

These ginger molasses cookies are perfectly spiced, chewy, tender, and just all around delicious!
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Prep Time: 15 minutes
Bake Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 24 cookies (approx.)


  • 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.



* Both light and dark brown sugar work in this recipe. If you like a more subtle molasses flavor, go with light brown. 
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