Soft & Chewy Ginger Molasses Cookies Recipe

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These ginger molasses cookies are soft, chewy, and packed with warm spices and rich molasses flavor.

Each cookie has a crackly, sugar-coated exterior with a deliciously soft center.

They’re easy to make and perfect for holiday baking, cookie exchanges, or a cozy everyday treat.

Why You’ll Love These Ginger Molasses Cookies

• Soft and chewy texture: Enjoy crisp edges with a tender, chewy center.
• Rich, spiced flavor: Molasses, ginger, cinnamon, and cloves create a warm, comforting taste.
• Simple ingredients: Made with everyday baking staples you likely already have.
• Easy to prepare: The dough comes together quickly with simple mixing and shaping.
• Perfect for sharing: These cookies are ideal for holidays, cookie exchanges, or homemade gifts.

Ingredients for Ginger Molasses Cookies

Dry Ingredients

• 2¼ cups (281 g) all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon salt

Wet Ingredients

• ¾ cup (170 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• ½ cup (100 g) packed brown sugar
• ½ cup (120 ml) unsulphured molasses
• 1 large egg
• 1 teaspoon vanilla extract

For Rolling

• ½ cup (100 g) granulated sugar

How to Make Ginger Molasses Cookies

Step 1: Prepare the Dough

Start by creaming the softened butter, granulated sugar, and brown sugar until the mixture is light, smooth, and creamy.

Add the egg, molasses, and vanilla extract, then mix until everything is evenly combined.

In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.

Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.

Avoid overmixing once the flour is added, as this can make the cookies less tender.

Step 2: Chill the Dough

Cover the dough and chill it for about 30 minutes.

This short chilling time makes the sticky dough easier to shape and helps keep the cookies from spreading too much during baking.

If your kitchen is particularly warm, you can chill the dough a little longer until it feels firm enough to scoop.

Step 3: Shape and Coat the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop the chilled dough into roughly 1½-inch balls, keeping the portions as even as possible so the cookies bake at the same rate.

Roll each dough ball in granulated sugar until it is evenly coated.

Place the sugar-coated balls on the prepared baking sheet, leaving about 2 inches of space between them.

Step 4: Bake the Cookies

Bake the cookies for about 9–11 minutes, or until the edges look set and the tops have developed their characteristic cracks.

The centers may still look slightly soft when you remove them from the oven, and that is exactly what you want for chewy cookies.

Avoid baking them until they look completely firm, as they will continue cooking from the residual heat on the baking sheet.

For evenly baked cookies, bake one tray at a time and keep the dough portions similar in size.

Step 5: Cool and Serve

Let the cookies cool on the baking sheet for about 5 minutes so they can firm up without losing their soft centers.

Then transfer them carefully to a wire rack to finish cooling.

Once cooled, they are ready to enjoy with coffee, tea, hot chocolate, or a cold glass of milk.

For the best texture, store any leftovers in an airtight container once they have cooled completely.

Tips for Making the Best Ginger Molasses Cookies

• Use room-temperature butter: Softened butter blends smoothly with the sugars and helps create a tender texture.
• Measure flour accurately: Too much flour can make the cookies dry and dense, so use a kitchen scale or spoon-and-level method.
• Choose unsulphured molasses: It provides a rich, smooth molasses flavor without an overly bitter taste.
• Don’t overmix the dough: Mix just until the flour is incorporated to keep the cookies soft and chewy.
• Chill soft dough: If the dough feels sticky or difficult to handle, chill it until firm enough to scoop easily.
• Leave enough baking space: Place cookies about 2 inches apart so they can spread without touching.
• Don’t overbake: Remove the cookies when the edges are set but the centers still look slightly soft for the best chewy texture.

Ginger Molasses Cookie Variations

• Extra ginger: Add an extra ½ teaspoon of ground ginger for a bolder, spicier flavor.
• Crystallized ginger: Mix in ¼ cup of finely chopped crystallized ginger for chewy pieces and extra ginger flavor.
• Warm spice blend: Add ¼ teaspoon of nutmeg alongside the cinnamon and cloves for deeper spice notes.
• White chocolate: Fold in ½ cup of white chocolate chips for a creamy, sweet contrast to the molasses.
• Mini cookies: Use smaller portions of dough and reduce the baking time by 2–3 minutes for bite-sized holiday treats.

What Kind of Molasses Is Best for Ginger Cookies?

Unsulphured molasses is the best choice for ginger cookies because it has a rich, smooth sweetness that complements the ginger and other warm spices without overpowering them.

Light or regular molasses has a milder flavor and works especially well if you prefer cookies with a softer molasses taste.

Dark molasses has a deeper, stronger flavor and can give the cookies a richer, more intense taste, making it a good option if you enjoy bold molasses flavor.

Blackstrap molasses is much more concentrated and has a strong, slightly bitter taste, so it can overpower the delicate balance of spices in these cookies.

For the best results, stick with unsulphured light or regular molasses unless you specifically want a darker, more intense flavor.

How to Store Ginger Molasses Cookies

Let the ginger molasses cookies cool completely before storing them to prevent trapped heat from creating excess moisture inside the container.

Place the cooled cookies in an airtight container and keep them at room temperature in a cool, dry spot.

They should stay soft and flavorful for about 4–5 days when stored properly.

If the cookies start to lose some of their softness, place a small slice of fresh bread in the container with them.

The bread helps add moisture to the container, keeping the cookies softer without changing their flavor.

Replace the bread when it becomes stale, and always remove it before serving the cookies.

Can You Freeze Ginger Molasses Cookies?

Yes, ginger molasses cookies freeze well, making them a great option when you want to prepare them ahead of time.

To freeze baked cookies, let them cool completely before placing them in a freezer-safe container or bag with parchment paper between the layers to prevent sticking.

Remove as much excess air as possible, seal the container tightly, and freeze the cookies for up to 3 months.

When you’re ready to enjoy them, let the cookies thaw at room temperature for about 30–60 minutes before serving.

For freshly baked cookies later, you can also freeze the unbaked dough by portioning it into balls and placing them on a parchment-lined tray until firm.

Transfer the frozen dough balls to a freezer-safe bag or container and freeze for up to 3 months.

When ready to bake, place the frozen dough balls on a lined baking sheet, roll them in granulated sugar, and bake at 350°F (175°C), adding about 2–3 minutes to the normal baking time.

There is no need to thaw the dough first, which makes this a convenient way to have warm, freshly baked cookies whenever you want them.

What to Serve With Ginger Molasses Cookies

• Coffee: The rich bitterness of coffee pairs beautifully with the sweet molasses and warm spices.
• Hot chocolate: A creamy cup of hot chocolate makes these spiced cookies feel extra cozy.
• Tea: Black tea, chai, or herbal tea complements the ginger and cinnamon flavors.
• Warm milk: Simple warm milk balances the spices and is especially comforting with soft cookies.
• Vanilla ice cream: Serve a warm cookie with a scoop of vanilla ice cream for an easy dessert.

FAQs

Why are my ginger molasses cookies flat?

Cookies can spread too much if the butter is overly soft, the dough is warm, there is too little flour, or the dough has not been chilled enough.

How do I keep ginger molasses cookies soft?

Avoid overbaking the cookies and store them in an airtight container once they have cooled completely.

Can I use blackstrap molasses in ginger cookies?

You can, but blackstrap molasses has a much stronger and more bitter flavor, so regular unsulphured molasses is usually a better choice.

Do ginger molasses cookies need to be refrigerated?

Baked cookies do not need to be refrigerated, but chilling the dough before baking can help prevent excessive spreading and improve the texture.

Can I make ginger molasses cookies without cloves?

Yes, simply omit the cloves or replace them with a small amount of nutmeg or additional cinnamon.