Name: Chewy Ginger Molasses Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2¼ cups (280g) all-purpose flour; 2 tsp ground ginger; 1 tsp ground cinnamon; ½ tsp ground cloves; ¼ tsp nutmeg (optional); 1 tsp baking soda; ½ tsp salt; ¾ cup (170g) unsalted butter, softened; 1 cup (200g) brown sugar, packed; 1 large egg; ¼ cup (80ml) unsulphured molasses; 1 tsp vanilla extract; ¼ cup granulated sugar (for rolling)

Chewy Ginger Molasses Cookies are the kind of cozy treat I crave when the weather cools down or when I want something deeply spiced and comforting. With a crackly sugar exterior and a soft, chewy center, they’re everything I love in an old-fashioned cookie—simple ingredients, easy steps, and warm flavors of molasses, cinnamon, and ginger that never go out of style.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2¼ cups (280g) all-purpose flour

2 tsp ground ginger

1 tsp ground cinnamon

½ tsp ground cloves

¼ tsp nutmeg (optional)

1 tsp baking soda

½ tsp salt

¾ cup (170g) unsalted butter, softened

1 cup (200g) brown sugar, packed

1 large egg

¼ cup (80ml) unsulphured molasses

1 tsp vanilla extract

¼ cup granulated sugar (for rolling)

Directions

Preheat & Prep:
I preheat my oven to 350°F (175°C) and line baking sheets with parchment paper.

Mix Dry Ingredients:
In a medium bowl, I whisk together the flour, ginger, cinnamon, cloves, nutmeg (if using), baking soda, and salt. Then I set it aside.

Cream Butter & Sugar:
In a large mixing bowl, I cream the softened butter and brown sugar until it’s light and fluffy—about 2 to 3 minutes. Then I add in the egg, molasses, and vanilla and mix until smooth.

Combine:
I gradually mix in the dry ingredients until the dough is fully combined. Then I cover the dough and chill it for at least 1 hour to let the flavors develop and to keep the cookies from spreading too much.

Scoop & Roll:
I scoop about 1½ tablespoons of dough per cookie, roll each into a ball, then coat them in granulated sugar. I place them 2 inches apart on the prepared baking sheets.

Bake:
I bake them for 9–11 minutes, just until the edges are set but the centers are still soft. After baking, I let them cool on the sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. Each batch takes around 10 minutes to bake, with a total prep and chill time of about 1 hour and 30 minutes. I usually finish the whole process in just under 2 hours, including cooling.

Variations

I sometimes add a pinch of black pepper (about ⅛ tsp) for a subtle spicy kick.

Swapping out half the flour with whole wheat gives the cookies a nutty depth.

For an extra festive touch, I mix in a handful of chopped crystallized ginger.

When I want a dairy-free version, I use vegan butter and it still turns out chewy and delicious.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy if I keep them sealed properly.
To freeze, I either freeze the baked cookies or the raw dough balls. Both keep well for up to 2 months. When baking from frozen dough, I just add an extra minute or two to the baking time—no need to thaw.

FAQs

How do I know when the cookies are done?

I look for set edges and soft-looking centers. They might seem underbaked at first, but they firm up as they cool on the baking sheet.

Can I skip chilling the dough?

I don’t recommend it. Chilling prevents the cookies from spreading too much and gives them that perfect chewy texture and crackly top.

What kind of molasses should I use?

I always use unsulphured molasses. Blackstrap molasses is too bitter for this type of cookie.

Can I double the recipe?

Yes, I’ve doubled it many times, especially for holidays. Just be sure to chill the dough a bit longer when working with a larger batch.

How do I keep the cookies soft?

Keeping them in an airtight container does the trick. If they start to harden, I add a slice of bread to the container—it helps keep the moisture in.

Conclusion

These Chewy Ginger Molasses Cookies are a must-bake in my kitchen whenever I want something nostalgic, spiced, and satisfying. Whether I’m making them for guests or sneaking one with coffee in the morning, they always deliver. The simple ingredients and foolproof method make them a recipe I return to again and again.

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