These are the best chewy ginger molasses cookies! They're incredibly chewy and soft with a crispy sugar coating, and warmly spiced with cinnamon, ginger and cloves.
These chewy ginger molasses cookies are one of my all time favorite cookie recipes. The flavor screams fall and holidays to me with all the warm spices, and I love the chewy texture with the crisp sugar in every bite. Every time I make these cookies and take them somewhere everyone always asks me for the recipe.. they're just that good!
For more of my favorite cookie recipes, try my apple cinnamon cookies or my brown butter chocolate chip cookies.
Jump to:
Why You Will Love These Cookies
- Soft & Chewy: These cookies have a very soft and chewy texture.
- Warm Spices: These cookies have so much flavor for the molasses, ginger, cinnamon and cloves.
- Sugar Coating: I love the crispy sugar coating on a cookie, and it makes them look extra pretty too!
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter, but unsalted is fine as well.
- Shortening: Because shortening doesn't contain water like butter does, it helps your cookies from spreading. But you can sub and use all butter if you prefer.
- Sugar: You will use a combination of both granulated and brown sugar for these cookies.
- Molasses: Make sure it is unsulphured molasses.
- Flour: If you have a scale I always suggest using it to weigh your dry ingredients. If not, just lightly spoon flour into the measuring cup.
Step by Step Instructions
- Step 1: Place the butter, shortening and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add molasses, eggs and vanilla and mix until all combined.
- Step 2: Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Step 3: Scoop the dough into large balls, I like to use a ¼ cup cookie scoop for these. Place in the fridge to chill for at least 2-24 hours. Roll chilled cookie balls in sugar. Place 5-6 cookie dough balls on your lined baking sheet.
- Step 4: Bake the cookies for 11-13 minutes. You're looking for a nice light golden brown around the edges, and some crackling along the top. I usually like to sprinkle with a little extra sugar on top once they come out of the oven.
Expert Baking Tips
- The butter and eggs should not be completely chilled from the fridge, but should also not be room temperature. I try to let them sit out for about 15-30 minutes before I begin my cookie making!
- I like to sprinkle some extra sugar on the cookies right after they are done baking.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, butter can be used in place of shortening. Just make sure you chill the dough because they will spread thinner if not.
Yes, 1 cup of white chocolate chips would be a great addition. Similar to my gingerbread blondie recipe.
Yes, these turn out great subbing in a gluten free 1:1 ration flour.
Storing & Freezing
These chewy ginger molasses cookies can be stored in an airtight container or a ziplock bag for 3-4 days at room temperature.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time, or as needed, just add on an extra minute or two to baking.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Chewy Ginger Molasses Cookies
Ingredients
- 1 cup (227 g) butter room temperature
- ½ cup (102.5 g) shortening can sub butter if you prefer
- 1½ cups (300 g) granulated sugar
- ½ cup (110 g) brown sugar
- ½ cup (113 g) molasses
- 2 large eggs room temperature
- 2 teaspoons vanilla
- 4¼ cups (595 g) all-purpose flour
- 1 teaspoon salt
- 3 teaspoons baking soda
- 1 tablespoon powdered ginger
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- ⅓ cup (66.67 g) granulated sugar for rolling cookies
Instructions
- Place the butter, shortening and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add molasses, eggs and vanilla and mix until all combined.
- Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Scoop the dough into large balls, I like to use a ¼ cup cookie scoop for these. Place in the fridge to chill for at least 2-24 hours.
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- Roll chilled cookie balls in sugar. Place 5-6 cookie dough balls on your lined baking sheet.
- Bake the cookies for 11-13 minutes. You're looking for a nice light golden brown around the edges, and some crackling along the top. I usually like to sprinkle with a little extra sugar on top once they come out of the oven.
Andrea
Hello! I want to make this cookies but maybe thre is a typo in the butter? I think 170 grams is more like 1.5 sticks of butter?
brooke
I'm so sorry, I fixed the grams to correct it!
Jackie Peng
These were so good… perfect combination of spices 👌 chewy and delicious.
Andrea
They were awesome!!!
Kim
So I’ve been wanting to make these ginger molasses cookies ever since Brooke brought me some FOREVER AGO. I finally made them today and every person in my family at first bite: 🥰 OMG THIS IS SO GOOD! My kids said they smell like Christmas 🤣
Thanks for another great recipe, Brooke! ❤️
Jasmine
Hello! What would be the best way to produce a softer/less crispy cookie, would I use less baking soda?Big soft ginger cookies are my favorite of all time but I’m not a fan of the crispy ginger snap type cookie.
brooke
Hi Jasmine, these are actual a softer chewy ginger cookie, but if you've tried these and they aren't what you're looking for I'm not sure how to suggest altering this recipe. I haven't tried that.
Marcy
I’m gosh, disregard my no ginger comment. In my head I was reading powdered sugar, yet it clearly states powdered ginger! Sorry! 😂
kbl
I’ve tried a number of recipes for Ginger cookies and this recipe deserves the 5 star rating. They were crispy and chewy and absolutely delicious.
brooke
THANK YOU SO MUCH!! So glad you loved them.
Ashley Whiting
Thank you so much for sharing these! Ginger cookies are my favorite at Christmas time. I think ALL of my weight I gain during the Hollidays are from Ginger cookies. I usually buy them from Trader Joes... but these look WAY better. My kids are going to love me. Making these today!
brooke
Yay! Let me know what you think!!
AB
I made this and highly recommend if you like chewy ginger cookies!
Kailey
I made these cookies for Thanksgiving this year. I loved the tips in the recipe about how long certain ingredients should be mixed for. Needless to say, everyone who ate them has asked for the recipe. I’m so happy to have a new cookies recipe that is easy. Thank you!
brooke
Thanks so much Kailey! So glad that it was helpful and easy to follow along
Elizabeth Post
We made this today for thanksgiving, and all I can say is wow! Amazing!
brooke
Thank you so much!!!!
Melanie
Do these really have 4 tsp baking soda?😬
brooke
They do.
Anastasia Beaverhousen
I haven't made these yet but have a question on the quantity. It seems to make 16 cookies but there are 24 servings so I'm confused. Thanks!
Allison
The flavor is out of this world. I shipped a variety of baked goods to a few coworkers, and every single one of them was raving about these as their top pick.
Pam
These are amazing!! Everyone asks for the recipe! Comments like - they look like they came from a bakery and best cookie I’ve ever had!
Really appreciate the notes and tips. Using cookie scoops for the dough has been a game changer for me!
brooke
Thank you so much! And so glad about the cookie scoop! I totally agree.
Michaela
This recipe has been my go-to Christmas cookie since I found it ❤️ This year I made about 4 dozen for the fundraiser at my childrens' school and we were the first to run out 😂 I love the chewy goodness of this cookie - it's a win every time
brooke
I'm so happy to hear that!!! Thank you so much!
Dana Marchant
A crowd favorite! Mine turned out full of flavor but not overpowering. And I can't eat just one at a time.
Kathy
These are amazing! My husband had three and then I had to hide them! Only issue, mine were kind of flat? They were still crispy and chewy but no where near as pretty as yours! Any thoughts on what I might have done wrong? Thanks for another great recipe 🙂
Camille Bunker
These truly are the BEST ginger molasses cookies I’ve ever made or eaten. Crispy and chewy and just the right amount of spice and sweet combo. The only downside of these is you cannot stop eating them!! These will be year round bake for me. So delicious!!!
Andie
LOVED this recipe! Made a bunch and gave them away as fun Christmas gifts. Everyone loved them and said they were delicious! Sugar on top was a great addition- thanks !!
Lisa
Has any one ever made this with Gluten Free flour?
brooke
I haven't tried it yet, but I know a lot of people have had success with cup4cup and auntie's flour in my cookie recipes. I'd love to know if you try!
Cathy
Just made these tonight because my bf commented the other day, when we saw some at an Amish bakery, that his grandmother used to make them.
They turned out beautifully! So light and tasty and full of spices.
They are super easy too!
I wish I could add a picture
Kimberly Hibler
I don’t even like ginger cookies but these are so dang good! I’ve been looking forward to baking them all month and finally got it done. So yummy!
Ryley
I’ve never commented on a recipe but I absolutely had to for these! The taste, texture, and ease of recipe for these ginger cookies make them truly incredible! I am so happy that I’ve found a way to make my all-time favourite cookies at home!! I would give this 10 stars if I could, props to Brooke ☺️
Susie LeRoy
The perfect chewy soft cookie with so much flavor. Friends and family have asked for this recipe and I share it gladly. It’s a family favorite
Lori R.
These are my all-time favorite holiday cookies. Soft, fragrant, rich in flavor, and the perfect amount of sweetness. I do a drizzle of royal icing on the top jost for that extra little bit of holiday fun. A couple of cookies and a cup of hot cider are the perfect pairing for the holidays.
Marsha
The best Ginger cookies ever! Do yourself a favor and bake them. They are at the top of the list for deliciousness! So much flavor and chewiness.
Kim
These are addicting! Chewy soft perfection. My family loves them!
Brittany Albrecht
These really are the best!! I’m normally not a ginger cookie person, but these have converted me. They’re super easy, and I love the little sugar bath before they’re baked. I had several coworkers ask me for the recipe after I brought them to work. So good!!
Nikki
My husband’s favorite! Perfect for the holidays.
Erica Crunkleton
These really are the best. I’ll never make another ginger molasses cookie. My mom is picky about ginger-related cookies and she requested these every year from now on.
Gina S
These. Are. So. Good!!! I’ve made these a few times now, and wowww… they just melt in your mouth. So soft and delicious. Can’t keep my hands off them! Got rave reviews at Christmas dinner too!
Rhoda Meza
This is such a good recipe, I think I
Overbaked them but they were still so yummy
Jada
Hello! Do you ground your cloves or leave them whole? Thank you!
Brooke Homec
ground
Amy
These are the best Molasses cookies I've ever made! If the cookies dough balls are frozen, when pulled out to bake later, do you thaw first or bake straight from freezer? And is there an adjustment on temp/time?
Thanks!
Brooke Homec
I bake them straight from the freezer. I usually take them out of the freezer right when I start to preheat the oven, and then maybe tack on an extra minute or two. OR if you prefer a thinner cookie you can drop the temp by 25 degrees when you bake them frozen and add a few minutes.
Jean
Delicious! Absolutely adding these to my top 5 favorites! I am wondering, would adding a bit of corn syrup make them chewier?
Felicia
Ive made these a few times and everyone loves them! My only issue is that 4.25 cups of flour doesn’t equal 595 grams so I’m always confused as to which measurement to use.
Brooke Homec
Thanks Felicia. When using my recipes, go off of my measurements. I calculate 1 cup of flour as 140g because that is more accurate to how people scoop and I want it to be more consistent for those without scales as well.
Rebecca Sinclair
Any changes for cooking at altitude?
Brooke Homec
You might need to add a tad more flour, but I've never received feedback that it was necessary with my recipes.