The Best Chewy Ginger Molasses Cookies

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.

• 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

1. 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.

2. 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.

3. 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.

4. 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.

FAQ

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

Chewy Ginger Molasses Cookies

Brooke Homec

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.

5 from 44 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 20

Calories 349 kcal

Bake ModePrevent your screen from going dark

Ingredients

 

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• ▢ 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.

Video

Notes

I have updated this recipe to be part butter and part shortening because I love how thick it makes them. But you can use all butter if you prefer.

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.

Nutrition

Serving: 1servingCalories: 349kcalCarbohydrates: 51gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 43mgSodium: 366mgPotassium: 174mgFiber: 1gSugar: 30gVitamin A: 311IUVitamin C: 0.01mgCalcium: 34mgIron: 2mg

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