These are the best ginger molasses cookies with a crispy edge, chewy center and spiced with hints of ginger and cinnamon. These are always my favorite cookies to make in the Fall, and I’m sure they will be for you to.
THE BEST GINGER MOLASSES COOKIES
If there is a cookie I could eat every single day and never get sick of I think this would be it. But for some reason I save these cookies for the Fall time to keep them something I look forward to making. But I won’t say how many times in the fall season I make them… it’s a lot!
These cookies are extra chewy and soft from the added molasses, but when rolled in sugar it gives them the perfect crisp on the outside.
INGREDIENTS NEEDED
- Butter
- Granulated Sugar
- Brown Sugar
- Molasses
- Eggs
- Vanilla
- Flour
- Salt
- Baking Soda
- Powdered Ginger
- Baking Soda
- Cinnamon
- Cloves
HOW TO MAKE THE BEST GINGER MOLASSES COOKIES
- Place the butter 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 and mix until all combined.
- Add eggs and mix on low until smooth, about 30 seconds. Beat in vanilla.
- 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 3 TBSP 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 8 cookie dough balls on your lined baking sheet. Bake the cookies for 10-12 minutes. You’re looking for a nice light golden brown around the edges, and some crackling along the top. Be careful not to over bake, or you will lose the chewy factor we are going for.
ROOM TEMPERATURE INGREDIENTS
Something I have found to be helpful through the years is not allowing the butter and eggs to come to complete room temperature when making cookies. This is ideal for cakes and some bars, but cookies are different. I like to sit my butter and eggs out for about 15-30 minutes before I begin the cookie mixing process. You want your butter to be warm enough to make a small finger imprint, but not so warm that you can push through the butter.
HOW TO STORE COOKIES
These cookies are best stored in an airtight container. I usually place mine in a large ziplock bag and place in the freezer the night I’ve made them. Then pull out 1 or whatever is left as needed. They will thaw out and taste just as fresh as the first day if frozen.
You can also freeze the cookie dough balls once shaped and chilled. Remove and bake as needed.
IF YOU LOVE COOKIES HERE ARE SOME OTHER RECIPES TO TRY:
Salted Oatmeal Cornflake Cookies
Brown Butter Pumpkin Sugar Cookies
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
The Best Ginger Molasses Cookies
Ingredients
- 1½ cups butter room temp
- 1½ cups granulated sugar
- ½ cup brown sugar
- ½ cup molasses
- 2 large eggs room temp
- 2 tsp vanilla
- 4¼ cups all-purpose flour
- 1 tsp salt
- 4 tsp baking soda
- 1 tbsp powdered ginger
- 2 tsp cinnamon
- 1 tsp cloves
- ⅓ cup granulated sugar for rolling cookies
Instructions
- Place the butter 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 and mix until all combined.
- Add eggs and mix on low until smooth, about 30 seconds. Beat in vanilla.
- 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 3 TBSP 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 8 cookie dough balls on your lined baking sheet. Bake the cookies for 10-12 minutes. You're looking for a nice light golden brown around the edges, and some crackling along the top. Be careful not to over bake, or you will lose the chewy factor we are going for.
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?
I’m so sorry, I fixed the grams to correct it!
These were so good… perfect combination of spices 👌 chewy and delicious.
They were awesome!!!
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.
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.
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.
THANK YOU SO MUCH!! So glad you loved them.
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!
Yay! Let me know what you think!!
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!
Thanks so much Kailey! So glad that it was helpful and easy to follow along