I recently created my favorite Ginger Molasses Cookies. Blending 2 1/4 cups all-purpose flour, baking soda, aromatic ginger and cinnamon, rich dark brown sugar and velvety molasses results in a cookie with a delightfully soft and chewy bite. This recipe is my treasured treat for holiday celebrations.

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I’ve been experimenting in my kitchen lately and I gotta say, these Soft & Chewy Ginger Molasses Cookies totally surprised me. At first, I was intimidated by the thought of combining the spice of 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon and a pinch of cloves with the rich sweetness of dark brown sugar and molasses, but it actually comes together really well.

I mixed in 2 1/4 cups all-purpose flour, 2 teaspoons baking soda, and a bit of salt, then blended it with 3/4 cup softened unsalted butter and one large egg. It sounded like a lot but each step made sense once I got going.

The end result was chewy, spicy cookies that were perfect for a festive treat. These cookies are so easy to make and they really capture that unique holiday flavor vibe without being overly sentimental.

Enjoy them fresh from the oven!

Why I Like this Recipe

I love this recipe for a few reasons. First, I really appreciate how soft and chewy the cookies come out – it’s that perfect texture that reminds me of homemade treats from when I was a kid. Second, the mix of spices like ginger, cinnamon, and cloves gives the cookies such a warm, inviting smell that fills my kitchen with holiday vibes even if its not that time of year. Third, the recipe is super easy to follow which means I can make them even when I’m in a rush, and they always turn out great. Lastly, I love enjoying these cookies with a glass of milk or my favorite hot drink; it just makes the whole experience extra comforting.

These ginger molasses cookies are the softest and chewiest treats around. They have brown sugar, molasses, and loads of spices mixed in, and they really hit the spot. I find that the recipe is simple enough that even on a busy day I can manage to whip up a batch, and the aroma while they bake is just amazing. Even though there might be a few little challenges along the way, it always makes the final cookie taste even more special.

Ingredients

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All-purpose flour give structure and carbohydrates for soft and chewy cookies.
Dark brown sugar sweeten the cookies while keeping them moist and full of flavor.
Molasses add a rich tangy depth and a hint of natural spice in every bite.
Ground ginger gives warm spiciness that make these cookies so aromatic.
Unsalted butter add creaminess and rich flavor while helping achieve a soft texture.
Egg give binding, moisture and a bit of protein that holds everything together.
Baking soda help cookies rise and become extra soft with balanced tastes.
Cinnamon, cloves and salt enhance the spice profile and overall cookie flavor.
Aromatic spices intensify the flavor profile of each delicious cookie bite every time.

Ingredient Quantities

2 1/4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup unsalted butter, softened

1 cup packed dark brown sugar

1 large egg (room temperature)

1/4 cup molasses

How to Make this

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1. Preheat your oven to 375°F and line a baking sheet with parchment paper so the cookies wont stick.

2. In a bowl, mix together 2 1/4 cups of flour, 2 teaspoons of baking soda, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon of ground cloves and 1/4 teaspoon of salt.

3. In a separate large bowl, beat 3/4 cup softened unsalted butter with 1 cup of packed dark brown sugar until its light and fluffy; this might take about 2 minutes.

4. Add in your egg (make sure its at room temperature) and beat it in well then stir in 1/4 cup of molasses.

5. Slowly add the dry ingredients into the butter mixture, stirring until everything is just combined dont overmix.

6. Scoop tablespoon size dollops of cookie dough onto your baking sheet leaving enough space in between for the cookies to spread.

7. Bake in your preheated oven for 8-10 minutes until the edges are set but the centers still look soft.

8. Take the cookies out and let them sit on the baking sheet for about 5 minutes so they finish setting.

9. Transfer them to a wire rack to cool completely.

10. Enjoy these soft and chewey ginger molasses cookies with a glass of milk or your favorit hot drink.

Equipment Needed

1. Oven (preheated to 375°F)
2. Baking sheet
3. Parchment paper
4. Two mixing bowls – one small bowl for the dry ingredients, one large bowl for beating the butter and sugar
5. Electric mixer or whisk for beating the butter and sugar until light and fluffy
6. Measuring cups and spoons for all the ingredients
7. Tablespoon or cookie scoop to form the cookie balls on the baking sheet
8. Spatula or wooden spoon for stirring the batter
9. Wire cooling rack to let the cookies cool off completely

FAQ

How do i get that perfect soft & chewy texture?

The trick is to not overbake the cookies, taking them out just when the edges are slightly set but the center still looks a bit underdone. They firm up as they cool!

Can i store these cookies for later?

Yeah, you can keep them in an airtight container for about 4-5 days. They tend to get chewier when stored.

What can i use if i dont have molasses on hand?

You can try using a mix of equal parts honey and darker corn syrup. Just keep in mind it might change the flavor a bit.

Do i need to roll the dough into balls before baking?

Yes, forming them into balls (around a tablespoon-sized portion each) helps them spread evenly in the oven.

Can i tweak the spices to suit my taste?

Sure, if you prefer it more gingery feel free to add a bit more ground ginger, but be careful not to overpower the cinnamon and cloves.)

Soft & Chewy Ginger Molasses Cookies Recipe Substitutions and Variations

If you dont have unsalted butter, you can use margarine or even coconut oil instead. They might give a little twist in flavor but still work great.
For dark brown sugar, try using light brown sugar. You might add a tiny bit of molasses (about 1/2 teaspoon per cup) if you want the same depth in flavor.
If you’re out of molasses, maple syrup or honey can be a substitute though the taste wont be exactly the same.
All-purpose flour can be swapped with whole wheat pastry flour or you can mix half whole wheat and half all-purpose to keep some of that light texture.
For a vegan twist, a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) works fine instead of the egg listed.

Pro Tips

1. Make sure your butter and egg are at room temperature; using cold ingredients can mess up your mix and make the dough come out uneven.

2. If you can, chill the dough for around 30 minutes before baking. I know it can be hard to wait, but this will help the cookies retain their chewy texture and keep their shape better in the oven.

3. Use a cookie scoop or a leveled tablespoon when portioning the dough; this helps ensure that your cookies all bake evenly, so you dont end up with some burnt edges and some raw centers.

4. Be careful not to overmix when you combine the wet and dry ingredients. A few lumps are perfectly fine and will actually help keep the cookies soft and chewy rather than turning out tough.

Soft & Chewy Ginger Molasses Cookies Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

190

kcal

Equipment: 1. Oven (preheated to 375°F)
2. Baking sheet
3. Parchment paper
4. Two mixing bowls – one small bowl for the dry ingredients, one large bowl for beating the butter and sugar
5. Electric mixer or whisk for beating the butter and sugar until light and fluffy
6. Measuring cups and spoons for all the ingredients
7. Tablespoon or cookie scoop to form the cookie balls on the baking sheet
8. Spatula or wooden spoon for stirring the batter
9. Wire cooling rack to let the cookies cool off completely

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup packed dark brown sugar
1 large egg (room temperature)
1/4 cup molasses

Directions

Preheat your oven to 375°F and line a baking sheet with parchment paper so the cookies wont stick.
In a bowl, mix together 2 1/4 cups of flour, 2 teaspoons of baking soda, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon of ground cloves and 1/4 teaspoon of salt.
In a separate large bowl, beat 3/4 cup softened unsalted butter with 1 cup of packed dark brown sugar until its light and fluffy; this might take about 2 minutes.
Add in your egg (make sure its at room temperature) and beat it in well then stir in 1/4 cup of molasses.
Slowly add the dry ingredients into the butter mixture, stirring until everything is just combined dont overmix.
Scoop tablespoon size dollops of cookie dough onto your baking sheet leaving enough space in between for the cookies to spread.
Bake in your preheated oven for 8-10 minutes until the edges are set but the centers still look soft.
Take the cookies out and let them sit on the baking sheet for about 5 minutes so they finish setting.
Transfer them to a wire rack to cool completely.
Enjoy these soft and chewey ginger molasses cookies with a glass of milk or your favorit hot drink.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.