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overhead image of chewy ginger molasses cookies overlapping each other

Incredibly Chewy Ginger Molasses Cookies

These Chewy Ginger Molasses Cookies are soft, moist, & deliciously flavored. You'll love the rich taste & texture of these scrumptious treats.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
chilll 2 hours
Total Time 2 hours 30 minutes
Servings 38 cookies
Calories 89kcal
Author Dina



Mix the cookie dough into a large bowl

  • In a large bowl, add 3/4 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed golden brown sugar. Use an electric hand mixer to beat that together on high speed for about 1 minute.
  • Then add 1 egg and 1/2 teaspoon of vanilla extract. Beat that again for about 30 seconds
  • Then add 1/4 cup molasses and mix again until it’s well incorporated.
  • Now place a fine-mesh sieve over the mixer bowl and add 2 1/4 cup all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 2 tsp teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon ground cloves.
  • Sift the flour and spices into the butter and sugar mixture and mix on low speed using your electric hand mixer.

Chill the dough for 2 hours

  • Then cover the dough with plastic wrap and refrigerate for at least 2 hours.

Scoop, roll in sugar and bake

  • Line a baking sheet with parchment paper and preheat your oven to 350 degrees Fahrenheit. Scoop out small scoops of the cookie dough (about 1 tablespoon each) and roll them into a ball and toss them in granulated sugar.
  • Bake at 350 degrees Fahrenheit for about 10 minutes. Serve warm. This recipe makes about 38 small cookies.


How to Store them
To store any leftovers, place these cookies in an airtight container and keep them in the fridge or at room temperature for up to 2 weeks. They should be completely cooled and layered with parchment paper to avoid sticking to each other.
You can make them ahead of time!
Yes, these Chewy Ginger Molasses Cookies can be made ahead. If you need them farther than 2 weeks out, then just allow them to cool completely before laying them in an airtight container or ziplock freezer bag with parchment paper separating the layers. They will stay fresh for up to 3 months in the freezer. Defrost them in the fridge overnight when you are ready to serve.


Calories: 89kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 92mg | Potassium: 47mg | Fiber: 1g | Sugar: 7g | Vitamin A: 118IU | Calcium: 10mg | Iron: 1mg