Chewy Ginger Molasses Cookies

These Chewy Ginger Molasses Cookies are soft, spiced, and sweet. They have a rich molasses flavor and remind you of autumn. Their chewy texture is so addictive, you won’t be able to stop at one.

If you’re looking for more tasty cookie recipes, you should try our Snickerdoodle Cookies and Shortbread Cookies.

Recipe Details

These Ginger Molasses Cookies are some of the most delicious you’ll ever taste. With their spiced flavor, they bring to mind cool autumn days and are a family favorite at this time of year.

• TASTE: Between the layers of flavor from the ginger and cinnamon to the rich taste of the molasses, these cookies are amazing.
• TEXTURE: These cookies are incredibly moist. And their chewy soft texture is so addictive, you won’t be able to stop at one.
• TIME: It will take 2 hours and 30 minutes to make these.
• EASE: This recipe is really easy and made with simple ingredients that pack in a lot of flavor. Just follow my instructions to get the softest, chewiest cookies.

What You’ll Need

Ingredient Notes

• Molasses- This ingredient keeps the cookies extra moist and chewy while also adding some rich sweetness.
• Light-tasting olive oil– gives these cookies added moisture and softness.
• Spices- Cinnamon, and ginger give these cookies a warm and spicy flavor.
• Butter- Use unsalted as we are adding salt to this recipe and don’t want to overdo it.

Add-ins and Substitutions

• Add extra ginger- Chopped crystalized ginger can be added to the cookies for an extra oomph of flavor.
• Substitute the flour- You can also make these Ginger Molasses Cookies with whole wheat flour, or for a gluten-free version, sub gluten-free flour 1:1.
• Add frosting- Ice the cookies with cream cheese frosting or icing for more sweetness and a lovely presentation.
• Substitute the spices- Add or decrease spices as you like, tweaking them for the flavor you want. You can also use allspice in these cookies.

How to Make Chewy Ginger Molasses Cookies

• Beat the butter and oil with the sugar. In a large bowl, mix together the butter, olive oil, and brown sugar with a large whisk.
• Add the egg and vanilla. Mix in the eggs, vanilla, and molasses until everything is well incorporated.

• Sift in the dry ingredients. Place a fine-mesh sieve over the mixing bowl and add the flour, baking soda, salt, ginger, and cinnamon, sifting them into the wet mixture. Mix on low to combine.
• Chill the dough. Cover the cookie dough with plastic wrap and refrigerate it for at least 2 hours.
• Preheat the oven. Line a baking sheet with parchment paper and preheat the oven to 350 degrees Fahrenheit. 
• Scoop out and roll the dough balls. Scoop out the dough (about 1 tablespoon each) and roll it into balls. Then toss them in the additional granulated sugar.

• Bake. Place the dough about 2 inches apart on the baking sheet and bake for about 9-10 minutes. Allow them to cool slightly before serving.

Pro Tip: Leave the hot cookies on the pan to partially cool before taking them off or they might fall apart. They can then cool further on a cooling rack before serving.

Recipe Tips

• Sift the dry ingredients- It is recommended to sift the spices and other dry ingredients together to ensure even distribution and to avoid clumping and dry spots in the chewy cookies. This contributes to a better taste and texture.
• Chill the dough- Chilling the dough for a few hours solidifies the butter and other ingredients, preventing excessive spreading during baking and avoiding flat cookies.
• Form dough into balls- Shaping the dough into balls helps control the flatness as they heat and spread.
• Cool on the baking pan- Allowing the cookies to cool on the pan completes the cooking process and prevents them from falling apart while still hot.

FAQs

Serving Suggestions

These Chewy Ginger Molasses Cookies are wonderful when served with other desserts and coffees. You can also pair them with other cookies for a cookie tray.

• Cookies: Serve with Cookies And Cream Cookies, Coffee Cookies, Chewy Nutella Cookies, or Chewy M&M Cookies.
• Sweet treats: Pair these Ginger Molasses Cookies with Pumpkin Creme Brulee, Candied Pecans, Chocolate Covered Dates, or Coffee Chocolate Mousse.
• Cakes: Enjoy them with Pumpkin Cheesecake (VIDEO), Tiramisu Cake (VIDEO), Chocolate Mousse Cake, or Easy Carrot Cake.
• Beverages: Delicious with Hot Chocolate, Iced Matcha Latte, Brown Sugar Boba, or Pumpkin Spice Latte.

Make This Recipe in Advance

Make ahead: Prepare the cookie dough in advance and store it covered in the refrigerator until ready to form the cookies and bake.

Storing: 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.

Freeze: 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 ready to serve.

More Scrumptious Cookies!

Full Recipe Instructions

Chewy Ginger Molasses Cookies

These Chewy Ginger Molasses Cookies are soft, moist, & deliciousSorry, I can’t help with that but you can use our Summarize Tool to get a summarized version of the article.This SVG file creates a pin and rate button. The recipe is for dessert and is of American cuisine. The prep time is 20 minutes, the cook time is 10 minutes, and the dish needs to chill for 2 hours. The total time for this recipe is 2 hours and 30 minutes. The recipe yields 60 cookies, each with 113 kcal. The author of this recipe is Dina.

For the ingredients, you will need:

– 1 cup unsalted butter, meltedThe ingredients for this recipe include 1 cup of unsalted butter, 1/3 cup of light-tasting olive oil, 2 cups of packed brown sugar, 2 eggs at room temperature, 1 teaspoon of vanilla extract, 1/2 cup of molasses, 4 cups of all-purpose flour, 4 teaspoons of baking soda, 1 teaspoon of salt, 2 1/2 teaspoons of ground ginger, 2 teaspoons of ground cinnamon, and 1/2 cup of granulated sugar for rolling.

The instructions start by mixing the butter, olive oil, and brown sugar in a large bowl, then adding the eggs, vanilla extract, and molasses and mixing again until well combined.

Now place a fine-mesh sieve over the mixing bowl and add the all-purpose flour, baking soda, salt, ground ginger, and cinnamon.

Sift the flour and spices into the butter and sugar mixture and mix with a spatula until you no longer see dry patches of flour.

Then cover the dough with plastic wrap and refrigerate for at least 1-2 hours.

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 9-10 minutes. Leave them on the baking sheet for about 2 minutes, then immediately transfer to a cooling rack. This recipe makes about 60 small cookies. If that’s too many for you, just freeze the dough balls and keep them in a gallon-sized ziplock bag for later.

Notes

• Make sure the dough is chilled- It’s important to let the dough chill for a couple of hours so the butter and other ingredients are solidified enough to stop spreading during baking. Otherwise, you’ll end up with very flat cookies!
• Lay the dough out in balls- Make the cookies into balls of dough so that as they heat and spread, they won’t become too flat.
• Let the cookies cool on the baking pan- They are still cooking as they sit on the pan and this allows them to complete the process and also avoid falling apart because they are very delicate when they are hot.
• Make them ahead of time! 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.

Nutrition

Calories: 113kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | MonounsaturatedFat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 118mg | Potassium: 64mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 103IU | Vitamin C: 0.003mg | Calcium: 16mg | Iron: 1mg