I love making these soft and chewy ginger molasses cookies because they have a deep, rich flavor and an incredibly tender texture. The combination of molasses, brown sugar, and warm spices creates cookies that feel comforting and nostalgic every time I bake them. I always enjoy how they come out thick, crackled on the outside, and perfectly soft in the center.
Why You’ll Love This Recipe
I keep this recipe on repeat because it’s simple, dependable, and full of flavor. I like that it doesn’t require complicated steps, yet the results always feel bakery-quality. The spices give the cookies warmth without overpowering the molasses, and the sugar coating adds just the right amount of crunch. Every batch I make disappears quickly, no matter the season.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 and 3/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
1/3 cup molasses
1/3 cup white sugar or coarse sugar for rolling
Directions
I begin by sifting together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a large bowl. In another bowl, I beat the softened butter and brown sugar until the mixture looks light and fluffy. I then mix in the egg, vanilla extract, and molasses until everything is well combined.
Next, I slowly add the dry ingredients into the wet mixture, mixing just until a soft dough forms. I cover the bowl and refrigerate the dough for about 30 minutes so it firms up and becomes easier to handle.
When I’m ready to bake, I preheat the oven to 350°F and line my baking sheets with parchment paper. I scoop the dough into balls about 1 to 1½ tablespoons in size, roll each one in sugar, and place them on the baking sheet with space between them. I bake the cookies for 8 to 10 minutes, removing them when the edges are set but the centers still look soft.
Servings And Timing
I usually get about 30 cookies from one batch. Preparation takes around 10 minutes, chilling takes about 45 minutes, and baking takes roughly 8 to 10 minutes per batch. From start to finish, I plan for about 1 hour total.
Variations
I sometimes add a little extra ginger when I want a stronger spice flavor. For a different texture, I roll the dough in coarse sugar instead of regular white sugar. I also like making slightly smaller cookies for gatherings, adjusting the baking time by a minute or two.
Storage/Reheating
I store these cookies in an airtight container at room temperature, where they stay soft for several days. When I want to keep them longer, I freeze the baked cookies for up to three months. I let them thaw at room temperature and occasionally warm them briefly in the microwave for that fresh-baked feel.
FAQs
Can I Make The Dough Ahead Of Time?
I often prepare the dough up to a day in advance and keep it covered in the refrigerator until I’m ready to bake.
Is Chilling The Dough Necessary?
I find chilling helpful because it makes the dough easier to roll and helps the cookies stay thick, but the cookies will still bake if I skip this step.
What Kind Of Molasses Should I Use?
I like using dark molasses for a richer flavor, as it gives the cookies their signature depth.
How Do I Keep The Cookies Soft?
I slightly underbake the cookies and store them in an airtight container, which helps maintain their chewy texture.
Can I Freeze The Dough?
I regularly freeze the dough balls without rolling them in sugar and bake them later with a slightly longer baking time.
Conclusion
I make these soft and chewy ginger molasses cookies whenever I want something comforting and full of warm spice. The texture, flavor, and ease of preparation make this recipe one I rely on year after year. It’s a classic cookie that always delivers satisfying results.
These Soft & Chewy Ginger Molasses Cookies are warmly spiced, deeply flavorful, and perfectly tender with a crackled top and soft center. A comforting classic ideal for any time of year.
Ingredients
2 and 3/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
1/3 cup molasses
1/3 cup white sugar or coarse sugar for rolling
Instructions
In a large bowl, sift together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
In another bowl, beat the butter and brown sugar until light and fluffy.
Add the egg, vanilla extract, and molasses, mixing until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
Cover and refrigerate the dough for about 30 minutes.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop dough into 1 to 1½ tablespoon-sized balls, roll in sugar, and place on the baking sheets spaced apart.
Bake for 8 to 10 minutes, until edges are set but centers look soft.
Let cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Use dark molasses for deeper flavor.
Roll in coarse sugar for extra texture and sparkle.
Add more ground ginger for a spicier kick.
Dough can be prepared and refrigerated up to 24 hours in advance.
Freeze unbaked dough balls and bake as needed, adding a minute or two to the bake time.
