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These old-fashioned ginger molasses cookies are soft, chewy, and perfectly spiced with the warm notes of ginger, cinnamon, nutmeg, and cloves!
Table of Contents
- The Difference Between Molasses Cookies, Ginger Cookies, and Gingersnaps
- What does molasses do in cookies?
- Ingredients for Chewy Ginger Molasses Cookies
- How to Make Ginger Molasses Cookies
- Preparation and Storage
- Recipe Variations
- Tips for the Best Ginger Molasses Cookie Recipe
- Soft and Chewy Ginger Molasses Cookies Recipe
Chewy ginger molasses cookies might be associated with the Christmas holiday season, but these cozy treats are a year-round favorite in our house! They’re made with simple pantry staples; they stay thick, soft, puffy, and chewy; and they’re delicious alongside a warm mug of coffee or a cold glass of milk.
The Difference Between Molasses Cookies, Ginger Cookies, and Gingersnaps
While these various cookies share many similarities, there are also some major differences. Molasses cookies do not necessarily contain ginger or other warm spices (and if they do, the flavor is more subtle). Molasses cookies also have a soft, chewy texture. Ginger cookies (often called “gingersnaps”), by contrast, tend to be crispy or crunchy on the outside, and are loaded with zesty ginger flavor.
These ginger molasses cookies are the perfect combination — you get the soft and chewy texture of a molasses cookie, paired with the warm spices of a ginger cookie.
What does molasses do in cookies?
Molasses plays many different roles in a cookie recipe. First, it adds robust flavor. Next, the molasses contributes a bit of sweetness and a deep brown color. Finally, the moisture that you get from the molasses yields a soft, chewy texture.
How to Make Ginger Molasses Cookies Thick, Soft, and Chewy (instead of flat)!
Here are my best tips to prevent your cookies from spreading in the oven so that they come out thick, soft, chewy, and puffy every single time:
- Chill the Dough. Some ginger molasses cookie recipes do not call for chilling the dough; however, I find that at least 4 hours in the refrigerator before scooping yields the best thick, chewy texture. The warmer your dough, the more it will spread when baked. The longer chilling time also allows the wet ingredients to fully hydrate the flour, which concentrates the flavor and creates cookies that will bake and brown more evenly.
- Don’t Overmix. Whipping the wet ingredients too much or overmixing can add excessive air to the dough, causing the cookies to collapse and spread in the oven.
- Line the Baking Sheets. Spraying the baking sheets with cooking spray or greasing with butter or lard creates a slippery surface that causes cookies to spread. Instead, line the baking sheets with parchment paper or silicone mats for “grip.”
- Cool Baking Sheets. Never place cookie dough on warm baking sheets.
- Shape into Round Balls or Use a Cookie Dough Scoop. Placing a rounded ball of dough onto the baking sheet yields a taller, thicker cookie.
Ingredients for Chewy Ginger Molasses Cookies
This is just a quick overview of the ingredients that you’ll need for our favorite ginger molasses cookies recipe. As always, specific measurements and step-by-step baking instructions are included in the printable recipe box at the bottom of the post.
- Butter: I use salted butter since that’s what I always have in my fridge, but you can sub with unsalted butter when necessary. If using unsalted butter, I recommend adding an extra ¼ teaspoon of salt to the dough.
- Light brown sugar: the moisture in the brown sugar contributes to a soft, chewy cookie. Dark brown sugar is fine for a more robust flavor, too.
- Molasses: adds flavor, color, sweetness, and moisture to the dough. This is the brand of unsulphured molasses that I always use.
- Vanilla extract: for warm flavor.
- Egg: gives the dough structure.
- All-purpose flour: the base of the cookie dough.
- Baking soda: the leavening agent that helps the cookies puff up and rise.
- Salt: to balance the sweetness.
- Ground ginger, ground cinnamon, ground cloves, and ground nutmeg: the warm spices that give these cookies their cozy taste.
- Granulated sugar: for rolling on the outside of the dough balls.
How to Make Ginger Molasses Cookies
These old fashioned chewy molasses cookies are cozy, comforting, and unbelievably delicious. I’ve included the detailed instructions in the recipe card below, but here’s the quick version:
- Mix together the dough.
- Cover and chill.
- Roll the dough into balls, and coat each dough ball with sugar.
- Bake!
How to Keep Ginger Molasses Cookies Soft
The key to maintaining those soft, chewy centers in your ginger molasses cookies is not overbaking. Remove the cookies from the oven just as the edges are starting to brown. The centers will still look soft and under-baked, but the cookies will continue to firm up as they cool.
Preparation and Storage
- Make Ahead: Prepare the dough up to 3 days in advance, keeping it covered in your fridge until you’re ready to bake.
- How to Freeze the Dough: You can also freeze the cookie dough before baking. This recipe freezes best if you portion out the cookie dough balls and coat them in sugar first. Arrange the dough balls on baking sheets, freeze, and then wrap tightly in an airtight container or Ziploc bag. The dough will keep in the freezer for up to 2 months. When ready to bake, just pull a couple of frozen dough balls from the oven and bake in a 350°F oven. You’ll need to add about 1-2 more minutes to the baking time since you’re starting with frozen dough.
- Storage: Store the baked cookies in an airtight container at room temperature. They will last on the counter for about 3 days. To extend the life of your cookies, wrap them tightly and freeze them for up to 3 months.
Recipe Variations
- For spicy ginger molasses cookies, add extra ginger. You can also stir in some chopped crystallized ginger, or use grated fresh gingerroot. The more ginger, the spicier the dough!
- I use salted butter since that’s what I always have in my fridge, but you can sub with unsalted butter when necessary. If using unsalted butter, I recommend adding an extra ¼ teaspoon of salt to the dough.
- The granulated sugar gives the outside of the cookies a slightly crisp texture, which is a hallmark of old fashioned chewy molasses cookies. That said, you can certainly skip this step if you don’t want to bother!
- Double all of the ingredients to prepare a larger batch of cookies.
- Mix-In’s: if you like a fully-loaded cookie, try adding white chocolate chips, raisins, and/or nuts to the dough before baking.
Tips for the Best Ginger Molasses Cookie Recipe
- Do not use blackstrap molasses in this recipe. I recommend Grandma’s brand unsulphured molasses, or another similar variety.
- Allow the butter and egg to come to room temperature before mixing the dough.
- Sift or whisk together the dry ingredients so that you don’t have any clumps of flour, spices, or other ingredients in the dough.
- Chill the dough for at least 4 hours. The cold, hydrated dough yields the thickest, chewiest cookies.
- Don’t over-mix the dough once you add the flour. Stir just until completely combined, but no more. This will avoid a dry, tough cookie.
- Pull the cookies out of the oven as soon as the edges are lightly browned and starting to set. They will look underbaked in the center, but they will continue to firm up as they cool. This keeps the cookies soft and chewy.
More of Our Favorite Homemade Cookie Recipes to Try
Chocolate Chip Pudding Cookies
49 minutes mins
Soft Cut Out Sugar Cookies
1 hour hr 25 minutes mins
Old-Fashioned Williamsburg Gingerbread Cookies
40 minutes mins
Soft and Chewy Ginger Molasses Cookies
Ingredients
- ¾ cup (1 ½ sticks) salted butter, softened at room temperature
- ¾ cup packed light brown sugar
- ¼ cup molasses
- 2 teaspoons vanilla extract
- 1 large egg
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup granulated sugar, for rolling
Instructions
- In the large bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until well combined, about 3-4 minutes.
- Add the molasses, vanilla extract, and egg. Beat on medium speed until completely combined.
- In a separate bowl, sift together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until combined. The dough will be slightly sticky, but that’s fine!
- Cover with plastic wrap and chill in the fridge for at least 4 hours, or up to 3 days.
- When ready to bake preheat the oven to 350°F. Line baking sheets with parchment paper or silicone mats.
- Place the granulated sugar in a shallow bowl. Use a cookie scoop to roll the dough into balls. Roll each dough ball in the granulated sugar to coat. Arrange dough 2-3 inches apart on the prepared baking sheets.
- Bake for about 10-12 minutes, or until the cookies are just set and starting to brown on the edges. They will still be soft.
- Allow the cookies to cool on the baking sheets for about 5 minutes, and then transfer to wire racks to cool completely.
Notes
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- Do not use blackstrap molasses in this recipe. I recommend Grandma’s brand unsulphured molasses, or another similar variety.
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- Allow the butter and egg to come to room temperature before mixing the dough.
-
- Sift or whisk together the dry ingredients so that you don’t have any clumps of flour, spices, or other ingredients in the dough.
-
- Chill the dough for at least 4 hours. The cold, hydrated dough yields the thickest, chewiest cookies.
-
- Don’t over-mix the dough once you add the flour. Stir just until completely combined, but no more. This will avoid a dry, tough cookie.
-
- Pull the cookies out of the oven as soon as the edges are lightly browned and starting to set. They will look underbaked in the center, but they will continue to firm up as they cool. This keeps the cookies soft and chewy.
Hi Blair, I enjoy receiving your recipes each week. Several such as Grandma’s Baked Eggplant Parmesan and Vegetable Lasagna have become go-to recipes. Why do you always specify “salted butter”? We always buy unsalted. Can’t we just add salt to the dish when preparing it? Thanks.
Alan
Hi, Alan! Definitely! I use salted butter because that’s what I keep on hand and that’s what I use to test mye recipes. It’s just personal preference. Unsalted butter will work fine, too — you’ll just need to add a bit of salt to taste. In general, the rule is about 1/4 teaspoon of salt for each stick of salted butter called for in the recipe. If you prefer a less salty flavor, though, just adjust to suit your preferences. Hope you enjoy the cookies!