Go Back
+ servings

Soft and Chewy Ginger Molasses Cookies

These old-fashioned ginger molasses cookies are soft, chewy, and perfectly spiced with the warm notes of ginger, cinnamon, nutmeg, and cloves!
Course Cookies, Dessert
Cuisine American
Keyword chewy ginger molasses cookies, ginger molasses cookie recipe, ginger molasses cookies, soft ginger molasses cookies
Prep Time 20 minutes
Cook Time 11 minutes
Chilling Time 4 hours
Total Time 4 hours 31 minutes
Servings 26 cookies
Calories 124kcal
Author Blair Lonergan



  • 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.
    Creaming together wet ingredients for ginger molasses cookies
  • In a separate bowl, sift together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
    Sifting dry ingredients
  • 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!
    Process shot showing how to make soft ginger molasses cookies
  • 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.
    Rolling molasses cookie dough in sugar
  • 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.
    Ginger cookies on a cooling rack.


    • 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.


Serving: 1cookie | Calories: 124kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 156mg | Potassium: 75mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 174IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 1mg