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    Home » Desserts » Chewy Ginger Molasses Cookies

    Chewy Ginger Molasses Cookies

    Published: Nov 30, 2020 · Modified: Nov 30, 2020 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Soft and chewy ginger molasses cookie recipe! This old-fashioned gingerbread cookie recipe doesn't need to be chilled before baking, so you can make homemade molasses cookies in about half an hour!

    Wooden box filled with chewy ginger molasses cookies

    Gingerbread is my favorite Christmas-time seasonal flavor, and my kids have inherited a taste for it, too. We love gingerbread pancakes, cake, muffins, donuts, and more!

    So these soft and chewy ginger molasses cookies are a big hit at my house. This old-fashioned gingerbread cookie recipe doesn't need to be chilled before baking, so you can make homemade molasses cookies in about half an hour!

    Not only are the cookies super easy to make and taste fantastic, they also make your house smell amazing while they bake!

    How to make chewy ginger molasses cookies

    Beaten butter and sugar in a silver mixing bowl

    In a large bowl, beat the butter and sugars together on medium until fluffy, about 3 minutes.

    Add eggs, vanilla, and molasses. Mix until well-combined, about 1-2 minutes on medium.

    Ginger molasses cookie dough in a silver mixing bowl

    Add the flour, baking soda, salt, ginger, cinnamon, and allspice. Stir in just until combined. Don't overmix.

    Scoop 1.5 tablespoon scoops (medium cookie scoop) of dough. Dip the tops in the sparkling sugar.

    Place the scoops of dough with the sugar side up on the prepared baking mats. Bake until the edges are set but the cookies look slightly underbaked in the cracks.

    Let cool on the baking sheets for 5 minutes. Transfer to a wire cooling rack to cool to room temperature.

    Overhead photo of ginger molasses cookies on a wire cooling rackTips

    • Butter: I use salted butter in this recipe. You can use unsalted if you prefer. Also, cool room temperature butter will dent when pressed, but the butter around the dent won't lose shape. If the butter is too warm, the cookies will spread too much as they bake.
    • Brown sugar: I use light brown sugar, but you can use dark brown sugar if you prefer.
    • Molasses: I prefer to use a regular or robust unsulphured molasses (like Grandma's or Brer Rabbit). I don't recommend using blackstrap molasses in this recipe.
    • Flour: To properly measure the flour, I recommend weighing it. If you don't have a kitchen scale, sift or stir the flour to break it up. Lightly spoon into the measuring cup to avoid packing in the flour and level. Too much flour will give you a heavy or doughy cookie that doesn't spread.
    • Chilling: There's no need to chill the dough. However, if you find that your cookies are starting to bake out (spread too much), chill the dough between batches.
    • Baking: Slightly underbaking the cookies will help to keep them soft and chewy. The cookies will look set at the edges and on top but should look slightly underdone in the cracks.

    Storage

    The cookies can be stored in an airtight container at room temperature for up to 1 week.

    stack of ginger molasses cookies on a black metal baking rackMore Christmas cookie recipes!

    • Reindeer Cookies
    • No Chill Sugar Cookies
    • No Chill Gingerbread Men
    • Cherry Cheesecake Cookies

    If you’ve tried this chewy ginger molasses cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Wooden box filled with chewy ginger molasses cookies

    Chewy Ginger Molasses Cookies

    Ginger molasses cookies with soft middles and chewy edges.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 8 minutes
    Total Time: 23 minutes
    Servings: 42 cookies
    Calories: 117kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Mixer
    • Cookie sheets

    Ingredients

    • ¾ cup butter at cool room temperature
    • 1 cup granulated sugar
    • 1 cup brown sugar packed
    • 2 large eggs at room temperature
    • 1 teaspoon vanilla extract
    • ⅓ cup molasses
    • 3 ½ cups all-purpose flour
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • 2 teaspoons ground ginger
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoon allspice
    • White sparkling sugar
    US Customary - Metric

    Instructions

    • Preheat oven to 350F. Line cookie sheets with parchment paper or silicone baking mats. Set aside.
    • In a large bowl, beat the butter and sugars together on medium until fluffy, about 3 minutes.
    • Add eggs, vanilla, and molasses.
    • Mix until well-combined, about 1-2 minutes on medium.
    • Add the flour, baking soda, salt, ginger, cinnamon, and allspice.
    • Stir in just until combined. Don't overmix.
    • Scoop 1.5 tablespoon scoops (medium cookie scoop) of dough.
    • Dip the tops in the sparkling sugar.
    • Place the scoops of dough with the sugar side up on the prepared baking mats.
    • Bake for 8-14 minutes. The edges should be set but the cookies should look slightly underbaked in the cracks.
    • Let cool on the baking sheets for 5 minutes.
    • Transfer to a wire cooling rack to cool to room temperature.

    Notes

    • Butter: I use salted butter in this recipe. You can use unsalted if you prefer. Also, cool room temperature butter will dent when pressed, but the butter around the dent won't lose shape. If the butter is too warm, the cookies will spread too much as they bake. 
    • Brown sugar: I use light brown sugar, but you can use dark brown sugar if you prefer. 
    • Molasses: I prefer to use a regular or robust unsulphured molasses (like Grandma's or Brer Rabbit). I don't recommend using blackstrap molasses in this recipe.
    • Flour: To properly measure the flour, I recommend weighing it. If you don't have a kitchen scale, sift or stir the flour to break it up. Lightly spoon into the measuring cup to avoid packing in the flour and level. Too much flour will give you a heavy or doughy cookie that doesn't spread. 
    • Baking: Slightly underbaking the cookies will help to keep them soft and chewy. The cookies will look set at the edges and on top but should look slightly underdone in the cracks. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1cookie | Calories: 117kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 114mg | Potassium: 62mg | Fiber: 1g | Sugar: 12g | Vitamin A: 113IU | Calcium: 14mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Jen

      November 24, 2021 at 12:20 pm

      5 stars
      My holiday baking has started. This cookie is perfect for my cookie exchange, smells like Christmas.

      Reply
      • Kate

        November 25, 2021 at 12:28 am

        So glad that you liked them!

        Reply
    2. Kathy Menold

      December 13, 2020 at 3:35 pm

      Made the chewy molasses cookies today as my first Christmas cookie. You are right,my house smelled wonderful and the cookies got my husbands seal of approval. Thankyou

      Reply
      • Kate

        December 14, 2020 at 8:36 am

        Yay!! I'm so glad to hear that!

        Reply
    3. Carla

      December 11, 2020 at 9:33 pm

      5 stars
      These cookies put us in the mood for Christmas. Lots of ginger flavor which we love.

      Reply
    4. Sarah

      December 10, 2020 at 1:58 pm

      5 stars
      Love, love, love this recipe! Best ginger cookies ever!!!!

      Reply
      • Kate

        December 10, 2020 at 1:58 pm

        Thank you! I'm so glad that you liked them! =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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