Chewy Molasses Ginger Cookies instantly make your house smell out of this world delicious and like the Christmas fairies have visited.

Chewy Ginger Molasses Cookies Recipe - Chewy Molasses Ginger Cookies instantly make your house smell out of this world delicious and like the Christmas fairies have visited. //
And the taste? Oh my goodness, these ginger molasses cookies are out of this world delicious and a must-make Christmas cookie around here.

Which by the way, is perfect timing since my kitchen is hopping this week with all the Christmas baking I’ve been doing. Cookies, cakes, cinnamon rolls, and candies are all in the process of baking and cooking.

I’ll wrap up trays and baskets to share as presents for the holiday as well as when folks drop by over Christmas weekend. It’s a tradition at Christmas to take baked goods beginning early in December to share with family, friends, and so many special people in our lives. When I was young, my Grandmother would bake goodies and then deliver them to church friends, family, and neighbors throughout December. I always loved how great it felt as a young girl helping her to wrap up cookies, pies and cakes and make those deliveries each year and knew I wanted to do the same when I was older.

And when I do, these ginger molasses cookies are always a favorite.

Chewy Ginger Molasses Cookie Recipe

Here’s my  Chewy Ginger Molasses Cookies. You’ll love ’em.

Chewy Ginger Molasses Cookies Recipe

Chewy Ginger Molasses Cookies are a chewy, soft, cookie filled with cinnamon, brown sugar, and molasses. These ginger molasses cookies will certainly become a favorite.
5 from 2 votes

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Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 56
Author: Robyn Stone | Add a Pinch


  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 cup sugar for rolling


  • Cream together butter, sugars, and eggs until smooth and creamy.
  • Pour in molasses and mix until thoroughly combined.
  • Mix together all dry ingredients in a separate bowl. Slowly add dry ingredients into mixer and mix together until just combined.
  • Cover mixing bowl with plastic wrap and place in the refrigerator for an hour to chill or in the freezer for 15 minutes.
  • Remove from freezer and scoop walnut sized balls of dough and roll into smooth balls.
  • Then, roll in the granulated sugar and place onto a parchment lined baking sheet leaving about 3 inches between cookies.
  • Chill for 20 minutes in the refrigerator.
  • Preheat oven to 350 degrees and bake for 12-15 minutes.
  • Remove from oven and allow to cool.
  • Store in an airtight container for up to 5 days.


Chilling cookie dough thoroughly before baking prevents cookies from over spreading during baking.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

Chewy Ginger Molasses Cookies Recipe - Chewy Molasses Ginger Cookies instantly make your house smell out of this world delicious and like the Christmas fairies have visited. //

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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27 Comments Leave a comment or review

  1. These look delicious! I made some gingersnaps last year that were tasty, but way too hard and crunchy. I think these chewy ones would be much mo better.

  2. I was just craving these last weekend, well, let’s be honest, I’m still craving them! Maybe they’ll have to join our little Christmas dessert table! They look just wonderful!

  3. Thank you so much for posting these! We make the same cookies at our house every Christmas, and they always disappear faster than you can blink. When I made them for my co-workers, one of them told me they were the best cookies she had ever had. So glad to see someone else making them!

  4. I have these cookies in the oven right now! I can’t wait to try them. I wanted to let you know that in the instructions, you said to add the eggs at two different times! 🙂

  5. I fixed this recipe few months ago and it turned perfect. Today I decided to make some but the cookie color wasn’t the same as the first ones I made nor the ones you have in the pictures above. I rememberd I didn’t stir the molasses so I had to fix it again for a second time so I did. Well guess what same thing happened so I am just wondering what is the problem with my cookies? Oh BTW I used the same jar of the Molasses used last time.

  6. Chewy ginger molasses cookies are my weakness. I bypass all varieties of chocolate chip and sugar cookie for them, and these look like the perfect recipe to make them at home.

  7. I made these several times! This is one of the greatest cookies I know. My family also like it so much. Thank you!

  8. I followed your recipe to a T but added an extra teaspoon of cinnamon. My husband said as he took a drink of his milk, “these are your best, yet”. Thank you Robyn for the recipe! It is fantastic and simple!

  9. I hate to say it, but this recipe did not work for me. They came out per thin, spread all over the cookie sheet. I chilled the dough for and hour and then for the 20 minutes after I rolled them. Still flatter than a pancake 🙁 I had to throw everything away.

    1. I’m sorry it didn’t work out for you Ellen. I’ve not had that happen and can’t be sure what caused that as they always turn out fine when I bake them. I’m not sure if it could be the butter as some butters have more water content than others (I use Land O Lakes butter) and I always make sure to leave plenty of room between them on the cookie sheet (usually only bake about 9 cookies per sheet).

  10. Can the dough be made ahead and frozen for baking later? Would I just add a min. To the baking time? Do you know if they turn out the same/similar?? Thanks!

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