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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.
Here’s my Chewy Ginger Molasses Cookies. You’ll love ’em.
Chewy Ginger Molasses Cookies Recipe
Ingredients
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 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
Instructions
- 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.
Notes
Nutritional Information
Enjoy!
Robyn xo
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.
Those are gorgeous!!
Mmm these are lovely!
I can imagine how good the house must smell with a batch of these cooking out of the oven!
This looks JUST like my Grandmother’s lost recipe to her Maine Spice Cookies. Thank you for posting this!!! YAY!
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!
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!
These would be great gifts for the neighbors!
These cookies sound addictive!
Happy Holidays Robyn!
I think you are right, I would love them!! Gorgeous pictures girl!
Those cookies sound wonderful. They remind me of a cookie a co-worker passed around this year.
Those cookies sure look good. I bet it tastes good too xD
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! 🙂
I sure hope you love them! Oh my goodness! Thanks so much for letting me know about that. I’m fixing right now! 🙂
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.
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.
These look divine!! How did you get them to be so flat?
I love these, but can I make them ahead of time and freeze them? Have you ever done that?
I made these several times! This is one of the greatest cookies I know. My family also like it so much. Thank you!
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!
I’m thrilled you and your husband enjoyed them! Now I’m craving a batch, so I’ll definitely have to bake them this weekend! Thanks Yvonne! xo
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.
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).
Thanks!
hello! am i able to add a little vanilla to this recipe?
I thought the same thing but you don’t need to. Plenty of flavor with the molasses.
Made these cookies and my husband loved them despite iI
slightly over cooked them. I plan to make them again this year. Absolutely delicious !
Olga, so glad your husband loved these cookies. Thanks!
I love these cookies. They come out perfect everytime. Delicious!
Thanks Kim! xo
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!
These are really good! And I’m a horrible baker. 12 minutes done, beautiful and chewy. I left out the ginger (because I’m not a fan) I loved the salty sweet chewy flavor Best yet
Thanks, Reanna. I love that salty sweet flavor in these cookies, too.
Delicious, chewy…yum. whole family loves them!!!
Thanks, Tanya. I’m so glad your family loved these cookies!
Is that photo yours?
All photos, unless otherwise designated, on my site are mine, Adrian.
These might be my favorite cookie of all time!
Just made these cookies to give as a Christmas gift for my neighbor. They are delicious and easy to make. I followed the directions exactly. The next time I make these I will bake them15 minutes instead of twenty. They were chewy in the middle but overly crisp around the edges. I live in high altitude so baking is always trial and error.
My bad, I just realized the directions say bake 12-15 minutes. Had I done that they would be perfect.