Chewy Ginger Molasses Cookies Recipe
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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 (113 g) butter, softened
- 1 cup (198 g) granulated sugar
- 1 cup (213 g) brown sugar
- 2 large (100 g) eggs
- 1/4 cup (85 g) molasses
- 2 cups (240 g) all-purpose flour
- 2 teaspoons (12 g) baking soda
- 1/2 teaspoon (2 g) sea salt
- 1 teaspoon (2 g) ground ginger
- 1 teaspoon (3 g) ground cinnamon
- 1/4 cup (50 g) 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I think you are right, I would love them!! Gorgeous pictures girl!
These cookies sound addictive!
Happy Holidays Robyn!
These would be great gifts for the neighbors!
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!
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!
This looks JUST like my Grandmother’s lost recipe to her Maine Spice Cookies. Thank you for posting this!!! YAY!
I can imagine how good the house must smell with a batch of these cooking out of the oven!
Mmm these are lovely!
Those are gorgeous!!
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.