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 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!
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 made these several times! This is one of the greatest cookies I know. My family also like it so much. Thank you!
I love these, but can I make them ahead of time and freeze them? Have you ever done that?
These look divine!! How did you get them to be so flat?
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.
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.
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! 🙂
Those cookies sure look good. I bet it tastes good too xD
Those cookies sound wonderful. They remind me of a cookie a co-worker passed around this year.