These classic Chewy Ginger Molasses Cookies are the ultimate holiday cookie! A perfectly crisp exterior with a soft and chewy interior and just the right amount of spices and molasses.
Christmas cookie season is here and today I’m sharing the recipe for one of my favorites, Chewy Ginger Molasses Cookies! I snagged this recipe from my grandma’s recipe collection and still can’t believe it took me this long to make them. I think it was because she called them gingersnap cookies and I wanted a soft and chewy cookie rather than a crunchy one.
As with most vintage recipes, you usually find a few adjustments need to be made. For instance, her recipe calls for shortening…no thanks. I stuck with good old butter for my recipe. I also swapped most of the granulated sugar for dark brown sugar to give the cookies extra moisture and molasses flavor.
A good portion of the all purpose flour was substituted with whole wheat pastry flour. I always use whole wheat pastry flour in my baking, not just for the whole grains, but I love the nutty flavor it adds. Be sure it’s pastry flour you’re using and not regular whole wheat. The pastry flour yields a lighter texture and better flavor.
Ingredients For Chewy Ginger Molasses Cookies
- Unsalted butter
- Dark brown sugar and granulated sugar
- Cinnamon, ginger, allspice and baking soda
- Whole wheat pastry flour and all purpose flour
Does The Cookie Dough Need To Be Chilled?
When it comes to baking cookies I almost always chill the dough. My grandma doesn’t mention chilling the dough in her recipe, but I decided to chill mine after looking at several other molasses cookie recipes. Chilling the dough will help to ensure that the cookies don’t spread all over the place while baking.
It’s generally recommended that cookie dough be chilled for at least an hour in the refrigerator. However, If you’re short on time I’ve put my dough in the freezer for 20 minutes and had good results.
Once the dough is made and chilled if you choose to do that step, scoop out approximately 1 1/2 tablespoons of the dough. I use this medium cookie scoop to make sure all the cookies are the same size. Take the scooped out dough and roll it into a ball. Then roll the dough ball in sugar until it’s coated. Rolling the cookie dough in the sugar gives it a nice crackly, crunchy exterior.
The cookies bake for 10-12 minutes and will flatten some while baking. Let them cool for several minutes on the baking sheet once they come out of the oven. They will appear very soft, but will firm up and have a deliciously chewy center as they cool. If you try to remove them immediately they’ll more than likely break during the transfer.
These Chewy Ginger Molasses Cookies have a sweet, slightly smoky flavor from the molasses that pairs wonderfully with the spice from the ginger and warm holiday flavor of the allspice. They have a perfectly crisp exterior and the softest, chewiest interior. Bake a batch this weekend, they won’t disappoint!
More Christmas Cookie Recipes
- Vanilla and Chocolate Pizzelles
- Danish Vanilla Rings
- Chai Ginger Cookies
- Chocolate Orange Dipped Almond Horns
- Gingerbread Chocolate Chip Almond Butter Cookies
Chewy Ginger Molasses Cookies
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/4 cup molasses
- 1 egg
- 1 1/2 cups whole wheat flour
- 1/2 cup all purpose flour
- 2 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- Extra granulated sugar for rolling the cookie dough in
- Preheat oven to 350° F. and line a baking sheet with parchment paper. Pour additional granulated sugar into a small bowl to roll the cookie dough balls in. NOTE: this is not the 1/4 cup that goes into the cookie dough.
- In a mixing bowl whisk together the flour, baking soda, salt and spices. Set aside.
- In the bowl of a stand mixer beat the butter, dark brown sugar, and granulated sugar until incorporated. Scrape down the side of the bowl then continue to beat for 2-3 minutes until light and fluffy.
- Add in the egg and molasses and beat on medium speed until combined. Add in the dry ingredients and beat until combined.
- Use a 1 1/2 tablespoon cookie scoop to scoop out balls of dough. Roll the dough between the palms of your hands until smooth, then roll them in the bowl of sugar until coated.
- Place them on the prepared baking sheet approximately 2 inches apart. Bake for 9-11 minutes Cracks will start to form on the tops of the cookies near the end of the baking time and will continue to crack as they cool. Let the cookies cool on the baking sheet for 5 minutes before removing them to cool completely on a wire rack.
Chilling the dough is optional. If you choose to chill the dough, do so for 30-60 minutes. You may need to add an extra minute to your baking time.
Amount Per Serving: Calories: 129Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 182mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 2g
I made these yesterday and my family and I loved them! Thanks for the recipe. I currently have the dough for the oatmeal, dark chocolate and cranberry cookies chilling in my refrigerator. Looking forward to trying them later today.
Thanks for making the cookies Nicole! So happy you and the family loved them.
Amanda Murphy says
Came out great! Thank you 😊 I used all white flour since I was out of wheat. Sooo good! Chilled in fridge for 1hour before baking. Great recipe!
Glad they were successful Amanda! Thanks for making them!
Phylis Forsyth says
Delicious, wonderfully chewy, not real spicy. Made exactly 4 dozen. There was so much dough and it was so heavy, my stand mixer couldn’t handle it. Next time I would split the recipe and make 2.