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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.
If you love soft and chewy cookies, then I know you’ll love my sugar cookies too!
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 molasses cookie rather than a crunchy one.
These chewy molasses cookies have a sweet, slightly smoky burnt sugar 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. They’re always a crowd favorite!
Ingredients For Chewy Ginger Molasses Cookies
- Unsalted butter – Many vintage recipes call for shortening, but we’re using butter. Butter of course has better flavor and it also produces a crisp and chewy cookie. Using shortening will result in softer and taller cookies.
- Dark brown sugar and granulated sugar – The combination of both granulated sugar and brown sugar gives the cookies both structure and moisture. The molasses in dark brown sugar also adds to the flavor.
- Molasses – Use unsulfured molasses, not blackstrap molasses. Blackstrap molasses is very bitter and will ruin the flavor of the cookies.
- Egg – The binder for the cookies.
- Cinnamon, ginger, allspice – The warm, earthy, sweet, and spicy flavors of these spices give the molasses cookies their classic flavor.
- Baking soda and salt – Baking soda acts as the leavener for the cookies. Don’t forget the salt, it balances the sweetness and enhances the flavors.
- White whole wheat flour and all-purpose flour – I often use white whole wheat flour in my baking, not just for the whole grains, but I love the nutty flavor it adds. Combine it with all-purpose flour so the cookies aren’t too dense.
Which Molasses Do I Use?
You’ll want to use unsulphured molasses or dark molasses. My favorite brand is Grandma’s. I don’t recommend using blackstrap molasses. The flavor is very intense and too bitter tasting for these cookies.
Does the Cookie Dough Need to Be Chilled?
When it comes to baking cookies I almost always chill the dough. 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 1-2 hours 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 has chilled, 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 granulated 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.
Troubleshooting Common Issues
- Molasses is what gives the cookies that soft and chewy texture. Don’t substitute with other ingredients like maple syrup or sorghum syrup.
- It’s important to chill the dough so the cookies don’t spread too much. If the butter is too warm this is more likely to happen.
- Rolling the cookies in the granulated sugar before baking is what gives them that crunchy crackly exterior. Don’t skip it!
- The cookies will be very soft when you remove them from the oven. Let them cool on the baking sheet for 10 minutes before trying to remove them. As the cookies cool they will firm up and have a crisp exterior and chewy interior.
Chewy Ginger Molasses Cookies Recipe
Ingredients
- 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 white 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
Instructions
- 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. Cover the mixing bowl and chill in the refrigerator for 1-2 hours.
- 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 10 minutes before removing them to cool completely on a wire rack.
Notes
- Chill the dough for 1-2 hours. If you’re short on time place the cookie dough balls in the freezer for 20-30 minutes then bake.
- The cookies will keep in an airtight container on the counter for up to 4 days. You can also freeze them for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
Chewy molasses cookies will keep in an airtight container at room temperature for up to 4 days. You can make the dough 2-3 days in advance and store it in the refrigerator.
You can freeze the baked cookies as well as the cookie dough for up to 3 months. Store the baked cookies in an airtight container and separate the layer with a piece of parchment paper to prevent them from sticking to each other.
If you freeze the dough, form it into individual balls without rolling them in sugar. Store in a freezer bag or other airtight container for up to 3 months. Let the cookie dough balls sit at room temperature for 30 minutes before rolling them in sugar and baking.
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.
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!
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.