Soft and Chewy Ginger Molasses Cookies

Classic soft and chewy ginger molasses cookies – these delectable, holiday (or anytime) treats are like gingerbread in cookie form!

A stack of five brown molasses cookies on a white plate.

These chewy, ginger molasses cookies are the epitome of holiday flavors, if you ask me. They taste like Christmas. They make your house smell like Christmas.

Basically, it’s just not the Christmas season without them.

I grew up eating these delightful little cookies and can’t live without them this time of year.

Five brown molasses cookies on a white plate. Four are stacked on top of each other, one is tipped to the side.

Once the soft ginger molasses cookies are baked – well, game on. It’s officially time to jingle the bells and trim the tree and blare the Christmas carols (except I’ve actually been playing Christmas music for weeks now – don’t sue me).

I shouldn’t know this, but I do: these cookies are still amazingly chewy, albeit slightly chilly, straight out of the freezer, which makes me think they’d be absolutely ridiculous (in a good way) with some pumpkin or vanilla or cinnamon ice cream sandwiched inside.

Ok, so now that I’ve said that out loud, I’m not going to be able to sleep until I make that happen.

One Year Ago: Homemade Peppermint Patties {Sugar Rush Gift Edition #3}
Two Years Ago: Killer Crunch Brownies
Three Years Ago: Sweet Berry Bruschetta

See How to Make Them Here!

Soft and Chewy Ginger Molasses Cookies

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  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 1/2 cups butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup molasses
  • Sugar for rolling


  1. Preheat the oven to 375 degrees F. Line a couple large, rimmed baking sheets with parchment paper, silpat liners or lightly coat with nonstick cooking spray. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.
  3. In a large bowl (or in the bowl of an electric stand mixer), beat together the butter and granulated sugar, 2-3 minutes, until light and creamy. Add the molasses and eggs and mix until well-combined, another 2-3 minutes.
  4. Stir in the dry ingredients and mix until combined.
  5. The dough can be rolled and baked right away, but the cookies will be slightly thicker and chewier if refrigerated for a bit. If so, chill for 20-30 minutes (or up to several days) before rolling into balls.
  6. Roll the dough into 1-inch balls (you can make them smaller or larger, too) and then roll the cookie dough balls into granulated sugar. Space the cookies an inch or so apart on the lined cookie sheets and bake for 8-10 minutes (don’t over bake if you want a soft, chewy cookie). Adjust the baking time, more or less, if the cookies are overly small or large.
  7. Remove the cookies to a cooling rack and let cool completely. These cookies stay soft and chewy well-covered for several days at room temperature and the baked cookies also freeze very well.
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Recipe Source: from this recipe (same as the one my mom made growing up, come to find out) at Meadowbrook Farm