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!
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.
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).
The super soft cookie dough is rolled into balls and then rolled into granulated sugar to give that signature crunchy-sweet outer coating.
The key to this recipe is to use *just* the right amount of flour.
Too little and the dough will be too soft to roll (and the cookies will spread like crazy); too much and the tasty cookies will stay mounded instead of flattening with the signature crackly tops.
I use my handy kitchen scale to measure exactly 20 ounces. If you’re measuring with a cup, fluff the flour really well, scoop the measuring cup into the flour and then level off with a straight edge.
There really is nothing quite like these classic soft molasses cookies. They are divine.
If you want a crazy delicious variation, try adding fresh orange zest to the dough. You have to trust me on this one. It takes these cookies completely over the top.
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.
These cookies have been around a long time and are insanely popular with so many of you! I’ve compiled a list of FAQ’s below in case you don’t want to read through the hundreds of comments.
My cookies didn’t flatten and crackle? What happened?
Answer: Often when cookies stay puffy while baking instead of flattening the way they should, the dough has been overfloured. Make sure to measure the flour with a light hand (if you are weighing, it should be 20 ounces). I fluff the flour in the container, dip in the measuring cup and then level. Don’t pack the flour in the measuring cup. Also, because ovens vary in exact temperature (sometimes by upwards of 25-50 degrees!), try decreasing the oven temperature by 25 degrees and see if that helps.
My cookies spread all over the place? Help!
Answer: On the flipside of what I answered above, cookies can spread for a couple reasons, but one of the most common culprits (and easiest to fix) is oven temperature. If you have convection bake option on your oven, using it can help (if a recipe says to bake at 350 degrees F, I suggest using 325 for convection bake and checking 1-2 minutes earlier than normal). If you don’t have convection bake, try increasing the oven temperature to 375 degrees F – that often helps! Otherwise, your dough might need a bit more flour (sometimes just a couple tablespoons).
Can I leave out the cloves? Or add allspice? Or use real ginger?
Answer: Great questions! The only variation I’ve ever tried is cutting down and/or leaving out the cloves. Otherwise, you’ll have to experiment and see what flavor profile you like best! Leaving out or changing the spices most likely won’t affect the texture of the cookies – just the flavor.
Can I make these ginger cookies ahead of time?
Answer: Yes! The baked and cooled cookies stay soft and chewy for several days (well-covered at room temperature). The baked cookies also freeze great. I usually stack them in a large, rectangle tupperware-type container separating the layers with wax or parchment paper or in a freezer ziploc bag. The dough can also be made ahead of time, shaped into balls, and frozen. The cookies can be baked from frozen (add a few minutes to the baking time).
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Soft and Chewy Ginger Molasses Cookies
Ingredients
- 4 cups (568 g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 ½ cups (340 g) salted butter, softened
- 1 ½ cups (318 g) granulated sugar
- 2 large eggs
- ½ cup molasses
- Sugar for rolling
Instructions
- 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.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.
- 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.
- Stir in the dry ingredients and mix until combined.
- 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.
- 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.
- 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.
Recipe Source: from this recipe (same as the one my mom made growing up, come to find out) at Meadowbrook Farm
Recipe originally posted Dec 2014; updated Jan 2020 with new photos, recipe notes, etc.
This has been my most requested cookie for the past 4 years. I make them with gf flour sometimes too without any measurement alterations and they’re still fantastic. No one ever knows they’re gluten free. My “hot” tip is to add a dash of cayenne to the sugar you roll them in for some balanced heat!
I made these by weight and they came out great! The texture is perfectly soft and chewy. Next time I’ll add a little more of all the spices because I like strong flavors, but it’s probably perfect for most people. Everyone I asked thought they were great. 🙂
I am confused at such a discrepancy in the flour amount because the recipe says 4 cups but 20oz is about 2-1/2 cups Which one do you use?
I use the amount stated in the recipe. I test all my recipes using 142 grams of flour per cup. Hope that helps.
I’ve been making your recipe every Christmas for about five years now and they are the very best cookie on the plate! I love to watch people’s reactions when they take the first bite. Always a crowd pleaser! So addicting! I follow your recipe exactly and they always turn out amazing. I wanted to say thank you for sharing your recipe.
Thank you so much, Mikan!
Mine didn’t turn out. They were thick and didn’t spread out or crackle much. I’m thinking 4 cups of flour is too much.
Hi Sandra – did you measure the flour in cups or weigh the amount on a kitchen scale? If you measured in cups, it’s possible that too much flour was packed into each cup – that can definitely impact the outcome of the cookies.
Made these a few days ago for a cookie swap and took your advice and added the orange zest. They turned out amazing and I got rave reviews. Thanks so much for the recipe!!!
Is there a way to fix it is too much flour added…I thought I had weighed correctly
Darn, I don’t know of a good way to fix that. You could try stirring in a few tablespoons of milk and see how that goes?
Just made these and they are perfect. I was careful use a scale for the flour. I was a little nervous about 1 tsp of clove as I thought it might be too overpowering but it is not. Love how they are slightly crispy on the outside and chewy inside. Mine were done at 8:00 minutes using 1 inch balls. Ty!
You comment about pumkin ice cream got me to thinking… My mom would made a pumpkin dip that is absolutely delicious with molasses cookies! Best afterschool snack and its healthy cuz of the pumpkin right?!
The best
I have made these cookies since I was 9. I am 71 now .I started early replacing molasses with sorghum. My favorite cookie.thank you for sharing so a little person can find her favorite cookie also.
I’ve never made these cookies before, but my boyfriend was craving them. He absolutely LOVED them! Thank you
These are a game changer! I’ve made them over the holidays, during the summer, for a family party, or a party of one! They never disappoint. The last time I made them, i froze them, and made ice cream sandwiches using vanilla ice cream….. People ask if I can bring these to every outing. They’re that good.
I make this every year and they are always a hit!
Just wondering though if you can use unsalted butter instead?
Thank you!
Sure! If doing so, add another 1/4-1/2 teaspoon salt to the recipe.
These are definitely one of my Christmas go-to cookies! I found the recipe a few years ago and they are delicious! I have family and friends who request I make them even my 4-year-old grandson, they are his favorite! I definitely recommend refrigerating a day or so before rolling and baking I find that works best. Thank you for this awesome recipe! I have made them with the ice cream in the middle and OMG! DELICIOUS!!!
Hi Mel! I have two types of molasses……Fancy, which is a light molasses and Black Strap which is a dark molasses. Which one do you recommend for this recipe?
I have a recipe from Betty Crocker that is almost identical but it uses shortening. They turn out so perfect every time I’ve been nervous to switch to butter but I may do it now because these look divine. Another thing I have done is to roll them in turbinado sugar (or Sugar in the Raw brand) and the crunch factor is delicious.
I never hesitate to make one of your recipes, whether at home or for a special occasion because I know you have done so much prep and leg work to bring us the very best! Merry Christmas