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).
One Year Ago: Homemade Peppermint Patties {Sugar Rush Gift Edition #3}
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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.
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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
Recipe originally posted Dec 2014; updated Jan 2020 with new photos, recipe notes, etc.
233 Comments on “Soft and Chewy Ginger Molasses Cookies”
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
These were THE BEST cookies! I made the weirdest mistake though… I forgot all the spices. I know. I have no idea where my brain was when making these! My whole plan was to make ginger cookies and I forgot the cinnamon, ginger, and cloves. Anyway, I realized too late and decided to just go for it. Well, it turned out AMAZING. I’m not even kidding! The molasses flavored it perfectly. My husband and twelve year old said they were the best cookies they’ve ever had. Haha! Best fail ever!
Can I use half butter and half oil in this recipe?
I’m afraid the cookies won’t turn out the same if subbing in oil for some of the butter.
These cookies are so yummy !
Love these cookies! Have made them several times and they always get rave reviews. One note – I think the yield is off. I typically halve the recipe and I get 2 dozen using a 1-inch dough ball. So I think the recipe as written would yield 4 dozen.
We made this and – after tasting the first batch – added more molasses for a richer tasting cookie. Delish! Highly recommend it!
I love these cookies. I’ve made them since the recipe was first posted and I’ll continue to make them. I grew up eating pheffernuesse, which I did not like, sorry mom! My mother would always make them heavy on the spice, lite on the sweetness and hard as rocks. These ginger molasses cookies are the opposite. They have the perfect amount of spice, the sweetness and taste reminds me of mixing a ginger snap with a chocolate chip cookie base minus the chocolate chips. I like to mix the times I bake mine to make different flavors and textures in the same batch. The shorter time (9-10min in my oven) come out just barely starting to crinkle on top. They’re super soft. The longer time (11-12 mins) are nicely crinkled on top, darker, and crispy around the edges, but still soft in the middle. They also have a deeper flavor. If you’ve trying to decide which ginger cookie to make, make these. You won’t be sad about it.
These turned out sooooo good!!! I highly recommend refrigerating like the recipe suggests! I also mixed the sugar with gold sugar dust like someone said in another comment and it made the cookies so pretty
Husband says this was telhe best cookie I’ve ever made! I used raw sugar to roll them in and it added sparkle and crunch to a chewy cookie! So yummy!
These were on my Christmas baking list for this year and were DELICIOUS. I made the full recipe and it made a frillion cookies and they were over half gone by the end of the day . We all loved them!!! Thanks for another home-run recipe, Mel!
Hi Mel!
I would give 10 stars if I could. These are fantastic. I’ve been asked for the recipe several times and love to send people to your website. And can I say, weighing flour is LIFE CHANGING?! Perfect batches every time. They look just like your pictures. Thank you!
P.S. For holiday flair, I use silver or gold sanding sugar to roll the cookies!
I have made these cookies every holiday season for the last five years and they are always a huge hit. I roll them in a combination of cane sugar and salt (the cane sugar has a bit of a richer taste) and then make a glaze of confectioners sugar, powdered ginger and milk and zig zag it over the rolled cookies. These are a huge hit and with the extra frozen cookies are fantastic with a cup of coffee in the morning. I’m always sad when my holiday cookies run out!
These tasted absolutely amazing! They had a perfect amount of flavor without being overly powerful and I really enjoyed them. Thanks so much for the great recipe!
How could such simple ingredients make such a delicious cookie? I left half of the dough in the refrigerator and made them a day later – much puffier. From now on I will make the dough one day in advance and refrigerate before I roll them and bake them. A wonderful cookie.
Hello! Can the dough be frozen or just the baked cookies?
Yes, the dough can be frozen and baked from frozen.
If baking from frozen should the balls be already rolled in sugar ? And will the cookies still flatten out? Thanks.
Yes, roll the dough balls in sugar before freezing. The cookie dough can be baked from frozen, just add 1-3 minutes onto the baking time – they should flatten just fine!
Thanks Mel!
They came out great! Making them for a cookie swap.i made a test run. The cookies didn’t crinkle . Not sure why. I followed the recipe . Also, I tried rolling half the batch in granulated sugar and the other half in turbinado sugar. I prefer the texture of regular sugar for rolling. Too much crunchy sugar when biting into the ones rolled in turbinado.
Oh I forgot, I sprinkled turbinado sugar on the regular ones before baking. I liked that.
Sooooo gooooooood!
These cookies are SO good!! My family and I loved them!
These are hands down my husband’s favorite Christmas cookie. They are perfectly soft, chewy and delicious and I usually make these at least twice every December. We love them!!
I have very vague memories of my grandma’s gingersnaps. I’ve been craving them this holiday season and wishing I had her recipe. I made these, had a cookie warm out of the oven, and felt a little disappointed. But after the cookies cooled they were AMAZING and exactly what I was looking for. Thank you!
These were PERFECT! We made them into ice cream sandwiches with Egg nog ice cream and they were so delicious!
the B E S T cookies that ever happened to me!
I made the soft and chewy ginger molasses cookies today and loved them! I have to say that the time estimates provided for preparation are rather ambitious. Putting the dough in the fridge for 20-30 minutes really helps. First batch was tge best then they got puffier but still delicious. Overall they were pretty easy to make.
My kids are silently eating these in the kitchen… bless you Mel!
Holy Smokes! SO good! didn’t change a thing, baked on convection 325 for 8-10 minutes and they were delicious!
I love the idea of the orange rind. Could you tell me how much?
Thanks
About 1-2 teaspoons is perfect!
I love these cookies!! I made one addition, I added cayenne to the granulatd sugar for rolling the dough balls. OMG!! These are the new favorite cookie at our house. Thank you!!
These came out so perfect Mel!!! They were EXACTLY what I was hoping for!
Omg!!!love these so much!!my mom came home from late Christmas shopping yesterday and said” what on earth did you do to the house?!it smells like Christmas in here”
Amazing recepie !! ❤️❤️
Why so much salt? Also your flour ratio is of by a cup.
Maybe don’ t bake cookies when you’re angry.
So excited to make these as apart of my holiday dessert spread!! Would I be able to substitute in all purpose gluten free flour?
I haven’t tried that – sorry! Worth a try though!
Soft, chewy, and delicious! I have a feeling they will taste even better tomorrow.
CONFUSED!!
4 cups of flour or 20 ounces of flour?
4 cups is 16.1 ounces. 5 cups is 20 ounces.
I made the batter and plan to bake it tomorrow but batter seems awfully soft — before chilling. Maybe it will be OK after it’s chilled?? I hope so!!
The ounces listed in the recipe is a weight measure not a volume measure. I use as my standard 5 ounces per cup of flour (for weight). So 4 cups of flour weighs 20 ounces. Hope that helps!
These turned out great for me but they did not crack much on top of at all. They were super thick but moist. The balls didn’t flatten much. Any idea why no cracking?
Sounds like the dough was probably over floured a bit. If you don’t use a kitchen scale for weighing ingredients (no worries, if not), you might need to measure the flour with a lighter hand. I fluff the flour really well, scoop, and level.
It has been a long time since I have been this blown away by a new recipe, but I made these last night and have already devoured over half of them. So much so, that I have to make them again today for a party we’re going to over the weekend. Thank you for the tips and tricks in the post, Mel! I ended up baking them on convection and weighing my flour per your recommendation. SO. DARN. GOOD.
Love hearing this, Alissa. Thank you!!
These are incredible! Thank you so much.
These look good but I betcha I have a better one Everybody I have given one of my ginger cookies to immediately asks for the recipe. It has all three kinds of ginger: ground, fresh and crystallized. Sorry, just sayin’. Otherwise, I love all your other recipes.
k miss salty and sassy
O H ave been looking for this recipe
These look delicious! I can’t wait to try them! Can I substitute cassava flour for the regular flour and coconut sugar for the granulated sugar? Are there any other substitutions I could make. We’ve been following a more paleo diet. Thanks!
I’m not sure, sorry! I haven’t tried any of those substitutions.
Thanks!
Made these yesterday. Excellent! Followed recipe exactly. I am at high altitude in Colorado where normally adjustments have to be made. I didn’t change recipe at all, nor the baking temperature in my regular oven. I did bake a couple of minutes longer (12 minutes) because I chilled the dough for a couple of hours (went shopping.) This is the best molasses cookie recipe I’ve ever used. Thank you so much.
these were so good! I was looking for a gingersnap recipe like my grandma’s but without shortening. These were soft and delicious! This will be the new “gingersnap” recipe we do. I increased the cloves and ginger to 2t to match my grandma’s recipe. Everything else was the same except the butter. Her recipe made harder and darker cookie (they were baked longer). This is going into our cookie rotation! Thank you!!!
Do you use salted or unsalted butter?
Excellent. I added candied ginger for an extra bite.
Hi Mel! I’ve made these cookies before and they turned out great the first time. This time, not so much. They didn’t crack on top or have rounded edges. After taking them out of the oven, they flattened a lot and got what I can only describe as wrinkled. Reminds me of a cow patty. The middle was also dark and seemed oily.
I increased the oven temp a bit for the last batch and that seem to help a little, but not much. It’s a different oven from my first time with these cookies, so maybe the temp is off. Or did I under flour? Appreciate any tips! I love these cookies and want to get them right again.
Hmmm, it’s hard for me to know exactly what may have happened between the first time you made them and the 2nd time. It’s possible they may have been slightly underfloured…but it could also be because of your oven. Is the type of oven different from your last oven? Like gas vs electric?
Hi Mel, appreciate you trying to help. I know the ” what did I do wrong” questions are hard to answer on the internet.
Both ovens are gas. Maybe the temp was off on the one I have now. In my old oven I always had a thermometer to confirm the temp. And I suspected some underflouring. For next time I’ll be sure to weigh the flour and get a thermometer for my oven.
It was such a banking fail for me, so I was pretty bummed. But thanks for replying!
I would guess that there was either too much butter, too little flour, or they weren’t baked long enough. It could also be not enough baking soda, or that they were even mixed for too long. Hope that helps.
What do you think about adding some crystalized ginger to the batter?
I think that would be AMAZING!
My husband absolutely loves these cookies. He’s normally obsessed with peanut butter blossom cookies around the holidays, but this year I was told that the blossoms could go to the side for this recipe. I made them 3 different times over the holiday season. They stay chewy and perfect. Another plus, you can make them over and over because molasses comes in a very large jar haha
Thanks for the great recipe!
Have you ever tried making these into gingerbread men?
No, the dough is way too soft and isn’t suited to being rolled and cut out.
Omg these are my new favorite kookies , I also added candied ginger to them they made me happy. Thank you
Lisa
We were at an event where a friend made this recipe. Both my husband and my son rushed up to me and told me I HAD to get the recipe for these! My friend sent me the link and they were right. This recipe is a keeper! I did tell them though, once I saw it was your recipe, that your recipes were always good ones. Thanks for another good one! 🙂
Haha, thanks Amy!
Turned out great loved it
These need to be in your best of section! They’re so good, a must for Christmas. I made then froze dough balls last month, then baked them yesterday. Soft, not flat, cookie perfection! They’re just as delicious a day later. Thank you, Mel! Merry Christmas!
You are right, they should be!
Salted or unsalted butter?
I use salted butter
By far my favorite Ginger Molasses ( and I’ve eaten way to many to count) Cookies.
Soft, chewy and bursting with flavor.
I love making a batch of these Christmas Eve afternoon to give our home a warm fuzzy aroma.
I see some recipes with this cookie tell you to roll , dip into sugar and then to slightly flatten with your fingers. Does his apply to this cookie? I am getting ready to try this cookie tonight. I may do a test run first to see if I need to flatten or keep rolled into a ball.
I have done this and it worked amazing.
I don’t flatten these cookies before baking.
Delicious and chewy!
These are one of my favorite cookie’s now! Fantastic recipe- thanks!
Thanks, Becky!
Deliciously chewy cookies, will be making them repeatedly this holiday season!
I know most gingerbread cookies call for brown sugar; what might happen if I substituted the white sugar in this recipe for brown sugar, or 50/50?
Would probably work just fine!
Veganized thos recipe by switching out the butter and eggs. Delicious! Will definitely make again 🙂
We have an egg allergy, what did you find worked best for your egg substitute in this recipe?
These are supreme! I halved the recipe & subbed all-spice for ginger (I was out of ginger), and they whole family loved these cookies. I also rolled them in turbinado sugar. Oh yum – these truly stayed soft and chewy. Great, great job. Thanks for the recipe!!
Easy to make gooey delicious cookies that even the biggest critic will love.
Mel, I love you. Made these tonight and they are perfect! I think my first batch came out a tad underdone but they were still so yummy. Thank you for sharing; this will become a regular Christmas cookie in our house, along with your s’mores ones.
So happy you loved the, Kimberly! Thanks for letting me know.
I tried really, really hard to love these. I made 6 batches this weekend. The flavour is so good, but mine did not look like yours whatsoever- no beautiful cracking at all. I tried chilling for just 30 mins, chilling overnight, different states of butter softness, bought new baking soda, etc. I ended up with varying cookie textures, but they were ugly and flat every time. I wondered if maybe I was under-baking them, so I left one batch in for a bit longer, but just ended up with the same ugly cookies, but crispy.
Any ideas about what I could be doing wrong?
Did they flatten too much? Like, were they really thin? If so, you might try increasing the oven temp by 25 degrees or adding a bit more flour.
We love this Christmas cookie
They were yummy but did not turn out flat, should I flatten with a fork next time?
Yes, or try cutting down the flour a bit…that should help (or decreasing your oven temperature by 25 degrees).
For some odd reason, this recipe burned every single batch? Not exactly sure as to why that’s happening so any feedback would be great? My cookies also did not spread? Followed the recipe to a t and used good quality ingredients?
If the cookies are burning, it’s probably not related to the recipe – sounds like your oven may cook hotter than mine, so you might try turning the oven down by 25 degrees or so. If the cookies didn’t spread, try adding a bit less flour.
These cookies are the perfect texture! I’m so in love…if you need me from now until February, I’ll be either making or eating these. THANK YOU, wonderful recipe!!
Haha, thanks Annie!
Will the cookies come out the same if you use turbinado sugar instead?
I’m not sure, I haven’t tried that – sorry!
I used turbinado sugar and they came out great. I also split the sugar with brown sugar. This is a wonderful recipe and will be a family favorite!!
Thank you for these lovely cookies. Going to bring them to the office… if my husband leaves any
What temperature should the oven be on?
375 degrees F
I am making these as we speak. I used butter and they are wonderful! Crisp edges and chewy centers
I’ve made these cookies several times now, this recipe will not disappoint. My family loves them! So chewy and buttery with the perfect amount of spices and molasses, you will want to eat more than one. Thanks for this great recipe, delicious!
Can I use oil instead of butter???
I don’t think the results will be the same, but you could experiment.
This is the exact recipe I’ve made for years (20+), EXCEPT my recipe calls for 1 1/3 cups of oil instead of the butter. If the dough isn’t stiff enough to roll in balls, because of the additional liquid in the oil, just add a little more flour. I’ve never made them with butter, so can’t rate the recipe on that, but the blend of molasses and spices and the crunchy/chewy texture is the BEST!
My son loves molasses cookies and asked me to bake some for him to take to work. Couldn’t find my recipe and came upon this recipe and baked them. They are by far the best molasses cookies I have ever had and everyone enjoyed them. SInce finding this site I have made a few recipes and none of them disappoint!
These have the BEST texture and the perfect holiday gingersnap flavor. I’ve made them twice and both batches turned out great. So chewy! A hit for sure!
Okay, I’m sold and will bake some this evening. But I like my cookies chewy in the middle and crunchy on the edges. Will they get that way if I just bake them a bit longer? Also, Im5going to roll them in turbinado sugar mixed with a little orange peel.
Sure, try baking them a few minutes longer and see how that goes. 🙂
I have never received as many compliments on any cookie I’ve baked as the Ginger Molasses Cookies. Thank you so much for doing all the testing and perfecting while your readers stand back and accept the accolades. You are the best!
I made these cookies for my family this Christmas. This was my first time ever making ginger molasses cookies and they loved them. I have orders to make them again for New Year. Thanks for a winning recipe.
So happy you loved them and that your family did, too!
These are awesome! Baked up perfectly. I even accidentally used nutmeg instead of cloves and they still turned out amazing. If anyone is interested, I halved the recipe and they worked well. Thanks!
This is what we leave for Santa every year, and he loves them LOL
Wow … Wow and wow
Wow! Followed the recipe exactly & these cookies are excellent! I did switch from parchment paper to non-stick aluminum foil on my cookie sheets after the first sheets suffered from curling edges of the parchment which messed up some cookies. Just had to eat those. Such a hardship! . This recipe is definitely going into my “recipes for the grandkids” file.
Hi Mel!
I am new to your site but can’t wait to try your recipes! The ginger cookies sound delicious but I want to know if I can make bars instead of cookies. Does 350 degrees for 15 or 20 minutes sound about right? Parchment paper or cooking spray?
Hi Jackie – I haven’t ever converted this recipe to bars, so I don’t know. Sorry! You could try 350 degrees but it might be more like 20-25 minutes.
These turned out perfectly! My first Ginger cookies I’ve ever baked.
Made these by hand (without an electric mixer), and it turned out great!
Soft, chewy and perfect combination of sweet, slightly spiced. Kids loved it! One of their favorites Christmas cookies! Looked like cookies you can buy from a bakery. Yummmm
Thanks for sharing this great recipe!
Delicious and pretty easy. Makes a lot and uses a lot of butter.
I’ve had this recipe in my “memory box”for a couple of years. So long, to be honest, I can’t remember when I bought the molasses but we’re still far, far away from the expiration date. Anyway, today I FINALLY made them. Oh, my. The first batch I set the timer for 8 minutes, advanced it a bit to 9, and took them out at 10 minutes. A few were just a little too big, so I forced myself to eat them – you know, I experimented to be sure they tasted okay. And they did! I got the timing right, the size right, and I have several dozen cookies all put away for the Christmas Eve dinner. There would be more, but, well, I had to be sure they tasted okay, so I even gave the dog a few bites, and my husband, and, well, (I didn’t need any dinner.) This recipe is a keeper for sure. The spices are light and well balanced, the molasses is not overwhelming, and as stated so many other times, the outside is crunchy and the inside chewy. Thank you for a great cookie.
These were AWESOME! I made some for my husband’s co-worker this past week and he said people kept coming back for seconds.
Oh man, I don’t have any ground cloves! Could ground allspice be used? I don’t even know how I would substitute it.
I’d probably just leave out the cloves…maybe a pinch of allspice but start with a small amount.
I was skeptical at first but, holy heck, these are quite possibly the best cookie I’ve ever had, no exaggeration! I refrigerated the dough over night, and when I took it out, I was worried because it was very hard and on the dry side. But I baked a tray and wow – heaven. Thought first batch appeared high, so pushed down with glass as suggested by sanither poster. The result was a thin cookie with chewy center. Next couple of batches I just depressed balls into thick disks and baked. That did the job, as I got perfect (for me) roundness (2 1/2” D) and thickness (~3/8”).
Everyone that has tried them loves them! I took them to a party and several people asked for the recipe. They aren’t as pretty as other holiday cookies, but they sure are tasty!
I just finished making these, and oh my, they are delicious! Slightest bit of crisp on the outside and just amazingly ‘soft and chewy’ as described on the inside!
Thank you for a great recipe, my friends, family and mailman thank you too!
*Cheers!*
Does the flour need to be sifted before measuring??
I didn’t sift it prior and they turned out fantastic!
No, I don’t sift before measuring.
I may have posted about this recipe already. We loved these before we went gluten free so i had to experiment with Bob’s 1 to 1 gluten free flour. The results were excellent. I didn’t change a thing. I did refrigerate for a few hours before baking.
I hope this helps.
That’s great feedback, Vanessa! Thank you!
I just got done making these with my two preschoolers and they were absolutely amazing! We were all a little nervous to taste the finished product because we have tried out two other ginger cookies this week from other recipe sources and they were so bad we had to trash them. I was soooo amazed at this recipe! Chewy ginger cookies remind me of my childhood so I’m so glad to have found a recipe that I can make with my little kids. Thank you for your amazing recipes! They never disappoint!!
So happy to hear this, Morgan!
The BEST!!! So soft and chewy and perfect sweetness.
I make these often but my recipe all’s for shortening. I’m going to try all butter which is usually my preference. Another reader my have suggested it but I roll mine in turbinado sugar or sugar in the raw. I love the added texture and crunch with the chewy factor.
These cookies are just perfect!
I love, love, love ginger and I wanted to know if I could incorporate real grated ginger into the recipe verses ground ginger. If so how much of it would you suggest? 🙂
That’s a great question, but I’ve never tried it, so I’m not sure. Sorry!
Absolutely perfect!! I’m going to have to make all your cookies from the last newsletter. I’m so excited. I do have a question. I bought the USA bread loaf pans at your recommendation and I’m crazy in love with them, they’re amazing. I wonder if you use their cookie sheets as well? Cuz I’d rather not spend the money on the cookie sheets if you still use parchment paper on them. I hate parchment paper so much. No real reason, I just do.
I actually did try one of the USA cookie sheets…and I didn’t like it. My cookies baked too quickly and browned too fast on the bottom, so I’m sticking with the inexpensive 2-pack ones they sell at Sam’s and Costco.
First time making molasses cookies and these were just as described. Absolutely delicious and chewy! First batch came out too rounded so the next batch I pushed down the dough with bottom of glass to flatten out the cookie a bit. It worked – came out looking just like ones in picture.
This is my exact problem! I’ll try the glass flattening for the next batch. Thanks!
These are the best ginger cookies I have ever had. They are the ONLY cookie I make that my kids request. They are chewy and wonderful
Just make a batch and they’re the best I’ve tried, Thank you!
I’m not sure what happened (maybe got distracted from adding the correct amounts of ingredients?), but these came out super flat as they melted in the oven and seemed to be lacking in substance. I refrigerated the dough for 30+ minutes and it seemed light and fluffy. Any ideas what went wrong? We usually love your recipes!
Hi Meesa – you might need to add a bit more flour (especially if there are elevation differences or if we each measure flour a bit differently). Also, because oven temperatures vary (sometimes by quite a bit), I’ve found that increasing the oven temp to 375 degrees can help with flattening cookies.
Hello,
I just made these, they are delicious, but they do not look like your picture. They are thicker and not chewy. I made some with room temperature dough and some with chilled dough. Any suggestions on how to make them thin and chewy?
Try cutting down the flour by 3-4 tablespoons and see if that helps!
Thank you, they turned out much better today. I decreased the flour and tried not to over beat.
This is a super yummy recipe for a classic cookie. I just made them today, and they turned out soft and chewy, just as promised!
Hi,
Mine turned out very cakey and not thin like yours?? What did i do wrong??
Was looking for a chewy gingerbread recipe. Found this one, made it and it was delicious. Excellent chewy texture and I didn’t refrigerate before rolling. (no problem, just a bit more work) I did mix the sugars and added some brown to the 1 and a half cups. Definitely will be going into my fav. cookie recipe cook book. Thank you for sharing this with all of us.
Made these last night, turned out excellent. Adding these to our cookie rotation.
Made these cookies tonight and they are delicious!
One of my husband’s favorite childhood memories is the molasses cookie baked by a neighbor. I baked your Soft and Chewy Ginger Molasses Cookies last night and he said those are the cookies! Thank you so much! Your instructions were so clear and the cookies were (and still are) perfect. Music? Little Drummer Boy sung by Jose Carreras.
Would these work to freeze as dough balls? I am making cookie dough balls ( instead of actual cookies so people can bake at their own convenience.)
I haven’t tried that – but usually drop cookies like this freeze pretty well as cookie dough balls. I love that idea – gifting cookie dough!
Thanks! Ill give it a try and test it myself for quality control and let you know.
These cookies are amazing! I have been searching for a recipe like this for years! Thanks for posting the recipe! They are a hit with my family!
Seriously. I just ate waaaaay too many of these cookies for breakfast. They are amazing. I’m a long time Mel fan. Love your recipes, your blog, and everything I know about you! Thank you for all the good you share and do. You are amazing!
I know this recipe was posted awhile ago but I tried them and wanted to say – these are the best cookies I’ve every had. I think my taste buds have changed over the years since I don’t like chocolate as much any longer. These cookies are my new favorite. So yummy.
LOVE THESE!!! I have been dipping them in white chocolate and adding some sprinkles. People LOVE THEM!!! Question – how do you recommend storing them? If I’m baking 2-3 days ahead – freezer. fridge, room temp, or not at all? I want to try to preserve the crispy edges and chewy center!
That far ahead, I’d probably freeze them. Love the idea of white chocolate and sprinkles!
I have a recipe very similar to this from allrecipes (uses shortening and a bit less sugar though). A tip I read on that site said you could place a piece of bread in w the cookies if they start to dry out to help soften them back up. I tried and it works! These are delicious btw!
I made a double recipe of these this week and I love them! I got wide variation in the crackle on top as they baked; the first round in the oven had lots of cracks, subsequent rounds were almost completely flat. Do you think this is due to the dough warming up as I worked? Or any other thoughts on why that might have happened? Thanks!
I think that may be it, Mary. I’ve noticed similar things with other crackly-top cookies.
I put the dough back in the fridge in between rounds! Seems to help for me.
Thank you!
Thanks! What about freezing the Easiest Brownies in the World?
I’m going to be having a pretty big party the end of April. Would it work okay to make these ahead of time and freeze? If so, what type of container would be best to use and for how long could they stay in the freezer? How long before would you recommend thawing them out? Any other suggestions would be appreciated. Thanks!
Yes, these freeze great. I usually freeze them in a large tupperware-type of container with a tight lid or in freezer ziploc bags. I would take them out the morning you are going to serve them (give them a few hours at room temperature and they’ll be great).
And also up to how long can they be frozen.
Both these cookies and the brownies freeze really well for up to a month or so.
Question – what is the difference between these and your ginger crinkle cookies, as far as taste goes? I made those (without seeing this recipe).
These are just a bit heavier on the molasses flavor and slightly softer.
This is such a good recipe! I made a batch for Christmas, and they were a huge hit! Everyone said they were the best molasses cookies and wanted the recipe, so of course I directed them to your blog! 🙂 I just made another batch and stored them in my freezer and you are right – they are still sooo good! 🙂
Hi Mel! I made these cookies last week for a family Christmas party, and my Dad practically drooled while eating them. They are so super delicious, and I think very easy to make.
I did notice two things when making them. The first is that I think the dough works best cold. I had one batch of cookies where the dough got pretty warm while I was working with it and forming it into balls. That batch of cookies still tasted good but they did not have the beautiful crack marks on the top of the cookie. I can’t confirm that it was caused by the warm dough but it’s my best guess. The second is that my cookies didn’t flatten out while baking. They were quite puffy when I took them out of the oven and then they flattened as they cooled. I got worried at first, but every batch did the same thing.
Thanks for another great recipe! I think these will become a Christmas staple for me now!
I was not a huge ginger fan until I tried these. Oh. My. Heavens! They are so addicting. Thank you for all your wonderful recipes. My family and I are recent followers and have yet to try something we did not like from you blog. I honestly have a little crush on you because of the amazing food your fill our home with.
So happy you loved these Kelli!
These are fantastic! I have added them to my Christmas cookie repertoire for good! All the folks who get my tins of cookies got ’em this year. I love the molasses flavor and the chewiness! Just perfect! Thank you!
I make a similar recipe to this and they are always delicious. I recommend the addition of 3/4 cup chopped crystallized ginger. I makes them even more gingery delicious and extra special!
Yum, another hit! Merry Christmas, this is a great addition to our holiday treats.
Omgosh Mel. These. Are. So. Amaaaaaazing!! Seriously!! I refrigerated mine for about 40 minutes (I got sidetracked!) and they came out puffy and super fudgy on the inside. Absolutely the best I’ve ever had in my life! I had been using my old receipe for 10 years and it is now replaced by this amazing recipe. Best molasses cookie ever!
Do you flatten them on the baking sheet or leave them round before baking?
I leave them round without flattening – they flatten perfectly while baking.
I made these today. Soooo good! Everything you said about them is right on! 🙂
Mine came out perfect even at high altitude. Thanks for the great recipe!
I have taken these to a couple of Christmas events so far and I can’t even get to the dessert table to set them down before suspecting people pop out and ask if they can have one. I have had rave reviews! I made a double batch and froze them, then take out what I need for a certain event, so I don’t constantly need to be making cookies to take places at this busy time of year.
Ah, Mel. You never disappoint! I made these this weekend with my 8-year-old and we both loved them. You really hit it out of the park with this one. Thanks!
I had to come back and say how much I LOVE these! They are in my top 3 favorite cookies now. Thank you!
Absolutely Amazing!!!!! Sooo soft and sooo chewy even after several days!!!
Be still my heart! This is the same ginger cookie recipe I settled upon after a quest for the perfect SOFT ginger cookie! It is wonderful, and works with wheat flour too. It is also scrumptious with a drizzle of white chocolate. As for Christmas tunes, this year I am loving “I Need a Silent Night” and “Counting My Blessings” by Amy Grant and CDs by Sarah McLaughlan and Mary Chapin Carpenter. I really am NOT loving the Christmas duet by Dolly Parton and Rod Stewart. It’s awkward in so many ways.
Mel,
About the ground ginger, I feel like maybe you’ve talked about it before, but do you use the ground ginger found in the spice jars in the baking isle of the grocery store? My husband’s trying to convince me that we should use fresh grated ginger that we keep in the fridge (we love Asian food!). I’m not sure this will work as it doesn’t grate very fine. He says the powdered stuff has no taste and doesn’t last. (If he only knew how long I keep certain spices!)
I’m only making a few batches of cookies this year, but these are on the short list!
Good question, Debbie – I think fresh ginger is the only way to go in savory dishes (like stir-fries and Asian dishes) but in cookies like this, ground ginger works perfectly in my opinion. Now if that ground ginger has been in your cupboard for a couple years, you might want to trade it out for a newer bottle. 🙂
I use a small food processor to make fresh ginger bits [1/8th” or so] for my cookies and it’s great! For all those that love fresh Ginger it’s the way to go.
Can you please tell me which type of molasses you use? There are a few different types and I’m not sure which one to use I.e. Blackstrap
Thank you
I use the dark unsulphured molasses (I think it’s the Grandma’s brand with the yellow label).
I’m so disappointed that I don’t have molasses, I want to make these! Will have to wait a few days. Thanks for the Christmas song recommendations, I’m listening to them right now along with some of the suggestions by other commenters. My addition is Mindy Gledhill! You have to listen to her album Winter Moon, I absolutely love it. Especially the songs Winter Moon, Little Soldier and Christmas Waltz. And Patapan/Oh Come Emmanuel. Ok pretty much the whole album. =) I’m also loving the new version of Baby it’s Cold Outside by Idina Menzel and Michael Buble. And Carol of the Bells by Straight No Chaser. I love a cappella.
Mel, you timed this post perfectly! I whipped up a double batch of these for my cookie exchange party tomorrow. I got 6 dozen for the exchange plus 9 extra for my family to fight over. They are exactly what I had in mind. Thank you!
How do these differ from your ginger crinkle cookies? Because those are one of my all time favorites, and I’m not sure if I’m brave enough to try another version and risk disappointment. 🙂
I was just going to ask the same question! Hopefully she answers.
Hey Laurel, good question. They are similar but these are richer and dare I say chewier. 🙂
Ooooh chewier! I’ll have to try!
Yum! I am going to a cookie exchange party soon, and I am going to bake these. I’m sure everyone will love them!
I sell a very similar cookie at our local farmers’ market and I can honestly say that I haven’t tired of it. That being said, the most wonderful way to enjoy one (or more!) is by placing a hot from the oven cookie over a dish of good vanilla ice cream. Heaven – pure and simple.
I love the fact that they stay chewy in the freezer…so many different ice cream sandwich ideas! I’m a little ginger/molasses’ed out from testing pancake recipes…but, by next week…I think I’ll be ready to give these a whirl! Chewy spicy goodness!
Hello….. I just made a very similar recipe 2 weeks ago & they came out SO flat 🙁 VERY flavorful, but WAY too flat. Does anyone know why? I chilled the dough. Used a nonstick cookie sheet with parchment on top. I cannot seem to find cookie sheets that are not nonstick and/or non-insulated. I used all butter, but usually I use half butter/half shortening for my choc chip cookies, & they turn out fine. Please help before I give up on making cookies :P. Thank you.
It could simply be the way you are measuring the flour. Also do you happen to live at high altitude? In either case try adding a few more tablespoons flour and see how that goes.
This is almost exactly the gingersnap recipe I’ve been making for years. It’s SOOOO good. Another wintery song I love is Sara Bareilles and Ingrid Michaelson’s Winter Song. Their voices are so beautiful. Carpenter’s Christmas and Osmond Family Christmas are two more excellent albums! Christmas music is just the best…
Oh yum…these look good! I have been thinking about trying a different recipe for molasses cookies and I think I’ve found it.
Love Gingies!! Now you’ve got me needing them today:) Nothing wrong with that. And we make giant ice cream sandwiches at the bakery during the summer months with Aggie Ice Cream to boot, and my favorite combo is a giant Gingersnap and Lemon Truffle ice cream yumminess! It’s like one of those lemon filled Carr brand gingersnaps. Heaven!! I’m going to give this recipe a go. Thanks my dear!!
These are really good with a pumpkin spice hershey kiss in the middle. (If you saved some from autumn) Yumbo!
I was at the store last night purchasing all the white chocolate brownie ingredients, now it looks like I need to make these as well. Good thing I already have everything for them. Ooh, they look so good. Mmm Mmm! We have almost all those Christmas songs in itunes. I’m going to switch them on and call it a sing and bake a long day with Mel! Woo Hoo Party!
They look beautifully soft! I haven’t had ginger cookies in so long.
Delish!
The cookies sound amazing! All of Jewel’s Christmas songs are fantastic.
Mel, you’re a girl after my own heart. I have been wanting a recipe exactly like this every since the owner of the small business I worked for, had his wife bake them. I asked for the recipe several times to no avail. Now I have it, just in time to make snacks for the kids in the reading group.
I also have to tell you I love how your recipes print out; never have seen any better.
I’m going to check out your music selections that I don’t have already. ‘To Be With You’ by Sara Grove, is one of my favorites.
Ooh, these look so good! A little more interesting than the standard (though also still delicious) chocolate chip cookies.
Mel, I’m with you on these cookies being the epitome of Christmas! I love everything about them from the scent to the taste.
And Heather bell … I have to agree with the music pic although my most favorite rendition is a “Three Tenors” version.
My “big” tree is going up this weekend and I’m as excited as a child. For one reason or another, the last 5 or 6 years I’ve had a little silk table top tree but not a real tree.
I’ve been wanting to make a ginger spice type cookie for some time now because they are my husband’s favorite. I do have a recipe that my mom got from the cafeteria ladies when I was in elementary school. It was back in the days that cafeteria workers actually cooked food! That recipe has shortening in it and I’ve been trying to use less of that. This seems like the perfect substitute. Here’s to hoping the the hubs and co like these!
Paula ,I have been trying to find a cafeteria molasses cookie recipe for sometime now. Would you be willing to email it to me.
Looks like I’m the first person awake. Will give these a go especially after the ice cream sandwich commentary. And Christmas song: any o holy night rendition,