If you’re in the mood for a warm, soft, and chewy cookie that’s packed with the perfect blend of ginger and molasses, you’ve come to the right place! Let me introduce you to my absolute favorite cookie—Chewy Ginger Molasses Cookies. These cookies are so irresistibly chewy and flavorful that they might just become your go-to dessert for any occasion, especially during the holiday season.
A Cookie with a Story
My love for these cookies is deeply nostalgic. I’ve been making them for years, inspired by my mom’s recipe that she baked for our family every holiday season. The sweet aroma of ginger and molasses wafting through the kitchen would fill the house with warmth and joy. Now, when I bake them, those cherished memories come flooding back. These cookies are always a hit with everyone, from family and friends to neighbors. They’re so popular that people often ask for the recipe—and I’m always happy to share!
Over time, I’ve perfected the recipe to ensure the cookies are thicker, chewier, and with just the right amount of crackle on top. If you’ve had issues with cookies spreading too much in the oven, don’t worry! I’ll share some helpful tips to ensure your cookies turn out perfectly every time.
Ready to bake? Let’s dive into the ultimate recipe for Chewy Ginger Molasses Cookies.
Ingredients for Perfect Ginger Molasses Cookies
Here’s everything you’ll need to bake these delicious cookies:
Wet Ingredients
- 1 1/2 cups (340g) unsalted butter – softened to room temperature.
- 1 cup (200g) granulated sugar – adds sweetness and balances the molasses flavor.
- 1 cup (213g) packed brown sugar – for a rich, caramel-like sweetness and chewy texture.
- 1/2 cup (170g) unsulphured molasses – use original molasses for the best flavor.
- 2 large eggs – essential for binding the dough and creating a tender texture.
Dry Ingredients
- 4 1/2 cups (639g) all-purpose flour – for the perfect structure.
- 4 teaspoons baking soda – ensures the cookies are soft and slightly risen.
- 1 tablespoon ground ginger – the star spice.
- 2 teaspoons ground cinnamon – for warmth.
- 1 teaspoon ground cloves – adds depth to the flavor.
- 1 teaspoon fine sea salt – enhances the overall flavor.
Step-by-Step Instructions
1. Whisk Together Dry Ingredients
In a medium bowl, combine the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Whisk thoroughly to ensure the spices are evenly distributed. Set aside.
2. Cream Butter and Sugars
Using a stand mixer or hand mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for about 2 minutes. The mixture should be light, fluffy, and pale in color. Scrape down the sides of the bowl as needed.
3. Add Eggs and Molasses
Add the eggs one at a time, beating well after each addition. Then, mix in the molasses until fully incorporated. The molasses provides the rich, signature flavor of these cookies.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough comes together. The dough should be soft and slightly sticky.
5. Chill the Dough
Transfer the dough to an airtight container and refrigerate for at least 2 hours. Chilling is crucial for keeping the cookies thick and chewy. If you’re short on time, chill for at least 30 minutes, but longer is better.
6. Preheat the Oven
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
7. Roll and Coat the Dough
Scoop about 1 tablespoon of dough and roll it into a ball (approximately 1 inch in diameter). Roll each ball in granulated sugar to coat it completely. This step gives the cookies their signature sparkly finish.
8. Bake the Cookies
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, until the tops crack and the edges are set. The cookies will continue to bake slightly as they cool.
9. Cool the Cookies
Allow the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a wire rack to cool completely.
Tips for the Best Chewy Cookies
- Chill the Dough: This step is non-negotiable for thick, chewy cookies.
- Adjust the Spices: For a spicier kick, add extra ground ginger or a pinch of nutmeg.
- Crystallized Ginger: For added texture and flavor, mix in chopped crystallized ginger.
- Even Baking: Bake one tray at a time in the center of the oven for consistent results.
Variations to Try
- Frosted Ginger Molasses Cookies: Add a glaze or cream cheese frosting for an extra layer of sweetness.
- Ginger Molasses Sandwich Cookies: Spread frosting between two cookies for a decadent treat.
- Add-ins: Mix in chopped pecans, walnuts, or dried cranberries for variety.
Why These Cookies Are a Must-Try
- Soft and Chewy: Perfectly textured cookies every time.
- Rich Flavor: A perfect balance of spices, sweetness, and molasses.
- Easy to Make: Simple ingredients and steps make this recipe accessible for bakers of all levels.
Storage and Freezing
- Storage: Store in an airtight container for up to 4 days at room temperature.
- Freezing: Place baked cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Final Thoughts
These Chewy Ginger Molasses Cookies are the ultimate holiday treat—perfectly spiced, soft, and chewy. Whether you’re baking them for a family gathering, a cookie exchange, or just for yourself, they’re guaranteed to impress. So gather your ingredients, follow these simple steps, and enjoy the irresistible flavor of homemade ginger molasses cookies. Happy baking!
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 42-46 cookies
Enjoy your cookies and make them a holiday tradition!