I love baking Ginger Molasses Cookies every time I mix up the ingredients. The blend of all-purpose flour, ground ginger, dark brown sugar, and rich molasses creates an aroma and texture that brings back childhood memories. This unique mix of spice and sweetness invites you to try something truly special.

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I’m excited to share my version of Chewy Ginger Molasses Cookies that totally hits the spot when you’re in the mood for something unique! I used 2 1/4 cups all-purpose flour, 2 teaspoons baking soda, and other cool ingredients like a pinch of salt and 2 teaspoons ground ginger to really amp up the flavor.

With a mix of granulated and dark brown sugar, plus unsalted butter and a large egg, the sweet balance of these cookies is spot on. I also added 1/2 cup molasses and a blend of ground cinnamon and ground cloves which gives these treats a rich twist reminiscent of holiday baking.

If you’ve ever been a fan of Ginger Cookies or Molasses Cookies, you’re gonna love this version. Sometimes i like to experiment and tweak things a bit, so feel free to halve this recipe if you wish to explore a smaller batch of these chewy delights!

Why I Like this Recipe

1. I like this recipe because it always turns out soft and chewy which is exactly how I like my cookies, plus the spices really come together to give it a warm, homemade feel.

2. I appreciate how simple the recipe is since it uses common ingredients that I already have at home, making it easy and stress free to whip up whenever I have a craving.

3. The mix of ginger, cinnamon, and cloves gives these cookies a unique, spicy flavor that reminds me of cozy autumn days and just makes the whole baking experience more fun.

4. I also like that it’s flexible, so if I just want a small batch I can easily halve the recipe without messing up the flavors or the texture.

Ingredients

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All-purpose flour provides carbohydrates that fuel your body and builds the cookies structure.
Baking soda is a chemical leavener that helps cookies rise and turn out light.
Ground ginger adds a spicy, tangy flavor with a touch of antiinflammatory benefits.
Ground cinnamon infuses a warm aroma and a subtle sweetness to enhance the cookie flavor.
Unsalted butter delivers a rich flavor and tender texture while adding needed fats.
Dark brown sugar intensifies the deep molasses taste with extra moisture and chewy texture.
Molasses brings a deep bittersweet sweetness and bold robust flavor to these treats.
Egg provides protein and moisture helping to bind ingredients into chewy delights.

Ingredient Quantities

2 1/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup dark brown sugar, packed

1 large egg

1/2 cup molasses

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons ground ginger, 3/4 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves.

3. In a larger bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup dark brown sugar until the mixture is light and fluffy.

4. Add in 1 large egg and mix it in well, then stir in 1/2 cup molasses until all the wet ingredients are well combined.

5. Slowly add your dry ingredients into the wet1 ingredients, mixing until just combined it’s okay if the batter is a bit lumpy.

6. Scoop out rounded tablespoons of dough and drop them onto your prepared baking sheet about 2 inches apart.

7. Bake them in the oven for about 10-12 minutes until the edges are set and the centers look slightly underdone for that chewy texture.

8. Remove the cookies from the oven and let them sit on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

9. Enjoy your delicious, chewy ginger molasses cookies while they are still soft and full of flavor.

10. If you want a smaller batch, feel free to halve the recipe and adjust the time accordingly.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Whisk
6. Large mixing bowl
7. Electric mixer or sturdy spatula
8. Measuring cups and spoons
9. Tablespoon or cookie scoop
10. Wire cooling rack

FAQ

Q: How long do these cookies stay fresh?

A: They usually stay fresh for 3-4 days if you keep them in an airtight container at room temp.

Q: Can I substitute any ingredients?

A: Sure, you can try using vegan butter or a flax egg, but it might affect the texture a little bit.

Q: How do I know when they're done baking?

A: When the edges start to firm up and a light browning appears, you should take them out, even if the centers seem soft.

Q: Can I make the dough ahead of time?

A: Yes, you can make the dough ahead and freeze it for up to three months. Just defrost in the fridge before baking.

Q: What if my cookies don't turn out chewy enough?

A: You might wanna double-check your baking time and let the dough rest a bit before baking; even a slight adjustment can help with that chewy texture.

Chewy Ginger Molasses Cookies Recipe Substitutions and Variations

Instead of unsalted butter, you can use margarine or salted butter. Just remember to cut back on the added salt a little bit
If you dont have dark brown sugar, mix light brown sugar with a teaspoon of molasses for each half cup you’ll need
You can swap out baking soda for baking powder. Use about 1 tablespoon baking powder instead of 2 teaspoons baking soda, but be aware your cookies might turn out a bit different
Not got an egg? Try a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes before using it

Pro Tips

1. Make sure your butter is really soft before mixing with the sugars because if it isn’t, your cookies won’t come out as light and fluffy as they should be.
2. When you add your dry into the wet ingredients, mix just until they are combined. Overmixing can make the cookies tough even though you want a chewy texture.
3. Try chilling your cookie dough for about 30 minutes before scooping. This helps control how much the cookies spread in the oven and can enhance that chewy center.
4. Consider experimenting with a tiny extra pinch of spice if you like it bolder. A little more ginger or even just a dash of nutmeg could make the flavor pop a bit more.

Chewy Ginger Molasses Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

150

kcal

Equipment: 1. Oven
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Whisk
6. Large mixing bowl
7. Electric mixer or sturdy spatula
8. Measuring cups and spoons
9. Tablespoon or cookie scoop
10. Wire cooling rack

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1 large egg
1/2 cup molasses

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons ground ginger, 3/4 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves.
In a larger bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup dark brown sugar until the mixture is light and fluffy.
Add in 1 large egg and mix it in well, then stir in 1/2 cup molasses until all the wet ingredients are well combined.
Slowly add your dry ingredients into the wet1 ingredients, mixing until just combined it’s okay if the batter is a bit lumpy.
Scoop out rounded tablespoons of dough and drop them onto your prepared baking sheet about 2 inches apart.
Bake them in the oven for about 10-12 minutes until the edges are set and the centers look slightly underdone for that chewy texture.
Remove the cookies from the oven and let them sit on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Enjoy your delicious, chewy ginger molasses cookies while they are still soft and full of flavor.
If you want a smaller batch, feel free to halve the recipe and adjust the time accordingly.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.