I love making Chewy Ginger Cookies with ingredients like all-purpose flour, unsalted butter, and dark brown sugar, balanced by aromatic ginger and cinnamon. The molasses, vanilla, and baking soda add a unique twist that makes these treats truly irresistible. I can hardly wait for you to try them today.

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I’m super excited to share my ginger molasses cookies with you – they’re seriously one of the best treats I’ve ever baked. I mixed together all-purpose flour, baking soda, and just a pinch of salt with the warm spice of ground ginger, cinnamon and a bit of cloves.

I can’t even explain how great it feels to blend these dry ingredients with softened unsalted butter, granulated sugar and dark brown sugar until the mixture looks right. Then I add an egg, molasses and a splash of vanilla extract that really brings it all together.

The cookies come out extremely soft and chewy, delivering a perfect burst of ginger and spice in every bite. They remind me of those easy, holiday baking treats that always wow everyone during cookie exchanges.

If you love a good chewy ginger cookie with that unique crinkle texture, you’ve gotta try this one. Enjoy!

Why I Like this Recipe

I love this recipe becasue the cookies always turn out super soft and chewy, which is exactly what i’m looking for in a holiday treat. I also like how the mix of ginger, cinnamon and cloves creates this warm and comforting flavor, even when i don’t follow the recipe perfectly. Another reason i like it is that the ingredients are simple enough that i can whip up a batch even on a busy day, and the whole process just feels fun and easy. Lastly, the amazing smell that fills the kitchen while they bake always makes me smile and feel really at home.

Ingredients

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All-Purpose Flour: Provides carbohydrates for energy and gives cookies structure and hearty texture.
Molasses: Deep, tangy sweetness adding rich flavor; offers minerals like iron.
Dark Brown Sugar: Moist texture and caramel flavors; subtly sweet and flavorful ingredient.
Unsalted Butter: Smooth, creamy fat that enriches taste and tenderizes the cookie dough.
Ground Ginger: Pungent spice that delivers warmth and zing, plus aids digestion sometimes.
Ground Cinnamon: Warm spice that boosts flavor and smells wonderfully aromatic.
Ground Cloves: Tiny but potent spice, infuses cookies with a bold kick.
Egg: Holds ingredients together, providing moisture and subtle richness in flavor.
Vanilla Extract: Enhances and deepens sweet cookie flavor with a fragrant touch.
Baking Soda: Leavens cookies so they are soft and nicely puffed.

Ingredient Quantities

2 1/4 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup dark brown sugar, packed lightly

1 egg at room temperature

1/4 cup molasses

1 teaspoon vanilla extract

How to Make this

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

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

3. In a large bowl, beat 3/4 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup dark brown sugar until the mixture looks light and fluffy.

4. Add 1 egg, 1/4 cup molasses, and 1 teaspoon vanilla extract to the butter-sugar mix and stir until well combined.

5. Gradually mix the dry ingredients into the wet ingredients. Do it slowly so you don’t overmix the dough.

6. Scoop tablespoon-sized balls of the dough onto your prepared baking sheets, making sure to leave enough room between each cookie.

7. Bake in the preheated oven for about 10 to 12 minutes, or until the edges are set but the centers still look soft.

8. Take the cookies out and let them cool on the baking sheet for about 5 minutes before moving them to a wire rack.

9. Enjoy these incredibly soft and chewy ginger molasses cookies, perfect for any holiday treat!

Equipment Needed

1. Oven for baking the cookies
2. Baking sheets to spread out the dough
3. Parchment paper to line the baking sheets
4. A medium bowl for whisking the dry ingredients
5. A whisk to mix the flour, baking soda, salt and spices
6. A large bowl for creaming the butter with sugars
7. A hand mixer or stand mixer to beat the butter and sugars, then mix in the egg, molasses and vanilla
8. Measuring cups and spoons for accurate ingredient portions
9. A tablespoon or small cookie scoop to portion the dough onto the baking sheets
10. A wire cooling rack for letting the cookies cool off after baking

FAQ

Q: Can I use salted butter instead of unsalted butter?

A: Yeah, you can, but it's best to use unsalted butter so you have better control over the salt level in the recipe. If you do use salted, reduce the extra salt a bit.

Q: Do these cookies get crunchy or remain soft?

A: They come out with a slightly crisp edge and a chewy center. Over time, they might soften further if stored in an airtight container.

Q: How long should I chill the dough?

A: If your dough feels too sticky, chill it for about 30 minutes to an hour before baking. That helps make them easier to shape.

Q: Could I swap the dark brown sugar with light brown sugar?

A: Yes, you can, but keep in mind that dark brown sugar gives the cookies a richer flavor due to the molasses content. Using light brown sugar might result in a milder taste.

Q: What if I can't find ground ginger or cinnamon?

A: If you don't have those spices, you could try a pre-made spice mix but it might alter the flavor slightly. Its best to use the individual spices for the authentic taste.

Ginger Molasses Cookies Recipe Substitutions and Variations

Unsalted butter – you can swap it with the same amount of margarine or even coconut oil if you dont have butter around.
Dark brown sugar – if you only have light brown sugar, you can use that instead but it might affect the moisture and taste a little bit.
Molasses – if it’s not available, try using an equal amount of honey or golden syrup though the flavor will be a bit different.
Vanilla extract – if you’re out, almond extract can be a decent substitute in the same measurements even if it changes up the flavor slightly.

Pro Tips

1. Make sure all your ingredients are at room temperature before you start. Cold eggs or butter can mess with the way the dough comes together so leave them out a bit longer for the best texture.
2. When you mix your butter and sugars, beat them long enough so the mixture turns super light and fluffy. This simple step helps create those soft, chewy cookies you’re after.
3. Be careful not to overmix the dough when you add your dry ingredients. Stir gently just until everything is combined, because too much mixing can make your cookies tough.
4. Keep an eye on your cookies during baking. Your oven might run a bit hot or cold, so check a couple minutes before the suggested time to make sure they’re set around the edges but still soft in the middle.

Ginger Molasses Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

265

kcal

Equipment: 1. Oven for baking the cookies
2. Baking sheets to spread out the dough
3. Parchment paper to line the baking sheets
4. A medium bowl for whisking the dry ingredients
5. A whisk to mix the flour, baking soda, salt and spices
6. A large bowl for creaming the butter with sugars
7. A hand mixer or stand mixer to beat the butter and sugars, then mix in the egg, molasses and vanilla
8. Measuring cups and spoons for accurate ingredient portions
9. A tablespoon or small cookie scoop to portion the dough onto the baking sheets
10. A wire cooling rack for letting the cookies cool off after baking

Ingredients

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

Directions

Preheat your oven to 350°F and line your baking sheets with parchment paper.
In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 2 teaspoons baking soda, 1/4 teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves.
In a large bowl, beat 3/4 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup dark brown sugar until the mixture looks light and fluffy.
Add 1 egg, 1/4 cup molasses, and 1 teaspoon vanilla extract to the butter-sugar mix and stir until well combined.
Gradually mix the dry ingredients into the wet ingredients. Do it slowly so you don’t overmix the dough.
Scoop tablespoon-sized balls of the dough onto your prepared baking sheets, making sure to leave enough room between each cookie.
Bake in the preheated oven for about 10 to 12 minutes, or until the edges are set but the centers still look soft.
Take the cookies out and let them cool on the baking sheet for about 5 minutes before moving them to a wire rack.
Enjoy these incredibly soft and chewy ginger molasses cookies, perfect for any holiday treat!

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.