Soft & Chewy Ginger Molasses Cookies
Welcome, bakers! If you’re craving a cookie that screams cozy fall vibes, look no further than these soft and chewy ginger molasses cookies. These spiced beauties are packed with warm flavors like ginger, cinnamon, and cloves, with that signature crinkly top and sugary sparkle. They’re the perfect balance of soft, chewy centers and slightly crisp edges, with a rich molasses depth that makes your kitchen smell like a holiday dream. Whether you’re baking for a cozy night in, a cookie swap, or just because, these cookies are guaranteed to become a favorite!
I’ve tested this recipe to ensure they stay perfectly soft and hold their shape—no flat, pancake-like cookies here! Plus, I’ve included all my best tips to make these foolproof. Let’s dive into why you’ll love these cookies and how to make them your new go-to.
Why You’ll Love These Ginger Molasses Cookies
- Perfect Texture: Soft and chewy with just the right amount of structure to avoid spreading.
- Bold Flavors: A warm blend of ginger, cinnamon, cloves, and nutmeg, plus rich molasses for that classic taste.
- Easy to Make: Simple ingredients, straightforward steps, and no fancy equipment needed.
- Make-Ahead Friendly: The dough chills overnight for better flavor and shape, making it perfect for planning ahead.
- Holiday Staple: Ideal for Christmas, Thanksgiving, or any chilly day that calls for a spiced treat.
Baking Tips for Perfect Ginger Molasses Cookies
Here are my top tips to ensure your ginger molasses cookies turn out perfectly chewy with set edges and cracked, puffy tops every time:
- Prevent Spreading: The 2 ¾ cups of flour and overnight chilling work wonders to keep cookies from flattening. Make sure your butter is softened but cool (~65°F) and use room-temperature baking sheets lined with parchment. If cookies still spread too much, add 1-2 tbsp more flour next batch or chill shaped dough balls for 15 minutes before baking.
- Molasses Matters: Stick with unsulphured molasses (like Grandma’s brand) for a rich, balanced sweetness. Avoid blackstrap molasses—it’s too bitter and will overpower the cookies.
- Spice it Up: For a fun twist, add a pinch of black pepper or cayenne to the dry ingredients for a subtle, spicy kick that complements the ginger and cloves.
- Baking Time: To avoid soft, dark centers, err on the side of over-baking. Bake for 12-14 minutes, with 13 minutes as the sweet spot. Look for set edges and cracked, puffy tops—the centers may look slightly soft but will firm up as they cool. The molasses ensures these stay chewy and delicious even with a longer bake.
Storage and Make-Ahead Instructions
- Room Temperature: Store cookies in an airtight container for up to 5 days. If they soften, re-crisp in a 300°F oven for 3-5 minutes.
- Freezing: Freeze baked cookies for up to 3 months in a freezer-safe container. Thaw at room temperature. You can also freeze unbaked dough balls (roll in sugar before freezing) and bake straight from frozen, adding 1-2 minutes to the bake time.
- Make-Ahead: The dough can be refrigerated for up to 2 days before shaping and baking.
Final Thoughts
These soft and chewy ginger molasses cookies are the epitome of comfort baking. The warm spices, rich molasses, and sugary sparkle make them irresistible, and with my tested tips, you’ll get perfect cookies every time—no flat disappointments! Whether you’re baking for the holidays or just craving a sweet, spiced treat, these cookies will steal the show. Have you tried these yet? Let me know how they turn out or if you add your own twist.
Happy baking, friends!
Soft & Chewy Ginger Molasses Cookies
Print Recipe
EQUIPMENT (affiliate links)
- kitchen scale for best accuracy
- hand mixer or
- stand mixer with paddle attachment
- silicone liner or parchment paper
Ingredients
- 2 ¾ cups unbleached all-purpose flour (spooned and leveled) 345g
- 2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¾ cup salted butter, softened to cool room temperature 170g
- ¾ cup granulated sugar (for the dough) 150g
- ¼ cup granulated sugar (for rolling) 50g
- ¼ cup dark brown sugar, packed 50g
- ⅓ cup unsulphured molasses (not blackstrap) 113g
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- Cream Wet Ingredients: In a large bowl, use a hand mixer or stand mixer to beat softened butter, ¾ cup granulated sugar (for dough), and brown sugar until light and fluffy (~2 minutes). Add molasses, egg, and vanilla extract. Beat until smooth.
- Combine: Gradually add dry ingredients to wet ingredients, mixing until just combined. Dough should be soft but not sticky. If too wet, add 1-2 tsp flour.
- Chill Dough: Cover dough tightly and refrigerate overnight (8-12 hours) to firm up butter, enhance flavor, and prevent spreading.
- Preheat Oven: Preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Place ¼ cup granulated sugar (for rolling) in a small bowl.
- Shape Cookies: Using a 1 ½ tbsp cookie scoop, portion dough and roll into balls. Roll each ball in the ¼ cup granulated sugar to coat. Place 2-3 inches apart on baking sheets.
- Bake: Bake for 12-14 minutes, until edges are set and centers are puffed and cracked. The centers may look slightly soft but should not appear wet or dark. The cookies will firm up as they cool, retaining chewiness due to the molasses.
- Cool: Let cookies cool on the baking sheet for 5 minutes to set further, then transfer to a wire rack to cool completely.
Notes
- Doneness Cues: Look for set edges and a puffed, cracked center at 12-14 minutes. If the center still looks wet or overly soft at 12 minutes, bake closer to 14. The molasses ensures chewiness even with a longer bake, avoiding a dry texture.
- Prevent Dark, Soft Centers: Underbaking (e.g., 8-10 minutes) can cause the center to sink and darken as it cools. The 12-14 minute range should prevent this while keeping the cookie chewy.
- Cookie Scoop: The 1 ½ tbsp scoop yields 32 cookies, ensuring consistent size and even baking.
- Flour: The 2 ¾ cups flour helps structure. If cookies still spread slightly, add 1-2 tbsp more flour next batch, but keep dough soft for chewiness.
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