Ginger Molasses Cookies

Ginger Molasses Cookies

Ginger Molasses Cookies

These Ginger Molasses Cookies are packed with spice and oh so chewy it’ll be your new go-to holiday cookie.

The Facts:

Most Ginger Molasses Cookies recipes don’t even deserve to be called “ginger” cookies, with the majority having cinnamon ruling in the spice category.

We didn’t want that to be the case, so these cookies are packed with the full punch of ginger as they should be.

Don’t mistake these cookies for Ginger Snaps, they are soft and chewy.  This is thanks to an approximate 5:1 ratio of butter to flour.  This fat to gluten ratio makes sure the cookies stay soft and hold their shape.  

These cookies define the holiday season in our household, we would love to hear how your cookies turned out!

Ginger Molasses Cookies

Ginger Molasses Cookies

Chewy and filled with spice! A flavor-packed cookie that will delight your holidays.
Prep Time 15 mins
Cook Time 8 mins
Chilling Time 1 hr
Total Time 2 hrs
Course Dessert
Cuisine American
Servings 40
Calories 168 kcal


  • 1 1/2 cups Salted Butter room temperature (3 sticks)
  • 1 cup Granulated White Sugar (186g)
  • 1 cup Dark Brown Sugar packed (220g)
  • 1/2 cup Molasses unsulphured (6 oz)
  • 2 Eggs
  • 4 1/2 cups Flour all-purpose (642g)
  • 3 tsps Baking Soda (18g)
  • 4 tsps Ground Ginger (7g)
  • 1 3/4 tsps Ground Cinnamon (4.5g)
  • 1 tsp Ground Cloves (2g)
  • 1/2 tsp Ground Nutmeg (1g)
  • 1 1/2 tsps Kosher Salt (6g)

To roll in before baking:

  • 4 tbsps Granulated White Sugar (47g)
  • 1 tsp Ground Cinnamon (2.5g)
  • 1 tsp Sea Salt or Kosher Salt (4g)


  • In a medium sized bowl, mix together the 4 1/2 cups Flour, 4 tsps of Baking Soda, 4 tsps of Ground Ginger, 1 3/4 tsps Ground Cinnamon, 1 tsp Ground Cloves, 0.5 tsps Ground Nutmeg, and 1 1/2 tsps Kosher Salt. Set aside.
  • In a bowl of a stand mixer or a second medium sized bowl, cream together the 1 1/2 cups of Butter with the 1 cup of Granulated White Sugar and 1 cup of Brown Sugar until light and fluffy. Scraping down the sides as needed; about 2 minutes.
  • Add in the eggs one at a time until well combined. Add the 1/2 cup of Molasses and mix until also well combined.
  • Gradually add in the flour mixture and mix until fully incorporated and dough has formed.
  • Using a spatula or hands, form the dough into a large ball within the medium bowl it was mixed in. Cover with plastic wrap and place in refrigerator to chill for 1 hour.*
  • After the 1 hour, preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
  • In a small bowl, mix together the 4 tbsps Granulated White Sugar, 1 tsp of Ground Cinnamon, and 1 tsp of Sea Salt.
  • Roll the dough into rounded 1 tablespoon sized balls and rolling in the Sugar/Cinnamon/Salt mixture until fully covering all sides of the dough.
  • Place onto prepared baking sheet and bake for 8-10 minutes. They are done as soon as the first crack in the dough shows. Remove from oven and allow to stay on baking sheets for 3-4 minutes and then transfer to wire rack to fully cool.**
  • These can be stored in an airtight container for up to 4 days.


* Do not skip the chilling time, it is crucial to help the cookies firm up and keep their shape when cooking
**It is important to transfer the cookies off of the hot sheet pan after about 3 or 4 minutes of coming out of the oven.  This will prevent the cookies from overcooking on the sheet pan and becoming crispy!
***Please note that we have provided both volume and weight measurements for the ingredients. We highly recommend using the weight measurements for the best accuracy, but we have provided both just in case you do not own a scale.
Keyword chewy, cookies, ginger, holiday, molasses
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