Ginger Molasses Cookies

The moment I took the first bite, I knew these cookies were destined to become my fall obsession.

There’s something magical about the way ginger and molasses come together in this recipe. The aroma alone fills the kitchen with cozy, spicy sweetness that instantly makes you want to wrap yourself in a blanket and sip something warm. I’ve made a lot of cookies over the years, but these easily rank as the best molasses cookies ever in my book.

What I love most is how simple they are to make. This is truly an easy molasses cookies recipe — no fancy techniques or weird ingredients, just classic pantry staples that you probably already have. Yet, somehow, the result is extraordinary: soft, chewy, and packed with rich, deep flavor. Every bite melts in your mouth, leaving just the right hint of ginger warmth.

And let’s talk about texture — these are not your crunchy holiday cookies. Nope, these are chewy molasses cookies, perfect for dunking in milk or coffee. I’ve had plenty of chewy ginger cookies in my life, but there’s something about the molasses that makes this version extra indulgent. Honestly, they feel like the ultimate fall treats, perfect for cozy afternoons or sharing with friends at a small gathering.

Why You’ll Love It

• Quick and fuss-free: This molasses cookies recipe is surprisingly simple. Even on busy weekdays, you can whip up a batch without breaking a sweat — no fancy baking tools required.
• Chewy, soft perfection: These are chewy molasses cookies at their finest. They stay soft and tender in the center while having a lightly crisp edge — exactly the texture you dream about.
• Flavor-packed with warmth: The blend of ginger, molasses, and a touch of spice makes every bite cozy and comforting. It’s like a warm hug in cookie form, perfect for fall treats.
• Versatile and shareable: Whether you’re making cookies for a last-minute gathering, holiday tray, or just a personal snack, they impress without much effort. Plus, they travel well, so gifting them is a breeze.
• A nostalgic favorite: The taste is classic yet comforting, evoking memories of homemade baked goods from childhood — but with a grown-up, rich flavor twist. These really are the best molasses cookies ever in my opinion.

Ingredients

For the Cookies:

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 large egg
• 1/4 cup molasses
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for rolling)

Ingredient Notes

• I always use dark molasses — it gives these cookies that rich, deep flavor that makes them the best molasses cookies ever.
• Don’t skip the ground ginger! It’s what turns these into classic chewy ginger cookies instead of just sweet cookies.
• Brown sugar keeps them soft and chewy, so don’t swap it for white sugar entirely.
• Softened butter is key — it helps the cookies spread just right while staying tender in the center.
• Rolling the cookie dough in granulated sugar before baking adds a little sparkle and that lightly crisp edge I love.

Kitchen Equipment Needed

• Mixing bowls – For combining your dry and wet ingredients separately. I love using glass bowls because you can see everything clearly.
• Hand mixer or stand mixer – Makes creaming the butter and sugar effortless. I usually grab my trusty stand mixer for no-fuss mixing.
• Measuring cups and spoons – Essential for accuracy; I keep a set of stainless steel ones for durability.
• Baking sheets – For baking the cookies evenly. I line mine with parchment paper to prevent sticking.
• Cooling rack – Lets cookies cool completely without getting soggy bottoms. My favorite is the stackable metal kind for saving space.
• Cookie scoop or tablespoon – Helps keep the cookies uniform in size. I love my cookie scoop because it makes portioning a breeze.

Instructions

1. Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Line two baking sheets with parchment paper or a silicone baking mat.
• Pro Tip: I like to preheat my oven for at least 10 minutes so it reaches the perfect temperature — it really helps the cookies bake evenly.

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2. Mix Dry Ingredients

• In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp cloves, 1/4 tsp nutmeg, 1 tsp baking soda, and 1/4 tsp salt.
• Pro Tip: Whisking well ensures the spices are evenly distributed, so every bite has that warm, cozy flavor.

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3. Cream Butter and Sugar

• In a large bowl, use a hand or stand mixer to beat 3/4 cup softened butter and 1 cup packed brown sugar until light and fluffy (about 2–3 minutes).
• Add 1 large egg, 1/4 cup molasses, and 1 tsp vanilla extract. Mix until fully combined.
• Pro Tip: Scrape down the sides of the bowl once or twice to make sure everything is evenly mixed — it prevents pockets of flour later.

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4. Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring with a spatula until just combined.
• Avoid overmixing — this keeps the cookies soft and chewy.

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5. Scoop and Roll

• Use a cookie scoop or tablespoon to portion out dough balls (about 1.5 tbsp each).
• Roll each ball in granulated sugar and place them 2 inches apart on the prepared baking sheets.
• Pro Tip: Rolling them in sugar gives a lightly crisp, sparkling edge while keeping the centers soft.

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6. Bake

• Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked.
• Remove from the oven and let the cookies sit on the baking sheet for 5 minutes before transferring them to a cooling rack.
• Pro Tip: Don’t overbake! The cookies will continue to cook slightly on the hot sheet, and this ensures perfect chewiness.

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7. Cool and Enjoy

• Let cookies cool completely on a wire rack, or serve warm for a melty, cozy treat.
• Store leftovers in an airtight container — they stay soft for several days.

Tips and Tricks for Success

• Use room-temperature butter: It blends more easily with the sugar, giving you that perfectly tender and chewy texture.
• Don’t overmix the dough: Overmixing can make the cookies dense instead of soft and chewy.
• Measure flour correctly: Spoon flour into your measuring cup and level it off — too much flour can dry out the cookies.
• Chill the dough (optional): If you have time, refrigerate for 30 minutes to help the cookies hold their shape and deepen the flavor.
• Watch the baking time closely: Every oven is different; remove cookies when edges are set and centers are slightly soft.

Ingredient Substitutions and Variations

• Molasses: You can use blackstrap or light molasses, but dark molasses gives the richest flavor.
• Butter: Unsalted butter is best, but you can substitute with margarine if needed (texture may change slightly).
• Spices: Adjust ginger, cinnamon, or cloves to your taste — add a pinch more for extra warmth.
• Sweeteners: Swap brown sugar for coconut sugar for a slightly different, caramel-like flavor.
• Add-ins: Consider folding in chocolate chips, chopped nuts, or crystallized ginger for a fun twist.

Serving Suggestions

• I love serving these chewy ginger cookies with a steaming mug of chai tea — the spices in the cookies and tea complement each other perfectly.
• Pair a few cookies with a glass of cold milk for a classic, cozy treat that always hits the spot.
• Arrange them on a platter for holiday gatherings — they disappear in minutes and always get compliments!
• Crumble one over vanilla ice cream for an instant dessert upgrade.
• Share them with friends and neighbors; I swear, giving these away makes them taste even better!

Storage and Reheating Instructions

• Room Temperature: Store in an airtight container for up to 5 days to keep them soft and chewy.
• Freezing: Freeze baked cookies in a zip-top bag for up to 3 months. Thaw at room temperature before serving.
• Dough: Cookie dough can be frozen in balls; bake directly from frozen, adding an extra 1–2 minutes to baking time.
• Reheating: Warm in a 300°F oven for 3–5 minutes or microwave for 10–15 seconds to bring back that fresh-baked softness.

Frequently Asked Questions

Can I make these cookies gluten-free?

Yes! You can substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Just keep in mind the texture might be slightly different, but they’ll still be soft and chewy.

How do I make the cookies extra soft?

Using brown sugar and room-temperature butter is key. Also, slightly underbaking them and letting them cool on the sheet ensures maximum chewiness.

Can I add mix-ins like chocolate or nuts?

Absolutely! Chocolate chips, chopped nuts, or crystallized ginger work beautifully. Just fold them in gently before scooping the dough.

How long will the cookies stay fresh?

Stored in an airtight container at room temperature, they stay soft for about 5 days. You can also freeze them for up to 3 months.

Can I make the dough ahead of time?

Yes! Cookie dough can be refrigerated for up to 2 days or frozen in balls for longer storage. Bake directly from the fridge or freezer — just add a minute or two to the baking time.

What’s the secret to getting the perfect chewy texture?

It’s all about the combination of brown sugar, molasses, and careful baking. Don’t overmix, and pull them out when the edges are set but centers still look slightly soft.

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Did you try this recipe? Let me know in the comments how it turned out — I love hearing about your baking adventures!