These Chewy Ginger Molasses Cookies are soft and chewy and very easy to make. They stay fresh and soft for days – and are always a holiday favorite. This recipe is easily doubled and works well as a frozen cookie dough.
Homemade Soft Molasses Cookies Ingredients and Tools:
To make this chewy ginger molasses cookies recipe, you will need:
- Butter: Unsalted and melted.
- Sugar: This recipe uses a 50:50 combination of granulated sugar and light brown sugar.
- Finishing Sugar: We also use Demerara (Raw) sugar for rolling the dough balls.
- Molasses: This recipe uses “original” unsulphured molasses .
- Eggs and baking powder: Cookie recipe staple ingredients.
- Flour: I typically use all-purpose flour for this classic recipe. Whole wheat may be used but may require additional liquid.
- Spices: I like a mixture of ground ginger and cinnamon.
- Salt: To enhance all of those delicious flavors.
- Stand Mixer or hand-held electric mixer – for preparing the batter.
- Rimmed baking sheet or cookie tray – for baking the cookies.
- Rubber spatula – for scraping down the sides of the bowl and incorporating all the flour.
- Cookie scoop – for rolling evenly-sized cookies.
- Parchment Paper – I use precut sheets but you could also use a silicone baking mat .
How to Make Chewy Molasses Ginger Cookies:
- Combine all the dry ingredients into the bowl of the mixer.
- Add all the wet ingredients and stir with the mixer until combined.
- Scrape down the sides of the bowl to make sure all the flour is incorporated.
- Roll the dough into 1-inch sized balls and roll in finishing sugar.
- Bake and Enjoy.
Homemade Molasses Cookies FAQs:
How much is a portion?
For this recipe, the nutritional information is written per cookie, so the serving size is 1 cookie. We roll these cookies on the smaller side for the dessert buffet, cookie trays, and cookie swaps.
Can I cook more/less than the recipe indicates?
For a crispier cookie, bake 1 minute more.
What’s the best way to defrost [ingredient]?
If you choose to freeze the dough, I usually roll them into balls, and then flash freeze on a cookie tray. Once frozen, remove frozen cookie dough to a zip-top bag. These will last in the freezer for up to 3 months. To bake, place frozen cookie dough on tray and bake as directed adding about 2-3 minutes to the baking time.
How to store leftovers?
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©Kitchen Dreaming by KitchenDreaming.com
Chewy Molasses Cookies
- Stand Mixer
- Rubber Spatula
- Cookie Scoop
- Parchment Paper
- Rimmed baking sheet
- 2 cups All-purpose flour
- 2 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Fine Kosher salt
- 1 Egg Large
- 0.5 cup Unsalted butter, melted [1 Stick]
- .33 cup Granulated sugar
- .25 cup Dark molasses
- .33 cup Light or dark brown sugar packed
- .25 cup Coarse sanding or raw sugar
- Preheat to 375°. Whisk flour, baking soda, cinnamon, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.
- Place sanding sugar in a shallow bowl. Scoop out dough with a 1 oz cookie scoop or by the tablespoonful and roll into balls. Roll in sanding or raw sugar and place onto a parchment lined or silicon lined (silpat) baking sheets about 2” apart.
- Bake cookies until cookies they are puffed, cracked, and just set around edges, about 8–10 minutes. Transfer to wire racks and let cool completely.
- This recipe is easily doubled and works well as a frozen cookie dough.
- To Freeze: Roll dough into balls and freeze on a baking sheet. Then transfer to a zip-top bag. Good for up to 3 months frozen.
- Let sit at room temperature 30 minutes before rolling in sugar, then bake as directed.
- To bake without rolling into the finishing sugar, baked frozen dough balls on a prepared baking sheet adding about 2 to 3 minutes of bake time to allow for the frozen dough or about 10 to 12 minutes. Enjoy!
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.
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