Chewy Molasses Cookies

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.

Chewy Molasses Cookies cooling on a wire rack.
Soft molasses cookies are one of my year-round favorites. I like them the best without the sanding sugar on them but for the Holidays, the coarse sugar adds a nice finishing touch to these classic cookies. Molasses are widely recognized for their natural goodness as well as its broad range of vitamins and mineral properties. This cookie has been a staple in my house for decades and we have used this recipe for many years.

Homemade Soft Molasses Cookies Ingredients and Tools:

To make this chewy ginger molasses cookies recipe, you will need:

The ingredients for Homemade Soft Molasses Cookies


  • 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 [paid link] (Raw) sugar for rolling the dough balls.
  • Molasses: This recipe uses “original” unsulphured molasses [paid link].
  • 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 [paid link] or hand-held electric mixer – for preparing the batter.
  • Rimmed baking sheet [paid link] or cookie tray – for baking the cookies.
  • Rubber spatula – for scraping down the sides of the bowl and incorporating all the flour.
  • Cookie scoop [paid link] – for rolling evenly-sized cookies.
  • Parchment Paper [paid link] – I use precut sheets but you could also use a silicone baking mat [paid link].
Raw Molasses Cookie dough rolled into 1-inch balls on a rimmed baking sheet fitted with a sheet of parchment paper.

How to Make Chewy Molasses Ginger Cookies:

  1. Combine all the dry ingredients into the bowl of the mixer.
  2. Add all the wet ingredients and stir with the mixer until combined.
  3. Scrape down the sides of the bowl to make sure all the flour is incorporated.
  4. Roll the dough into 1-inch sized balls and roll in finishing sugar.
  5. Bake and Enjoy.
A stack of 5 molasses cookies sitting on a blue flowered plate with a wire rack of coolies cooling in the background.

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?

Store leftover cookies in an airtight container or zip-top bag for up to a week.
Chewy Molasses Cookies cooling on a wire rack.

A molasses cookie with a bite taken out of it revealing the soft, chewy center.

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Chewy Molasses Cookies

Ronda Eagle | Kitchen Dreaming
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.
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 48 pc
Calories 53 kcal


  • 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.


  1. This recipe is easily doubled and works well as a frozen cookie dough.
  2. 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.
    1. Let sit at room temperature 30 minutes before rolling in sugar, then bake as directed.
    2. 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!


Serving: 1pcCalories: 53kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 8mgSodium: 73mgPotassium: 35mgFiber: 1gSugar: 4gVitamin A: 64IUVitamin D: 1µgVitamin E: 1mgVitamin K: 1µgCalcium: 7mgFolate: 10µgIron: 1mgZinc: 1mg
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