Chewy Ginger Molasses Cookies

Ginger cookies are always my first choice because they take me back to my childhood. A holiday favourite, these chewy ginger cookies with crackly tops are easy to make and incredibly delicious!

This is a very holiday-energy recipe, and that doesn’t just mean it will make you think of all the happy holiday things. It’s also quick and straightforward to make, allowing you to focus on the rest of your to-do list while still wowing any last-minute guests.  

Super chewy and perfectly spiced, these one bowl, no-chill ginger cookies are like gingersnaps, but better. They’re crisp on the outside, chewy on the inside and packed with warming spices and cozy flavours.

Here’s everything you’ll need to make them

• ¾ cup (1½ sticks or 170 g) unsalted butter, room temperature
• ½ cup (100 g) granulated sugar plus 3 tablespoons, divided
• ½ cup (100 g) dark brown sugar
• 1 egg, room temperature 
• ¼ cup (80 g) light or cooking molasses  
• 2¼ cups (270 g) all-purpose flour
• 2 teaspoons (12 g) baking soda
• 2 teaspoons (4 g) ground ginger
• 1 teaspoon (3 g) cinnamon 
• ½ teaspoon (2 g) ground cloves
• ½ teaspoon (1 g) kosher salt

Molasses is the secret to perfectly soft and chewy ginger cookies

The added moisture allows the cookies to spread and stay chewy long after they’re baked. For this recipe, you’ll want to use light or cooking molasses – not blackstrap, which is better suited to savoury recipes. For those of you reading this in Canada, I use Crosby’s cooking molasses – a blend of light (fancy) and blackstrap – for both a richer colour and taste.

How to make chewy ginger cookies in 5 steps

1. Preheat oven and prepare parchment-lined baking sheets.
2. Mix together the ingredients.
3. Scoop out cookies and coat with granulated sugar.
4. Bake.
5. Let cool and enjoy!

Can I use fresh ginger in this recipe?

While I love to use fresh ginger in soups and savoury dishes, I find it less well suited to baked goods. If you want to be a little extra, try adding some chopped crystallized ginger for added flavour and a crunchier texture!

Can these chewy ginger cookies be made dairy free?

I do not recommend substituting dairy free butter in this recipe. Even vegan baking sticks (what I usually use) have a higher water content, and the cookies will spread too much and lose their shape.

These chewy ginger cookies are a cinch to make, and they will make your house smell amazing as they bake. Perfect for hosting and gifting over holidays!

5 more delicious holiday bakes!

Giant Oatmeal Raisin Cookies

Cinnamon Raisin Artisan Bread

Old Fashioned Date Squares

Apple Dutch Baby

Overnight Orange Cinnamon Brioche Rolls

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Chewy Ginger Molasses Cookies

Super chewy and perfectly spiced, these one bowl, no-chill ginger cookies are like gingersnaps, but better. They’re crisp on the outside, chewy on the inside and packed with warming spices and cozy flavours!

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Cook Time:10 minutes mins

Total Time:30 minutes mins

Course: Dessert, Snack

Keyword: christmas baking, christmas cookies, cookies, ginger cookies, molasses cookies

Servings: 24

Equipment

• 4 Qt mixing bowl
• Cookie scoop (medium)
• Baking sheets
• Parchment paper
• Wire cooling rack

Ingredients

• ¾ cup or 1½ sticks unsalted butter room temperature
• ½ cup granulated sugar plus 2 tablespoons, divided
• ½ cup dark brown sugar
• 1 egg room temperature
• ¼ cup light or cooking molasses
• 2¼ cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon kosher salt

US Customary – Metric

Instructions

• Preheat oven to 350˚F (177ºC) and prepare two parchment-lined baking sheets.
• In a large mixing bowl, cream together butter and sugars. Beat in the egg then add the molasses and continue to mix until smooth. (All of a hand or stand mixer or a wooden spoon will work.) Add flour, baking soda, ginger, cinnamon, ground cloves and salt and continue to mix until well incorporated.
• Using a medium cookie scoop (or heaping tablespoons), scoop out the dough to form 24 round balls. Roll each ball in the granulated sugar until fully coated and place twelve (12) cookies on each baking sheet, spacing them 2-3 inches apart.
• Bake until the cookies have started to crack and are deeply fragrant, about 8-10 minutes. (If the tops aren’t cracking, remove the baking sheets from the oven and gently bang them on the counter 2 or 3 times, then return them to the oven for 1 more minute.) Remove cookies from oven and let them cool on the baking sheets for 5 minutes. At this point the cookies will be tender, so don’t try to lift them. They will continue to bake on the hot pans for a few more minutes, and you should see more cracking. After 5 minutes, transfer them to a wire rack to cool completely.

Notes

Make ahead: There’s no need to chill the dough before baking, but you can certainly make it ahead of time if needed. If chilled for more than 2 hours, let the dough sit on the counter for 30 minutes before baking or the cookies won’t spread.

Make them gluten free: Use your favourite 1:1 gluten free flour blend in place of the all-purpose flour.

Dairy free: I do not recommend substituting dairy free butter in this recipe. Even vegan baking sticks (what I usually use) have a higher water content, and the cookies will spread too much and lose their shape.

Storage: Chewy ginger cookies will stay soft for up to 5 days when sealed in an airtight container on the counter and can be frozen for up to 3 months. If freezing, layer with parchment or wax paper to prevent sticking.