These chewy ginger molasses cookies are soft, rich with molasses, and get an extra ginger punch from diced candied ginger.
They’re crowd-pleasers for all ages and come together in about 30 minutes.
Jump to Recipe
Want to nail this recipe the first time? Use the sections below to find tips, ingredient notes, and troubleshooting quickly.
Cookies are welcome any time of year, but I especially enjoy baking at Christmas. I prefer festive cookies that don’t require elaborate decorating or advanced skills. These ginger molasses cookies are a favorite alongside other easy holiday treats.
❤️ Why you’ll love this recipe
- Quick and easy: Ready in about 30 minutes.
- Extra ginger bite: Small pieces of sugared candied ginger add texture and a brighter ginger flavor.
- Family favorite: Loved by kids and adults alike.
- Great for sharing: Portable for cookie exchanges and holiday gatherings.
🧅 Ingredients Tips
See the Recipe Card below for the exact measurements and full instructions.
- Molasses: Light or dark both work. Light molasses is sweeter; dark molasses gives a deeper, more robust flavor.
- Sugared ginger: Choose larger candied ginger chunks, then dice them finely so they’re evenly distributed in the dough.
- Warm spices: The classic blend of ground ginger, cinnamon, and cloves complements the molasses perfectly.
- Turbinado sugar: This coarse sugar makes a nice finishing coating and adds a subtle crunch; granulated sugar can be used instead.
🎯 Why this recipe works
- Combining white sugar with molasses balances sweetness and allows the ginger to shine without the cookies becoming overly molasses-forward.
- Beating butter and sugar until light and fluffy incorporates air, which helps create a soft, tender cookie.
- Adding the flour mixture on low speed (or folding it in by hand) prevents overworking the dough and keeps cookies tender.
- Weighing flour and portioning dough uniformly promotes consistent texture and even baking.
👩🍳 Cookie Sheet vs. Baking Sheet (Sheet Pan)
- Cookie sheets are typically rimless and often thicker for more even heat, which helps prevent burning the bottoms.
- Baking sheets (sheet pans) are rimmed and designed for roasting and other uses.
🏔️ Making this recipe at high altitude
- At high altitude, add 1 tablespoon extra unsalted butter to the ¾ cup called for to help retain moisture.
- Bake until the edges just begin to set, about 15 minutes depending on altitude and oven.
🙋♀️ FAQ
Yes. Roll the dough into individual balls, freeze them on a sheet until firm, then transfer to a freezer-safe container for up to one month. When ready to bake, let the dough balls thaw on a parchment-lined sheet, roll in sugar, and bake as directed.
Store cooled cookies in an airtight container at room temperature for 4–5 days, or freeze for 2–3 months in a freezer-safe container.
Yes. Using brown sugar will make the cookies softer and chewier and add a deeper flavor. Substitute 1:1.
Blackstrap molasses is quite bitter and is not recommended for this cookie.
Soft and Chewy Ginger Molasses Cookies
20
10
30
Equipment
-
Kitchen scale
-
Stand mixer with paddle attachment
-
Cookie sheets
-
Wire rack
Ingredients
- 3/4 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cups (10.125 oz) all-purpose flour
- 2 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 cup sugared ginger chunks cut into small pieces
- 1/2 teaspoon kosher salt
- 1/4 cup Turbinado coarse sugar or granulated sugar
Instructions
-
Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper.
-
In a stand mixer bowl, cream the butter and granulated sugar with the paddle attachment until light and fluffy, about 4–5 minutes. Beat in the egg until incorporated, then add the molasses and mix until combined.
-
In a separate bowl whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt. On the mixer’s lowest speed, add the dry ingredients to the wet and mix just until the flour is fully incorporated. Fold in the diced sugared ginger if it isn’t already mixed in.
-
Pour some Turbinado sugar onto a small plate. Portion the dough into 1½-inch balls (about 1 ounce each), roll each ball in the Turbinado sugar, and place them about 2 inches apart on the prepared cookie sheets. For less spread, chill the balls for 1 hour covered with plastic wrap before baking.
-
Bake 10–12 minutes, until the edges begin to set and the cookies remain slightly puffy in the center. Cool the cookies on wire racks.
Nutrition
|
Carbohydrates: 16.4 g
|
Protein: 1.2 g
|
Fat: 4.7 g