These ginger molasses cookies are made with molasses, ginger, cinnamon, and nutmeg which makes these cookies the warmest spiced cookies.
These cookies are super chewy and crispy on the edges. This is the perfect cookie for the holidays!
We have many cookie recipes for the holiday season, check out our lemon curd cookies, easy brownie cookies, smores cookies, lemon cooler cookies, chocolate crinkle cookies, and our white chocolate cranberry cookies.
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Why this recipe works
- Extremely easy to make.
- Bakery-style ginger molasses cookies.
- Extra chewy and soft and crispy on the edges like the perfect cookie!
- Easily satisfies your cookie craving.
- Fits perfectly in your cookies tray for Christmas.
- Made with simple ingredients!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Butter-Â use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn’t expired. Don’t replace baking soda with baking powder!
Sugar-Â we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar-Â adds a caramelly flavor and chewy texture to the cookies.
Eggs-Â you will need 1 large egg for this recipe. Make sure that your egg is at room temperature.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Molasses- you will need dark molasses for these cookies.
Ginger- you will need ground ginger for this recipe.
Cinnamon- we added cinnamon as we like the flavor and we feel like it fits great in this recipe.
Nutmeg- you can use either ground nutmeg or freshly grated nutmeg.
Instructions
Into a big mixing bowl, add the room temperature butter, brown sugar, and granulated sugar, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
Add the egg, and the molasses, and mix until combined and creamy.
Add the cinnamon, ground ginger, nutmeg, kosher salt, baking soda, and flour to the wet ingredients bowl, and mix until almost combined (until you can still see little pockets of flour), and finish the mixing by hand using a spatula.
Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight but it’s not a must.
Use a cookies scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
Place the cookie dough balls onto a parchment paper-lined baking sheet, roll each cookie dough ball in granulated sugar, and bake for 9-11 minutes.
Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Expert tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Sift your flour! sifting your flour is a very important step when baking and making cookies. Use a fine-mesh sifter to sift out the flour. e also recommend sifting your cocoa powder. Cocoa powder tends to have big lumps, so we always sift the cocoa powder to make sure that there won’t be any cocoa lumps in the mixture.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making cookies is not noticing that your baking powder or baking soda is expired. This can ruin your cookies and waste your time and money on the ingredients. So every time you bake anything, make sure that the ingredients are not expired.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly.
We use all-purpose flour for these cookies. Cake flour will work great as well.
These cookies will last for up to 5 days stored at room temperature in an airtight container.
There are many things that make a cookie chewy, and in this recipe, we made sure that we have all factors.
The molasses makes these cookies extra chewy, plus we used lots of dark brown sugar that contains a lot of molasses and makes these cookies super chewy as well.
Storing
Store these cookies in an airtight container at room temperature for up to 5 days.
Freezing
Follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
The second way you can freeze these cookies is by baking them according to the instructions, letting the cookies cool completely, and freezing them in an airtight freezer-friendly container for up to 2 months.
When ready to use, heat in a 180c (350f) preheated oven for 5 minutes, or defrost them overnight in the fridge, and reheat them in the microwave.
Substitutions
Dairy-free- It’s easy to make this cookie recipe dairy-free. Simply replace the butter with vegan butter. Do not margarine! margarine has a bad flavor and it can ruin the flavor of these cookies.
Variations
Chocolate dipped- dip these cookies in melted chocolate. This makes these cookies extra delish and so beautiful. We like to dip them halfway.
Chocolate drizzled-
Ginger- add in extra ground ginger for a stronger ginger flavor.
Tools
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Saucepan to brown the butter.
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More cookie recipes to try:
Brown butter chocolate chunk cookies-Â These brown butter chocolate chunk cookies are the most amazing cookies. They are filled with nutty brown butter, and chocolate chunks, and topped with flaky salt.
M&M cookies- These m&m cookies are chewy, soft, crispy edges, and loaded with chocolate chunks and m&m’s. These are the perfect holiday cookies, you can make them big or small.
Chocolate crinkle cookies-Â Chocolate crinkle cookies are soft and fudgy chocolate cookies covered with crispy powder sugar outer layer.
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📖 Recipe
Chewy Ginger Molasses Cookies
Ingredients
- 2 cups Flour
- ¼ cup Granulated sugar
- ¾ cup Brown sugar
- 160 g Butter soften
- 1 Egg
- ¼ cup Molasses
- ½ teaspoon Salt
- 2 teaspoon Baking soda
- 1 teaspoon Ginger
- 1 teaspoon Cinnamon
- â…“ teaspoon Nutmeg
Instructions
- Into a big mixing bowl, add the room temperature butter, brown sugar, granulated sugar, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
- Add the egg, and the molasses, and mix until combined and creamy.
- Add the cinnamon, ground ginger, nutmeg, kosher salt, baking soda, and flour to the wet ingredients bowl, and mix until almost combined (until you can still see little pockets of flour), and finish the mixing by hand using a spatula.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight but it’s not a must.
- Use a cookies scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and roll each cookie dough ball in granulated sugar, and bake for 9-11 minutes. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Sift your flour! sifting your flour is a very important step when baking and making cookies. Use a fine-mesh sifter to sift out the flour. e also recommend sifting your cocoa powder. Cocoa powder tends to have big lumps, so we always sift the cocoa powder to make sure that there won’t be any cocoa lumps in the mixture.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making cookies is not noticing that your baking powder or baking soda is expired. This can ruin your cookies and waste your time and money on the ingredients. So every time you bake anything, make sure that the ingredients are not expired.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
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