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Overhead shot of ginger molasses cookies.

Chewy Ginger Molasses Cookies

Rich and delish
These ginger molasses cookies are made with molasses, ginger, cinnamon, and nutmeg which makes these cookies the warmest spiced cookies. These ginger molasses cookies are super chewy and crispy on the edges. This is the perfect cookie for the holidays or for any other day!
5 from 7 votes
Prep Time 10 minutes
Cook Time 11 minutes
Rest time 1 hour
Total Time 1 hour 21 minutes
Course Dessert
Cuisine American
Servings 32 cookies
Calories 100 kcal

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
  • 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.

Nutrition

Calories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 16mgSodium: 141mgPotassium: 57mgFiber: 0.2gSugar: 9gVitamin A: 133IUVitamin C: 0.01mgCalcium: 14mgIron: 1mg
Keyword chewy ginger molasses cookies, ginger molasses cookies
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