Baked Goods and Desserts

Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies |

I’m not quite sure what’s happening to me, but I seem to be slowly but surely losing my sweet tooth.

If you knew me 10 years ago — heck, make that 2 years ago — this would be shocking.

A part of me is not entirely surprised, as I seem to be making healthier eating choices with each passing year. Although I’m still a huge believer in the “all things in moderation” philosophy, and always enjoy weaving some indulgences into my diet regularly. But I don’t know, lately, I seem to be craving all things savory all the time. Even just this weekend when choosing what to eat for dessert after Thanksgiving, I may or may not have opted for Chex Mix over pumpkin pie. Crazy!

Still, I am very much looking forward to holiday cookie season. And while I can appreciate healthier cookie recipes, I have to admit that I generally prefer to go for the real deal anytime and eat one instead of two or three. And oh man, when these chewy ginger molasses cookies come out of my oven, you’d better believe that no savory Chex mix is going to stand in my way.

These cookies have been my absolute favorite cookies to make each holiday season since I first learned how to bake. And as such, they were actually the very first cookie recipe I posted on this blog back in 2009. So since the recipe tends to get buried in the archives, I thought I would pull it back up today to share with any of you other molasses cookie lovers. Because trust me — it is a winner.


For a little throwback to the good ol’ blogging days of 2009, here’s the original photo I posted for these cookies…along with an old favorite polka dotted plate that I’m pretty sure has not made an appearance on the blog since.
Chewy Ginger Molasses Cookies |

Annnnd here are a few more current pics.
Chewy Ginger Molasses Cookies |

This recipe is actually one that I still have handwritten on a notecard in an old fashioned recipe box (remember those?) that my mom made for me when I went off to college. I have no idea where she found the recipe, but it is a literal keeper.

Chewy Ginger Molasses Cookies |

It’s easy to make, and creates the softest chewiest ginger molasses cookies ever. Our family always just rolled the dough in traditional granulated sugar. But if you want to get fancy, you can roll it in some coarser turbinado sugar, or you can even experiment with other various sugars.

Let me be clear though — these cookies will not win you any healthy eating awards. They are the traditional sweet and indulgent ginger molasses cookies that I grew up on. But let me assure you — they are worth every single bite when you’re ready to indulge. Plus, they make the most perfect holiday gifts too if you feel like sharing. 🙂

So without further ado, let me re-introduce you to one of my favorite recipes! Enjoy!!

Chewy Ginger Molasses Cookies |

Yield: About 28-32 cookies

Chewy Ginger Molasses Cookies

These chewy ginger molasses cookies are soft, sweet, and unbelievably good.


  • 1 1/2 cups butter, softened to room temperature (not melted)
  • 2 cups granulated sugar
  • 1/2 cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon salt


Preheat oven to 375?F.

In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 1 minute until light and fluffy. Add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined. Cover and refrigerate dough for at least 30 minutes, until it is chilled*.

Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They may crack more while cooling.) Remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.

Serve immediately or store in a sealed container for up to 1 week.

*It is essential that the dough be thoroughly chilled with this recipe before baking. Otherwise, the dough will be soft and difficult to form into balls, and the cookies will flatten out significantly while baking.

I actually recommend chilling the dough before rolling. And then after you have placed your dough balls on the cookie sheet, pop the entire cookie sheet with the dough in the refrigerator for an extra 10-15 minutes before baking.

Chewy Ginger Molasses Cookies |

About the author


Hi There, I am Mr. Hungry Man , Love to Eat , Travel and Blog about Technology . Professional IM Strategist .


  • So, my gf made these for me, as they are my favourite type of cookie, and as I chewed the first bite, I could have sworn they were exactly like my great grandmother made. DELICIOUS!!

    Hayley @ Gimme Some Oven — July 2nd, 2016 @ 7:32 am
    Thanks for sharing Brad — we’re so glad you loved them! 🙂

  • I’ve made this recipe 3 times now, and these cookies are not pillowy like your photos, they are a very flat cookie. However, they are absurdly good. My new favorite. Strangely good frozen. I’m going to try adding some flour to get a bit more height, as there is already so much baking soda I doubt that is the problem. Thank you for a wonderful recipe!

    Hayley @ Gimme Some Oven — July 7th, 2016 @ 7:38 pm
    We’re so glad you enjoyed these Bri! We’re sorry however that they came out so flat. We wonder if your baking soda was old? If so, that could explain it.

  • This recipe didn’t work for me. I chilled dough several hours, cookies still spread & were thin. Taste was good but not what l was looking for :-/

    Hayley @ Gimme Some Oven — July 10th, 2016 @ 9:36 pm
    Hi Carolyn — we’re so sorry to hear these cookies didn’t turn out well for you! 🙁 Could it be that maybe your baking soda was old? That might explain why they were thin and spread out.

  • I made these for the first time today. Even after I let the dough set in the fridge for 3 hours it was still super sticky. But I tried a couple cookie sheets full. They were super flat but tasted great. I read the some of the comments before even starting, so I made sure the baking soda was fresh. I ended up adding about 1/2 cup more flour to the chilled dough and they turned out awesome !!!!! Thank you for sharing this recipe.

    Hayley @ Gimme Some Oven — July 13th, 2016 @ 3:02 pm
    Hi Sarah! We’re really not sure what’s causing some cookies to come out flat — we’ve tested these a zillion times. 🙁 We’re glad the extra flour helped though — thanks for sharing and for giving these a try!

  • These cookies were delicious and soft! Perfect texture and great flavor. I did use half white sugar and half brown sugar. I only had black strap molasses at home so thats what i used. Will try them again following the recipe. Really yummy!

    Hayley @ Gimme Some Oven — July 29th, 2016 @ 8:12 am
    Thanks Michelle! We’re happy to hear you enjoyed them! 🙂

  • This is the almost exact recipe I got from my Grandma in the 1960’a except for the amount flour. She had 21/4 cups flour for what was half of this recipe. So for this recipe I would increase by extra half cup flour (using her  proportions). I have NEVER had a cookie failure with this recipe in 40 plus years of making this cookie! It is a family favorite. Good frozen if you can get them to the freezer. Good raw. Good packed for lunches . Good keepers.  Good luck.

    Hayley @ Gimme Some Oven — August 14th, 2016 @ 4:54 pm
    Very cool, Betty — thanks for sharing with us! 😀

  • I made these cookies and they turned out looking nothing like the pictures. They really flattened out, and they were crispy, not chewy (and I didn’t overbake them). Disappointed with this recipe

    Hayley @ Gimme Some Oven — August 16th, 2016 @ 8:09 am
    Hi Meg! Oh no, we’re so sorry to hear that! We’ve never had these come out flat, especially after refrigerating them. Could your baking soda possibly be old? That might explain why they didn’t rise any. Otherwise, we’re really not sure what went wrong.

  • After reading the comments about the cookies turning out flat, I bought a fresh box of baking soda and I made these following the recipe exactly. I chilled the dough overnight an attempt to minimize flattening, but unfortunately they were totally flat. I believe this is happening because the oven is too hot, which causes all the butter in this recipe (which is a significant amount) to melt too quickly. That being said, I tried baking them at 325 instead of 375 and they didn’t flatten quite so much. Hope this helps anyone else who experiences flat cookies! The flavor of these cookies is spot on and totally delicious – they are perfect minus the texture/consistency issue!

    Hayley @ Gimme Some Oven — August 18th, 2016 @ 1:21 pm
    Hey Meg! Oh man, thanks for sharing this with us! We are perplexed as to how some people are ending up with flat cookies. We’ve tested this recipe so, so many times and have yet to have that happen. Your point about the oven temp is really interesting though and we appreciate you sharing this with us!

  • I made these last night and they are AMAZING! They turned out perfectly soft and chewy and pillowey and so so delicious! Me an my mom have eaten probably 5 each the past two days! Cannot wait to share these with friends and make them many more times! Especially when the holidays come around! Thanks for the recipe they are my new favorite cookie!!!

    Hayley @ Gimme Some Oven — September 2nd, 2016 @ 7:45 am
    Thanks for sharing, Madeline — we’re so glad you enjoyed them!

  • can fresh ginger be used instead of powdered?

    Hayley @ Gimme Some Oven — September 4th, 2016 @ 7:35 am
    Hi Molly! Sure! We just haven’t tried it in this recipe ourselves. We would still recommend using powdered ginger, but if you want to use some freshly grated ginger as well, you can cut back the powdered amount just a bit. You can also use crystalized ginger (some recipes call for all three types of ginger). We hope this helps and that you enjoy the cookies!

  • This is a fantastic recipe. I followed it to a T, and the cookies taste delicious. I did notice a couple odd things, though. When I cooled the dough for 30-40 minutes, it was barely cooled. The outside of the dough was a but chilly but that was it. The rest was room temp. I went ahead and made the cookies and they turned out beautifully. Nice cracked appearence, etc. It was getting late though so I decided to make the last couple batches the day after, and stuck the dough in the fridge. I figured that since the recipe specified for “thoroughly chilled” dough in the first place, it wouldn’t hurt them. When I made them the next day however, they flattened out into 1/4″ tall cookies with no cracked tops, just a rough top. They are crispy and delicious, however so no great loss for me.

    Hayley @ Gimme Some Oven — September 4th, 2016 @ 8:37 pm
    Thanks for sharing with us, Joanne! We’re so happy you enjoyed them!

  • Made these recently and they were amazing!  I used a high quality spelt flour instead of all purpose flour.  They were such a hit I’ll be making them again soon!

    Hayley @ Gimme Some Oven — September 5th, 2016 @ 9:30 pm
    Thanks for sharing, Amy — we’re so glad you enjoyed them and that you were able to make them with some spelt flour! 🙂

  • I made these as instructed except I added an extra 1/2 cup of flour as some other comments suggested and they came out perfect. My sister and I can’t stop eating them. My new favorite cookie!

    Hayley @ Gimme Some Oven — September 13th, 2016 @ 9:51 am
    We’re so happy you and your sister enjoyed them, Cori! 🙂

  • These cookies turned out fabulous!!! The trick is to use a small cookie scoop because the dough is sticky. I made butter creme icing and piped it between 2 cookies. YUM!

    Hayley @ Gimme Some Oven — September 18th, 2016 @ 10:15 am
    We’re so happy to hear you enjoyed them, Tammy! The buttercream icing sounds wonderful too! 🙂

  • Hey! Just finished baking these cookies and they tuned out perfectly as described. I only chilled them for 30-40 minutes and then after rolling them, popped em back I’m the fridgeneral for another 5-10 minutes before putting them in the oven. From the comments I’m wondering of ppl are chilling for Too long? Not sure if that’s a thing lol but mine were fabulous and I thank you and family family thanks you for this awesome 5 star recipe 🙂 🙂

    Hayley @ Gimme Some Oven — September 18th, 2016 @ 6:37 pm
    Hi Diana! Thanks for sharing with us — we’re so happy you enjoyed them! 🙂

  • Hi! I love your recipes and I’m dying to make these, but I picked up some adorable leaf sprinkles at the store this week and I’m wondering if I can frost these (to have an excuse to use the sprinkles, of course). Do you recommend frosting them (perhaps cut out the rolling in sugar step, or cut down on sugar?), and if so, do you have a recipe I could reference? 
    If not I will make these regardless… they’re so lovely! 

    Hayley @ Gimme Some Oven — September 25th, 2016 @ 2:55 pm
    Hi Chrissy! We think that sounds like a great idea! If you frost them, yeah, we would skip the rolling in sugar step. We’ve got a buttercream recipe you might be interested in here: We hope you enjoy!

  • Perfect cookies. Subbed in 2tsp of baking powder for 2 of the teaspoons of baking soda to increase lift, cookies came out excellently. I also popped the tray of cookie balls into the freezer for 10 minutes before throwing into a thoroughly prewarmed oven.

    Hayley @ Gimme Some Oven — September 27th, 2016 @ 12:50 pm
    We’re so happy you enjoyed them, Cat! 🙂

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