These soft and chewy Ginger Molasses Cookies are the best treat! So easy to make and so incredibly delicious!
I love a soft and chewy cookie, and these spiced delicious treats are simply addictive! They are on the top of our holiday cookie must-haves and almost always made more than once during the season cause we can’t stop ourselves from nibbling on them!
This cookie is now one of my favourite cookies but it wasn’t the case growing up. I tended to enjoy a crispier ginger cookie- the ginger snap. I still love a good ginger snap, but this softer ginger cookie has stolen my heart! The flavours are wonderful and cozy, and the tender texture is so comforting! Paired with a hot coffee or a glass of milk, its the ultimate treat! Lately, I’ve been snacking on them with a cup of Gingerbread Latte and I am loving all the ginger-y flavour!
I also love them because they are simple and easy to whip up. Who doesn’t love a delicious treat they don’t have to work all that hard at? I’m in love!
There is something so satisfying to me about the process of making these cookies. After whipping up the cookie dough in a stand mixer, I absolutely love rolling the dough into balls between my palms and then giving them a good roll in a bowl of sugar. Maybe its the kid in me coming out, but the whole process is so much fun for me!
Ingredients for Chewy Ginger Molasses Cookies
- sugar & molasses
- butter: softened butter is needed for this recipe
- egg
- flour: I use all purpose flour but you can also sub in whole wheat pastry flour
- baking soda
- warm spices: ground cinnamon. ginger, clove (and salt too)
How to make Chewy Ginger Molasses Cookies
- Mix the butter and sugar: In the bowl of your stand mixer (or in a large bowl using a hand mixer), add the sugar and butter and beat until light and fluffy.
2. Add the remaining wet ingredients: Add the molasses and egg and beat to incorporate.
3. Mix the dry ingredients and add them: Stir the flour, baking soda and spices in a bowl. Slowly add to the wet ingredients and mix until incorporated (be careful not to over-mix).
4. Chill the dough: Cover with plastic wrap and chill in the refrigerator for 1 hour.
5. Form balls and roll them in sugar: Pour some sugar (1/2 a cup or so) in a bowl. Using a cookie scoop (about 1 1/2 tablespoons), scoop out a portion of dough and roll into a ball. Dip the dough in a sugar bowl and roll it to cover with sugar.
6. Bake: Place onto the parchment paper leaving about a 2 inch space between cookies. Bake for 7-10 minutes or until they begin to turn a nice golden brown around the edges and the tops begin to crack.
How to store cookies
These ginger molasses cookies can be stored in an airtight container at room temperature for a few days.
Can you freeze these cookies?
They can also be frozen. You can freeze baked and unbaked cookies. If you are making these in advance for the holidays, I recommend freezing the unbaked dough.
To freeze the unbaked dough, roll out the dough balls as instructed in the recipe and then transfer them to a baking sheet with parchment paper. Place the whole baking sheet in the freezer until the dough is frozen. Once frozen, the dough balls can be transferred to a freezer safe bag.
When you are ready to bake them, thaw as many dough balls as you would like to bake. Then roll them in sugar and bake as instructed in the recipe.
Freezing the dough this way is so helpful for holiday gifts. Whenever I need them, I bake them up fresh with minimal effort and have the perfect, fresh cookies to gift to friends and families.
I hope you enjoy these delicious ginger cookies as much as I do! Happy baking!
-Cathy
You may also like these other holiday cookies:
Gingerbread Cookies
Gingerbread Biscotti
Chocolate Kiss Cookies
If you try and enjoy this recipe, I would love to hear about it! Leave a rating and/or comment below to let me know what you think!
Chewy Ginger Molasses Cookies
Ingredients
- 1 cup sugar
- 3/4 cup butter room temperature
- 1/4 cup molasses
- 1 large egg
- 2 1/4 cup flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 1/2 teaspoon salt
- sugar for rolling
Instructions
- In the bowl of your stand mixer (or in a large bowl using a hand mixer), add the sugar and butter and beat until light and fluffy. Add the molasses and egg and beat to incorporate.
- Stir the flour, baking soda and spices in a bowl. Slowly add to the wet ingredients and mix until incorporated (be careful not to over-mix).
- Cover with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat oven to 350F and line 2 baking sheets with parchment paper. Pour some sugar (1/2 a cup or so) in a bowl.
- Using a cookie scoop (about 1 1/2 tablespoons), scoop out a portion of dough and roll into a ball. Dip the dough in a sugar bowl and roll it to cover with sugar.
- Place onto the parchment paper leaving about a 2 inch space between cookies. Bake for 7-10 minutes or until they begin to turn a nice golden brown around the edges and the tops begin to crack. [Note: the cookies will look puffy at first but will begin to flatten and get more crinkly as they cool.]
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
