These chewy ginger molasses cookies are soft, perfectly spiced, and ready in under an hour! With crisp edges, crackly tops, and that classic holiday aroma, they’re a must-bake treat.
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Why You’ll Love Chewy Molasses Ginger Cookies
One of the best parts of the holiday season is baking cookies with a little spice. But not the kind that burns… the warm, cozy kind that makes your kitchen smell amazing. These chewy molasses cookies may seem a bit old fashioned, but they’re the kind that disappear fast.
They’ve got all those spice cabinet favorites: cinnamon, ginger, cloves, and a good splash of molasses for that deep, rich flavor. The texture is perfectly chewy, with just a hint of crunch from the sugar on top. Here’s why you’ll love them:
- Soft, chewy texture
- Warm, cozy spice flavor
- Easy, no-fuss dough
- Crackly sugar tops
- Freezer-friendly
Ingredient Information And Substitutions
- All-purpose flour- Gives the cookies structure. There isn’t really an ideal substitute here, but a 1:1 gluten-free blend will work in a pinch.
- Brown sugar- Adds moisture and a caramel flavor. Dark brown sugar gives a deeper taste, but light works too.
- Granulated sugar- For finishing! Gives the cookies a little sparkle and a crisp edge.
- Unsulfured molasses- Use dark unsulfured for the best flavor. Avoid blackstrap, which is too bitter.
- Shortening- Key for that chewy texture.
- Egg- Binds everything together and helps the cookies stay soft.
- Water- A couple of drops on each dough ball helps create those signature crackly tops.
- Baking soda- Helps the cookies rise slightly and stay soft.
- Kosher salt- Balances the sweetness and enhances flavor.
- Ground cloves- Adds deep, aromatic warmth. Use less if you prefer a milder flavor or skip for a softer spice profile.
- Ground cinnamon- Brings that cozy sweetness. Pumpkin pie spice can stand in if you’re out.
- Ground ginger- Gives the cookies their signature bite. You can substitute fresh-grated ginger for a brighter flavor.
How To Make Old Fashioned Molasses Cookies
Step 1- Mix the dry ingredients.
In a medium bowl, whisk together the flour, baking soda, salt, and all the spices until everything is combined. Set aside.
Step 2- Cream the wet ingredients.
In a large mixing bowl or stand mixer, beat the shortening, brown sugar, egg, and molasses until smooth.
Step 3- Combine and chill.
Add the dry ingredients to the wet mixture and stir until a dough forms. Cover and chill for about 30 minutes.
Step 4- Shape and coat.
Preheat your oven to 375 degrees F and line a baking sheet with parchment paper. Roll the dough into 1 ¼-inch balls and dip just the tops in granulated sugar. Place them on the sheet, sugar side up, about 3 inches apart.
Step 5- Add water drops and bake.
Lightly sprinkle a few drops of water over each dough ball. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Cool, then transfer to a rack.
Frequently Asked Questions
Molasses adds rich flavor and moisture, giving the cookies that chewy texture and caramel-like sweetness, without making them overly sweet.
Gingerbread (or gingersnaps) are usually crisp and crunchy, while molasses cookies are soft and chewy.
Yes. The dough actually gets even better after a chill. You can make it up to 2 days in advance. Just keep it covered in the fridge.
Tips For Making Ginger Molasses Cookies Recipe
- I know it’s tempting to swap the shortening for butter, but for these cookies, don’t do it. The shortening is what keeps them soft and chewy.
- Make sure to chill the dough before baking. It helps the cookies keep their shape and gives the flavors time to meld.
- Pack your brown sugar firmly into the measuring cup. That moisture helps give the cookies their perfect texture.
- Measure your flour by spooning it into the cup and leveling it off. Too much flour can make them cakey instead.
- Keep an eye on the bake time. You want the edges just set and the centers still soft. They’ll finish baking as they cool.
- Let the cookies cool right on the pan for a few minutes before moving them to a rack. They’re super tender when warm.
- Ingredients to prep ahead- Mix dry ingredients and measure the wet ingredients ahead of time for faster prep.
- Leftovers and storage- Store in an airtight container at room temp up to 4 days. Add a slice of bread to keep them soft, or freeze for up to 6 months.
What To Serve With Molasses Ginger Cookies
These cookies are wonderful on their own, but they make an even better dessert spread when paired with a few cozy favorites:
- Orange Cinnamon Pull-Apart Bread
- Cinnamon Spiced Candied Pecans
- Chocolate Mousse Cups
- No Bake S'more Bars
Other Cookie Recipes To Try
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Chewy Ginger Molasses Cookies
Equipment
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon Kosher salt
- ½ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¾ cup shortening
- 1 cup brown sugar, packed
- 1 large egg
- ¼ cup unsulfured molasses
- 2 Tablespoons granulated sugar
- Water
Instructions
- In a medium bowl, whisk together all dry ingredients. Set aside.
- In a mixer or large bowl, mix shortening, brown sugar, egg and molasses until well combined.
- Add dry ingredients and mix until combined. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F and line a pan with parchment or a silicone liner.
- Roll dough into 1 ¼ inch balls and dip the top of the ball into the sugar.
- Place dough balls onto the pan, sugar side up about 3 inches apart.
- Dip your fingers in the water and and sprinkle a couple drops onto each dough ball (don't skip this step!).
- Bake for 10-12 minutes (you want them set but not hard). Cool and serve.
Video
Notes
- I know it’s tempting to swap the shortening for butter, but for these cookies, don’t do it. The shortening is what keeps them soft and chewy.
- Make sure to chill the dough before baking. It helps the cookies keep their shape and gives the flavors time to meld.
- Pack your brown sugar firmly into the measuring cup. That moisture helps give the cookies their perfect texture.
- Measure your flour by spooning it into the cup and leveling it off. Too much flour can make them cakey instead.
- Keep an eye on the bake time. You want the edges just set and the centers still soft. They’ll finish baking as they cool.
- Let the cookies cool right on the pan for a few minutes before moving them to a rack. They’re super tender when warm.
- Ingredients to prep ahead- Mix dry ingredients and measure the wet ingredients ahead of time for faster baking.
- Leftovers and storage- Store in an airtight container at room temp up to 4 days. Add a slice of bread to keep them soft, or freeze for up to 6 months.
Virginia Hacker says