Desserts

Chewy Ginger Molasses Cookies

Gingery goodness with a candied twist! These chewy ginger molasses cookies get an extra burst of sweet and spicy flavor with chunks of candied ginger. Loaded with spices and rich molasses, they are like a warm hug to your taste buds! Slight crispy edges and thick, soft, chewy center make these cookies undeniably irresistible and perfect for holiday sharing.


Cookie season is in full swing! Have you started? There is something about cranking up the Christmas music and baking those festive treats for our family and friends.


Today, I am sharing, and I will go out on a limb here and say the best molasses cookies ever! I know, gutsy. There are so many variations, too! Chewy, crispy, thick, thin, spicy, bold or mild. I didn’t grow up with a family recipe, and I have yet to meet a molasses cookie I fell in love with…until this one.


So, If you’re like me and haven’t found a molasses cookie that rocks your world, look no further. So soft, thick, chewy, and sweet, with slightly crispy edges. But what makes these famous cookies over the top is the candied ginger! It adds a delicious kick and sweetness.

Ingredient Notes And Substitutions

Ingredients for chewy molasses ginger cookies

Molasses ~ for this recipe, I used Grandma’s brand. It’s unsulfured, contains no preservatives, and is robust without bitterness. You can substitute your favorite brand or type. See below for the different types of molasses.

Candied ginger ~ is the game changer in this recipe. Add as much or as little as you like

Unsalted butter ~ if you use salted butter, omit the salt in the recipe.

Granulated sugar ~ we scaled down the amount from the original recipe and found it has the perfect balance of sweetness and spice.

Eggs ~ help bind everything together and add richness.

All-purpose flour ~ Measuring the correct amount of flour is crucial for the perfect texture and thickness! Make sure to spoon the flour into the measuring cup rather than scoop it.

Spices ~ and lots of them! Cinnamon, nutmeg, allspice, ginger and cloves. Feel free to add or subtract to your flavor liking.

Baking soda & baking flour ~ for this recipe, the baking soda is added to the wet ingredients rather than the dry. The chemical reaction creates tiny bubbles that cause the cookies to spread and puff up beautifully.

chewy molasses ginger cookie dough before they are baked

So Many Molasses, What’s the Difference?

Molasses is a thick, dark syrup obtained during the sugar refining process. It’s a byproduct of sugar production, particularly from sugarcane or sugar beets. And it’s usually not until the fall and winter months that we dig out our sticky molasses jar from the back of the pantry.

  1. Light Molasses: This is the sweetest and lightest in flavor and the most commonly found in stores such as Grandma’s Brand. It’s often used in baking for a subtle sweetness.
  2. Dark Molasses: A bit stronger and less sweet than light molasses. It’s great for gingerbread cookies and robust marinades.
  3. Blackstrap Molasses: The darkest and thickest molasses. It has a robust, bitter flavor and is rich in nutrients. It’s often used in health-focused recipes.
  4. Sorghum Molasses: Not from sugar cane, but from sorghum plants. It has a unique, earthy flavor and is popular in Southern U.S. cuisine.

How To Make Chewy Ginger Molasses Cookies

Here’s a quick run-through. Below, you will find the printable version of the ingredients and complete instructions.

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Mix dry ingredients. Add the flour, baking soda, baking powder, salt, ground ginger, nutmeg, cinnamon, allspice, and cloves to the stand mixer bowl and mix for a few seconds.
  3. Mix wet ingredients. Cream the softened butter and granulated sugar until light and fluffy. Beat in the molasses and egg until well combined.
  4. Mix wet and dry ingredients. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the finely chopped candied ginger until evenly distributed.
  5. Cover and chill the cookie dough and refrigerate for at least 30 minutes. Chilling helps enhance the flavors and ensures a chewy texture. Roll the dough into balls. I use a 2-inch cookie scoop for a bigger cookie! Roll each ball in the turbinado sugar.
  6. Bake. Arrange the cookie dough balls on the prepared baking sheets, leaving enough space between each for spreading. Bake for 10-12 minutes or until the edges are set, but the centers are still soft, and the tops are crackly. The cookies will continue to firm up as they cool. While the cookies are still warm, you can press some extra candied ginger onto the tops for added visual appeal. 

Make Ahead And Storage

Make ahead

  • Instead of immediately baking the cookies, shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for up to 72 hours.
  • To Freeze. For longer storage, you can freeze the cookie dough. Portion the dough into individual balls and place them on a parchment-lined tray. Freeze until solid, then transfer the dough balls to a freezer bag. cowgirl
  • When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a minute or two to the baking time.
  • Baked. If you’ve already baked the cookies, you can freeze them for later! . Allow the cookies to cool completely, then place them in a single layer in an airtight container with parchment paper between layers to prevent sticking.

Storage

  • Room Temperature. Store the baked cookies in an airtight container at room temperature for up to a week. Adding a slice of bread to the container can help maintain their moisture and freshness.
  • Refrigeration. While not necessary, refrigerating the cookies can extend their shelf life. Place them in an airtight container and store them in the refrigerator for up to two weeks.
  • Freezing. To store for a more extended period, freeze the baked cookies. Place them in a single layer in a freezer-safe container or zip-top bag, separating layers with parchment paper. They can be frozen for up to three months.

Other Holiday Treats You May Enjoy

Bourbon Espresso Pecan Tassies

Peppermint Chip Chocolate Cookies

Chocolate Peppermint Shortbread Cookies

Gingerbread Biscotti Recipe

Gingerbread Banana Muffins ~ Healthy and delicious!

Eggnog White Russian

Print
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Chewy Ginger Molasses Cookies


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  • Author: Teri Wallingford
  • Total Time: 30 minutes

Description

Gingery goodness with a candied twist! These chewy ginger molasses cookies get an extra burst of sweet and spicy flavor with chunks of candied ginger. Loaded with spices and rich molasses, they are like a warm hug to your taste buds! Slight crispy edges and thick, soft, chewy center make these cookies undeniably irresistible and perfect for holiday sharing.


Ingredients

Units Scale

Chewy Ginger Molasses Cookies

  • 4 cups all-purpose flour
  • 3 teaspoons cinnamom
  • 2 teaspoons ground cloves
  • 3 teaspoons ground ginger
  • 1 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 4 teaspoons baking soda
  • 1 1/2 teaspoon baking powder
  • 2 eggs
  • 1/2 cup molasses, preferably unsphered
  • 1 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar


Instructions

Chewy Ginger Molasses Cookies

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Add the flour, baking soda, baking powder, salt, ground ginger, nutmeg, cinnamon, allspice, and cloves to the stand mixer bowl and mix for a few seconds. (Or use a large mixing bowl and an electric mixer.) 
  3. In a medium bowl, cream the softened butter and granulated sugar until light and fluffy. Next, add the molasses and egg until well combined. The mixture should be smooth and creamy.
  4. Gradually add the flour mixture to the wet ingredients, mixing until just combined. You may need to add additional flour ( 1 tablespoon at a time ) if the dough is wet. Be careful not to overmix.
  5. Gently fold in the finely chopped candied ginger until evenly distributed. Cover the cookie dough and refrigerate for at least 30 minutes. Chilling helps enhance the flavors and ensures a chewy texture.
  6. Roll the dough into 1-inch balls. I use a 2-inch cookie scoop for a bigger cookie! Roll each ball in the turbinado sugar. Arrange the cookie dough balls on the prepared baking sheets, leaving enough space between each for spreading. Bake for 10-12 minutes or until the edges are set, but the centers are still soft, and the tops are crackly. They will deflate slightly after being removed from the oven and will continue to firm up as they cool. NOTE: The longer you cook them, the crispier they become.
  7. While the cookies are still warm, you can press some extra candied ginger onto the tops for added visual appeal. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  • Prep Time: 10 minutes Plus 30 minutes of chilling
  • Cook Time: 10- 12 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

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