Chewy Ginger Molasses Cookies
Classic soft and chewy spiced ginger molasses cookies with a crisp sugar coating. A perfect cookie for the holidays or any time of the year!
Happy November! We had a treat on Halloween this year with unseasonably warm weather! I’m always game for those changes in weather, especially when I need to be outside for any amount of time. We’ve had it swing both ways for Halloween. We’ve had really warm, basically t-shirt weather. Normal conditions where it’s in the 30’s and 40’s at night. And also snow storms. I’m definitely not a fan of the latter. I can handle snow, but I’d prefer it to be in it’s appropriate months. October is not one of them.
I have a confession to make… I have already begun putting out Christmas decorations. So far it’s just a few little things… snow globes and nutcrackers. Just little touches here and there. I’m one of those people that absolutely hates skipping over holidays and jumping to the next, especially when it comes to ignoring Thanksgiving. Thanksgiving is my favorite food holiday of the year. So I have zero plans to skip it or ignore it or even pretend that it’s not a big deal, when it is in fact a big deal. Our tree and stockings won’t make an appearance until after Thanksgiving. That’s a tradition I will stick to. But over the last few years, I’ve just found that once November hits, the temperature drops and the days get darker earlier… having those extra touches around the house, just make everything a big happier and festive.
For as long as I can remember, I’ve always adored ginger cookies. Give me all the ginger molasses goodness. Gingerbread cutout cookies, ginger crinkle cookies, ginger all the sweet treats. Hands down ginger cookies over sugar cookies any day of the week. I’d happy pass up a plate of sugar cookies to snag a few spiced ginger molasses cookies.
They always scream Christmas to me, but I happily eat them year round. Their warm flavors make for a perfect addition to any Fall or Winter occasion… and any day ending in Y is absolutely an occasion special enough for these cookies.
These are hands down the absolute best soft and chewy ginger molasses cookies. Perfectly spiced and extra soft with a crisp sugar coating. A must make for any ginger cookie fan. These are guaranteed to become a new family favorite! Add these to your baking plans asap!
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Tips tricks and questions answered…
How many will this serve?
As written, this will make 14: 3 1/2-inch cookies. For a larger quantity, double or increase the recipe as needed. Alternatively, you can use the recipe as written, use a medium scoop and cook for 9-11 minutes. Using a medium scoop will make roughly 24 cookies.
Can I use dark brown sugar?
Yes! Substitute 1:1 with the light brown sugar. Dark brown will offer a richer flavor. Use whichever brown sugar you have on hand or prefer taste wise.
Can I use a different sugar to coat?
Yes! You can use turbinado sugar, granulated sugar or sanding sugar. They will each have slightly different finishing results and textures, but will be equally delicious.
Does this recipe need to be chilled?
No! You absolutely can chill and make later though. If you do, allow the dough to sit at room temperature a bit before rolling and baking.
How long will these last?
Minutes. Only half kidding… These are seriously delicious, you probably won’t even need to worry about their shelf life! They will be fine for easily a week or more in an airtight container.
Can I freeze the dough?
Yes! Chill your dough to firm it up a bit first. Then wrap it well, label with essential info and freeze. Frozen dough will keep for up to a year.
Can I make substitutions to the ingredients?
Yes and no. Baking is a science. This recipe works with the exact measurements listed. Altering one or several of those can cause the recipe to fail. If you’re familiar with baking substitutions, go for it! Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.
Which cookie scoops should I use?
Use a large cookie scoop following the recipe as written, for larger cookies. Use a medium cookie scoop for smaller cookies (see baking directions above).
Chewy Ginger Molasses Cookies
Ingredients
- 3/4 C unsalted butter, softened
- 3/4 C light brown sugar
- 1/4 C granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp all spice
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 tsp baking soda
- 1/4 C molasses
- 2 1/4 C all purpose flour
- 1/3 C granulated sugar, coating
Instructions
- Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. Add 1/3 cup sugar to a small bowl, set aside.
- In a large bowl or stand mixer, fit with a paddle attachment, cream butter until light and fluffy. Mix in brown sugar and granulated sugar, followed by the egg and vanilla. Scrape bowl as needed. Mix in salt, baking soda, spices and molasses. Add half of the flour, mixing until combined. Repeat with remaining flour, mixing until no streaks remain. Cookie dough will be soft.
- Using a large cookie scoop (roughly 3Tb capacity), scoop and level off dough. Carefully roll into a ball and coat in sugar. Place on prepared baking sheet. Space cookie balls 2-inches apart.
- Bake at 350°F for 14-15 minutes. Allow cookies to rest on the pan for 1-2 minutes before transferring to a wire rack to cool completely.
Notes
More ginger recipes to try:
- Glazed gingerbread muffins
- Gingerbread molasses blondie bars
- Classic gingerbread cutout cookies
- Gingerbread cupcakes with brown sugar cinnamon cream cheese frosting
- Gingerbread kiss cookies
- Mini gingerbread cheesecakes
- Overnight apple gingerbread cinnamon rolls
- Gingerbread chocolate chip cookies
- Sparkling gingerbread cookies
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Just made these babies. My apartment smells delightful and Christmassy! I made them smaller so my kids could snack. I got about 36 cookies( I rounded tbsp each approx.) And baked them for 10 minutes. They did not spread as much as yours did though. Perhaps pressing the dough balls down a bit before baking would help. The cookies are delish and I’m hoping they stay chewy. Thanks for a great cookie recipe. I’m forever indebted to your supersoft chocolate chip cookie recipe. I make them more often than I care to admit! Lol
Just wanted to add that I also increased the spices a tad because I like a stronger richer flavour. It worked well :)
So glad you enjoyed them (and the chocolate chip cookies!!), Char! Thanks so much for sharing. :)
These were delicious and chewy and just the right amount of sweet!
So glad you enjoyed them!