Chewy Ginger Molasses Cookies
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Sweet, chewy Ginger Molasses Cookies are the ultimate fall and winter treat! Made with pantry staples and rolled in sugar for a crackling top, these spiced cookies are easy to make and perfect for bringing holiday warmth to any occasion.
As October ends, festive baking is in full swing for us; and nothing feels more festive than a great cookie—whether it’s a peppermint sugar cookie, classic gingerbread, or even fruitcake cookies. But with so many options, it can be tough to choose something that’s both easy and delicious. Look no further: this Ginger Molasses Cookie stands out from the rest!
Baking these cookies is simple yet rewarding. After some trial and error, the secret to their beautiful crinkle top turned out to be rolling the dough in granulated sugar before baking. The result? Chewy, warmly spiced ginger cookies with a perfect crinkle. Irresistible!
Serve these festive cookies at your holiday gatherings with a mug of apple cider for the kids and gingerbread mulled wine for the adults—they’re sure to be a hit!
Why These Ginger Molasses Cookies Are Irresistible
- Warm, Comforting Flavors: The combination of ginger, cinnamon, cloves, nutmeg, allspice, and molasses provides a rich, spiced flavor that feels cozy and nostalgic, especially during colder months.
- Chewy Texture: Ginger molasses cookies are known for their soft, chewy texture.
- Beautiful Crinkle Top: The classic crinkle top adds a visual appeal and a slight crispness that contrasts nicely with the chewy interior.
- Perfect for the Holidays: Their spiced flavor makes them a festive favorite, evoking memories of holiday baking and gatherings.
- Aromatic Appeal: These cookies fill the kitchen with a warm, inviting aroma as they bake.
- Sweet and Spicy Balance: The sweetness of the sugar and molasses pairs perfectly with the zing of ginger and spices, creating a balanced, flavorful cookie.
Only Basic Pantry Ingredients Are Needed
- Unsalted Butter, Brown Sugar, Large Egg, Molasses
- All-Purpose Flour, Baking Soda, Salt, Ground Cloves, Ground Cinnamon, Ground Ginger, Ground Nutmeg, Ground Allspice
- Granulated Sugar
Let’s Make Ginger Molasses Cookies
Step 1: Make the dough
In a medium sized bowl, whisk the dry ingredients together. Cream the butter and sugar with an electric mixer. Beat in the egg and molasses. Stir in dry ingredients just until blended.
Step 2: Roll and bake
Use a small cookie scoop to portion the dough. From there, roll in the palm of your hand and gently roll in granulated sugar to coat the all of dough. Place on prepared pans.
Bake at 375℉/190℃ for 12-15 minutes, or until the cookies have cracked and are cooked through.
How To Store
The way to store these cookies actually depends on the texture you want them to be! If you want your cookies to stay a bit chewy, store them in a zip-top bag and leave at room temperature. If you want a crispier cookie, store in a cookie jar or lidded container, They’ll keep for 5-7 days either way.
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When you make these Chewy Ginger Molasses cookies leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Chewy Ginger Molasses Cookies
Ingredients
- ¾ cup unsalted butter, room temperature
- 1¼ cups brown sugar
- 1 large egg, room temperature
- ½ cup molasses
- 3 cups all purpose flour
- 2 teaspoons baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cloves
- 1½ teaspoons ground cinnamon
- 2⅓ teaspoons ground ginger
- 1 teaspoon ground nutmeg
- ⅔ teaspoon ground allspice
- ½ cup granulated sugar, for coating
Instructions
- Heat oven to 375℉/190℃.
- Line 4 sheet pans with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, salt, cloves, cinnamon, ginger, nutmeg, and allspice. Set aside.
- With an electric mixer, beat butter and sugar together until creamy.
- Add egg, beating until incorporated.
- Mix in molasses.
- Stir in dry ingredients.
- Use a small cookie scoop to portion the dough.
- Take each dough ball and roll in granulated sugar.
- Place on prepared pans.
- Bake for 12-15 minutes, until cracked on top and cooked through.
Notes + Tips!
- Check that all your spices and baking soda are in-date before beginning.
- Don’t forget to preheat your oven and line your pans.
- Room temperature is about 70℉/21℃.
- Be sure to use a small cookie scoop! These cookies do spread a bit and getting them all the same size is much easier.
- Don’t place the cookies too close together!
- When scooping the cookie dough, roll the dough gently in-between the palms of your hand to form a smooth ball.
- Don’t skip rolling the cookies in sugar!
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