These Chewy Ginger Molasses Cookies will be your go-to holiday cookie! They are chewy in the centre, crisp around the edges and have the perfect blend of spices that will make your kitchen smell amazing!
The recipe that these cookies are based on comes from a cookbook that my grandma made for me a few years ago. It’s a collection of recipes that she has gathered from friends and family over the years. I made a few tweaks that I think make these Chewy Ginger Molasses Cookies the best!
Brown Sugar and Granulated Sugar
The original recipe called for only white sugar. I think that ginger molasses cookies need brown sugar! Using half and half gives you that perfect amount of chew and nutty caramel flavour from the brown sugar, and those crispy edges from the granulated sugar.
Spices!
Although the main flavour in these cookies is ginger, I felt that a few different spices would give them a nice depth of flavour. I added nutmeg and just a touch of cloves which did the trick.
What you will need to make Chewy Ginger Molasses Cookies
Salted Butter – I don’t usually use salted butter in my cookies, but it was what I had on hand! If you are using unsalted butter, add 1 tsp of salt to your dry ingredients.
Granulated Sugar – It gives these cookies a little crunch around the edges. Also used for rolling the balls of cookie dough in before baking for that sparkly effect!
Brown Sugar – Brown sugar gives these cookies a nutty, caramel flavour and makes them chewy in the centre.
Eggs – You will need 2 eggs!
Molasses – Molasses is a key flavour in these cookies and also keeps them super moist and chewy.
Vanilla Extract – The original recipe didn’t have any vanilla. It’s amazing what a difference adding a little bit makes.
Flour – All-purpose flour is used here. If you want to make them gluten-free, you can swap the all-purpose for a 1-1 gluten-free baking flour. See my note below!
Baking Soda – Makes for a tender and chewy cookie!
Ginger, Nutmeg & Cloves – This combination of spices is perfect in these cookies and will make your kitchen smell amazing!
How to make Chewy Ginger Molasses Cookies
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
In a medium-sized bowl, combine the flour, baking soda and spices. Set aside.
Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.
Next, add the eggs, molasses and vanilla extract and mix. Scrape down the sides of the bowl to make sure everything is incorporated.
With the mixer on low, add the dry ingredients to the wet and mix until combined.
Using a large cookie scoop (2 1/2 tablespoons), scoop balls of cookie dough and roll them in the 1/2 cup of sugar. Then place the balls of cookie dough onto a lined cookie sheet about two inches apart.
Bake for about 10 minutes. The tops should look a little bit crackly.
Let the cookies cool on a wire rack.
Can these Ginger Molasses Cookies be made gluten-free?
Yes! To make these cookies gluten-free, swap the all-purpose flour for a 1-to-1 gluten-free baking flour that has xanthan gum. The Bob’s Red Mill baking flour is my favourite. You will also want to chill the cookie dough for about an hour before baking, otherwise, these cookies will spread a lot. Increase the baking time to about 12-14 minutes.
For more Holiday inspired recipes, check out:
White Chocolate Peppermint Cupcakes
Make sure to tag me @cremedelacombe on Instagram and leave a review below if you make these Chewy Ginger Molasses Cookies. I love seeing what you bake! To pin this recipe and save it for later, you can use the button on the recipe card below.
Chewy Ginger Molasses Cookies
Course: DessertDifficulty: Easy32
cookies20
minutes10
minutesPerfectly chewy in the centre and crisp around the edges Ginger Molasses Cookies!
Ingredients
1 cup salted butter, softened
1 cup granulated sugar
1 cup brown sugar
2 eggs
3/4 cup molasses
1 tsp vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoon ginger
1 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup granulated sugar, for rolling cookie dough balls in
Directions
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- In a medium-sized bowl, combine the flour, baking soda and spices. Set aside.
- Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.
- Next, add the eggs, molasses and vanilla extract and mix. Scrape down the sides of the bowl to make sure everything is incorporated.
- With the mixer on low, add the dry ingredients to the wet and mix until combined.
- Using a large cookie scoop (2 1/2 tablespoons), scoop balls of cookie dough and roll them in the 1/2 cup of sugar. Then place the balls of cookie dough onto a lined cookie sheet about two inches apart.
- Bake for about 10 minutes. The tops should look a little bit crackly.
- Let the cookies cool on a wire rack.
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