This post may contain affiliate links. Please read my disclosure policy.
Jump to Recipe | Save Recipe
Molasses ginger cookies are soft and chewy with the perfect amount of ginger flavor
I love cookies that are bigger than my hand! They make it that more enjoyable to eat because it’s like a never-ending cookie. But all good things must come to an end so of course these hand-sized cookies only prolong the heavenly cookie effect for a tad longer than regular sized cookies :)
If you haven’t looked at your calendar, you may not have noticed that today is 12/12/12. I’m obsessed with dates that have some kind of pattern to them. Like 10/11/12 or 11/12/13. I wish I could get married on a “cool” date. My wedding photographer got married on 10/10/10, how fun! Ok, that’s my random tangent of the day.
So I think I’ve made these cookies over three times already since Lauren posted the recipe. I love how soft and chewy they are and I LOVE the ginger flavor. They’re definitely like a ginger snap cookie but without the snap. I’d call them ginger chews if I could, but then that sounds like a candy.
Molasses Ginger Cookies
Ingredients
- 2 ¼ cup all purpose flour
- 2 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¾ cup unsalted butter, room temperature
- 1 cup dark brown sugar
- 1 egg
- ¼ cup molasses
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Instructions
- Preheat oven to 350 °F. Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown sugar until creamy and fluffy. Add in the the egg and molasses. Beat until incorporated.
- Slowly add in the dry ingredients until just combined. Drop onto prepared baking sheets with a cookie scoop. To make extra large sizes, I did two scoops of cookie dough, rolled in a ball, and gently pressed the tops down.
- Bake for 12-14 minutes. I took mine out a minute before they were done as I like mine softer and chewier.
- Let sit for 5 minutes before removing baking sheets. Let cool completely on a wire rack.
- Store in an airtight container.
Recipe Notes
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
MacKay Bonnie
Sunday 19th of March 2023
Just made these...good but wondered if I got sugar wrong. I made double the recipe which calls for 2 cups dark brown sugar. I only had light, should I have used more? They are still very tasty but not very sweet.
Julie Chiou
Wednesday 22nd of March 2023
dark brown sugar has more depth of flavor so that might be the reason!
Lisa Mwaikambo
Tuesday 6th of December 2022
Since they make so many, have you ever freezes them? How’d that work?
Julie Chiou
Friday 9th of December 2022
you can either freeze the dough or you can freeze them after you have baked and cooled
Diane Freudeman
Thursday 20th of December 2018
Making the molasses cookies. Very delicious. Will make again!
Julie Wampler
Friday 21st of December 2018
Yay, wonderful!
Jane
Wednesday 6th of December 2017
I nearly didn't make these cookies today - I always read the comments first to see if there were issues for some people or if they liked the taste....what I found was post after post after post of ...sound good, must make, love ginger and molasses, trying these soon...why post if you haven't even tried it? It's frustrating for the rest of us to go through it all to find out if anyone HAS made it. Thankfully I did find a couple posts from people who tried it...these are really good! I didn't flatten them before baking and they came out nice and chewy. I dipped the tops in turbinado sugar for a bit of an extra sweet crunch! My son's favorite cookies are ginger so I can see myself making these often :)
Julie
Wednesday 6th of December 2017
Hi Jane! I'm glad you ended up trying them and found some comments to support your decision! I'm sorry that you had to sort through comments — the reason why there are comments where people merely comment to just comment is because a lot of us in this food blogging community like to support each other so it's bloggers giving some love and creating a forum type dialog. Additionally, I do know of many people out there (not bloggers) who leave comments on blogs that have not necessarily made the recipe yet or are just thinking out loud. I kind of like to think of the comments section like an open forum — I can understand your frustration but hopefully this explanation helps a bit. Happy holidays! :)
Grace
Sunday 5th of November 2017
Thanks for the recipe Julie! Made these today, and they were great- soft and very tasty, like a soft gingerbread cookie.
I didn’t quite get the flat crackled effect like yours though, mine came out puffy and domed. Wondering if you have any tips?
Grace
Julie
Monday 6th of November 2017
You could smash them down a bit with the palm of your hand prior to baking to get that crackled effect — mine were puffy and domed but when they collapsed a bit, the crackling happened!