Soft and Chewy Ginger Molasses Cookies

These soft and chewy ginger molasses cookies are guaranteed going to be the softest and chewiest cookies you'll ever make!

These soft and chewy ginger molasses cookies are guaranteed going to be the softest and chewiest cookies you’ll ever make!

The softest and chewiest ginger molasses cookies you'll ever make! Recipe on

The softest and chewiest ginger molasses cookies you'll ever make! Recipe on

It’s so depressing to be back in DC after an amazing weekend in Austin. Not to mention we’re getting 4-6 inches of snow today. The weather in Austin was spectacular. I don’t even know how to emphasize how amazing Austin was. I seriously have a heavy heart thinking about the fact that we were just there and we had to already come back home so quickly. We want to go back and we want to move there. I think there’s a greater possibility now of convincing Jason to move there than there was before we went. He’s fallen in love with the city and well, I always knew it was a gem, so there’s no need to convince me. I cannot wait to share with y’all ALL the food we ate and everything we did. It’ll probably be three separate posts but man, it’s so worth it. I’m not kidding you, we ate so much on Saturday that I ended up throwing up later that night. I know, TMI, but that’s just how much there is to eat in Austin! Sadly, I did not find my lover boy, but what’s even more upsetting is that I found out later that he was TWO MILES from where I was on Saturday morning.

ANYWAY, much more on Austin in a few weeks. Let’s talk cookies! Super soft and chewy ginger molasses cookies, that is!

The softest and chewiest ginger molasses cookies you'll ever make! Recipe on

The softest and chewiest ginger molasses cookies you'll ever make! Recipe on

I know cookie season is pretty much gone and I probably should’ve posted these around Christmas time but alas, other recipes got in the way. Any time is a good time for cookies though, right? Especially soft and chewy cookies. Best combination ever. And the best combination of molasses cookies is the ginger spice. These cookies have it all. They are INCREDIBLY soft. Don’t the pictures show how pillowy they look? And the chew. You wouldn’t think these guys had that chewy bakery type cookie to them, but they do! I was really surprised. I also loved the perfect balance of molasses and spice these cookies had. I couldn’t get enough of them. Even after five days, these cookies were soft as pillows!

I brought a whole dozen and half of these to my wedding photographer’s spa day she had for her 2013 brides and us KJ brides could kill some cookies! A bunch of ladies even took some for the car ride home! I was really happy everyone enjoyed them as much as Jason and I did. Thankfully, this recipe makes over three dozen cookies so we were happily eating these for days :)

The softest and chewiest ginger molasses cookies you'll ever make! Recipe on

The softest and chewiest ginger molasses cookies you'll ever make! Recipe on

Soft and Chewy Ginger Molasses Cookies
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

The perfect holiday cookie! These soft and chewy ginger molasses cookies are guaranteed going to be the softest and chewiest cookies you'll ever make!

Servings: 3 dozen
  • 1 1/2 cups butter, softened
  • 2 cups sugar, plus more for rolling
  • 1/2 cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1 tsp salt
  1. Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats and set aside.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt, and set aside.
  3. In the bowl of a stand mixer, cream together butter and sugar until combined. Add in the molasses and eggs and mix until incorporated.
  4. Slowly add in the flour mixture to the bowl of the stand mixer and mix until all is combined.
  5. Fill a small bowl with about 3/4 cup granulated sugar.
  6. Using a medium-sized cookie scoop (or 1 1/2 tbsp.), form dough into balls then gently roll them in the granulated sugar. Place onto baking sheets, about 2-inches apart. Repeat until all the cookie dough has been used up.
  7. Bake for 10 minutes (they will still look soft and undercooked but they cook while they cool and you want them to stay soft and chewy so remove them!) then let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
  8. Store in an airtight container for up to 1 week.
Recipe Notes

From Gimme Some Oven

There are affiliate links within this post.


Posted on February 03, 2014

dinner for two by julie wampler



Perfect for: singles & couples, newlyweds, empty-nesters, college students, YOU!


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  1. Jessica
    12/22/2014 at 1:21 pm

    Just made these they are wonderfull everyone likes them including my neighbours and family this is going to be a monthly cookie recipe for sure

    • Julie
      12/24/2014 at 7:26 am

      So glad everyone likes them!

  2. Jennifer
    12/22/2014 at 10:52 pm

    Just made these earlier today with my oldest daughter. I told her we could take some for her teachers tomorrow, but now I wish I hadn’t said that because I want to eat ALL of them! My husband isn’t a huge gingerbread cookie fan, but he loved them too. So glad I found this recipe and your blog.

    • Julie
      12/24/2014 at 7:26 am

      They’re just so good!! I’m so glad you found my blog :)

  3. KathyB
    12/24/2014 at 2:31 pm

    OMG!! I made a smaller cookie and my husband and I ate over 4 dz in TWO DAYS!! It’s Christmas Eve day and we just took made the 2nd batch wrapping them up to give away as we went!!

    • Julie
      12/29/2014 at 7:22 am

      Haha, these are definitely the most addicting cookies!

  4. 01/24/2015 at 4:06 pm

    I LOVE this recipe!!! These cookies have been the talk of the town since the holiday season. I’m so glad I found it! Thanks

    • Julie
      01/25/2015 at 9:31 am

      These are my favorite for holiday time too :) so soft!

  5. Lydia
    11/19/2015 at 7:25 pm

    Made these today, they were GREAT!! The dough was a little dry and crumbly but when I rolled then into one and a half tbs balls I would squish it together and it worked out. When I took them out of the oven they didn’t look exactly like your pictures but they tasted fabulous. :)

  6. Lauren
    01/17/2016 at 5:41 pm

    Hi. These are amazing. Where can I get the nutrition information for these?

    • Jennifer
      04/27/2016 at 11:31 pm

      These are just great. My kids adored them. It’s nice to have a change from chocolate chip too. Thanks so much for this keeper!

  7. sandra savoie
    07/14/2016 at 2:25 pm

    Although I love the taste ,I found they spread out to much,making them thin .It’s almost like there is too much butter or not enough flour

    • Julie
      07/14/2016 at 3:12 pm

      If they’re spreading out too much, put the dough in the fridge for about 30 minutes and then scoop, roll, and bake! Will help the spreading out :) it’s probably just over-warm batter that’s causing your cookies to spread too much.

  8. Mia
    09/19/2016 at 12:14 am

    Really awesome cookies! I cut this recipe in half, used all brown sugar, and doubled the molasses. The cookies look just like the photo and are soft and chewy inside with just a little bit of crunch on the very edges. After making these, I would consider cutting the salt in half (and I usually choose savory over sweet). I’ll definitely make these cookies again – maybe I’ll try adding a pinch of cardamom next time.

  9. Naomi
    12/12/2016 at 4:31 pm

    I just took these out of the oven and they’re amazing!!!! I had planned to freeze some and serve in Christmas Day, but I doubt any will be left by tomorrow!!! Thanks for the recipe.

  10. Judy
    12/19/2016 at 7:21 pm

    Very good and easy. They were very sticky to roll in hand so I refrigerated them first, much easier that way

  11. Marie Buzzell
    12/20/2016 at 9:20 pm

    I want to make these but only have Maragine would that work or not

    • Julie
      12/21/2016 at 10:12 am

      I am not sure how margarine works in baking. I feel like it would be okay but I can’t guarantee that since I’ve never used it in baking before.

      • Marie Buzzell
        12/21/2016 at 12:36 pm

        Thank you

  12. Fabulous
    12/23/2016 at 1:24 am

    These cookies came out good. However, they did not taste like ginger cookies. They tasted like clove cookies. The amount of clove used for this recipe should only be 1/2 tsp or even 1/4 tsp. Then you should make the ginger 2 tsp.
    If you want to keep the clove content the same, make the ginger 2 1/2 tsp or even 3 tsp so that you can really get the full ginger taste.
    I will use this recipe again for the future because it yields a good cookie but it does not taste like ginger.

    • Julie
      12/23/2016 at 6:45 am

      Hi Fabulous, everyone has different taste preferences and personally to me, I’ve made these cookies many times and they’ve turned out great. The other comments have yielded the same. If you feel that you should change up the spice measurements, feel free to do so to suit your tastes. I’m glad you enjoyed this recipe otherwise.

  13. Pat
    12/04/2017 at 9:50 pm

    I made these for the second time today . They are a hit. Thanks for posting this delicious cookie!

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