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These soft and chewy ginger molasses cookies are guaranteed going to be the softest and chewiest cookies you’ll ever make!
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!
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 :)
Soft and Chewy Ginger Molasses Cookies
- 1 ½ cups butter, softened
- 2 cups sugar, plus more for rolling
- ½ cup molasses
- 2 eggs
- 4 cups all-purpose flour
- 4 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon salt
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.
- Preheat oven to 375 °F. Line baking sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt, and set aside.
- In the bowl of a stand mixer, cream together butter and sugar until combined. Add in the molasses and eggs and mix until incorporated.
- Slowly add in the flour mixture to the bowl of the stand mixer and mix until all is combined.
- Fill a small bowl with about 3/4 cup granulated sugar.
- 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.
- 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.
- Store in an airtight container for up to 1 week.
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.
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Monday 16th of December 2019
I've made these a few times and they are the best cookie I've ever made and my absolute favorite! Everyone raves about them. Such a delicious combination!
Thursday 28th of November 2019
Our first attempt yielded a slightly puffy cookie- Cakey in the middle. Not flat. Any tips on what might have happened? About to make another batch for dessert for thanksgiving. Help?
Wednesday 4th of December 2019
hi, sorry for the delay and i realize this is far too late. i was on holiday. these are supposed to be a puffy in the center and not flat.
Thursday 22nd of November 2018
I followed the recipe exactly and even refrigerated the dough. They still came out flatter than a pancake. They taste good but I would prefer if they would look like they do in the picture. Please help.
Thursday 22nd of November 2018
Could you elaborate what you did? I know you said you followed the recipe exactly but there has got to be something else that went wrong. How old is your baking soda?
Monday 4th of December 2017
I made these for the second time today . They are a hit. Thanks for posting this delicious cookie! ,
Friday 23rd of December 2016
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.
Friday 23rd of December 2016
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.