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. Pam
    02/03/2014 at 8:28 am

    These are definitely the softest ginger molasses cookies I have ever had. Dangerously good!

  2. 02/03/2014 at 8:44 am

    Love the ginger and molasses combo!

  3. 02/03/2014 at 9:16 am

    They look perfect!

  4. 02/03/2014 at 10:01 am

    So happy you had a great time in Austin!!
    These cookies sound so good! I love ginger and molasses!

  5. 02/03/2014 at 10:07 am

    Cookies know no season, especially ridiculously soft, chewy cookies like these. Love ginger and molasses!

  6. 02/03/2014 at 10:57 am

    I love that you want to move to Austin- it is a great city! These cookies look wonderful any time of year- they are one of my very favorites!

  7. 02/03/2014 at 11:24 am

    Oh my! Must try these cookies pronto!

  8. 02/03/2014 at 12:20 pm

    I loved all the pictures you posted on Insta of your trip to Austin. Looked so fun! And I for sure ate so much food on a Napa trip once that it couldn’t fit in my belly anymore so it came out my mouth (that’s my polite way of saying I totally puked it up!) Haha! Whoops. These cookies look amazing : )

  9. 02/03/2014 at 1:05 pm

    These are one of fav cookies!! So glad you had a blast in Austin! Love that city!

  10. 02/03/2014 at 1:38 pm

    you just can’t go wrong with a classic cookie – love these!

  11. 02/03/2014 at 1:46 pm

    My all time favorite cookie! I eat these babies all year round :) xo

    • 05/06/2014 at 2:49 pm

      i noticed no levining in these is that correct??

      • Julie
        05/06/2014 at 5:29 pm

        There’s baking soda in there.

  12. 02/03/2014 at 2:19 pm

    I’ve never been to Austin, sounds like I’m missing out. I would love to try these. I just need to find someone to pour in the molasses.

  13. Gail
    02/03/2014 at 2:27 pm

    Julie, Julie, Julie! Thanks to you, my kitchen smells like a French bakery today. This recipe is perfect, easy to follow, and has made my husband the best helper in the kitchen. For samples of these tasty morsels, he has even offered to do the dishes. Kudos to you for the most romantic “Soft and Chewy Molasses Cookies” ever!

    • 02/04/2014 at 3:15 pm

      Wonderful!! So glad you enjoyed them and made them already! :)

  14. 02/03/2014 at 2:55 pm

    looks. so. delicious.

  15. 02/03/2014 at 3:18 pm

    Cookies are not seasonal! They should be enjoyed all year and I intend to enjoy these next week :)

    • 02/09/2014 at 11:31 pm

      Something about these type of cookies make me wanna go hiking. Don’t ask why I feel this way!


  16. 02/03/2014 at 4:44 pm

    and those leftover cookies make the best ice cream sandwiches!
    just saying!

    • 02/03/2014 at 5:18 pm

      Oh my gosh, why didn’t I even THINK to do that?!

  17. 02/03/2014 at 5:13 pm

    It’s always a good time of the year for a cookie recipe + I don’t think we should save gingery/molassesy flavour just for christmas. Love these!

  18. 02/03/2014 at 7:40 pm

    Love ginger cookies of all kinds and your recipe looks so chewy-crispy perfect! So glad you had fun in Austin and that you convinced Jason it would be a fabulous city to move to. Thanks for sharing, m’lady. :) Pinning!

  19. 02/03/2014 at 9:33 pm

    I need a few of these cookies right now! These look soft and heavenly!

  20. 02/03/2014 at 11:08 pm

    These cookies look so good! Just adorable.

  21. 02/03/2014 at 11:58 pm

    Molasses always reminds me of winter – and this frigid thing we have going on calls for cookies all the way!!

    I can’t wait to hear more about your Austin adventures!

  22. 02/04/2014 at 9:27 am

    there’s no such thing as cookie season… it’s a year round thing in my world so bring on the cookies! I need a helping of these! and I can’t wait to hear more about Austin :)

  23. 02/04/2014 at 12:33 pm

    You know I love a good cookie! Yum.

  24. 02/04/2014 at 1:04 pm

    I, for one, am glad that cookies can be eaten all year long instead of just the holidays. So, yay for these! :)

    Tell Jason if you move to Austin, you will be much closer to me! SOLD! haha!

    (PS – I threw up on our last day in Italy eight years ago. LOL!)

  25. 02/04/2014 at 1:53 pm

    Love these! Thanks so much for sharing!!! Appreciate it!!

  26. Lauren
    02/04/2014 at 2:58 pm

    I’ve used a similar recipe for years, but it has shortening instead of butter. Oh man those are the BEST. I might have to go make some now…

  27. 02/04/2014 at 11:11 pm

    Chewy cookies are the best! I wish I had a few of these for a late night snack!

  28. 02/05/2014 at 12:53 am

    There’s nothing better than big chewy cookies, love these!

  29. fmandds
    02/05/2014 at 9:49 pm

    I have a friend that I go out with and we eat ginger molasses cookies at a local sandwich shop. So when I saw this recipe I hoped I had all the ingredients to make them. I did and we were so happy!! We ate several of them while at work and shared, regretfully. Everyone loved them so thanks for a great recipe and we no longer have to go out now to satisfy a craving.

    • 02/07/2014 at 7:53 am

      That’s so awesome :) so glad it worked out for you!

  30. 02/07/2014 at 1:35 am

    You can post these cookies any time of the year, molasses is an awesome ingredient and perfect for cookies!

  31. 02/07/2014 at 1:34 pm

    love ginger cookies! and I agree…soft and chewy is the best combination.

  32. missrc
    02/18/2014 at 2:00 pm

    These were absolutely delicious! I made them twice…second time something got into me and I decided to leave them in for another minute or two, despite the warnings – they overcooked and came out really hard. You must take them out at 10 min!

    This is my new favorite cookie…I will be making them again tonight :-)

    • 02/19/2014 at 8:01 am

      I’m glad these turned out well for you and that you experimented on your own with the time! It definitely does matter :) I’m happy to hear these are your new favorite cookies!

  33. anne schooler
    04/13/2014 at 7:03 am

    The cookie recipe is amazing!
    Will the outcome change in any way if I use organic unsulphured molasses rather than the basic (Grandma’s) molasses located with the other baking supplies at my grocery store? Thank you so much!

    • Julie
      04/14/2014 at 10:37 am

      Hi Anne, unfortunately I’m not familiar with molasses and the different kinds. I feel like the results would be the same and only the color may be darker/lighter depending on the molasses type. Definitely think you’re safe to use your organic one!

  34. Norma V.
    06/30/2014 at 8:25 pm

    I’m definitely going to try these this weekend, they look delicious! Thank you for sharing your recipes with us! :)

  35. Robin
    08/27/2014 at 11:40 am

    I just made these, so yummy!! And I made balls the size as a regular cookie, 12 to a cookie sheet, and it made almost 7 dozen! Thanks for the great recipe! I did sub 1/2 cup of the butter with shortening, I didn’t have enough butter, delish!!

    • Julie
      08/28/2014 at 8:57 am

      Glad to hear you enjoyed these!

  36. Cynthia Lytle
    09/04/2014 at 10:43 am

    I just made these and the dough is a bit wet… I put it in the fridge to see if it would help handling it… Wondering if it is suppose to be this way??? I have been having trouble with molasses cookies flattening out… Taste is good but cookies look awful:-(. So decided to try this recipe.. Wondering if I should add more flour?

    • Julie
      09/05/2014 at 7:33 am

      Hi Cynthia, the dough is supposed to be a bit wet – wetter than most cookie doughs. If you feel it’s too wet then yes, add a little more flour, 1 tablespoon at a time, but it really should be ok! Popping it in the fridge would definitely help firm it up.

      • Cynthia Lytle
        09/05/2014 at 6:38 pm

        Thanks Julie… I went ahead and baked a pan and they flattened out… I did refrigerate the dough. The cookies taste amazing but flat:-(… Wondering if its my flour or baking soda…
        Thanks for the recipe and I’m not giving up:-)

      • Julie
        09/05/2014 at 7:07 pm

        I think it’d definitely be baking soda since baking soda is the leavening agent in cookies! You can do a quick test to see if your baking soda is fresh by adding a teaspoon into water. If it doesn’t fizz rapidly then it’s dead and you should get a new one. Also check the expiration date on your current baking soda just to see :) if it’s a few months before the expiration date, I’d toss it and get a new one!

  37. 09/21/2014 at 5:11 pm

    Can brown sugar be substituted for
    The white sugar with the same results?
    I always top my Ginger cookies with a
    Piece of candied ginger, a little treat!
    Thanks for your recipe and advice. Aggie

    • Julie
      09/22/2014 at 7:28 am

      Hi Aggie, you can but the I’m not positive what the texture will be, and since brown sugar has more moisture than regular sugar, your batter might not be as ‘stiff’ so you may need to decrease the wet ingredients a bit. I’ve never done it this way so I can’t tell you the measurements but if you’re familiar with doing this swap, then feel free to do so!

  38. Joanne
    10/01/2014 at 5:16 pm

    Hi! I stumbled across your blog while searching for ginger cookies. I *just* finished making these and they’re fantastic; chewy and so flavorful. I made the recipe exactly as shown, and its a keeper! Thanks. Great job.

    • Julie
      10/02/2014 at 12:32 pm

      Awesome!! So happy to hear!

  39. Amy S.
    10/06/2014 at 3:08 pm

    Came across this recipe via a google search for molasses cookies and oh my – amazing! I made them for an after school activity group of my daughters but I *almost* could not bring myself to send them off to a bunch of kids, lol. Perfect fall cookie!

    • Julie
      10/06/2014 at 8:17 pm

      Yay!! They’re so hard to let go ;) it’s definitely the perfect Fall and holiday cookie!!

  40. Minnie Sereneo
    10/09/2014 at 6:17 pm

    I was dissappointed with this recipe. It didn’t turned out the way I expected. It had spread out too much and really flat. Didn’t look like the cookies on your photos therefore wasn’t too appealing to eat.

    • Julie
      10/11/2014 at 1:33 pm

      Hi Minnie, your batter might’ve been too warm or something for it to spread out too much. Next time, I would pop the dough into the fridge for a bit then bake it :)

  41. e. nickles
    10/12/2014 at 9:55 am

    you don’t specify salted or unsalted butter. Which is it?

    • Julie
      10/12/2014 at 12:21 pm

      I always bake with unsalted butter.

  42. gail fortunato
    10/30/2014 at 3:29 pm

    I just made these delicious cookies! I used a little flour & rolled dough out so that I could use cookie cutter. The shape was nice & neat!

    • gail fortunato
      10/30/2014 at 3:30 pm

      Thank you for this delicious recipe!

      • Julie
        10/31/2014 at 7:10 am

        Glad you enjoyed this, Gail!

  43. Melinda
    11/06/2014 at 9:18 am

    My daughter made these for a contest and came in first place! Thank you for the recipe. These cookies are delicious.

  44. 11/17/2014 at 7:14 pm

    Made these today for my coworkers/roommates they absolutely loved them fantastic recipe, I did substitute 1 cup of brown sugar for 1 of the cups of regular sugar. Thanks for your recipe :)

    • Julie
      11/18/2014 at 9:22 am

      Great to hear!!

  45. Kat
    11/24/2014 at 7:58 pm

    These are my favorite type of cookie! I made them today and they turned out amazingly. I added a little more of the spices and 1/2 tsp of black pepper. This was the first recipe I ever tried that yielded more than what it said – I got about 5 dozen 3 inch cookies out of it! Such a great recipe!!

    • Julie
      11/26/2014 at 3:32 pm

      These are my favorites too! I’m glad you got so many cookies!

  46. katherine
    12/03/2014 at 4:10 pm

    Really good, but WAY too much baking soda. I refused to put 4 tsp in so I only put 2 in.. even that was too much. 1 tsp is enough!

  47. Kelly
    12/03/2014 at 5:32 pm

    I made this and then dipped them halfway in white chocolate and they are simply divine! :) Thanks for the recipe!!!

  48. Sharon
    12/11/2014 at 10:51 pm

    Do you have to use a stand up mixer or will a hand held mixer work just as fine? Can’t wait to try them!

    • Julie
      12/12/2014 at 8:02 am

      You could probably use a hand-held mixer but it the dough might get to be too much for the hand held mixer so maybe towards the end you’ll have to use your spatula and combine it yourself :)

  49. RYleigh
    12/12/2014 at 7:05 pm

    My husband and I have been dying for some good Molasses Cookies and these totally hit the spot! Im wondering if anyone has tried freezing balls of this dough and then cooking? It makes a large batch that I love but for just my husband and I, it’s a lot ;) Would you recommend rolling them in sugar before freezing or right before cooking? Thank you!

    • Julie
      12/15/2014 at 7:36 am

      Yes, I believe freezing them would work out very well! I would just bake them a bit longer if you’re going from freezer to oven though :)

  50. Lydia
    12/13/2014 at 9:03 pm

    I just made a sample batch of these and they turned out beautifully! So delicious.
    I have a lot of extra dough left over, can I freeze it to make more in a Few Days?

    • Julie
      12/15/2014 at 7:37 am

      Yup, you can definitely freeze the dough!

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