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Close-up of round, golden-brown ginger molasses cookies cooling on a black wire rack over a colorful cloth.
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4.80 from 5 votes

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!
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Servings: 36 cookies
Author: Julie Chiou

Equipment

Ingredients 

  • 1 ½ cups (341 g) butter softened
  • 2 cups (400 g) sugar plus more for rolling
  • ½ cup (169 g) molasses
  • 2 eggs
  • 4 cups (500 g) all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt

Instructions

  • Preheat oven to 375 °F (191 °C). Line baking sheets with parchment paper or silicone baking mats and set aside.
  • In the bowl of a stand mixer, cream together butter and sugar until combined.
    1 1/2 cups butter, 2 cups sugar, 1/2 cup molasses, 2 eggs
    A white mixing bowl filled with creamed butter and sugar, with an egg and a small bowl of vanilla extract nearby on the countertop.
  • Add in the molasses and eggs and mix until incorporated.
    A mixing bowl with creamed butter and sugar, two raw eggs, and molasses on top, ready to be mixed.
  • In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt.
    4 cups all-purpose flour, 4 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon ground ginger, 1 teaspoon kosher salt
    A bowl with flour and spices, surrounded by eggs in a bowl, a stick of butter, and a dish of dark liquid on a light surface.
  • Slowly add in the flour mixture to the bowl of the stand mixer and mix until all is combined.
    A white bowl containing light brown cookie dough being mixed, viewed from above on a light surface.
  • 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.
    A cookie dough ball is coated in white granulated sugar in a small bowl, with more dough balls on a baking sheet and a scoop of brown sugar nearby.
  • 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.

Nutrition

Serving: 1 cookie | Calories: 179 kcal | Carbohydrates: 25 g | Protein: 2 g | Fat: 8 g | Saturated Fat: 5 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 2 g | Trans Fat: 0.3 g | Cholesterol: 29 mg | Sodium: 253 mg | Potassium: 91 mg | Fiber: 0.5 g | Sugar: 15 g

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