Soft & Chewy Ginger Molasses Cookies Recipe

If you’re looking for a cookie that truly embodies coziness in every bite, Soft & Chewy Ginger Molasses Cookies deserve a top spot on your baking list. These delightful treats combine the warmth of ginger, cinnamon, and cloves with the rich sweetness of molasses, all wrapped up in a sugar-crackled exterior and a plush, tender center. Whether you’re baking for the holidays or just craving comfort on a chilly afternoon, you’ll find yourself returning to this recipe again and again!

Ingredients You’ll Need

It’s amazing how a few pantry staples can come together to make something so spectacular. Each ingredient in these Soft & Chewy Ginger Molasses Cookies has a unique job, from adding flavor and depth to creating that irresistibly chewy bite and golden color.

• All-purpose flour: Provides the structure to keep your cookies thick and soft, so they don’t spread too thin.
• Ground ginger: The star spice, bringing bright, zippy warmth that defines this classic cookie.
• Cinnamon: Adds subtle sweetness and extra aromatic depth to the spice mix.
• Ground cloves: Just a hint gives the cookies that nostalgic, cozy holiday aroma.
• Ground nutmeg: Heightens the overall warmth and rounds out the flavor profile.
• Baking soda: Helps the cookies puff up slightly, giving them their signature crackled tops.
• Salt: Balances the sweetness and enhances the flavors of all those lovely spices.
• Unsalted butter: Softened to room temperature for a perfectly creamy base with rich flavor and chewiness.
• Brown sugar: Packed and sweet, it adds both caramel notes and extra moisture for chewiness.
• Large egg: Binds everything together, while adding tenderness to the dough.
• Vanilla extract: Rounds out the spices with subtle floral and sweet undertones.
• Molasses: The secret to deep, intense flavor, irresistible moisture, and that picture-perfect dark color.
• White sugar (or coarse sugar): For rolling dough balls, this creates those sparkling, crackly exteriors as they bake.

How to Make Soft & Chewy Ginger Molasses Cookies

Step 1: Preheat and Prep

Start by setting your oven to 350°F (175°C), so it’s nice and hot when your cookies are ready to go in. Line two baking sheets with parchment paper to guarantee easy removal and golden bottoms, while preventing sticking or over-browning.

Step 2: Mix the Dry Ingredients

In a large bowl, sift the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt together. Sifting helps remove any lumps, ensures the spices are distributed evenly, and keeps your Soft & Chewy Ginger Molasses Cookies perfectly balanced in every bite.

Step 3: Cream the Wet Ingredients

In another bowl, grab your mixer and combine the softened butter and packed brown sugar, beating on medium speed until light and fluffy. This step is key for achieving that dreamy texture! Then add in the molasses, vanilla extract, and egg, continuing to beat until everything is fully incorporated and smooth.

Step 4: Combine and Chill Dough

Lower your mixer to a gentle speed and add the dry ingredients to the wet, half at a time. Mix just until everything comes together; over-mixing toughens cookies! Once combined, cover the dough and let it chill in the fridge for 30 minutes, making it easier to handle while helping those flavors develop.

Step 5: Shape and Coat

Pour the white or coarse sugar onto a small plate, then scoop the chilled dough into balls about 1 to 1.5 tablespoons each. Roll every dough ball generously in sugar, ensuring the entire surface is coated for a signature sparkly, crackly finish after baking.

Step 6: Arrange and Bake

Place your sugar-coated dough balls at least 2 inches apart on the lined baking sheets, giving them room to expand just right. Bake one tray at a time on the middle rack for 8-10 minutes. You’re watching for edges that are set and tops that have those beautiful cracks—this means your Soft & Chewy Ginger Molasses Cookies will be perfectly chewy inside!

Step 7: Cool and Serve

Let the cookies rest on the baking sheet for a few minutes before moving them to a cooling rack. This moment of patience keeps them from breaking and preserves their soft texture. Once cool, they’re ready to devour or share with anyone you love.

How to Serve Soft & Chewy Ginger Molasses Cookies

Garnishes

For that little extra, a light dusting of powdered sugar over the cooled cookies will make them look as magical as they taste. A sprinkle of extra coarse sugar just after baking can also give them irresistible sparkle and crunch.

Side Dishes

Nothing beats enjoying cookies with a cold glass of milk or a mug of steaming chai tea. Soft & Chewy Ginger Molasses Cookies also pair wonderfully with vanilla ice cream, warm apple cider, or even alongside a festive cheese board for a sweet-savory twist.

Creative Ways to Present

Try stacking your cookies in a mason jar for a thoughtful homemade gift, or serve them on a rustic wooden tray lined with parchment for a cozy, café-style vibe. For holidays, tie them up in little cellophane bags with a ribbon and a handwritten tag for instant joy!

Make Ahead and Storage

Storing Leftovers

These Soft & Chewy Ginger Molasses Cookies store beautifully in an airtight container at room temperature for up to a week. Their texture actually improves slightly after a day, so they’re perfect for baking ahead!

Freezing

If you want to prep in advance, scoop and roll the dough balls in sugar, then freeze them on a baking sheet until firm. Transfer to a freezer bag for up to three months—just bake straight from frozen, adding a minute or two to the baking time! Already-baked cookies freeze well, too; layer them between parchment in a sealed container.

Reheating

To recapture that just-baked warmth, you can gently reheat cookies in a 300°F oven for 2-3 minutes. They’ll taste bakery-fresh again—just don’t overdo it, as you want to keep them soft and chewy!

FAQs

Why do my Soft & Chewy Ginger Molasses Cookies sometimes turn out cakey?

This usually comes from over-mixing or adding too much flour. It’s best to spoon and level your flour, and to stop mixing as soon as the dough comes together.

Can I substitute blackstrap molasses instead of regular?

You can, but blackstrap is more bitter and less sweet, which will change both the flavor and texture. Regular molasses is recommended for authentic results.

How do I keep the cookies soft for longer?

Store them with a slice of fresh bread or an apple wedge in the container. The cookies will absorb some of that moisture, staying soft and tender for days.

Can this recipe be doubled for a cookie exchange?

Absolutely! Just double each ingredient, but chill the dough in separate bowls to make scooping and rolling easier. They’re always a holiday hit in big batches.

Are there any gluten-free swaps for this recipe?

You can use a cup-for-cup gluten-free all-purpose blend with xanthan gum. The cookies may spread a touch less, but you’ll still get that soft, chewy texture and incredible spice flavor.

Final Thoughts

I can’t recommend trying these Soft & Chewy Ginger Molasses Cookies enough. They’re comforting, nostalgic, and guaranteed to fill your kitchen with incredible aromas. Dive in with your loved ones, share with friends, or enjoy one with your favorite warm drink—there’s never a wrong time for this classic cookie!

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