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–+ servings

Soft and Chewy Ginger Molasses Cookies Recipe

by Cassandra Morris
These Soft and Chewy Ginger Molasses Cookies are everything you want in a holiday treat—packed with warm ginger, cinnamon, and cloves, they’re super easy to make, incredibly soft, and perfectly chewy. You won’t be able to eat just one!
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 24

Ingredients

  • 2 ¼ cups all-purpose flour spooned & leveled
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (12 tablespoons) unsalted butter softened to room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup granulated white sugar
  • 1/3 cup unsulphured fancy molasses do not use blackstrap
  • 1 large egg at room temperature
  • 1 tablespoon pure vanilla extract
  • 1/3 cup or more granulated white sugar for rolling

Instructions

  • Mix the Dry Ingredients: In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until well combined. Set aside.
  • Cream the Butter and Sugars: In a large bowl, use a handheld mixer on high speed to beat the butter, granulated sugar, and brown sugar together until creamy and well combined, about 2 minutes. Add the molasses and mix until fully incorporated.
  • Add the Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, about 1 minute. Pause to scrape down the sides and bottom of the bowl as needed.
  • Combine Wet and Dry Ingredients: On low speed, gradually mix the dry ingredients into the wet ingredients until just combined. The dough will be slightly sticky. Cover it tightly with plastic wrap and refrigerate for at least 2 hours or up to 2–3 days.
  • Preheat the Oven: Preheat your oven to 350°F. Line two large baking sheets with parchment paper and set them aside.
  • Prepare the Dough: Remove the cookie dough from the refrigerator. If it has been chilled for more than 2 hours, let it sit at room temperature for about 30 minutes before rolling into balls and baking.
  • Shape the Dough: After chilling, scoop 3 tablespoons of cookie dough and roll it into balls. A large 3-tablespoon cookie scoop works great for measuring before shaping each portion into a ball.
  • Coat and Arrange: Roll each dough ball in a small bowl of sugar, then place them 3 inches apart on a parchment-lined baking sheet. Gently press down on the tops of the balls to flatten slightly.
  • Bake the Cookies: Bake for 11–12 minutes, or until the edges are set and the tops are puffed with cracks. Since ovens vary, start checking at the 11-minute mark. If the tops don’t crack as expected, carefully remove the baking sheet from the oven and tap it on the counter 2–3 times to encourage spreading and cracking. Return the cookies to the oven for the final minute or two of baking.
  • Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
  • Store cookies in an airtight container at room temperature for up to 1 week.