Chewy Ginger Molasses Cookies

These chewy ginger molasses cookies bring all the cozy holiday vibes in every soft, spiced bite. They bake up with crackly tops, warm molasses flavor, and that perfect chew that keeps everyone reaching for just one more.

I’ll admit it. These chewy ginger molasses cookies are the crown jewel of my ginger obsession. After sharing my gingerbread latte and classic gingersnap cookie recipes, I had to complete the ginger trilogy with these beauties.

With a perfect blend of ginger, cinnamon, and blackstrap molasses, every bite warms you from the inside out. These cookies are incredibly forgiving, too. The dough comes together in one bowl, requires no fancy equipment, and can be made ahead and frozen for whenever a craving strikes.

Whether you’re baking for the holidays, bringing treats to a cookie exchange, or simply craving something cozy on a chilly afternoon, these cookies deliver comfort in every bite.

Why I love this recipe

• The molasses gives these cookies an almost caramel-like richness that makes them taste indulgent without being overly sweet.
• These cookies freeze exceptionally well, so I can always have dough ready for a fresh-baked cookie emergencies.
• I can prepare the dough in advance and keep it in the fridge, making it perfect for busy holiday baking schedules.

Ingredients

• Butter & Sugars: unsalted butter, granulated sugar, brown sugar – the creamy, sweet base that gives the cookies their soft, chewy texture.
• Molasses & Egg: unsulphured molasses and a room temperature egg – adding moisture, depth, and that classic molasses richness.
• Dry Ingredients: all purpose flour, baking soda, fine sea salt – providing structure and helping the cookies spread just right.
• Warm Spices: ground ginger, ground cinnamon, ground cloves – the cozy, fragrant blend that brings the perfect balance of heat and sweetness.

Step by step

1. Line a baking sheet with parchment paper and set it aside.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, ginger, cinnamon, cloves, and fine sea salt. Set aside.
3. In a separate large bowl, beat the unsalted butter and sugar until light and fluffy.
4. Mix in the molasses and egg until fully combined.

1. Gradually add the dry mixture, stirring just until everything comes together.
2. Pour extra granulated sugar into a shallow dish.
3. Use a 1 1/2 tablespoon cookie scoop to portion the dough.
4. Roll each dough ball in the sugar, then place them on the prepared sheet. Chill the dough for at least 2 hours.
5. Once chilled, arrange the cookies on the parchment-lined baking sheet with 2–3 inches between each one, then bake for 8–10 minutes.

1. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
2. Transfer the cookies to a wire rack to cool completely.

Storage

Keep these soft molasses cookies fresh by placing them in an airtight container at room temperature, where they’ll stay soft and chewy for up to a week.

For longer storage, you can freeze the baked cookies for up to 3 months, or freeze the dough to bake fresh cookies whenever you like. When ready to enjoy, simply let the frozen cookies come to room temperature before digging in.

If you try this recipe please comment and rate it below, I love hearing from you!