Why You’ll Love Chewy Ginger Molasses Cookies Recipe
These cookies have everything you want in a classic spice cookie: a tender, chewy texture, deep molasses richness, and just the right balance of ginger, cinnamon, and cloves. They come together with simple pantry ingredients and are easy to mix, roll, and bake. This recipe also includes freezer-friendly options, making it great for planning ahead or baking fresh cookies whenever a craving hits.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup butter
1 1/2 cups sugar
1 large egg
2/3 cup molasses
1 teaspoon baking powder
2 teaspoons baking soda
3 cups flour
1/4 teaspoon cloves
1 teaspoon ground ginger
2 teaspoons cinnamon
1/2 teaspoon salt
Directions
In a medium bowl, use an electric hand mixer to beat the butter, sugar, egg, and molasses together on low speed for 1 minute, until well combined.
Add the baking powder, baking soda, flour, cloves, ginger, cinnamon, and salt. Mix on low just until blended, being careful not to overmix.
Roll the dough into 1-inch balls, then roll each ball in sugar until fully coated on all sides.
To bake right away, preheat the oven to 375 degrees. Place the sugar-coated cookie dough balls on a baking sheet, spacing them 2 to 3 inches apart. Bake one sheet at a time for 6 to 8 minutes, until the edges are just beginning to turn golden brown. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack and cool for at least 5 minutes.
To make ahead and freeze baked cookies, bake as directed and let them cool completely. Arrange the cookies on a parchment-lined baking sheet without touching, then flash freeze for 30 to 40 minutes until firm. Transfer them to a gallon-sized freezer-safe bag, remove as much air as possible, seal, and freeze.
To freeze unbaked cookie dough, place the sugar-coated cookie dough balls directly into a labeled gallon-sized freezer-safe bag. Remove as much air as possible, seal, and freeze.
To bake from frozen, place the frozen cookie dough balls on a parchment-lined baking sheet, spacing them 2 to 3 inches apart. Let them thaw for about 5 minutes while the oven preheats to 375 degrees. Bake one sheet at a time for 8 to 9 minutes, until the edges are just starting to turn golden brown. Cool on the baking sheet for 2 minutes, then transfer to a wire rack for at least 5 minutes.
Servings and timing
This recipe makes 24 cookies and takes about 40 minutes from start to finish. That includes mixing the dough, rolling the cookies in sugar, baking, and cooling. If baking from frozen, plan for a slightly longer baking time.
Variations
For a stronger spice flavor, add a little extra ginger or a pinch more cloves. You can roll the cookie dough in coarse sugar for extra sparkle and crunch. For a festive twist, try adding a light dusting of cinnamon sugar before baking. If you prefer a slightly softer cookie, pull them from the oven as soon as the edges are set. For a deeper flavor, chill the dough for a short time before baking.
Storage/Reheating
Store the baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can place a small piece of bread in the container with the cookies. For longer storage, freeze baked cookies in a freezer-safe bag or container for up to 3 months.
Frozen unbaked cookie dough balls can also be stored for up to 3 months and baked straight from the freezer with just a minute or two added to the baking time.
To reheat baked cookies, warm them in the microwave for about 8 to 10 seconds to soften them slightly and bring back that fresh-baked texture.
FAQs
Why are my ginger molasses cookies not chewy?
Overbaking is the most common reason. Remove the cookies when the edges are just turning golden and the centers still look slightly soft.
Can I make the dough ahead of time?
Yes, the dough can be rolled into balls, coated in sugar, and frozen for later baking.
Do I need to chill the dough?
This recipe does not require chilling, but chilling can make the dough easier to handle and can deepen the flavor.
Can I freeze baked cookies?
Yes, baked cookies freeze very well. Let them cool completely before storing them in a freezer-safe bag or container.
Can I bake the dough straight from frozen?
Yes, you can bake the frozen dough balls directly from the freezer. Let them sit for about 5 minutes while the oven preheats, then bake as directed.
What kind of molasses should I use?
Regular unsulphured molasses works best for a rich flavor without making the cookies too bitter.
Why do I roll the dough in sugar?
Rolling the dough in sugar gives the cookies a classic crackly finish and adds a sweet, slightly crisp exterior.
How do I know when the cookies are done?
The cookies are ready when the edges are set and just starting to turn golden brown. The centers may still look soft, which helps keep them chewy.
Can I use salted butter instead of unsalted butter?
Yes, but you may want to slightly reduce the added salt so the overall flavor stays balanced.
How should I store these cookies to keep them soft?
Keep them in an airtight container at room temperature. Adding a small piece of bread to the container can help maintain their softness.
Conclusion
Chewy ginger molasses cookies are a timeless treat packed with warm spices and rich flavor. They are simple to make, easy to freeze, and perfect for sharing during the holidays or enjoying all season long. Whether you bake them right away or keep a batch in the freezer for later, this recipe is a reliable favorite that delivers soft, chewy cookies every time.
