This is our favorite version of the holiday classic! These ginger molasses cookies bake up soft and chewy, they are perfectly spiced, and they stay fresh for days. Add an optional coating of coarse sugar and/or dip in white chocolate to make them extra festive.
Think of these cookies as the softer, chewier, better tasting version of a traditional gingerbread cookie. These ginger molasses cookies freeze beautifully, so you can get a head start on your holiday baking now!
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Why you’ll love this recipe
Texture: These cookies bake up soft and extra chewy!
Flavor: Brown sugar, molasses, and the perfect combination of spices give these cookies tons of flavor!
Holiday classic: This recipe is our favorite version of a traditional classic!
Make ahead: These cookies freeze beautifully and they stay fresh for days.
Recipe overview
*Full recipe below in recipe card*
Make the cookie dough:
- Cream butter, brown sugar, and granulated sugar.
- Add molasses and eggs.
- Add flour, baking soda, salt, and spices.
Roll in sugar:
Roll each dough ball in coarse sugar or sparkling sugar. This makes for a prettier presentation and an added crunch.
Bake:
Bake for 8-12 minutes, until the cookies have spread but are still slightly underbaked in the center. Place the pans on a wire rack to cool completely.
White chocolate dip (optional):
Dip or drizzle each cookie in melted white chocolate and add holiday sprinkles. Allow the chocolate to firm up before storing and serving.
Behind the recipe testing
What makes these cookies chewy? A combination of brown sugar, molasses, and an extra egg yolk make these cookies SUPER CHEWY! Be sure not to overbake them, that will help maintain the chewiness.
Chill time: Chill the cookie dough for 30 minutes to one hour before scooping and baking. This helps the cookies from spreading too much in the oven.
Spice combination: These cookies are spiced with mostly ground ginger, along with cinnamon and a touch of cloves to round out the flavors.
White chocolate: Dipping the cookies in white chocolate is optional, but my family loves these cookies with the added white chocolate and sprinkles. Not only do they look festive, but the sweet white chocolate pairs well with molasses and warm spices.
Tips for freezing
These cookies taste just as good after weeks in the freezer as they do when they are freshly baked.
To freeze: Bake and cool, then package (tightly wrapped) in freezer safe storage containers. I typically double bag them in freezer bags, then place those bags in large storage containers. Freeze for up to 3 months.
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Recipe
Chewy Ginger Molasses Cookies
Ingredients
- 2 ⅓ cups (292g) all purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 2-3 teaspoons ground ginger, depending on how strong you want it
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened, but still cool to the touch
- ½ cup (100g) granulated sugar
- ½ cup (116g) dark brown sugar, packed
- 1 large egg
- 1 large egg yolk
- ¼ cup (82g) unsulphured molasses
- ½ cup coarse sparkling sugar or turbinado sugar
- 2 cups white chocolate melting wafers , I use Ghirardelli
- holiday sprinkles, optional
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, spices, and salt.
- In a separate bowl, beat butter, granulated sugar, and brown sugar for 2 minutes, until smooth and creamy. Add egg, egg yolk, and molasses and beat until thoroughly combined, scraping the sides of the bowl as needed. Add the flour mixture and beat until combined.
- Chill the dough in the refrigerator for 30 minutes to one hour.
- Place the sparkling sugar on a plate or shallow bowl. Scoop the dough into balls (see note) and roll the balls of dough in the sparkling sugar (be generous!). Place the dough balls on prepared baking sheets at least 2 inches apart, they will spread quite a bit. Bake for 8-12 minutes (see note). Be careful not to overbake. The center of the cookie should still look slightly underdone when you pull them from the oven. Place the baking sheets on wire racks to cool completely.
- After cooling, the cookies can be dunked or drizzled in melted white chocolate. If you'd like you can also add sprinkles to the cookies while the chocolate is still wet. After adding the white chocolate I transfer the cookies to the refrigerator just until the white chocolate firms up.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Bindu says
Can you use light brown sugar if I don’t have dark on hand? Thx!
Allison Mattina says
Sure! Enjoy!