The warm and sweet smoky flavor of molasses with hints of ginger makes these Chewy Ginger Molasses Cookies the perfect seasonal treat. These are soft and chewy cookies with a brown sugar outer layer crunch.
Some of my other favorite Christmas cookies are these Orange Pistachio Snowball Cookies and these No-Bake Butterscotch Pretzel Bars.
Chewy Ginger Molasses Cookies
The smokey ginger flavor of these soft and chewy ginger cookies is one I can’t resist when the weather starts to cool and fires begin to crackle. If I were Santa, these would be my request on Christmas night.
The molasses not only adds an intense flavor but also help the cookies retain their chewiness. This makes them great for sharing or adding to cookie tins since they keep well.
Which Molasses Do I Use?
Molasses can have a range of intense flavors varying from a lighter unsulphured version to blackstrap, which is very strong.
I prefer to use Grandma’s brand or Wholesome! brand (I don’t work with either brand, but just prefer them when baking with molasses). Both brands are slightly different in color and will make for either lighter or darker-colored cookies depending on which one you use.
How to Make the Best Chewy Ginger Cookies
The warm and sweet smoky flavor of molasses with hints of ginger makes these Chewy Ginger Molasses Cookies the perfect seasonal treat. These are soft and chewy cookies with a brown sugar outer layer crunch.
- Whisk dry ingredients. In a medium-sized bowl whisk the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
- Beat wet ingredients. Using a stand mixer or a handheld mixer cream the butter and both sugars on medium-high until the mixture becomes pale and fluffy, scraping down sides as needed. Turn the speed to low and mix in the eggs one at a time until combined. Add the molasses and beat until just mixed.
- Combine both mixtures. Gradually add the dry ingredients to the wet ingredients until evenly incorporated.
- Chill the dough. Place the dough in an air-tight container and chill in the refrigerator for 30 minutes to 2 hours before prepping for baking.
- Prep. Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- Roll and coat. Place a ½ cup of brown sugar in a small bowl. Using a 1-inch sized cookie scoop or a spoon scoop out the dough and roll it into a ball. Roll each ball in the sugar until fully coated and place it on the prepared baking sheet.
- Bake. Bake for 8 to 10 minutes until the cookies begin to crackle on top (they will crack more in the cooling process).
Can I Make these Chewy Ginger Cookies Ahead of Time?
Yes. These delicious chewy cookies will store well for up to 2 weeks in an air-tight container. They’ll retain their chewy texture too due to the molasses.
Chewy Ginger Molasses Cookies
Ingredients
- 4½ cups Flour
- 4 teaspoons Baking Soda
- 1 tablespoons Ground Ginger
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Cloves
- 1 teaspoon Salt
- 1½ cups Unsalted Butter softened
- 1 cup Sugar
- 1 cup Brown Sugar packed
- ½ cup Molasses
- 2 large Eggs
Instructions
- In a medium-sized bowl whisk the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
- Using a stand mixer or a handheld mixer cream the butter and both sugars on medium-high until the mixture becomes pale and fluffy, scraping down sides as needed. Turne the speed to low and mix in the eggs one at a time until combined. Add the molasses and beat until just mixed.
- Gradually add the dry ingredients to the wet ingredients until evenly incorporated.
- Place the dough in an air-tight container and chill in the refrigerator for 30 minutes to 2 hours before prepping for baking.
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- Place a ½ cup of brown sugar in a small bowl. Using a 1-inch sized cookie scoop or a spoon scoop out the dough and roll into a ball. Roll each ball in the sugar until fully coated and place on the prepared baking sheet.
- Bake for 8 to 10 minutes until the cookies begin to crackle on top (they will crack more in the cooling process). Remove from the oven and let sit for 5 minutes before transferring to a cooling rack to cool completely.
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