Hey, Kitchies!
[Introduction in Alex Guarnaschelli’s Writing Style]
Let’s talk about cookies—the kind that fill your kitchen with warm, spiced aromas and practically demand a cozy evening with a cup of tea or milk. These Chewy Ginger Molasses Cookies are exactly that. They have crinkly tops, a soft and chewy center, and the perfect balance of sweetness and spice. Each bite is packed with molasses richness, a kick of ginger, and just the right amount of cinnamon warmth.
I have a soft spot for cookies that feel like a warm hug, and these fit the bill. They remind me of chilly afternoons spent baking, rolling dough in sugar, and waiting eagerly for the first batch to come out of the oven. There’s something nostalgic about their deep caramel-like flavor, the warmth of the spices, and the way they stay soft for days.
Whether you bake them for the holidays, for a midweek treat, or just because you need something comforting, this recipe will have you coming back for more. Bonus: your house will smell like a bakery in the best way possible.
Why You’ll Love These Chewy Ginger Molasses Cookies
[Resume in Todd Wilbur’s Writing Style]
There’s a reason these Chewy Ginger Molasses Cookies are a go-to for holiday baking (or, honestly, any time of year). They deliver everything you love in a classic ginger cookie—rich molasses, warm spices, and a perfectly chewy bite.
Rolling them in sugar before baking gives them a beautiful crackled surface with a slight crunch, while the inside remains soft and tender. They taste just like the ones grandma used to make—but better. If you’re looking for a foolproof recipe that stays chewy for days, this is the one.
The Story Behind These Cozy Cookies
The first time I made these, I was on a mission to recreate the perfect chewy ginger cookie I remembered from childhood. I wanted something soft, but not cakey; spiced, but not overpowering; sweet, but balanced by deep molasses flavor.
After a few test batches (and a kitchen dusted in flour), I finally nailed it. The key? Just the right amount of brown sugar for chewiness, a touch of butter for richness, and a good dose of ginger for that classic holiday warmth. Now, these cookies have become a tradition in my home, baked in big batches, shared with friends, and enjoyed with a cup of tea.
Why These Ginger Molasses Cookies Are a Must-Try
H2: Why You’ll Love This Recipe
- Perfectly Chewy Texture – Soft centers with lightly crisp edges.
- Rich Molasses Flavor – Deep caramel-like sweetness.
- Warm & Spiced – The perfect balance of ginger, cinnamon, and cloves.
- Easy to Make – Just mix, roll, and bake!
- Stays Soft for Days – Even better the next day!
Cuisine: American
Tips for the Best Chewy Ginger Molasses Cookies
- Chill the Dough! This helps the cookies hold their shape and enhances the flavor.
- Don’t Overbake. They may look slightly underdone when you take them out—they will set as they cool.
- Use Dark Molasses. It gives the cookies the richest flavor and color. Avoid blackstrap molasses, as it can be too bitter.
- Roll in Sugar Twice. For extra crunch and sparkle, roll the cookies in sugar once, then roll again before baking.
Substitutions & Variations
- Make It Spicier: Add a pinch of black pepper or extra ginger for a bigger kick.
- Gluten-Free Version: Swap all-purpose flour with a 1:1 gluten-free blend.
- Add Chocolate Chips: Molasses and chocolate? Yes, please! Stir in ½ cup dark chocolate chips.
- Lemon Glaze: Drizzle with a lemon glaze for a tangy twist.
Make a Healthier Version
Want to make these cookies a bit lighter? Try these tweaks:
- Use Coconut Sugar – A lower glycemic alternative to brown sugar.
- Swap Butter for Coconut Oil – Makes them dairy-free with a hint of nuttiness.
- Reduce the Sugar – Use ¾ cup brown sugar instead of a full cup.
Closing in Todd Wilbur’s Style
And there you have it—perfectly chewy, deeply spiced, and just the right amount of sweet. These Chewy Ginger Molasses Cookies are a must-bake classic, whether for the holidays or a cozy treat any time of year.
Make a batch, grab a cup of coffee or tea, and enjoy one of the most comforting cookies you’ll ever bake. You won’t be able to stop at just one! 🍪✨
Relevant Categories:
Desserts, Cookies, Holiday Baking, Comfort Food
Tags:
Ginger cookies, chewy cookies, molasses cookies, easy baking, holiday cookies
Frequently Asked Questions
- Why are my cookies not chewy?
Overbaking or too much flour can make them dry. Take them out while the centers are still soft! - Can I freeze the dough?
Yes! Freeze the dough balls and bake straight from frozen, adding 1-2 minutes to the bake time. - How do I store these cookies?
Keep in an airtight container at room temperature for up to 5 days. - What molasses should I use?
Regular unsulphured molasses works best—avoid blackstrap molasses for a milder flavor. - Can I make these dairy-free?
Yes! Swap butter for vegan butter or coconut oil.
Chewy Ginger Molasses Cookies
Description
There’s a reason these Chewy Ginger Molasses Cookies are a go-to for holiday baking (or, honestly, any time of year)
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- ¼ cup molasses
- 2 teaspoons vanilla extract
- ¼ cup granulated sugar (for rolling)
Instructions
In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and brown sugar until light and fluffy. Add the egg, molasses, and vanilla,mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Cover the dough and refrigerate for at least 30 minutes (or up to overnight for even deeper flavor).
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat, then place on the baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes until the cookies have spread and the tops have a lovely crackled appearance. They will still look slightly soft in the center—that’s the key to keeping them chewy!
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Once cooled, enjoy these soft, chewy, spiced cookies with a warm drink, or store them for later—they stay fresh for days!
