Who doesn’t love chewy molasses ginger cookies? I’ve been loving these delightful cookies since I was a child. They bring back memories of being in England. There’s just something about the spices that scream Christmas too!
Chewy Ginger Molasses Cookies are the perfect combination of sweet and spicy. These delicious cookies are made with a blend of molasses, cinnamon, fresh ginger, and brown sugar for a flavor that’s truly out of this world. The rich spices create an aroma that will make your mouth water before you even take a bite! The texture of these chewy cookies is sure to satisfy any cookie lover. Enjoy them with a hot cup of coffee or tea for an extra special treat for the holiday season.
For these chewy molasses cookies, you’ll need butter, brown sugar, molasses, egg, all-purpose flour, baking soda, salt, cinnamon, fresh ginger, and cloves.
What Kind of Molasses Should You Use?
Perhaps the molasses reminds me of my childhood in England where I often ate treacle, a British staple. Treacle is virtually the same as molasses. True molasses have a 70% sugar content, are moister than blackstrap molasses, and are lighter.
Blackstrap molasses is dark molasses and can be salty and bitter. Every serving of blackstrap molasses contains a whopping 45% sugar, and 1% of your daily sodium intake. While it may appear similar to traditional molasses, do not substitute it unless the recipe specifically calls for it. It has a similar texture and flavor to dark treacle, plus it’s known for its ability to reduce blood pressure due to its high potassium content.
I use unsulphured Grandma’s Molasses, true molasses.
Tips for the Perfect Molasses Ginger Cookie
Use fresh ginger (2 tablespoons)- not packed
Use sparkling sugar
Supplies for Ginger Cookies
- cookie sheet
- parchment paper (only if you don’t use a nonstick cookie sheet like the above)
- mixing bowls
- wooden spoon
- rubber spatula
- electric mixer
- wire rack
- cookie scoop
- airtight container
Chewy Ginger Molasses Cookies Ingredients:
- 1 1/2 cups unsalted butter, softened to room temperature (not melted*)
- 1 cup granulated (white) sugar
- 1 cup packed brown sugar
- 1/2 cup unsulphured molasses
- 2 eggs
- 4 1/2 cups (639 grams) all-purpose flour
- 4 teaspoons baking soda*
- 1 tablespoon fresh ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon salt
Directions on How To Make Molasses Ginger Cookies:
To make these homemade molasses cookies, simply:
- Gently combine all dry ingredients (Flour, soda, ground ginger, cinnamon, cloves, and salt) in a medium bowl until a uniform mixture is formed.
- Blend together the butter and sugars until you achieve a smooth, creamy consistency in another medium bowl.
- For a light and fluffy, pale yellow mixture, beat together the softened butter and sugars using a separate bowl (large bowl) with either a stand mixer, electric mixer, or hand mixer on medium-high speed (or medium speed) for 2 minutes. Make sure to scrape down the sides of your bowl regularly as needed.
- Incorporate the other wet ingredients and dry items (flour mixture)into the batter. Afterward, one-by-one add in your eggs and molasses, stirring on medium-low speed until both are completely distributed throughout. Subsequently pour in your dry ingredient mixture bit by bit while continuously beating until everything is homogeneously mixed together for a delicious result!
- Give the dough a chance to chill. Place it in an airtight container and refrigerate for at least two hours, or until it’s nice and cold.
- Preheat your oven to 350°F. Then, line a baking sheet with parchment paper or a silicone baking mat and set it aside for later use.
- Take the chilled and firm dough, and shape it into 1-inch dough balls. After that, dip each ball in a bowl of sugar until its entirety is covered with a sweet crust. Place these delightful bites onto the prepared baking sheet to be cooked.
- Place your cookies in the oven and bake for 8-10 minutes, or until you see cracks forming on their surface (crackly top) and crispy edges. Take them out of the oven after a few minutes and let them cool down before transferring to wire racks to complete cooling.
Recipe card Molasses Ginger Cookies:
Molasses Ginger Cookies
Molasses Ginger Cookies using fresh ginger
Ingredients
- 1 1/2 cups unsalted butter, softened to room temperature (not melted*)
- 1 cup granulated (white) sugar
- 1 cup packed brown sugar
- 2 eggs
- 4 1/2 cups (639 grams) all-purpose flour
- 4 teaspoons baking soda
- 2 tablespoon fresh ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon salt
Instructions
- Gently combine all dry ingredients (Flour, soda, ground ginger, cinnamon, cloves, and salt) until a uniform mixture is formed.
- Blend together the butter and sugars until you achieve a smooth, creamy consistency.
- For a light, fluffy, pale yellow mixture, beat together the softened butter and sugars using a separate bowl with either a stand mixer, electric mixer, or hand mixer on medium-high speed (or medium speed) for 2 minutes. Make sure to scrape down the sides of your bowl regularly as needed.
- Incorporate the other wet and dry items into the batter. Afterward, one by one add in your eggs and molasses, stirring on medium-low speed until both are entirely distributed throughout. Subsequently pour in your dry ingredient mixture bit by bit while continuously beating until everything is homogeneously mixed together for a delicious result!
- Give the dough a chance to chill out. Place it in an airtight container and refrigerate for at least two hours, or until it's nice and cold.
- Preheat your oven to 350°F. Then, line a baking sheet with parchment paper or a silicone baking mat and set it aside for later use.
- Take the chilled and firm dough, and shape it into 1-inch balls. After that, dip each ball in a sugar bowl until its entirety is covered with a sweet crust. Place these delightful bites onto the prepared baking sheet to be cooked.
- Place your cookies in the oven and bake for 8-10 minutes, or until you see cracks forming on their surface. Take them out of the oven after a few minutes and let them cool down before transferring them to wire racks to complete cooling.
- Enjoy your freshly made deliciousness right away, or store it in an airtight container for up to 4 days. If you're feeling really ambitious, pop it into the freezer for longer-term storage and savor its delectable flavor within 3 months!
Notes
You can substitute fresh ginger for ground ginger, however, the measurement will be totally different.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Wilton Easy Flex Silicone Spatula Set, Your Go-To Tools for Mixing, Folding, Scraping, Cooking and Serving., Blue, 3-Piece -
Wilton Navy Blue Non-Slip Covered Mixing Bowls with Lids, 6-Piece -
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red -
Wilton Perfect Results Premium Non-Stick Bakeware Cookie Baking Sheets Set, 2-Piece, Steel -
Grandma's Molasses Gold Unsulphured 12 Oz. (Pack of 2)
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 119Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 25mgSodium 164mgCarbohydrates 14gFiber 0gSugar 4gProtein 2g
Enjoy your freshly made chewy ginger cookies right away, or store it in an airtight container up to 4 days. They are also great for a cookie swap!
If you’re feeling really ambitious, pop it into the freezer for longer-term storage and savor its delectable flavor within 3 months!
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