• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Three Seasons

seasonal, seasoning, seasoned chef

  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Soups
    • Salads
    • Pasta
    • Main Courses
    • Sides
    • Desserts
    • Drinks
    • Condiments
    • Dietary Restrictions
  • Contact
go to homepage
Homepage link
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Soups
    • Salads
    • Pasta
    • Main Courses
    • Sides
    • Desserts
    • Drinks
    • Condiments
    • Dietary Restrictions
  • Contact
×

Home » Cookies » Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies

Published: Dec 2, 2019 · Modified: Mar 23, 2021 by Sabrina

Jump to Recipe·Print Recipe
Chewy Ginger Molasses Cookies on a baking sheet, on a marble surface next to a glass of milk.

Do you enjoy the flavors of a gingersnap but prefer a soft and chewy cookie? My Ginger Molasses Cookies are the answer.

Chewy Ginger Molasses Cookies on a baking sheet, on a marble surface next to a glass of milk.

How to make a chewy cookie

If you’re anything like me, you love the spices and molasses flavor of a gingersnap, but typically prefer to eat a fat, soft and chewy cookie. If that’s the case, I got you covered.

The molasses and light brown sugar in this cookie provide moisture which helps keep these cookies chewy.

Shaping and chilling the dough, however, are the most crucial steps in creating chewy cookies. Domed shaped dough balls tend to bake into thick cookies. For this recipe, the dough must be chilled to maintain a thick cookie shape.

If your dough is room temperature, these cookies will spread. A thinner cookie will cook more on the inside, making it dryer and less soft and chewy.

Step by step process of making ginger molasses cookies: mix dry ingredients, cream butter and sugar, add eggs and molasses, mix wet and dry, form into cookies and roll in sugar.

Variations

  1. Use a glaze. These cookies are also delicious glazed. My original recipe for these bad boys did not involve rolling them in sugar. I baked them plain and made a Bourbon Vanilla Glaze. A Lemon Glaze would also be delicious. Check out my recipe notes for more details!
  2. Add more ginger. For an extra punch of ginger, finely chop a few tablespoons of candied ginger and fold it into the dough.
  3. Add bread flour. For an even chewier cookie, add some bread flour. I had such a hard time deciding which version of this recipe I liked best, so I included by notes on using part all-purpose and part bread flour in the recipe card.
Chewy Ginger Molasses Cookies on a baking sheet, on a marble surface next to a glass of milk.

More Seasonal Treats

  1. Gingerbread Scones with Lemon Glaze
  2. Quick Panettone
  3. Chocolate Crinkle Cookies
  4. Panettone Bread Pudding
  5. Brown Butter Chocolate Chip Cookies
  6. Linzer Cookies with Strawberry Rose Jam
  7. Hazelnut Sandwich Cookies with Chocolate and Jam
  8. Peanut Butter Chocolate Chip Cookies
  9. Vanilla Bean Eggnog
  10. Chocolate Hazelnut Cannoli
  11. Chocolate Peppermint Whoopie Pies
  12. Chocolate Dipped Coconut Macaroons
  13. Hot Chocolate with Peppermint Marshmallows

If you make this recipe, please post a comment and rating down below. If you want to be notified every time I post a new recipe, subscribe to my blog and give me a follow on my social accounts: instagram, pinterest, twitter, youtube. See you next time!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chewy Ginger Molasses Cookies on a baking sheet, on a marble surface next to a glass of milk.

Chewy Ginger Molasses Cookies


  • Author: Sabrina Russo
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: ~ 2 dozen cookies
Print Recipe
Pin Recipe

Description

Do you enjoy the flavors of a gingersnap but prefer a soft and chewy cookie? My Ginger Molasses Cookies are the answer.


Ingredients

Scale
  • 2 ¼ cups all purpose flour*
  • 1 tsp baking soda
  • ½ tsp kosher salt (slightly less if using fine salt)
  • ¾ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 1/8 tsp nutmeg, freshly grated
  • 1 ½ sticks unsalted butter, softened at room temperature
  • 1 cup light brown sugar, packed
  • 1 large egg
  • ¼ cup unsulphured molasses
  • 1 tsp vanilla extract

Instructions

  1. Mix dry ingredients: In a bowl, combine flour, baking soda, salt and spices.
  2. Cream butter and sugar: In the bowl of a stand mixer, combine butter and sugar, and beat on medium speed for 2-3 minutes or until light and fluffy. This can also be done using a handheld mixer or a whisk.
  3. Add remaining wet ingredients: Add egg and beat over medium speed until well-combined and fluffy, about 2 minutes. Add molasses and vanilla, and beat to combine.
  4. Add dry ingredients. Mix in dry ingredients in two to three additions, mixing over low speed. Do not over mix.
  5. Chill dough. Wrap dough in plastic wrap and chill for at least 2 hours or up to three days.
  6. Preheat oven and prep pans: Heat oven to 350°F. Line two baking sheets with a silpat or parchment paper.
  7. Scoop and roll. Remove dough from fridge. Place a few tablespoons of demerara sugar into a bowl. Scoop dough into 1 ½ tablespoon-sized portions and roll into sugar. Place on prepared baking sheet, spaced two inches apart. Press down to slightly flatten tops.
  8. Bake: Bake in preheated oven for 9-12 minutes or until lightly browned and just cooked through, rotating half way through. You can bake one tray at a time on the center rack, or bake two trays at a time on the upper and lower thirds of the oven. If baking two trays at once, swap racks half way through, as well as, rotating pans front to back.
  9. Cool and enjoy. Cool on baking pan for 5 minutes, and then transfer to a cooling rack to cool completely. Enjoy.

Notes

For an extra chewy cookie, use 1 ¼ cup all purpose flour and 1 cup of bread flour.

Instead of rolling in sugar, you can also glaze the cookies. Once cookies are completely cooled drizzle with my Bourbon Vanilla Glaze or Lemon Glaze.

Bourbon Vanilla Glaze: Combine 1 cup powdered sugar, 1 tablespoon bourbon, 2-3 tablespoons cream or milk, and 1 teaspoon vanilla bean extract or regular vanilla extract, and whisk until smooth.

Lemon Glaze: Combine 1 cup powdered sugar, 1 tablespoon melted unsalted butter, and 3-4 tablespoons fresh lemon juice, and whisk until smooth.

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 140
  • Sugar: 12g
  • Sodium: 100mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 0.4g
  • Protein: 2g
  • Cholesterol: 23mg

Keywords: ginger molasses cookies, chewy ginger molasses cookies, chewy gingersnap cookies, cookies, Christmas

Did you make this recipe?

Tag @my_three_seasons on Instagram and hashtag it #mythreeseasons

Chewy Ginger Molasses Cookies on a baking sheet, on a marble surface next to a glass of milk.

This post has been updated with a new recipe, new images and new text. The original recipe included a bourbon vanilla glaze, which is included in the recipe card notes.

Previous Post: « The Perfect Garlic Mashed Potatoes
Next Post: Chicken and Dumpling Soup »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

About Me

Hey, my name's Sabrina. I live in NYC and have professional work experience as both a dietitian and a cook. My time working for a top food photographer and chef helped make my blog what it is today. My Three Seasons is focused on seasonal ingredients, proper seasoning and cooking like a seasoned chef.
Follow me on FacebookFollow me on TwitterFollow me on InstagramFollow me on PinterestFollow me on YouTube

Search

Spring Recipes

Overhead view of a Lemon Rhubarb Custard Cake with slices cut out of it, surrounded by plates and a napkin on a white textured surface.

Rhubarb Cake

Overhead view of three plates of spaghetti pasta with ramps surrounded by forks, glasses, grated parmesan cheese and lemon wedges on a rustic wood surface.

Ramp Pasta

Overhead image of a rustic ceramic bowl with fava bean and ricotta ravioli in brown butter sauce with whole fava beans, mint and parmesan cheese on top, surrounded by rustic silverware (fork and spoon), a beige dish towel and another plate of pasta on a dark wood surface.

Fava Bean Ravioli

Overhead view of a spring vegetable salad with arugula, watercress, snap peas, English peas, fava beans, red radishes, purple radishes, watermelon radishes, carrots and asparagus with buttermilk poppy seed dressing on a light blue background.

Spring Vegetable Salad with Buttermilk Poppy Seed Dressing

Angled view of a sliced coconut layer cake with Swiss meringue buttercream on a cake stand surrounded by cake slices and a vase of white carnation flowers with a cream colored surface and light textured background.

Coconut Layer Cake with Swiss Meringue Buttercream

Overhead view of three bowls of shell pasta with peas and pancetta with spoons and small bowls of salt and pepper on a dark wood surface.

Pasta with Peas and Pancetta

More Posts from this Category

Subscribe to Blog via Email

Enter your email address to subscribe and receive notifications of new posts by email.

Recent Posts

  • Kale and Pomegranate Salad with Persimmons
  • Golden Beet Salad with Goat Cheese Spread and Pesto
  • Apple Cider Vinegar Dressing
  • Pumpkin Chocolate Chip Pancakes.
  • Gluten Free Lemon Bars
Featured in widget showing logos of buzz feed, honest cooking, foodgawker and huff post

Top Posts

Overhead view of Italian Stuffed Artichokes filled with breadcrumbs, cheese, garlic and parsley on a white plate surrounded by lemon wedges, and bowls of salt and pepper on a beige textured surface.

Italian Stuffed Artichokes

Overhead shot of two bowls of Thai Red Curry Lentil Soup topped with coconut milk and kale chips on a marble surface surrounded by lime wedges, naan bread and spoons.

Thai Red Curry Lentil Soup

Straight on shot of a stack of homemade jelly doughnuts with strawberry jam, coated in sugar on a light grey surface surrounded by fresh strawberries with a coffee cup in the background.

Homemade Jelly Doughnuts with Strawberry Jam (Sufganiyot)

Coconut Curry Chicken Legs

Pistachio Babka

Pistachio Babka

Baked Matcha Glazed Doughnuts

More Posts from this Category

Copyright © 2021 · Foodie Pro Theme On Genesis Framework · WordPress · Log in