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chewy ginger molasses cookies

Chewy Ginger Molasses Cookies

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4.9 from 11 reviews

  • Author: Katherine | Love In My Oven
  • Total Time: 40 minutes
  • Yield: 28-30 cookies 1x


A staple of the holiday season, these chewy gingersnaps are a must! For a cookie exchange or just your family, everyone will love these chewy ginger molasses cookies!


  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp all-spice
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature*
  • 1/2 cup granulated sugar + 1/4 cup more for rolling
  • 1/2 cup brown sugar, packed
  • 1/4 cup dark molasses
  • 1 egg
  • 1 tsp pure vanilla extract


  1. Preheat the oven to 350 F and line two baking sheets with parchment paper. In a large mixing bowl, sift together the flour, baking soda, ginger, cinnamon, all-spice, nutmeg and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the butter together with both sugars on high until light and fluffy, about 1 minute. Add the molasses, egg and vanilla extract and mix for an additional 2 minutes on medium-high, scraping down the sides as necessary. With the mixer running on low, slowly add in the dry ingredients until everything is just combined**.
  3. Place the extra 1/4 cup granulated sugar in a shallow bowl. Using a tablespoon at a time, roll the cookie dough into balls and then roll the dough gently in the granulated sugar, placing the balls a few inches apart on the baking sheet. Bake the cookies for 8-9 minutes or until slightly flat and soft, with very slightly browned edges. The cookies will look under-baked! Allow the cookies to cool on the baking sheet for 5 minutes until removing them to a cooling rack to cool completely.

Cookies can be stored at room temperature for 1 week in an airtight container, or up to 2 months in the freezer. Cookie dough can also be frozen for up to 2 months and then baked from frozen, increasing the bake time by about 2 minutes.


*To use browned butter in this recipe, read the post above for directions.

**If you prefer a more “pillowy” cookie vs a flat and chewy one, chill the dough at this point for 20-30 minutes before rolling the dough into balls and continuing with step 3.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: cookies
  • Method: oven bake
  • Cuisine: american
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