Soft & Chewy Ginger Molasses Cookies

These Soft & Chewy Ginger Molasses Cookies are everything I want in a classic holiday treat. They’re packed with warm spices, rich molasses, and a touch of sweetness that comes from rolling each cookie in sugar before baking. The result? A crackly, sparkling crust with a soft, chewy center that makes every bite irresistible.

Why I’ll Love This Recipe

I love how these cookies wrap all my favorite cozy flavors into one delicious bite. The molasses gives them a deep, rich taste while the ginger and spices add warmth and comfort. They’re easy to make, perfect for sharing, and stay soft for days. Whether I’m baking for a cookie exchange, holiday gathering, or just to satisfy a seasonal craving, this recipe always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour, spooned and leveled

• ground ginger

• cinnamon

• ground cloves

• ground nutmeg

• baking soda

• salt

• unsalted butter, softened to room temperature

• packed brown sugar

• large egg

• vanilla extract

• molasses

• white sugar or coarse sugar (for rolling)

Directions

Preheat and prep:

I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper.

Mix the dry ingredients:

In a large bowl, I sift together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt.

Cream the wet ingredients:

In another bowl, I beat the softened butter and brown sugar on medium speed until it’s light and fluffy. Then I add the molasses, vanilla extract, and the egg, beating until everything is fully mixed.

Combine and chill the dough:

I reduce the mixer speed to low and slowly add the dry ingredients to the wet, mixing in about half at a time until just combined. Then I cover the dough and chill it in the refrigerator for 30 minutes to make it easier to handle.

Shape and coat:

Once chilled, I scoop the dough into balls about 1 to 1.5 tablespoons in size. I roll each ball in a shallow dish of sugar until it’s fully coated.

Arrange and bake:

I place the dough balls at least 2 inches apart on the prepared baking sheets. I bake one tray at a time in the center of the oven for 8–10 minutes, just until the edges are set and the tops begin to crack.

Cool and serve:

I let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. Then they’re ready to enjoy.

Servings and timing

This recipe makes about 24 cookies. The total time is 50 minutes, including 15 minutes of prep, 30 minutes of chilling, and 8–10 minutes of baking. It’s a great recipe for a quick baking session with delicious results.

Variations

• Add a sugar crunch: I like using coarse sugar for rolling to give the cookies a little extra sparkle and crunch.

• Spice it up: Sometimes I increase the ginger for an even bolder flavor, or add a pinch of black pepper for warmth.

• Molasses swap: I’ve used dark molasses for a deeper flavor, but light works well too for a milder cookie.

• Make them sandwich cookies: I’ve filled them with cream cheese frosting for a fun twist.

• Gluten-free version: I swap in a 1:1 gluten-free baking flour blend, and they still come out chewy and delicious.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy the whole time. If I want to keep them longer, I freeze the baked cookies for up to 2 months, thawing them at room temp when I’m ready to eat. I can also freeze the dough balls and bake them fresh when needed.

FAQs

Why did my cookies not crack on top?

I make sure the dough is chilled and that I’m rolling the cookies well in sugar. The cracking happens when the outside sets while the inside stays soft.

Can I make the dough ahead of time?

Yes, I often make the dough a day ahead and keep it chilled until I’m ready to bake.

What kind of molasses should I use?

I use unsulfured molasses for the best flavor—usually the regular or “light” variety, not blackstrap, which is more bitter.

Can I use a cookie scoop?

Absolutely. I use a small to medium cookie scoop for evenly sized cookies that bake consistently.

Can I freeze the dough?

Yes, I roll the dough into balls, freeze them on a tray, and store them in a zip-top bag. I bake straight from frozen, just adding a minute or two to the baking time.

Conclusion

These Soft & Chewy Ginger Molasses Cookies bring everything I love about holiday baking into one cozy, spiced, perfectly chewy treat. With their sweet sugar coating and soft centers, they’re a nostalgic favorite I come back to year after year—and they never disappoint. Whether I’m gifting, sharing, or snacking, they’re always a hit.