Chewy Ginger Molasses Cookies

Soft & Chewy Ginger Molasses Cookies -

These soft and chewy Ginger Molasses Cookies are a perfect holiday treat, and they’re so delicious you’ll want to make them all year round!

These yummy cookies have all of the ingredients for a perfect holiday cookie… ginger, cinnamon, sugar and of course butter!  =)

For these cookies I used Challenge Unsalted Butter, as I do in most all of my baking.  Using good quality butter in your baking really makes a difference.  Challenge Butter uses Real California Milk and it’s no wonder they know how to make delicious butter… they’ve been making it for over 100 years!

Ready to make some cookies?  Let’s get started…

Print Recipe

Chewy Ginger Molasses Cookies

Yield: Makes apx. 24 cookies

These soft and chewy cookies have a delicious balance of spices.


2 1/4 cups all purpose flour
1 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 teaspoon baking soda
1/4 teaspoon salt

3/4 cup Challenge unsalted butter, softened
1/2 cup sugar
1/2 cup (packed) brown sugar
1 egg
1 teaspoon vanilla
1/4 cup molasses

2-3 tablespoons sugar (for rolling cookies in)


In a large bowl combine the flour, spices, baking soda and salt. Whisk together.

In the bowl of an electric mixer, blend the butter until smooth, then add both sugars and beat until well combined.
Add the egg and vanilla and continue to blend.
Add molasses and blend until combined.
Slowly add flour mixer, while mixing on low. Blend until just combined.

Scoop batter using a 2 tablespoon sized cookie scoop, and roll into balls in your hands. Roll balls of dough into a small bowl of sugar, then place 2 inches apart on a parchment paper lined baking sheet. Flatten cookie balls slightly.

Bake cookies in a pre-heated 350*F oven for 8-10 minutes. Cookies are done when they are slightly puffy and cracked. They will deflate a bit as they cool. Cool cookies on the baking sheet for a minute or so, then move to a cooling rack.

Recipe source - adjusted from All Recipes

Note – Recipe updated Dec. 2017 with two minor changes. I increased the baking soda to 2 teaspoons (from 1 teaspoon) in an effort to make sure to get those nice cracked tops that are characteristic of molasses cookies. Also, I reduced the ginger from 2 teaspoons to 1 teaspoon to make sure it doesn’t over power the other delicious flavors.

Soft & Chewy Ginger Molasses Cookies -

Feel free to dress up these delicious cookies by dipping half of the cookie in white chocolate, or adding some white chocolate chips.

These chewy ginger molasses cookies stay soft and fresh for several days, but they never last too long in our house!

Disclosure – I created this recipe as part of an ongoing partnership with Challenge Dairy.  Partnering with brands I love allows me to provide you high quality content at no cost to you.  I only work with brands I use and love.  All images, text and opinions are my own.


  1. Mmm definitely a favorite in my house! LOVE this cookie – they look perfectly chewy!

  2. These sound lovely! Thanks for sharing this yummy recipe!

  3. One of my favourite cookies to bake (and eat) at Christmas time!

  4. I wanna try them!!! The recipe is sorta similar to a gingerbread cookie’s though… :/

  5. Can this recipe be used to make rolled gingerbread cookies, too?

  6. What does the water do in this recipe? I have never seen it used in ginger cookies.

    • Hi Deborah, I usually make a recipe as I found it (in this case from All recipes) and then make changes as needed. The recipe turned out so good I just left it as is, even though I too thought the water seemed silly. I’ve since made a minor adjustment (omit the water and add 1 teaspoon vanilla) and it worked beautifully too. I’ve adjusted the recipe now.

  7. Hi,
    I have used your recipe in making Gingerbread boy , the result was perfect , the best recipe ever. Today while I was making a new batch of this recipe , I think I have forgot to
    add the baking soda , so , I add it , but now I am afraid that maybe ,the baking soda had been doubled , and been put two times , infact I do not know if I should throw away this batch and start a new one , or what to do ?!! can you advise please .Thank you.

  8. My favorite cookies! The whole house fills with the aroma of ginger and molasses too, right? Drooling looking at your perfect cookies, Glory!
    Thank you for sharing the recipe.

  9. I made these yesterday/last night, and I have only this to say, Incredibly Awesome!! These are beyond words they are so good. Followed the recipe, almost exact. The only thing I did, I omitted the salt, as I used salted butter because I didn’t have unsalted. My husband doesn’t even like Ginger Cookies, Ginger Snaps, nothing like that, and yet, he loved these. He ate a lot of them. These are soft and chewy. I did get a lot more than 24 cookies. I use a small ice cream scoop and I got almost 100 — 3-inch cookies. I have no reason to search for any other Soft Ginger Cookie Recipes, this is the only one I’ll ever need. Thank you so very much. P.S. if I could post a pic, I would. 🙂

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