Chewy Ginger Molasses Cookies



Continuing with the holiday baking, I wanted to try a new Ginger cookie, but instead of crunchy Gingerbread Men (which we’ll still be making on Christmas Eve), I wanted something a little different.

I inadvertently chose a cookie similar to the Chocolate Sugar Cookie I also baked – soft, chewy and rolled in sugar but these Chewy Ginger Molasses cookies (recipe found at Gimme Some Oven) are a whole other taste experience.

Spiked with cloves, cinnamon, ginger and laced with molasses, these cookies come together really easily and make a big batch, which are perfect for sharing (or hoarding for yourself – I don’t judge).

I didn’t make any changes to the original recipe and really, they don’t need any extra embellishment whatsoever. Perfectly tender with a little crunch and boy, you can’t tell me they aren’t photogenic!


I kept the same baking times as the Chocolate Sugar Cookies (300° for 8 minutes) but I’d do a small test batch first. If you want them to stay chewy make sure to bake them just until set (my first batch was at 325° for 8 minutes and the bottoms and edges were slightly crunchy when I wanted a totally chewy cookie).

Other than that, these are the perfectly spicy cookie to enjoy with your coffee, tea or eggnog, if that’s your thing.

Here’s a comparison of both cookies. I used 1 tbsp of dough for each.


My Rating (out of 5)

Ease of preparation: 🌟🌟🌟🌟🌟

Taste: 🌟🌟🌟🌟🌟

gingercookie3Chewy Ginger Molasses Cookies


  • 1 1/2 cups butter, softened
  • 2 cups sugar
  • 1/2 cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. cloves
  • 1 tsp. ginger
  • 1 tsp. salt


Preheat oven to 375 degrees.

In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 1 minute until light and fluffy.  Add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined.

Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, and bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They may crack more while cooling.)  Remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.

Serve immediately or store in a sealed container for up to 1 week.


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