This ginger molasses cookie recipe makes cookies that are irresistibly soft and chewy on the inside, with a beautifully crackly exterior and just the right hint of crisp around the edges. Cozy, nostalgic, and full of warming spices, these cookies are a holiday staple, but they’re just as good any time of year.
If I’m being honest, the first time I tried ginger molasses cookies, I found the flavour a little intense. Growing up in the Philippines, spices like cinnamon, cloves, and nutmeg weren’t commonly used in our baking, so it took some getting used to. Even some of my family felt the same way. But if there’s one thing I know about myself, it ’s that I often learn to love flavours over time—much like pumpkin pie, which I hated at first and now can’t imagine the holidays without.
This ginger molasses cookie recipe is adapted from Joanne Chang’s Flour cookbook, with a few small tweaks to truly make it my own. What I love most is how balanced the flavours are. The spices enhance the warmth of the ginger rather than overpowering it, and the dark molasses adds depth and richness without being too strong. The final touch, a generous roll in granulated sugar, adds a subtle crunch and a little sparkle that feels like festive magic in every bite.
When I worked at the Fairmont Waterfront, we made ginger cookie sandwiches filled with cream cheese frosting, and they were incredible. These cookies would also be amazing half-dipped in dark chocolate. But if you’re a purist like me, this classic ginger molasses cookie recipe is absolutely perfect on its own. I even developed this recipe while working at Coastal Eden Café, where it was available to order, and it was also the cookie favour at our Chop Chop cookbook club.
Pair one of these ginger molasses cookies with a glass of eggnog while opening Christmas gifts, and you’ve got the recipe for the coziest holiday memory.
Ginger Molasses Cookie Recipe: FAQs
Why do you need to chill ginger molasses cookie dough?
Chilling the dough allows the flour to fully hydrate and the spices to meld together, resulting in deeper flavour. It also firms up the butter, which helps the cookies bake thicker and chewier instead of spreading too much in the oven.
Can I make this ginger molasses cookie recipe without chilling the dough?
Technically yes, but chilling is highly recommended. Without resting time, the cookies may spread too thin and the flavours won’t be as well developed. For best results, chill for at least 4 hours or overnight.
What kind of molasses should I use for ginger molasses cookies?
Use unsulphured dark molasses, not blackstrap. Blackstrap molasses is too bitter and intense for this ginger molasses cookie recipe and will overpower the spices.
Can I freeze ginger molasses cookie dough?
Yes! Scoop and roll the dough into balls, coat in sugar, and freeze on a baking sheet. Once frozen, store in an airtight container for up to 2 months. Bake directly from frozen, adding 1–2 extra minutes.
How do I keep ginger molasses cookies soft?
Store baked cookies in an airtight container at room temperature. Adding a slice of bread to the container can help maintain moisture and keep the cookies soft for days.
How do I keep my baked ginger molasses cookie?
These ginger molasses cookies can be stored in an airtight container at room temperature for up to 4 days (if they last that long).
Chewy Ginger Molasses Cookie
Prep Time:
4 Hours
Cook Time:
16 minutes
Serves:
Makes 12-16 cookies
Ingredients
¾ cup (170g) unsalted butter, room temperature
1 cup (220g) packed brown sugar
¼ cup (80g) unsulphured dark molasses (Do not use blackstrap molasses—it’s too strong for this ginger molasses cookie recipe)
1 large egg
2 cups (280g) unbleached all-purpose flour
1 tsp baking soda
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
½ tsp kosher salt
¼ tsp ground cloves
Granulated sugar, for coating
Preparation
Using a stand mixer fitted with the paddle attachment (or a handheld mixer), cream the butter and brown sugar until pale, light, and fluffy—about 3–4 minutes. Scrape down the sides and bottom of the bowl halfway through to ensure everything is evenly mixed.
Add the egg and mix just until combined. Pour in the molasses and mix until fully incorporated.
In a medium bowl, sift together the flour, baking soda, ginger, cinnamon, nutmeg, salt, and cloves.
Add the dry ingredients to the butter mixture and mix just until combined. Do not overmix.
Transfer the dough to an airtight container and refrigerate for at least 4 hours, preferably overnight. This resting time is key for flavour development in this ginger molasses cookie recipe.
When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Place granulated sugar in a shallow bowl. Scoop the dough into ¼-cup portions, roll into balls, and coat generously in sugar. Arrange on the baking sheet, spacing cookies about 2 inches apart.
Bake for 16–18 minutes, or until the tops are crackly, the edges are set, and the centres are just barely firm.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.