If you want a cookie that gives you all the cozy winter vibes, then I have a recipe for you. Warm baking spices and molasses create a flavorful ginger molasses cookie perfect for Christmas and snowy days!

Chewy ginger molasses cookies on cooling rack with kitchen cloth.

Cookie season is here and these chewy molasses cookies are a must for the holiday season. I am a fan of pretty much all cookies, but every now and then I bake a cookie that is especially hard to resist. These cookies are one of them. They are chewy and crinkly at the same time, plus they have all the good baking spices.

Why this recipe works

The molasses and brown sugar create the most perfect chewy consistency while cinnamon, ginger and nutmeg bring in the winter spice flavor. Talk about a killer combo!

Ingredient notes

Ginger molasses cookie ingredients in bowls labeled with text.
  • Unsalted butter: Unsalted is best when baking (make sure it’s room temperature).
  • White and brown sugar: A mix of sugars gives great flavor and improves the texture of these cookies.
  • Molasses: Grabbing a bottle of this sweetener (if you don’t normally use it) gives these cookies their deep taste.
  • Spices: Mix up some cinnamon, ginger, nutmeg, and cloves here. The combo is what adds depth rather than using a single flavor.
  • Cinnamon Sugar: Take the extra step of rolling the dough in sugar before baking. This gives the baked cookies a sweet crunchy bite.

Recipe variations

If you prefer to use fresh ginger in your cookies, you totally can use it! I recommend grating the ginger on a fine grate for best results. Start with 1 Tablespoon fresh ginger and adjust according to your preferred taste.

Another way to personalize these cookies is adding a simple glaze on top. Is suggest the maple glaze I use on my gingerbread scones. Whisk together 1/2 cup confectioners’ sugar, 1 Tablespoon pure maple syrup and 1/2 teaspoon vanilla. Add milk if needed for thinner consistency. Drizzle glaze over cookies and serve.

I also love to use these cookies to make ice cream sandwiches with eggnog ice cream. It’s such a lovely flavor combo!

Add some mix-ins, such as 1 cup chopped nuts or white chocolate chips. I also think raisins would taste amazing (I use them in hermit cookies, which have a similar flavor profile).

How to make ginger molasses cookies

Photo collage demonstrating how to make ginger molasses cookies in a mixing bowl with hand mixer.
  1. Whisk together dry ingredients—flour, baking soda, salt and spices. Set aside.
  2. Beat together wet ingredients—butter and sugars, then egg, vanilla and molasses.
  3. Combine wet and dry ingredients. Stir just until combined.
  4. Shape dough into balls and roll in cinnamon sugar.
  5. Bake cookies at 350° F for 8 to 10 minutes until edges are set.

Expert tips

The key to a crinkly top cookie is using enough sugar in the dough and then rolling the cookie dough balls in sugar before baking. They will glisten and shimmer making them super appealing on the cookie platter.

If you want thicker cookies, chill the cookie dough before rolling into balls and baking. About an hour of chilling should do the trick! You can also chill the dough for up to 48 hours for easy holiday prep.

​​​​​​​Frequently Asked Questions

Which molasses is best for cookies?

Light molasses (unsulphured) works best to keep cookies soft. I prefer Grandma’s Original Molasses for these cookies.

How to soften molasses cookies:

Place a small apple slice in an airtight container with the cookies. In a couple hours they should be soft again!

Can you freeze the cookie dough?

Yes. Store the dough in an airtight container or wrap securely with plastic wrap. Freeze for up to 3 months. Defrost in the refrigerator before baking.

Why are my molasses cookies hard?

Too much flour is usually the answer. I use a kitchen scale to weigh my flour. If you don’t have a kitchen scale, fluff up your flour with a fork then spoon it into a measuring cup (never pack down flour). Another culprit is over-baking. The edges of the cookies should be set, but the center soft (only about 8 minutes of baking!)

Chewy ginger molasses cookies with bite taken out of the cookie.

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plate of ginger molasses cookies with a couple cookies next to plate with milk bottle

Get the Recipe: Chewy Ginger Molasses Cookies

Chewy ginger molasses cookies are made with baking spices and molasses to create a flavorful cookie perfect for Christmas and the winter season!
4.92 (12 ratings)


  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (113 g or 1 stick) unsalted butter, room temperature
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) brown sugar, (light or dark)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup light unsulphured molasses

For the cinnamon sugar coating:

  • 3 tablespoons granulated sugar
  • ½ teaspoon cinnamon


  • Preheat your oven to 350° F. Line a baking sheet with parchment paper and set aside.
  • In a large mixing bowl, whisk together flour, baking soda, salt, and spices. Set aside.
  • In the bowl of a stand mixer (or using a hand mixer), beat butter, sugar, and brown sugar until light and fluffy, about 2 minutes. Add egg, vanilla and molasses, and beat until the dough turns a light brown color, about 2 more minutes.
  • With the mixer on low, slowly add the flour mixture to the dough and mix together until just combined.
  • In separate a small bowl, mix together your cinnamon and sugar topping. Use a cookie scoop to scoop 1 1/2 tablespoons of dough and roll into a ball. Roll your dough ball into the cinnamon sugar mixture.
  • Place cookie dough on prepared sheet and space about 2 inches apart. Bake for 8 to 10 minutes until cookies are crinkly and the edges are set. Remove from oven and allow cookies to cool for 2 minutes on cookie sheet before removing to a cooling rack to cool completely.


Store cookies in an airtight container at room temperature for up to five days.
Store cookie dough in an airtight container the refrigerator for up to two days or in the freezer for up to three months. Let dough defrost in the refrigerator before baking.
Serving: 1cookie, Calories: 125kcal, Carbohydrates: 21g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 100mg, Potassium: 71mg, Fiber: 1g, Sugar: 13g, Vitamin A: 128IU, Calcium: 16mg, Iron: 1mg

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