Chewy ginger molasses cookies are made with baking spices and molasses to create a flavorful cookie perfect for Christmas and the winter season!
Cookie season is here and with all the cookies in my archive, it’s hard to believe I have not made a molasses cookie! These chewy ginger 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 molasses cookies are one of them. They are chewy and crinkly at the same time, plus they have all the good baking spices.
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!
These cookies are not only satisfying to eat, they are also satisfying to look at–after all, they eyes do eat first! The crinkly top with crystallized sugar is simply irresistible.
To achieve that crackle cookie appearance, I scooped out some dough using a cookie scoop then rolled the dough into balls and coated them in cinnamon sugar. The cookies spread slightly on the baking sheet while in the oven. This creates cracks while the cinnamon sugar stays put adding dimension to each cookie.
Chewy ginger molasses cookies are one of those cookies that you have to enjoy with a glass of milk. Usually I don’t drink milk, but biting into one of these babies calls for it. The rich, creamy milk compliments the spicy chewy cookies quite well.
If you’re on the holiday cookie train like I am, these chewy ginger molasses cookies are a must! They are the perfect addition to your Christmas cookie plate and will bring joy to your tastebuds!
Chewy Ginger Molasses Cookies
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
- 1/2 cup (100 g) white sugar
- 1/2 cup (100 g) brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
For the cinnamon sugar coating:
- 3 tablespoons sugar
- 1/2 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 to 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 8-9 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.
- Cookie dough may be kept in the refrigerator for up to two days or in the freezer for up to three months. Let dough defrost in the refrigerator before baking.
This post is sponsored by WikiBuy. While I was compensated for my time, all opinions are my own.
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