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

Chewy ginger molasses cookies on cooling rack with kitchen cloth

Cookie season is here and 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.

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!

ginger molasses cookie ingredients in bowls labeled with text
photo collage demonstrating how to make ginger molasses cookies in a mixing bowl with hand mixer

Overview: How to make ginger molasses cookies

  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.

Pro tip: How to prevent hard molasses cookies

Wondering why your molasses cookies are 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 (don’t scoop the flour out of the bag with the measuring cup). Another culprit is overbaking. The edges of the cookies should be set, but the center soft (only about 8 minutes of baking!)

Chewy ginger molasses cookies in a stack with red baking twine

​​​​​​​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 molasses 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.

Molasses is a unique flavor that lends itself well to baking. Around the holidays my favorite cookies to bake are gingerbread crinkle cookies. If you’re looking for a classic Christmas cookie, check out my gingerbread man cookies.

Other recipes to try include German pfeffernusse cookies, gingerbread cupcakes with cream cheese frosting or these gingerbread waffles!

Chewy ginger molasses cookies with bite taken out of the cookie

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. If you enjoy this recipe, tag @ifyougiveablondeakitchen on social media so I can see your baking creations!

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

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!
4.91 (11 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 ginger molasses 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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