I finally perfected my Ginger Molasses Cookies thanks to a simple pantry swap from an old family recipe that hides a tiny secret you won’t expect.

Jump to Recipe

I kept chasing the perfect bite and finally landed on something that surprises me every time. These Ginger Molasses Cookies crackle just enough on top while staying impossibly soft inside, and I cant stop calling them Chewy Ginger Cookies even when some folks insist theyre classic Molasses Cookies.

The deep sweetness from dark brown sugar and molasses gives a richer, almost smoky note that sneaks up on you, in the best way. I messed up a batch or two while testing, and yeah some were flat, but the version thats right is totally worth the trouble.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour: Provides carbs and structure, makes cookies tender, but not very nutritious alone.
Cornstarch: Adds softness and chew, tiny bit of carbs, no real nutrition though.
Molasses: Dark molasses gives deep sweetness, iron and other minerals, bold flavor and depth.
Brown sugar: Adds caramel notes and moisture, mostly simple carbs, very sweet and sticky.
Butter: Rich fat for flavor and chew, adds calories and some vitamins and richness.
Eggs: Protein and fat help structure, yolk deepens richness and color and moisture.
Ginger and spices: Ginger and spices add warmth, tiny antioxidants, almost no calories but lots of flavor.
Granulated sugar: Coats cookies with crunchy sweet crust, pure carbs, no fiber and sparkle.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon salt

3/4 cup (170 g) unsalted butter, softened

1 cup packed dark brown sugar

1 large egg plus 1 large egg yolk

1/4 cup (60 ml) unsulfured molasses, preferably dark

1 teaspoon vanilla extract

1/4 cup granulated sugar for rolling

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F (175 C) and line baking sheets with parchment or a silicone mat, set aside.

2. Whisk together 2 1/4 cups (280 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves and 1/2 teaspoon salt in a bowl, make sure it’s evenly combined.

3. In a mixer or with a sturdy spoon beat 3/4 cup (170 g) softened unsalted butter and 1 cup packed dark brown sugar on medium until light and fluffy, about 2 to 3 minutes; scrape the bowl down once or twice. (Tip: butter should be soft not melted, if it’s too soft the dough will spread too much.)

4. Add 1 large egg plus 1 large egg yolk one at a time, beating after each addition, then mix in 1/4 cup (60 ml) unsulfured molasses (preferably dark) and 1 teaspoon vanilla extract until just combined — dont overmix.

5. On low speed add the dry ingredients in two additions, scraping the bowl between additions, mix until just combined and you have a soft, slightly sticky dough.

6. Chill the dough in the fridge for 30 to 60 minutes until firm enough to scoop; chilling helps them keep their shape and makes them chewier. If you’re in a hurry 15 minutes in the freezer will help, but dont skip chilling entirely.

7. Scoop dough into roughly 1 to 1 1/4 inch balls (about 1 to
1.5 tablespoons), roll each ball in the 1/4 cup granulated sugar for rolling, then place on the prepared sheets about 2 inches apart and gently press each ball down a little so they bake evenly.

8. Bake 9 to 11 minutes until the edges are set but the centers still look a bit soft and glossy, they will finish setting as they cool; underbake a hair for maximum chewiness.

9. Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container with a slice of bread to keep them soft for days.

Equipment Needed

1. Oven set to 350 F
2. 2 baking sheets plus parchment paper or silicone baking mat
3. Mixing bowls (one large for dry, one medium for wet)
4. Electric mixer or a sturdy wooden spoon for creaming butter and sugar
5. Measuring cups and spoons (and a kitchen scale if you like precision)
6. Whisk (for dry ingredients) and a rubber spatula or bowl scraper
7. Cookie scoop (1 to 1.5 tablespoon) or a tablespoon and your hands for rolling
8. Small shallow bowl for the granulated sugar to roll dough in
9. Wire cooling rack and an airtight container for storing leftovers, fridge or freezer for quick chilling if needed

FAQ

Can I swap any ingredients? Yes, but expect changes. You can use light brown sugar instead of dark for a milder taste, salted butter if you cut the added salt a bit, or light molasses for a less intense flavor. Do not skip the baking soda, and cornstarch helps keep them soft so leaving it out will make the texture a bit firmer.

Do I need to chill the dough? You dont have to but chilling 30 minutes to 2 hours helps stop spreading and makes the cookies chewier and more flavorful. If you skip chilling, roll the dough a little thicker and watch the first batch closely.

How do I get them soft and chewy? Bake at 350°F (175°C) for about 9 to 11 minutes, until the edges are set but centers still look slightly soft. Let cookies cool on the sheet 4 to 6 minutes before moving to a rack, that residual heat finishes them without drying them out. The brown sugar, extra yolk and cornstarch all help chewiness, so dont overbake.

How should I store or freeze them? Store baked cookies in an airtight container at room temp up to 4 to 5 days. To freeze, layer cookies with parchment in a freezer-safe container up to 3 months. For dough, scoop or roll into balls, freeze on a tray then transfer to a bag, bake from frozen adding 1 to 2 minutes to the time.

Why did my cookies turn out flat or greasy? Common causes: butter was too soft or melted, dough wasnt chilled, you overcreamed the butter and sugar, or you overbaked. Make sure butter is softened but not oily, chill if needed, and pull them when centers still look a touch underdone.

Can I make these vegan or gluten free? Vegan swaps: use a solid vegan butter and replace the egg + yolk with a flax egg (1 tbsp ground flax + 3 tbsp water for one egg) but texture may be a little different. Gluten free: a 1-to-1 cup for cup GF flour blend with xanthan gum usually works, you might need a tiny bit more moisture or a short rest for best texture.

Soft & Chewy Ginger Molasses Cookies Recipe Substitutions and Variations

All purpose flour: swap for a 1 to 1 gluten free all purpose flour blend that contains xanthan gum, use the same weight (280 g). Or use whole wheat pastry flour 1 to 1, cookies will be a bit denser and nuttier so you might add a tablespoon or two of milk if the dough seems dry.
Unsalted butter: use salted butter at the same amount but cut the added salt to about 1/4 teaspoon. For dairy free, use solid coconut oil or a vegan stick butter 1 to 1, youll get slightly firmer edges.
Dark brown sugar: if you only have light brown sugar, stir 2 tablespoons molasses into 1 cup light brown to mimic dark brown. You can also use 1 cup granulated sugar plus 2 tablespoons molasses with almost the same result.
Unsulfured dark molasses: substitute with dark treacle for a very similar flavor, or use blackstrap molasses for more intensity but start with a bit less. Maple syrup works in a pinch (use the same volume) but the cookies will taste milder and be a touch less robust.

Pro Tips

1) Weigh your flour if you can, it makes a huge difference. If you only have cups, spoon the flour into the cup and level it off instead of scooping, otherwise the dough gets too dense and dry.

2) Get the butter soft, not melted, test it with your finger — it should leave an indent. Chill the scooped dough for longer than 30 minutes if you want thicker, chewier cookies, and better molasses and spice flavor, or even let it rest in the fridge overnight for more depth.

3) Toast the ground spices very briefly in a dry skillet, 20 to 30 seconds, just until you smell them, this wakes up the ginger and cinnamon. Right after baking, try a tiny pinch of flaky sea salt on top for contrast, it makes the molasses taste way more complex.

4) Use an oven thermometer and rotate the pan halfway through baking, ovens lie. Pull them when the edges are set but centers still look a bit glossy, they firm up as they cool, and that slight underbake is what gives you max chewiness.

Soft & Chewy Ginger Molasses Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I finally perfected my Ginger Molasses Cookies thanks to a simple pantry swap from an old family recipe that hides a tiny secret you won't expect.

Servings

servings

Calories

kcal

Equipment: 1. Oven set to 350 F
2. 2 baking sheets plus parchment paper or silicone baking mat
3. Mixing bowls (one large for dry, one medium for wet)
4. Electric mixer or a sturdy wooden spoon for creaming butter and sugar
5. Measuring cups and spoons (and a kitchen scale if you like precision)
6. Whisk (for dry ingredients) and a rubber spatula or bowl scraper
7. Cookie scoop (1 to 1.5 tablespoon) or a tablespoon and your hands for rolling
8. Small shallow bowl for the granulated sugar to roll dough in
9. Wire cooling rack and an airtight container for storing leftovers, fridge or freezer for quick chilling if needed

Ingredients

2 1/4 cups (280 g) all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup (170 g) unsalted butter, softened
1 cup packed dark brown sugar
1 large egg plus 1 large egg yolk
1/4 cup (60 ml) unsulfured molasses, preferably dark
1 teaspoon vanilla extract
1/4 cup granulated sugar for rolling

Directions

Preheat oven to 350 F (175 C) and line baking sheets with parchment or a silicone mat, set aside.
Whisk together 2 1/4 cups (280 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves and 1/2 teaspoon salt in a bowl, make sure it's evenly combined.
In a mixer or with a sturdy spoon beat 3/4 cup (170 g) softened unsalted butter and 1 cup packed dark brown sugar on medium until light and fluffy, about 2 to 3 minutes; scrape the bowl down once or twice. (Tip: butter should be soft not melted, if it's too soft the dough will spread too much.)
Add 1 large egg plus 1 large egg yolk one at a time, beating after each addition, then mix in 1/4 cup (60 ml) unsulfured molasses (preferably dark) and 1 teaspoon vanilla extract until just combined — dont overmix.
On low speed add the dry ingredients in two additions, scraping the bowl between additions, mix until just combined and you have a soft, slightly sticky dough.
Chill the dough in the fridge for 30 to 60 minutes until firm enough to scoop; chilling helps them keep their shape and makes them chewier. If you're in a hurry 15 minutes in the freezer will help, but dont skip chilling entirely.
Scoop dough into roughly 1 to 1 1/4 inch balls (about 1 to
5 tablespoons), roll each ball in the 1/4 cup granulated sugar for rolling, then place on the prepared sheets about 2 inches apart and gently press each ball down a little so they bake evenly.
Bake 9 to 11 minutes until the edges are set but the centers still look a bit soft and glossy, they will finish setting as they cool; underbake a hair for maximum chewiness.
Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container with a slice of bread to keep them soft for days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.