I can’t help but feel excitement every time I create Ginger Molasses Cookies. The medley of all-purpose flour, aromatic ground ginger, dark brown sugar, and molasses delivers a memorable treat. I adore the careful balance of spices featuring cinnamon and cloves which make these chewy cookies irresistibly delightful each time.

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I recently whipped up a batch of my Chewy Ginger Molasses Cookies and I gotta say, they totally exceeded my expectations. I mixed together 2 1/4 cups all-purpose flour with 2 teaspoons baking soda and 2 teaspoons ground ginger, then added in a dash of cinnamon and a little ground cloves to give the cookies a subtle kick.

I was excited to combine 1 cup granulated sugar with a bit of dark brown sugar, then creamed the unsalted butter until it was super smooth before mixing in a large egg and 1/4 cup unsulphured molasses. The fragrance that filled my kitchen was absolutely irresistible.

Baking these cookies reminded me of that nostalgic holiday baking vibe that I grew up with – they’re chewy and packed with flavor. If you’re into sweets treats and are looking for a unique twist on classic ginger cookies, you definitely gotta try these out.

Enjoy!

Why I Like this Recipe

I really like this recipe because it makes the cookies come out super soft and chewy, and even if they are a bit imperfect they taste amazing. I love how the spices like ginger, cinnamon and cloves blend with molasses to create a warm, rich flavor that feels comforting. Making them is pretty simple too so i dont feel stressed about trying them out and they dont need fancy ingredients that are hard to find. Lastly, the whole process feels fun and gives me a chance to mix things up in the kitchen, even if i mess up a little bit sometimes.

Ingredients

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All-purpose flour: Provides structure and carbs but limited fibre for more energy
Unsalted butter: Rich fat that lends moisture and flavor to cookies
Granulated sugar: Sweetens cookies and gives quick energy, albeit a bit refined
Dark brown sugar: Adds depth with molasses flavor and extra chewiness
Molasses: Deep, robust sweetness and slight tang, perfect for chewy texture
Ginger: Zesty and spicy, gives the cookies their signature kick and warmth
Cinnamon: Warm spice that complements ginger and nicely balances sweetness
Baking soda: Leavening agent helping cookies rise and stay tender
Egg: Helps bind ingredients together so they remain chewable
Salt: Enhances flavors making the spices and sweetness more vibrant

Ingredient Quantities

2 1/4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 teaspoon salt

3/4 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup dark brown sugar, packed

1 large egg

1/4 cup unsulphured molasses

How to Make this

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1. Preheat your oven to 350°F and line two baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.

3. In a large bowl, beat the softened butter with both sugars until smooth and creamy.

4. Add the egg and molasses to the butter sugar mixture and beat until well combined.

5. Gradually mix the dry ingredients into the wet ingredients until just combined.

6. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving space between them.

7. Slightly flatten each cookie with the back of a spoon or your fingers.

8. Bake the cookies for 10-12 minutes until the edges are set but the centers are still soft.

9. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

10. Enjoy your chewy ginger molasses cookies with a cold glass of milk or your favorite beverage.

Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper
4. Medium bowl and whisk
5. Large bowl
6. Electric mixer (or a hand mixer)
7. Measuring cups and spoons
8. Tablespoon measure or cookie scoop
9. A spoon or your fingers to flatten the dough
10. Wire rack for cooling the cookies

FAQ

Q: What makes these cookies chewy?
A: The dark brown sugar and molasses help keep moisture in the cookies, which gives them that chewy texture.

Q: Can I substitute butter with margarine?
A: You can, but butter really adds a rich taste that’s hard to beat. Margarine may change the flavor a bit.

Q: How do I know when these cookies are done?
A: They should look a bit soft in the center when you take them out of the oven. Even if the edges look firm, they’ll keep soft as they cool.

Q: Can I freeze the cookie dough?
A: Yes, you can freeze the dough. Just wrap it well and you can keep it for up to 3 months. Bake directly from frozen or let it thaw for a bit.

Q: Is there any alternative to molasses?
A: You might try honey but it will change the flavor a little bit. If you do, use a bit less than what the recipe calls for.

Chewy Ginger Molasses Cookies Recipe Substitutions and Variations

If you don’t have unsalted butter, you can use margarine or a vegan butter substitute. It might change the flavor a bit but works in a pinch.
You can try whole wheat pastry flour instead of all-purpose flour if you’re looking for a little extra nutrition. Note that it might make the cookies a bit denser.
If you’re low on dark brown sugar, mix 1 cup of granulated sugar with 1 tablespoon of molasses to get a similar moisture and flavor profile.
Unsulphured molasses can be swapped with light molasses or even a blend of treacle and extra sugar if you wanna experiment with flavor.
Missing ground cloves? A small pinch of nutmeg or allspice can act as a decent substitute to keep that warm spice note in the cookies.

Pro Tips

1. Make sure your butter is REALLY softened – if it’s not soft enough the sugar won’t cream properly and your cookies might come out dense.
2. Don’t overmix the dough once you add the flour; a few streaks of flour are OK. Overmixing can make the cookies tough, not chewy.
3. Try letting the dough rest in the fridge for about 30 minutes before baking. This helps the flavors meld and makes the cookies hold their shape better.
4. When flattening the dough balls, be gentle. Press them just enough to spread a little, but avoid smushing them too much so that they stay chewy in the center.