If you're on the hunt for the best chewy ginger molasses cookies, this recipe is it. These cookies are soft, chewy, and filled with warm ginger spice. They are rolled in sugar giving them a sparkly, snow-covered look, and they get their signature crinkly top when baked. These cookies are a must on any holiday cookie platter!
I've loved baking Christmas cookies since I was a kid. My mom was famous for making dozens of tins to give away during the holidays, and each time I pull out her handwritten recipe, it feels like she's right there in the kitchen with me. She passed away in 2012 of complications from MS.
My girls don't get to bake with their grandma, but they do get the next best thing: her stories and plenty of her chewy ginger molasses cookies. That's the heart of holiday baking, isn't it? Passing down traditions one sweet bite at a time.
These cookies are one of my forever recipes. I bake them every single December without fail.
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Why Chewy Ginger Molasses Cookies Are a Holiday Classic
- Classic and nostalgic - These old-fashioned ginger cookies taste just like the ones grandma (or mom) used to make, with the perfect balance of spice and sweetness.
- Perfectly spiced - Cinnamon, ginger, and cloves give cozy holiday flavor. I've been told Santa loves these cookies!
- Soft & chewy texture - With just the right amount of sweetness.
- Cookie exchange favorite - They sparkle, they stack, and everyone loves them.
Ingredient Notes
Here are some tips & tricks for the ingredients needed for this recipe. Find exact measurements in the recipe card below!
- Shortening - These cookies use shortening instead of butter. This makes the cookies not spread as much when baking, and makes a tender, but chewy cookie.
- Molasses - The star of these chewy ginger molasses cookies. A mild, unsulphured molasses works best. You can use dark molasses if you really love a deep molasses flavor. Don't use blackstrap molasses for baking as it has a bitter flavor. Grandma's or Brer Rabbit are common brands.
- Warm spices - Ginger, cinnamon, and cloves give these spiced Christmas cookies their flavor
- Sugar - Rolled in sugar before baking for a sparkly crinkle finish.
Quick Tip: Ground spices lose some of their punch after 6-12 months, making you lose out on some flavor. Swap out new spices at the start of holiday baking season for the best results!
How to Make Chewy Ginger Molasses Cookies
Cream the base - In a mixing bowl or stand mixer, beat shortening and 1 cup sugar until fluffy. Add egg and molasses & mix well.
Whisk dry ingredients - In a another bowl whisk together flour, baking soda, salt, and spices.
Mix it up - Slowly combine dry ingredients with wet until just mixed.
Chill the dough - Refrigerate for at least 30 minutes. Scoop dough into 1-½ inch balls before chilling for easy baking!
Roll & coat - Roll dough balls in sugar and place on a lined baking sheet. Parchment paper or silicone mats prevent over-browning on the bottoms (especially important for these darker doughs).
Bake - At 350°F for 10-12 minutes. You'll know your ginger crinkle cookies are ready when the tops are cracked and edges slightly darker.
Cool - Rest cookies on the tray for 2 minutes, then move to a wire rack.
Recipe Variations
- Roll in powdered sugar for snowy ginger crinkle cookies.
- Add white chocolate chips for extra sweetness.
- For extra flair, drizzle or dip in white chocolate and sprinkles to turn them into festive spiced Christmas cookies.
Storage Tips
Room temp: Store chewy ginger molasses cookies in an airtight container for up to 1 week.
Freezer: Baked cookies freeze for up to 6 months. They freeze beautifully, making them one of the best holiday cookie recipes to prep ahead.
Dough balls: Freeze unbaked for 3 months. Don't roll them in sugar yet. Just place dough balls on a sheet tray, freeze until solid, then transfer to a bag. This keeps them from sticking together. You can bake them straight from frozen, but add 1-2 minutes to the baking time.
Quick Tip: Store these chewy ginger molasses cookies separately from other cookies. The bold spices will share their flavor with other cookies!
Tips for the Best Chewy Ginger Molasses Cookies Every Time
- Spray your measuring cup with cooking spray to help the molasses come out a lot easier!
- Chill the dough! This is worth the extra time it takes. It will prevent the cookies from spreading too much while baking. Chill the dough for at least 30 minutes and up to 24 hours.
- A #30 cookie scoop makes scooping easy and makes all the cookies the same size.
- Bake cookies one pan at a time on the center rack. This allows for the most even baking. Cookies baked on a lower rack may get overdone on the bottom. I usually have to do 2 batches.
- Do not cook the cookies longer than 12 minutes. Because of the color of the dough, it will be difficult to see the cookies get golden brown. These soft molasses cookies should stay chewy with crackly tops. The smell will also be irresistible!
FAQ
Not exactly. Ginger snaps bake longer for a crisp "snap," while molasses cookies stay soft and chewy.
Light or dark unsulphured molasses. Skip blackstrap as it's too bitter for baking recipes.
Check that your baking soda is fresh, your oven is fully preheated, and don't skip chilling the dough.
Other Holiday Desserts You'll Love
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Chewy Ginger Molasses Cookies
Ingredients
Method
- In a large mixing bowl cream shortening & 1 cup sugar and beat until fluffy. Add egg and molasses. Mix well.¾ cup shortening, 1 ⅓ cups white sugar, 1 egg, 4 Tbsp. molasses
- In a separate mixing bowl, whisk together flour, baking soda, salt & spices. Slowly add the dry ingredients to the wet ingredients and mix until just combined.2 cups all purpose flour, ¾ tsp. salt, 2 tsp. baking soda, 1 tsp. cloves, 1 tsp. ginger, 1 tsp. cinnamon
- Chill the dough for at least 30 minutes. I like to scoop the dough into balls before chilling. Use a #30 cookie scoop or spoon to make balls about 1-½ inches in diameter. Place them on a plate, cover with plastic wrap, and chill.
- Preheat oven to 350 degrees. Place remaining ⅓ cup sugar on a small plate. After chilling the dough, roll each ball in the sugar and place on a parchment lined baking sheet about 2 inches apart.
- Bake cookies 10-12 minutes. Allow the cookies to cool on the pan for 2 minutes before moving to a wire rack to cool completely. Store in an airtight container.
