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My Soft and Chewy Ginger Molasses Cookies are the perfect little two-bite cookie. Deliciously filled with ginger, spices and molasses, they also freeze wonderfully so you can enjoy some any time!
Why We Love These Cookies
No matter the occasion, these delicious little Soft and Chewy Ginger Molasses Cookies have been a hit wherever I serve them! They have just the right amount of ginger, spices and molasses. What I especially love about them is that their soft and chewy texture. Many molasses cookies have a crunchy bite to them but generally, we prefer softer cookies.
I first started making these healthy molasses cookies over two decades ago after a co-worker shared them and the recipe at an employee cooking contest. Even though I worked at a bank at the time, there were a lot of employees who loved good food so we’d often have themed potluck days to share.
What I also loved about these cookies is that they call for whole wheat flour which makes them a bit healthier than some other cookies.
The ingredients for these tasty ginger molasses cookies are easy to find and you probably have many of them on hand already! I’ve got a few tips here to help you make this cookie recipe.
Unsalted Butter – I prefer to use unsalted butter in all of my baking. That way I can control the amount of salt added. This recipe doesn’t call for any extra salt but these cookies still bake up nicely!
I usually buy my butter at Aldi for the best price or when it’s on sale at other grocery stores. Did you know you can freeze butter? I buy the one-pound packages that have a quarter pound/half cup per sticks. Then I can just pull out what I want when I’m ready to bake.
If you can, let the butter thaw in the refrigerator overnight before letting it soften at room temperature to make this recipe.
Light Brown Sugar – This is usually sold in two-pound bags. I prefer to buy the store brand or at Aldi to save some money. It works just fine! Make sure you look for the light brown sugar not dark brown sugar to get just the right flavor.
Baking Soda – Make sure you choose baking soda and NOT baking powder for the best rise on these little cookies. I usually buy the store brand because baking soda is pretty much the same anywhere!
Ground Ginger and Ground Cinnamon – I use ginger and cinnamon in so many different recipes that I buy it in bulk from Penzey’s Spices or a wholesale club like Sam’s Club or Costco. A couple of other recipes I use these spices in are XYZ and XYZ
Egg – Self explanatory here! Use a large egg in this recipe for best results.
Medium or Dark Molasses – This is the dark, syrupy byproduct of making sugar from sugarcane or sugar beets. Look for it in the baking section or syrup section of the grocery store—it just depends on how your store is organized. Light/Dark Molasses is what is typically used in gingerbread flavored recipes so this is the type you’ll want.
I avoid blackstrap molasses varieties as I find the flavor is much stronger and can even be a little more bitter in baked goods.
All-Purpose Flour – I usually buy the store brand to save some money and it works just as well for me. I prefer to use the unbleached variety too.
Whole Wheat Flour – When I first started making these Chewy Ginger Molasses Cookies, traditional whole wheat flour was the only type available. Now you can buy the white whole wheat variety. While I still prefer the traditional whole wheat (where you can see the whole wheat grains), you can use interchangeably.
I use whole wheat flour in THIS RECIPE AND THIS RECIPE but in between uses, I store the flour in an airtight container (affiliate link) in the refrigerator. Whole wheat flour can go rancid more quickly than an all-purpose or bread flour so storing it in the refrigerator will make it last longer. I like to use these reusable labels (affiliate link) to help me remember when I should use it up.
Granulated Sugar – This is your usual white sugar. You’ll use this combined with some extra ground cinnamon to roll the cookie dough balls in before baking.
How To Make These Cookies
Making these ginger molasses cookies is super simple! Do keep in mind though, that the dough does need to chill for one hour before baking. But that’s ok! You can actually make the dough up to a day in advance to make later, too.
Once baked, these they turn out like little molasses ginger crinkle cookies—a crinkled cookie on top but with a soft bite.
In the large bowl of a mixer (affiliate link) or in a large bowl (affiliate link) with a hand mixer (affiliate link), start by combining the butter, brown sugar, baking soda and ground ginger and cinnamon (1), creaming together on low speed.
Next, add the egg and molasses (2) and combine until just blended.
Lastly, add the flours and blend on low until fully incorporated (3). Do not over mix otherwise the cookies can end up tough.
I like to use my small scoop (affiliate link) to form the dough into 1-inch balls and then roll in the cinnamon sugar mixture (4) before baking on a silicone mat (affiliate link) lined baking sheet (affiliate link). Using a scoop helps keep the dough balls uniform and baking is more even, resulting in better baked cookies.
Make Ahead and Storage Tips
As mentioned above, you can prepare this ginger molasses cookie dough up to a day in advance. Just store in an airtight container (affiliate link) in the refrigerator. Once you’re ready to bake, allow the bowl of dough to sit at room temperature for about 30 minutes so that the dough is still chilled but easier to scoop.
Once baked, these cookies can be stored at room temperature in an airtight container (affiliate link) for up to one week.
Can These Cookies Be Frozen?
Yes! Cookies of most types freeze very well! After they have cooled completely, just be sure to use an airtight container (affiliate link) and don’t forget to date and label the container. I like to use these reusable labels (affiliate link) for anything I’m putting in the freezer (they’re also dishwasher safe so it’s easy to reuse them over and over!)
They can be stored for up to three months. Allow them to thaw at room temperature before enjoying.
Love Cinnamon and Ginger? Check Out These Recipes
We love the flavor of ginger these cookies but in other favorite recipes like this
Our love for ground ginger is not limited to just sweets, we also love it in these savory recipes too!
Soft and Chewy Ginger Molasses Cookies
- ⅓ cup unsalted butter softened
- ⅔ cup light brown sugar packed
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 large egg
- ¼ cup dark molasses
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
For Cookie Dough Coating (before baking)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- In large mixing bowl beat the margarine with an electric mixer on medium to high speed for 30 seconds.
- Add the brown sugar, baking soda, ginger and ½ teaspoon cinnamon; beat until combined.
- Beat in egg and molasses.
- Beat in as much of the all-purpose flour and whole wheat flour as you can with the mixer.
- Stir in remaining flours with spoon.
- Cover and chill cookie dough for 1 hour.
To Prepare for Baking
- Meanwhile, in a small bowl, combine ¼ cup granulated sugar and ½ teaspoon cinnamon. Set aside.
- When ready to bake, preheat oven to 350°F.
- Spray cookie sheet with nonstick cooking spray; set aside.
- Using a dough scoop or tablespoon, shape dough into 1-inch balls.
- Roll dough balls in cinnamon and sugar mixture.
- Place dough balls about 2-inches apart on cookie sheet and repeat with remaining dough.
- Bake at 350°F for 10-11 minutes or until set and tops are cracked.
- Remove cookies from pan and cool on cooling rack.
- Store cookies in an airtight container at room temperature for up to one week or freeze labeled freezer safe container for up to three months.
Make Ahead TipsLike most cookies, preparation ahead of time is the norm. You can make these up to a week in advance as long as you store them at room temperature in an airtight container. They taste great fresh from the oven but definitely still good after a few days too.
Can you freeze them?These cookies freeze really well after baking. Just let them cool completely and then store them in a labeled freezer safe container. That way you can enjoy them anytime! I like these reusable freezer labels because they never fall off and even survive the dishwasher!
This post originally appeared in March 2016 and updated in October 2021 with new photos, video and content.
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