My Soft and Chewy Molasses Ginger Cookies are the perfect little two-bite cookie. Not too sweet and made with whole wheat and little refined sugar, they freeze wonderfully too!
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WHY WE LOVE THIS RECIPE
I first started making these Soft and Chewy Molasses Ginger Cookies when a co-worker shared them and the recipe at an employee cooking contest. It was kind of cool that there were a lot of people there that loved to cook so we would often have theme days when we would bring in goodies to share with the rest of the employees.
That was almost 20 years ago and they’ve been a hit everywhere I take them ever since. With my friends, neighbors and family, they all know me for these delicious cookies.
Aside from the flavor and soft, chewy texture, I also love that they are made with whole wheat flour and little refined sugar so I consider them a healthier cookie too.
They are just the right size to give you just a little sweetness at the end of a meal or for a snack. They are perfect for the lunch box too when you want to send a little something sweet as they are only just about two-inches round!
HOW TO MAKE THESE COOKIES
What goes into these cookies?
Butter– I generally buy store brand butter as it’s less expensive and works just as well for most of my baking.
Light Brown Sugar- Again, store bought brand saves me money and works well.
Baking Soda- make sure you use the baking soda, not baking powder!
Ground Ginger- I like to buy mine from Penzey’s because I can buy it in bulk. But the last time I ran out, I bought some from the bulk spice bins at my local grocery store. It’s actually cheaper than the stuff from the jars sometimes!
Ground Cinnamon- same as the ginger, I normally buy it from Penzey’s in bulk but the bulk spice bins work well too!
Dark Molasses- this can usually be found in the baking aisle or near the syrups in your grocery store. Be sure to buy dark molasses and not the blackstrap variety as the latter is way too bitter for baking.
All-purpose Flour- I’ve said it before, I’ll say it again. Store brand works well here too.
Whole Wheat Flour- Same as above, go for the store brand to save money! Keep in mind, whole wheat flour can go rancid if you don’t use it quickly enough so keep any extra in an airtight container in the refrigerator
Granulated Sugar- Can you guess what I’m going to say? Store brand for the win to save you money!
What are the steps for making Soft and Chewy Molasses Ginger Cookies?
The ingredients come together quickly for the cookie dough. Keep in mind, the recipe does require some chilling time so factor that into your baking time.
I pretty much don’t make cookies anymore without my cookie scoops. By making them a uniform size, baking is more even resulting in better baked cookies. You can sometimes find the scoops at stores like Target or Walmart but I got mine at a specialty cooking store in my area. Of course, you can also find them on Amazon!
I also rarely bake without my silicone baking mats. They’re reusable alternative to parchment paper and keep cookies from sticking to the pan. They wash easily in warm soap and water.
SOFT AND CHEWY MOLASSES GINGER COOKIES MAKE AHEAD TIPS
Can you prepare them ahead of time?
Like 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!
WHAT ELSE CAN YOU MAKE WITH GROUND GINGER?
We love the flavor of ginger these cookies but in other favorite recipes like this Mini Layered Gingery Pumpkin Mousse Dessert or my Homemade Iced Chai Latte. But our love for ginger is not limited to just sweets, we also love it in these Ground Turkey and Cabbage Potstickers and Peachy Ground Turkey Meatballs.
If you’ve tried these Soft and Chewy Molasses Ginger Cookies or any other recipe on the blog please let me know how much you enjoyed it by leaving a comment below and a rating. I love hearing from you! You can also Facebook, Twitter, Pinterest , or Instagram to see more delicious food and other ways to save time and money in the kitchen!
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Soft and Chewy Ginger Molasses Cookies
- 1/3 cup unsalted butter softened
- 2/3 cup brown sugar packed
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1/4 cup dark molasses
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 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 1/2 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 for 1 hour.
- Meanwhile, in a small bowl, combine 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Set aside.
- When ready to bake, preheat oven to 350 degrees F.
- Spray cookie sheet with nonstick cooking spray; set aside. Shape dough into 1" balls.
- Shape dough into 1" balls.
- Roll dough balls in cinnamon and sugar mixture.
- Place 2" apart on cookie sheet.
- Bake at 350 degrees for 10-11 minutes or until set and tops are cracked. Cool on baking rack.
- Cool on baking rack until ready to serve. Store any extras in an airtight container for up to one week or in the freezer in a labeled freezer safe container for up to three months.
SOFT AND CHEWY MOLASSES GINGER COOKIES MAKE AHEAD TIPS
Can you prepare them ahead of time?Like 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!
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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