These chewy cookies are packed with ginger and molasses, with a subtle sweetness to satisfy your sweet tooth. Dip them in white chocolate and decorate with sprinkles for some holiday flair! Add these to your Christmas cookie collection.
How do I know the holidays are here? Because my kitchen is filled with things I never use the other 11 months of the year. First it was peppermint, now it’s molasses. Don’t worry – I didn’t get crazy and combine the two… yet.
Tough to name, easy to make
I went back and forth about what to call these cookies. I can’t call them gingerbread because they have molasses in them. But I also can’t call them ginger snaps because they’re far from snappy.
I remembered hearing about old school ginger molasses cookies, and these probably most closely resemble those. So I decided to go with Chewy Ginger Molasses Cookies.
But frankly, the name doesn’t matter – the flavor does all the talking.
The smell isn’t overwhelming like some gingerbread is when it’s baking – it’s actually pretty subtle, and I prefer it that way. I’m one of those people that finds the scent of gingerbread to be less than desirable, even when it’s done right.
The mix of ginger is tamed a little by the molasses, so you won’t feel like you live inside of a gingerbread house when you make these. If that’s what you’re looking for… well, I can’t actually say that I’d blame you. A house made of cookies and candy. Sign me up.
To sugar, or not to sugar
I wanted to test the results three different ways: Some rolled in King Arthur Flour’s Sparkling White Sugar, some rolled in granulated sugar, and some completely naked. Here were the results of each.
Rolled in sparkling sugar
The cookies rolled in sparkling white sugar were my favorite taste-wise because I love the crunch it provides, although they were the most difficult to get decent pictures of. They’re SO sparkly that my camera just can’t handle it!
Rolled in granulated sugar
The cookies rolled in granulated sugar were subtly sweet (and photographed nicely) – I think these would be the perfect balance for someone who doesn’t have a super sweet tooth.
No sugar coating at all
The naked cookies were no fuss and I was mesmerized by the perfectly imperfect cracks on top. I prefer a little more sweetness, but for a hardcore ginger and molasses lover, these will hit the spot.
Adding white chocolate
I also dipped a few in white chocolate for funsies! Just follow the instructions on the package of white chocolate to gently and slowly melt it down, and dip the cookies into the white chocolate and place on them on wax paper to set.
You could also place the white chocolate in a piping bag and drizzle it on top of the cookies instead.
I like to add a few festive sprinkles, too.
Now let’s look at that chewy goodness up close and personal – the outside of the cookies will be crinkled and set, but the inside is going to be soft and chewy.
And quite frankly, that is the form of my favorite cookies – regardless of the flavor.
Ohhhh, yeah. That’s the stuff.
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Chewy Ginger Molasses Cookies
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Pinch of salt
- ¾ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg, room temperature
- ¼ cup molasses
- Sparkling sugar or granulated sugar, for rolling (optional)
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.
- In a large bowl, beat together butter, granulated sugar, and brown sugar medium speed until light and fluffy. Add in the egg and molasses, and beat on medium speed until combined.
- Add in the flour mixture a little at a time and beat on low speed until combined.
- Use a small cookie scoop to scoop out even portions of dough and roll each in sugar. Place each ball on parchment paper on a baking sheet or platter, cover with plastic wrap and place in the fridge for 1-2 hours to chill.
- Preheat oven to 350°F and line two baking sheets with non stick silicon mats or parchment paper.
- Transfer dough to prepared baking sheets, at least 1-inch apart. I recommend doing 9 cookies per baking sheet, just to give yourself plenty of room.
- Bake one sheet at a time on the middle rack for 10 minutes, or until the tops have just started to crack. If you'd prefer these cookies a little less chewy, leave in a minute or two longer. Remove and let cook on baking sheets for a few minutes, then transfer to wire racks to cool completely.
- Once completely cooled, dip in white chocolate and decorate with sprinkles if desired and enjoy!