These cute, crinkle-topped little molasses delights are buttery, lightly sweet, and mildly spiced with cinnamon, ginger, nutmeg, and clove. Believe me when I tell you if these Chewy Ginger Spiced Molasses Cookies are not on your baking list this year – you are missing out!
(Don’t forget to add my Magic Coconut Macaroon Meringue Cookies to your baking list too!)
These cookies are simple yet versatile! You can add more or less spice to fit your preference. Try them dipped in chocolate or drizzled with a simple icing to bump up the flavor even more. Although these cookies are delicious on their own, they also make an incredible accompaniment to tea, coffee, or even hot cocoa!
The Secret to Chewy Ginger Spiced Molasses Cookies
- The biggest secret to chewy, soft-baked, delicious cookies is baking them only until the edges are ‘set’ and the centers look slightly underbaked. The cookies will continue to bake on the sheet pan, so moving them to a cookie rack will help keep cookies soft and chewy longer.
- Another trick to chewy cookies is in your brown sugar. The molasses in brown sugar makes the ingredient moist, fluffy, and soft. It’s the same reason that brown sugar brings extra moisture to your cookies and adds a deeper flavor. Of course, these molasses-flavored cookies naturally have an extra dose of moister and chewiness due to their higher molasses content.
- The last secret to a chewy cookie is chilling the dough before baking. When in the refrigerator, the butter tightens, and the cookie dough gets cold. While baking, the temperature in the center of the dough will take slightly longer, making the center of your cookies soft, chewy, and incredible! (This step also adds to the crinkly appearance.)
Can I Freeze or Refrigerate the Cookie Dough?
Yes, absolutely! Wrap the cookie dough tightly in plastic wrap or place it in a zip-top bag, then freeze. You can keep the dough in the freezer for up to 3 months. The cookie dough will keep in the fridge for up to 5 days. You can also store baked cookies in an airtight container – at room temperature for 5-7 days.
(I recommend baking and eating the cookies within the first day for the best result.)
Tips and Suggestions for Ginger Spiced Molasses Cookies
- Over-Baked Cookies: If you overbake these cookies, they will lose their chewiness the next day. Try warming them in a microwave for about 10 seconds, and they will regain some of their signature chewiness. (I got this tip from my little sister!❤️)
- Buying Molasses: For this recipe, you want to look for unsulphured molasses such as Grandma’s Original All Natural. Be sure to use a molasses brand that is right for you and your kitchen.
- Working with Molasses: When cooking with molasses, spray the inside of the measuring cup with non-stick cooking spray so the molasses will slide out of the cup easily.
- Spice Ratio: If you like a spicy cookie, you can bump up the Cinnamon and Ginger by adding 1/4 – 1/2 tsp per spice. This recipe uses a very light spice ratio, which makes the molasses and butter flavor more substantial. Be sure to adjust the spice volume to fit your preference.
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Chewy Ginger Spiced Molasses Cookies
Ingredients
- ¾ cup Butter (room temperature)
- 1 cup Light Brown Sugar (firmly packed)
- ¼ cup Unsulphured Molasses
- 1 large Egg
- ¼ tsp Vanilla Paste (or extract)
- 2 ¼ cups All-Purpose Flour
- 2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- ¼ tsp Ground Cloves
- ⅛ tsp Ground Nutmeg
- ¼ tsp Table Salt
Instructions
- Using a paddle attachment, cream ¾ cup Butter with a stand mixer until it coats the bowl's sides. Add 1 cup Light Brown Sugar, and continue to whip the mixture until combined. Scrape down the sides of the bowl, pour in ¼ cup Unsulphured Molasses, 1 large Egg, and ¼ tsp Vanilla Paste, then cream the mixture on medium speed until fully combined. Do not over-mix.
- In a separate bowl – whisk together your dry ingredients — 2 ¼ cups All-Purpose Flour, 2 tsp Baking Soda, 1 tsp Ground Cinnamon, 1 tsp Ground Ginger, ¼ tsp Ground Cloves, ⅛ tsp Ground Nutmeg, and ¼ tsp Table Salt. Gradually add the dry ingredients to your butter mixture while mixing on low speed until combined. Periodically stop to scrape down the sides of the bowl to be sure that everything is evenly incorporated, and be careful not to over-mix.
- Once the ingredients are fully incorporated, chill the dough in the refrigerator for 30 min – 1 hour. Scoop spoonfuls of the chilled dough, rolling into balls about 1-1/4-inch in size. Place onto a greased cookie sheet, about 2-3 inches apart.
- Preheat your oven to 375℉ (190℃). Bake cookies for 10 – 12 minutes or until set, but not hard. (You should begin to see a light browning around the edges.) Remove from cookie sheet and place onto a wire rack to cool.
Notes
Serving: 1 Cookie | Calories 130kcal | Total Fat 6g | Saturated Fat 3.7g | Cholesterol 22mg | Sodium 162mg | Total Carbohydrate 17.6g | Dietary Fiber 0.4g | Total Sugars 7.8g | Protein 1.5g | Vitamin D 5mcg | Calcium 18mg | Iron 1mg | Potassium 77mg (The Nutritional Facts on this recipe are an estimate. The accuracy of these nutritional facts is not guaranteed.)
Did you love this recipe?
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These cookies are the perfect compliment to hot chocolate on a chilly night! They are perfectly chewy and soft with a crispy edge. LOVE THEM! 😍
Hi Sierra! I’m so glad that you liked these, and I LOVE your hot coco idea! Definitely trying that one the moment it gets chilly this year! 😉