Chewy Ginger Molasses Cookies

Dark, rich and Chewy Ginger Molasses Cookies are a cross between a gingerbread cookie and a molasses cookie. It’s the holidays wrapped up in soft bite. 

Chewy Ginger Molasses Cookies

I’m kinda of a cookie fiend. I can never ever eat just one. I’ve tried.  In fact I keep trying just to prove myself wrong. I’m winning on this bet even though I’m losing. Know what I mean?

I prefer soft chewy cookies. I’m not really a crispy cookie kinda girl. Not that I would turn that one down mind you, I’d just have to dunk it in coffee or what not. I’m resourceful like that. These are melt in your melt good cookies that remind me of gingerbread just better.


Chewy Ginger Molasses Cookies

I was putting together a round up of all the COOKIE RECIPES from our little corner of the interwebs earlier this week and was surprised that we had well over a dozen recipes for you to pick and dunk from. I tend to get stuck on one or two recipes when I make them and forget about the rest of the little gems.

Like these soft and chewy ginger molasses cookies. They’re a staple this time of year and they smell amazing and taste even better (well if you’re a fan of ginger and molasses that is). If you’re not, this probably isn’t the cookie for you.

Chewy Ginger Molasses Cookies on baking sheet with measuring spoons.


You’ll need to let the dough chill to set up so that you can roll it into balls without it falling apart on you. So plan a little ahead before baking. You can also eat this cookie dough without any fears if you use Davidson’s Safest Choice Pasteurized Eggs like we do.


Chewy Ginger Molasses Cookies

So grab your Davidson’s Safest Choice Eggs and get to baking!




Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies.


  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cup all-purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon kosher salt
  • turbinado sugar for rolling


  1. Beat butter and sugar together with mixer in large bowl until light and creamy. Add molasses and egg; mix until well-combined.
  2. In medium bowl mix together flour, ginger, baking soda, cinnamon, cloves, and salt.
  3. Add flour mixture to butter mixture and continue mixing until combined. Cover mixing bowl with plastic wrap and chill at least 3 hours.
  4. Preheat oven to 375°F. Line baking sheets with silicon baking mat or parchment paper.
  5. Place turbinado sugar in shallow bowl. Form dough into 1-inch balls. Roll into turbinado sugar and transfer to baking sheet.
  6. Bake for 10-12 minutes. Allow cookies to cool on baking sheet.

Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g
Disclaimer: This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs. I was compensated for my time. Opinions are my own. Always have been. Always will



  1. 1

    Mmmm…I have very fond memories of eating ginger cakes in Colonial Williamsburg, with a cup of hot cider to wash it all down. But THESE look even better — chewy and moist!

  2. 3

    These cookies are perfect~!

  3. 4
    Hanna /

    Came out a little crunchier than I was hoping. Going to see if changing up the baking time helps–if you’re truly looking for soft & chewy I’d suggest the same. Err on the side of less time in the oven or they may come out hard and crunchy. Taste is great, though!

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