Go Back
Chewy Ginger Molasses Cookies
Print Recipe
4.78 from 713 votes

Chewy Ginger Molasses Cookies

These Chewy Ginger Molasses Cookies are easy to make, super-soft and chewy, and irresistibly delicious.  Feel free to halve this recipe if you would like a smaller batch!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: budget friendly, cookie

Equipment

Ingredients

  • 1 1/2 cups (340g) unsalted butter softened to room temperature
  • 1 cup (200g) granulated white sugar
  • 1 cup (213g) packed brown sugar
  • 1/2 cup (170g) unsulphured molasses
  • 2 large eggs
  • 4 1/2 cups (639 grams*) all-purpose flour
  • 4 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon fine sea salt

Instructions

  • In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
  • Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
  • Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
  • Preheat oven to 350°F.  Line a sheet pan with parchment paper; set aside.
  • Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
  • Bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They will crack more while cooling.)  Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
  • Serve warm and enjoy, or store in a sealed container for up to 4 days.  Or freeze for up to 3 months.

Notes

Flour amount: Please note that different sites across the internet use a wide range of weights for 1 cup of flour. I use 142g for this recipe, so 4.5 cups = 639g.
Baking soda amount: Because this question comes up occasionally in the comment section -- yes, this amount is correct. The recipe needs 4 teaspoons of baking soda to rise properly. (This recipe yields a very large batch of cookies.)