These spicy chewy ginger molasses cookies are different from any other cookie you have tried! I taste tested a few different recipes until I came up with the perfect combination of spice and flavor for these cookies. The dough is easy to make and requires no chilling – so you can make these chewy molasses cookies in under 30 minutes!
I am joining some talented bloggers in sharing our holiday recipes. So, be sure to visit all the bloggers that are listed at the bottom of this post. And thank you to Krista, The Happy Housie for hosting such a lovely group of holiday inspiration!
Chewy Ginger Molasses Cookies
Are you ready for the perfect holiday cookie? These molasses cookies are so good and they taste even better once they have cooled.
Jump to the bottom for the full, printable recipe.
Don’t fret if the dough seems too dry. You may have to adjust the amount of water you add to get the right consistency. I know, I have never added water to a cookie dough before too. But this recipe is adapted from a European cookbook and I don’t question the method!
If you’ve been here before, you know that I like pretty simple recipes. Now, that doesn’t mean that I am going to skimp on any of the flavor or the quality of the ingredients!
This recipe for spicy chewy Ginger Molasses cookies doesn’t require any fancy ingredients. In fact, I had all the ingredients in my pantry to make these. I didn’t even need to take a trip to the grocery store!
My secret ingredient to making these cookies stand out from the crowd is with the crystallized ginger. It’s what gives these molasses cookies their spicy zing. And the soft texture of the ginger bits add to the chewy consistency of these cookies.
And can we talk about the crunch that the raw turbinado sugar adds to these yummy cookies? There’s something about the combination of chewy cookie mixed with the crunch of the sugar bits that is so perfectly mouthwatering!
How Do you make Molasses Cookies Chewy?
The key to making chewy molasses cookies is to use brown sugar and molasses. This creates that chewy, moist cookie. Molasses is also great for adding loads of that delicious brown-sugar flavor to cookies without making them too sweet.
How To Tell When Molasses Cookies Are Done
The secret to knowing when these ginger molasses cookies are done is when the tops begin to crack. But, you don’t want to take them out of the oven too early, or they will flatten considerably. Take the cookies out of the oven and let them cool on the baking sheet for a few minutes if they still seem a little underdone. About 13-15 minutes at 350 degrees is the perfect timing for baking the cookies.
Can you Freeze Molasses Cookies?
One of my favorite things about this recipe for spicy chewy Molasses cookies is that you can make a batch or two ahead of time and freeze them. After the cookies have cooled, place them in an airtight container. If you stack the cookies, be sure to use a piece of parchment paper in between layers. Cookies can be stored in the freezer for up to 2 months.
I love freezing cookies and taking out a few at a time for the kids lunches or just to have with my morning cup of coffee – yum!
Mix up a batch or two of these cookies and tell me what you think! I hope they become one of your favorite recipes too.
Spicy Chewy Ginger Molasses Cookies
- 2 3/4 c. all-purpose flour
- 3 teaspoons cinnamon
- 3 teaspoons ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 2 teaspoons baking soda
- Pinch of salt
- 2 tablespoons of water if needed
- 1 egg
- 1 cup packed brown sugar
- 3/4 cup unsulfured molasses
- 1 stick of unsalted butter room temperature
- 1/4 cup chopped crystallized ginger
- 1 cup raw turbinado sugar to roll the cookie dough in
- Preheat oven to 350 degrees.
- Whisk all dry ingredients in a large bowl. Set aside
- In the bowl of a stand mixer, beat the butter and sugar together until creamy. Add in the egg and molasses. Mix until combined.
- Add the dry ingredients to the wet ingredients in 3 batches. Mix in between each addition. Add in the water (1/2 tablespoon at a time) if dough seems too dry. Only add as much as you need to make the dough soft, but not wet. Once all the flour is combined, add in the crystallized ginger, breaking apart the pieces of ginger with your fingers.
- Using a cookie scoop or 2 teaspoons, scoop out dough and roll into a ball. Each one should be about 1 1/2″ in diameter. Roll in the turbinado sugar and place on parchment-lined baking sheet.
- Bake for 13-15 minutes, until the tops begin to crack. Remove from oven and transfer to wire rack to cool.
And today I’m joined by some friends who are also sharing their amazing holiday recipes with you!
How to Make Mulled Wine (Glühwein Recipe) at The Happy Housie
DIY Colonial Gingerbread House at Sincerely, Marie Designs
Christmas Wreath Veggie Pizza at Clean & Scentsible
Homemade Egg Nog at Town and Country Living
Easy Holiday Appetizer at Rooms FOR Rent
Secret Ingredient Gingerbread Cookies at Jenna Kate at Home
Snowball Cookies at Finding Silver Pennies
Easy Gluten Free Shortbread with White Chocolate and Toffee at Home Made Lovely
Brown Butter Sugar Cookies with Chocolate Ganache
The Best One Hour Orange Rolls at Summer Adams Designs
Cake Mix Quick Bread Recipe at On Sutton Place
Best Waffle Recipe Ever at The DIY Mommy
The Most Chocolatey Hot Chocolate Cookies at A Pretty Life
Eggnog Bread Recipe at Tauni Everett
Instant Pot Ham at TIDBITS Marci
Toblerone Shortbread with Browned Flour at Life is a Party
Spicy Chewy Ginger Molasses Cookies at Modern Glam
Christmas Tree Marshmallow Hot Cocoa Toppers at The Turquoise Home
Easy Creme Brule for the Holidays at Hallstrom Home