Spicy & Chewy Ginger Molasses Cookies

These spicy chewy ginger molasses cookies are different from any other cookie you have tried! With the perfect combination of spice and flavor, these cookies are sure to become of favorite of yours too. The dough is easy to make and requires no chilling – so you can make these chewy molasses cookies in under 30 minutes!

Updated Dec. 16, 2021

Chewy Molasses Cookies

Are you ready for the perfect holiday cookie? These chewy molasses cookies are so good and they taste even better once they have cooled.

Jump to the bottom for the full, printable recipe.

I have been making these cookies every holiday season since I first found the recipe years ago. I have adapted it and perfected each year. And these are my go-to Christmas cookies that I look forward to making every year!

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. Overall, it’s a match made in cookie heaven.

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 To 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.

How To 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!

Recipe Notes and Tips

Every time I make this recipe the cookies seem to turn out a bit different. So, over the years I have figured out the things that make these spicy ginger cookies consistent and easy to make. Here are few tips if you are making this recipe for the first time.

This chewy molasses cookie dough is very dry. It’s not like your typical cookie dough. But, the tip for making cookies that don’t flatten too much is the dryness. Measure the four very accurately for best results. And if the dough is too dry for it to come together, add water at the end 1 teaspoon at a time.

The Best Molasses For Baking

The brand/type of molasses you use for these cookies really does matter. I have made batches of cookies using the Plantation Black Strap Molasses and I don’t like how the cookies turn out. My favorite type of molasses to use for baking is, hands down, this Grandma’s Original Molasses. You can find it pretty much anywhere.

The brand/type of molasses you use for these cookies really does matter. I have made batches of cookies using the Plantation Black Strap Molasses and I don’t like how the cookies turn out. My favorite type of molasses to use for baking is, hands down, this Grandma’s Original Molasses. You can find it pretty much anywhere.

A Note About Candied Ginger

Lastly, when it comes to the candied ginger, I have tried different methods for chopping/mincing. This year I decided to try and use the food processor to mince up the pieces. That DID NOT WORK. It turned into a sticky, gooey blog. Ugh! So, use a knife and chop up those pieces. And don’t even think about skipping this ingredient. That’s what makes these cookies unique. But, I will say, general consensus prefers when I chop the pieces up much smaller. And I agree, biting into a cookie with a big chunk of ginger is pretty spicy!

I hope these tips help you if you give these chewy molasses cookies a try. It’s a true favorite in our house. During the holidays especially, but really any time of year!

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

Ashley

A spicy and chewy Ginger Molasses cookie

4.05 from 22 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Course Dessert

Servings 30 cookies

Calories 165 kcal

Ingredients

  

1x2x3x

• 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
• 1 egg
• 1 cup packed brown sugar
• 3/4 cup unsulfured molasses
• 1/2 cup unsalted butter room temperature
• 1/4 cup minced crystallized ginger
• 1 cup raw turbinado sugar to roll the cookie dough in

Instructions

 

• Preheat oven to 350 degrees.
• Whisk the flour, spices, baking soda and salt in a large bowl. Set aside
• In the bowl of a stand mixer, beat the butter and brown 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. 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.

Nutrition

Serving: 1cookieCalories: 165kcalCarbohydrates: 31gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 81mgPotassium: 161mgFiber: 1gSugar: 14gVitamin A: 103IUVitamin C: 1mgCalcium: 31mgIron: 2mg

Tried this recipe?Let us know how it was!

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ashley

Hi I’m Ashley, wife and mom of 2 young kids. Here, I hope to inspire you by sharing my favorite home decor ideas, easy DIY projects and simple but delicious recipes (sometimes they are pretty healthy too)!

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