Soft Molasses Ginger Cookies (Print View)
Chewy cookies with warm spices, rich molasses flavor, and a tender, comforting texture.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 2 teaspoons baking soda
07 - 1/2 teaspoon salt
→ Wet Ingredients
08 - 3/4 cup unsalted butter, softened
09 - 1 cup light brown sugar, packed
10 - 1 large egg
11 - 1/4 cup unsulphured molasses
12 - 1 teaspoon pure vanilla extract
→ For Rolling
13 - 1/4 cup granulated sugar
# How to Make:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly combined.
03 - In a large mixing bowl, cream softened butter and brown sugar with an electric mixer or whisk until light and fluffy, approximately 2 minutes.
04 - Beat in the egg, then add molasses and vanilla extract, mixing until fully combined.
05 - Gradually add the dry mixture to the wet ingredients, stirring gently until just incorporated; avoid overmixing to maintain tenderness.
06 - Scoop tablespoon-sized portions of dough, roll into balls, then coat each evenly in granulated sugar.
07 - Place dough balls 2 inches apart on the prepared baking sheets to allow for spreading.
08 - Bake for 9 to 11 minutes until edges are set but centers remain soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Suggestions:
01 -
- They're genuinely chewy in the center with just enough structure to hold their shape—no spreading, no collapse.
- The spice blend is bold enough to taste intentional but warm enough to feel like a hug, not a punch.
- They come together in about 25 minutes total, which means you can have fresh cookies before dinner.
02 -
- Don't overbake these—even 2 minutes too long and they'll shift from chewy to crispy, which changes everything about them.
- Molasses varies in color and intensity, so taste your dough if you're using a new brand—you might want to adjust the spices slightly.
- Room-temperature ingredients really do matter here; cold butter and egg will fight you during mixing and change the texture of the final cookie.
03 -
- If you notice your cookies spreading too much, your butter was too soft or your brown sugar was packed loosely—both affect the structure of the dough.
- The real secret to that tender crumb is knowing exactly when to stop mixing; your dough should look slightly shaggy, not smooth and cohesive.