These Chewy Molasses Ginger Cookies are soft, crinkled, and perfectly spiced. Made in just one bowl, they’re simple enough for weeknight baking yet festive enough for holiday cookie trays and boxes, and that means no mixer needed! With molasses, brown sugar, ginger, nutmeg, and cloves for a balance between sweet and spiced.
A spiced cookie is a must over the fall and winter months, something so warming about the flavors. This recipe couldn’t be more simple made with melted butter. everything comes together by hand in one bowl. The dough requires just a short chill time so you can have cookies in the oven in no time.
I like to roll my cookies in granulated or coarse sanding sugar before baking for a fun look and to achieve the crinkled look. Pair these with my maple pumpkin snickerdoodles or my old-fashioned ginger cookies! Find all of my cookie recipes here for even more baking inspiration.
Baking Tip
To get that super chewy cookie interior, remember one simple tip: always remove cookies from the oven before you think they are done! The cookies will continue to bake on the warm sheet pan even after removing from the oven. Start baking these for 9-10 minutes and only add more baking time if needed.
Why These Are Special
These chewy molasses ginger cookies stand out because they’re made in just one bowl, keeping cleanup simple without sacrificing flavor or texture. The combination of molasses, warm spices, and brown sugar creates that rich caramel-like taste, while rolling the dough in sugar gives every bite a crackly finish. They bake up soft in the center with lightly crisp edges!
Key Cookie Ingredients
Unsalted Butter: Melted for easy mixing. You can use salted butter and just reduce the added salt slightly.
Granulated Sugar: Sweetens the dough and helps create that chewy texture. A portion is also used for rolling the cookies.
Brown Sugar: Adds moisture and a deeper caramel flavor. Light or dark brown sugar both work here.
Eggs: Room temperature eggs mix more smoothly into the dough.
Vanilla Extract: Brings warmth and rounds out the spices. Almond extract could be a fun optional twist.
Molasses: The star ingredient that gives these cookies their rich flavor and chewy bite. Use unsulphured molasses, not blackstrap.
All-Purpose Flour: Provides structure. A 1-to-1 gluten-free blend can be swapped in if needed.
Cinnamon: Adds cozy warmth.
Ground Cloves: Brings depth and that classic holiday spice note.
Ground Nutmeg: A touch of nutty sweetness. Freshly grated if possible for best flavor.
Ground Ginger: The key spice that gives the cookies their signature kick.
How To Make The Molasses Cookies
Let’s talk a little about how to make these Chewy Molasses Ginger Cookies (One-Bowl Recipe) (The printable instructions are in the recipe card below.)
Quick overview:
- Mix wet ingredients, add in the dry ingredients.
- Chill, scoop, roll in sugar, bake, and enjoy!
- In a large mixing bowl combine melted butter, sugars, eggs, vanilla, and molasses. Mix well to combine, mixture should be lump free.
- To the wet ingredients add in the flour, salt, baking soda, and spices. Fold to combine until all the dry ingredients are mixed in. Cover and chill dough for 30 minutes.
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper, set aside.
- Once dough has chilled, use a 2 oz. portion scoop or measuring spoon to scoop 2 oz. balls of cookie dough, roll into a ball, and roll in sugar to coat. Repeat until all the dough is used.
- Arrange cookie dough 2-3″ apart on a sheet pan, bake for 9-11 minutes until golden brown. Cookies will be soft, allow to cool slightly on the sheet pan before moving to a wire rack to finish cooling.
Tips for Perfect Cookies
- Use a round cookie cutter or lid to gently scoot warm cookies into perfect circles.
- Sprinkle with flaky sea salt while warm if desired, this adds the perfect sweet and salty combo.
- If chilling dough overnight allow to come to room temperature before scooping for easier scooping.
- Do not overcrowd baking sheets allow ample space for these cookies to spread and not stick together. If the pan is overcrowded cookies will not turn out as intended.
- Start with less time and add baking time as needed so cookies stay chewy, I always recommend taking cookies out before you think they are done, they will continue to cook on the baking sheet.
Chewy Molasses Ginger Cookies (One-Bowl Recipe)
Equipment
Ingredients
- 1 cup Unsalted butter, melted
- 1 1/2 cups Granulated sugar
- 1/2 cup Brown sugar, packed
- 2 whole Eggs, room temperature
- 1 tbsp Vanilla extract
- 3/4 cup Molasses
- 3 3/4 cup All-purpose flour
- 1 tsp Salt
- 1 tbsp Baking soda
- 1 tbsp Cinnamon
- 1 tsp Ground Cloves
- 1/2 tsp Ground nutmeg
- 1 tsp Ground ginger
- Granulated sugar, for rolling
Instructions
- In a large mixing bowl combine melted butter, sugars, eggs, vanilla, and molasses. Mix well to combine, mixture should be lump free.1 cup Unsalted butter, 1 1/2 cups Granulated sugar, 1/2 cup Brown sugar, 2 whole Eggs, 3/4 cup Molasses, 1 tbsp Vanilla extract
- To the wet ingredients add in the flour, salt, baking soda, and spices. Fold to combine until all the dry ingredients are mixed in. Cover and chill dough for 30 minutes.3 3/4 cup All-purpose flour, 1 tsp Salt, 1 tbsp Baking soda, 1 tbsp Cinnamon, 1 tsp Ground Cloves, 1/2 tsp Ground nutmeg, 1 tsp Ground ginger
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper, set aside.
- Once dough has chilled, use a 2 oz. portion scoop or measuring spoon to scoop 2 oz. balls of cookie dough, roll into a ball, and roll in sugar to coat. Repeat until all the dough is used.Granulated sugar
- Arrange cookie dough 2-3" apart on a sheet pan, bake for 9-11 minutes until golden brown. Cookies will be soft, allow to cool slightly on the sheet pan before moving to a wire rack to finish cooling.
Notes
- Roll dough generously in the sugar before baking.
- Use fresh spices for the most vibrant flavor.
- Bake just until edges are set for soft, chewy centers.
- Freeze dough balls for up to 3 months and bake from frozen if desired.
Nutrition
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Storage & Serving
Storage:
Keep your molasses ginger cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container with the cookies, the bread will absorb excess moisture and prevent them from drying out. For longer storage, see below for freezing directions!
Serving:
These cookies are delicious on their own, but they pair perfectly when served warm with a glass of milk, coffee, or spiced tea. They make a great addition to holiday cookie boxes or treat trays, crumble into your favorite ice cream or turn into sandwich cookies!
You Can Freeze This Cookie Dough
Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions (or reference back to this post for baking directions!). Keep in your freezer stash for 3-4 months. Remove desired cookie dough when needed, thaw, bake, and enjoy! You may even want to make a double batch!
Recipe FAQs
Yes, chilling cookie dough allows the fat to set up so the cookie doesn’t spread too thin. This dough only needs to chill for 30 minutes!
Yes! You can prepare the dough up to 2 days in advance and store it covered in the refrigerator, or scoop and freeze the dough balls for up to 3 months.
Store cooled cookies in an airtight container at room temperature. For extra softness, place a slice of bread in the container, it helps maintain moisture.
No! That is totally optional, if rolling in sugar, granulated or coarse sugar works best.
Yes, molasses is what gives these cookies their rich flavor and chewy texture. If you don’t have it, you can use dark corn syrup in a pinch, but the flavor won’t be as rich.
Tools I Recommend
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
- Glass Mixing Bowls – these are my go to for everyday baking and ingredient prep!
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
Wow these cookies sound and look soooo good! Definitely need to try them!
Yes! So good – hope you try them!