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    Home » Recipes » Cookies

    Chewy Molasses Cookies with Candied Ginger

    Published: Nov 27, 2022 · Modified: Sep 26, 2023 by Emily Laurae · This post may contain affiliate links.

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    Crispy on the outside, chewy on the inside, and chock-full of warming spices, these Soft & Chewy Ginger Molasses Cookies are just like the ones Grandma used to make. These utterly delicious old-fashioned spice cookies are simple to make, requiring just 20 minutes of active time. They’re also awesome for freezing into cookie dough balls, meaning a warm and comforting treat is never far from reach!

    Stack of Chewy Molasses Cookies with Candied Ginger.
    Baked Chewy Molasses Cookies with Candied Ginger
    Jump to:
    • ⭐ Why You’ll Love This Recipe 
    • 🍴Ingredients
    • ⚒️ Equipment
    • 📖 Step by Step Instructions
    • ❄️ Freezing scooped cookie dough
    • 🔥 Baking frozen cookie dough
    • 💭 Recipe FAQs
    • More Cozy Cookie Recipes
    • Chewy Molasses Cookies with Candied Ginger
    • 💬 Comments

    ⭐ Why You’ll Love This Recipe 

    When it comes to cookies, I feel like there are two distinct camps: Team Crispy and Team Chewy. My friends, this delectable molasses cookie recipe is a uniter, not a divider. 

    With perfectly crisp edges and a soft, sumptuous middle, you’d be hard-pressed to find anyone who didn’t absolutely swoon over a plate of them!

    My old-fasioned molasses spice cookies are studded with bits of candied ginger, giving them delightfully surprising pops of spicy-sweet, chewy goodness throughout. They’re also rolled in cinnamon sugar before baking, so they literally sparkle with flavor!

    In addition to ginger and cinnamon, these chewy molasses cookies incorporate both cloves and nutmeg for a serious spice explosion. Perfect for pairing with a cortado coffee or medicine ball tea, they are simply superlative. Let’s get to making them, shall we?

    ❓ What is Candied Ginger?

    Candied ginger is made of ginger root that has been cooked until softened, and then lightly coated in sugar. Sprinkling roughly chopped bits of candied ginger into this cookie dough adds such a delightful surprise and texture when biting into each and every cookie, not to mention the intense burst of spicy-sweet flavor. I like to incorporate the candied, crystallized ginger bits as I would chocolate chips, right before the dough is completed and ready to be chilled.

    Small bowl of candied ginger.

    🍴Ingredients

    This ginger molasses cookie recipe primarily depends on a host of pantry staples. Here’s what you’ll need to gather:

    • All Purpose-Flour - If you don’t have a scale yet, make sure to employ the scoop and sweep method for measuring your flour to ensure your cookies don’t end up too dry.
    • Baking Soda - Don’t confuse this with baking powder; they work differently! 
    • Ginger, Cinnamon, Cloves, & Nutmeg - You can’t have molasses spice cookies without lots of warm spices!
    • Unsalted Butter - As a self-proclaimed butter snob, I’m of the opinion that you should reach for organic, grass-fed, and/or cultured butter for the best results. If you are dairy-free, feel free to swap in your favorite plant-based substitute.
    • Granulated Sugar & Brown Sugar - In order to reach Goldilocks preferred status of *just* right, with crispy edges and a chewy center, you’re going to need both. Granulated sugar inhibits the creation of gluten, allowing the cookies to spread more and become light and crispy. The brown sugar, on the other hand, is acidic, meaning it aids in the formation of gluten and helps the eggs to set up, resulting in a thick, chewy center. Science is cool!
    • Egg - Let your egg come to room temperature before incorporating it into the dough. It will mix in more easily, which will help to prevent over-mixing.
    • Molasses - There are several options for you to choose here, depending on your palate. Light molasses, treacle, or sorghum molasses will provide the sweetest, most mild flavor. Medium or dark molasses will have a stronger flavor profile with a hint of bitterness (which I LOVE) and a darker hue. Blackstrap molasses is the most pungent and least sweet option, with just 55% sucrose. I suggest using dark or blackstrap for the most old-fashioned molasses cookie flavor.
    • Candied Ginger - This is the secret ingredient that gives these cookies their WOW factor — tiny bites of chewy, spicy-sweet, gingery goodness. Be sure to chop it into very small pieces, then incorporate them at the end like you would chocolate chips.

    ⚒️ Equipment

    Making these chewy gingersnap cookies doesn’t require a ton of fancy equipment. Here’s what you’ll need:

    • Mixer - When it comes to creaming butter and sugar, a little electricity will go a long way toward saving your arms. Either a handheld or stand mixer will do well here.
    • Tablespoon or Cookie Scoop - A tiny disher is the fastest and easiest way to portion these ginger molasses cookies, but you can totally use a regular tablespoon and your fingers if you don’t have one.
    • Medium Bowl or Large Mixing Bowl
    • Parchment Paper - Not only will this save you time during cleanup, it’ll also ensure that your beautiful, sparkling spice cookies release from the pan without damage.
    • Baking Sheet - If you don’t already have one, invest in a good quality cookie sheet that doesn’t warp.
    • Wire Rack or Cooling Rack
    Chewy Molasses Cookies with Candied Ginger.

    📖 Step by Step Instructions

    Dry Ingredients: Whisk together your dry ingredients – the flour, baking soda, ginger, cinnamon, cloves, sea salt and nutmeg in a bowl and set aside.

    Cream Butter & Sugars: Place the butter and sugars in your mixing bowl and using the paddle attachment, cream until you reach a fluffy, rather pale color. Make sure to take a second to scrape down the bowl before adding your egg, then finally adding the molasses.

    Combine: Slowly add the dry ingredients in three separate stages, mixing until your ingredients have fully combined. Then, add candied ginger mixing for a few moments more to incorporate.  

    Chill: At this point, the dough will seem quite sticky! Place into an airtight container let it rest in the fridge for an hour or so until firm and chilled.

    Baking Prep: Before getting ready to scoop each cookie, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper. 

    Mixed Chewy Molasses Cookies with Candied Ginger dough in a bowl next to a cookie scoop.
    Mixed Cookie Dough in a bowl
    Scooped ginger molasses cookie dough balls on a plate.
    Scooped cookie dough coated in sugar

    Roll Dough Balls: Using a cookie scoop or a tablespoon, roll your chilled dough into small balls. Place the cinnamon sugar into a small bowl, and one by one, coat each cookie completely in sugar. 

    Bake: Place your preferred number of cookies onto a baking sheet and bake for about 11 minutes. Remove from the oven once you start to see some slight cracks on top and let cookies sit undisturbed for 3-5 minutes. Then, transfer ginger spice cookies to a wire cooling rack and allow to cool completely. Enjoy your fresh cookies during the holiday season!

    Candied ginger molasses cookies on a baking tray.
    Baked cookies on a baking sheet
    Molasses cookie with a bite taken out of it.
    Baked Ginger Cookies

    ❄️ Freezing scooped cookie dough

     Instead of baking all your cookies all at once, I prefer to keep the scooped dough wrapped in the freezer. Then, when you get another craving, pull a few out and bake them fresh!

    Once you've chilled the cookie dough for at least one hour, scoop into balls using a cookie scooper or tablespoon. Place scooped cookies on a small baking sheet or plate lined with parchment paper after coating in cinnamon sugar. Wrap with plastic, then place in the freezer for thirty minutes.

    This process allows the cookies to firm up a bit before placing frozen cookies into a ziplock bag and storing them in the freezer. Freezing the cookies separately for thirty minutes will prevent them from sticking together in the ziplock.

    🔥 Baking frozen cookie dough

    The next time you have a craving for a freshly baked ginger molasses cookie, simply remove the cookie from the freezer and bake! It may take you a few extra minutes to bake as they are frozen so keep this in mind as you set your timer.

    Looking for more cookies to add to your cookie freezer stash? Here are some options to consider!

    • Chocolate chip oatmeal cookies
    • Walnut Chocolate Chip Cookies
    • Mini Egg Cookies
    • Oatmeal Cookies with Dates
    Stack of Chewy Molasses Cookies with Candied Ginger

    💭 Recipe FAQs

    What is molasses?

    Molasses is a bittersweet syrup that's incredibly dark and known to flavor countless holiday baked goods and the classic ginger molasses cookie. It's made during the extraction of sugars from sugarcane and sugar beets and was used quite often as a sweetener in the past when sugar was rather hard to come by!

    What can I use instead of molasses?

    To get a close substitute, I suggest using a 50/50 mixture of brown sugar and honey, or a 50/50 mix of maple syrup and dark corn syrup.

    How long will these molasses cookies last?

    I’m a firm believer that most cookies are best when they are still warm from the oven. That said, these little beauties will keep well in your cookie jar along with a batch of lemon blueberry cookies and coffee cookies for 4-5 days.

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    • Strawberry Cheesecake Cookies on the counter.
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    If you try this recipe for Soft & Chewy Ginger Molasses Cookies, please leave a 🌟 review and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! 📧 

    Chewy Molasses Cookies with Candied Ginger Stack

    Chewy Molasses Cookies with Candied Ginger

    Chock full of spices, molasses and candied ginger... I feel I have a duty to warn you that these guys are absolutely and utterly delicious. They're slightly crispy on the outside, while chewy on the inside and they're calling your name this weekend!
    5 from 16 votes
    Print Recipe Pin Recipe Rate Recipe
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 11 minutes minutes
    Chilling Time: 1 hour hour
    Total Time: 1 hour hour 31 minutes minutes
    Servings: 36 Cookies
    Calories: 117kcal
    Author: Emily Laurae

    Equipment

    • Spatula
    • Bowls
    • Mixer
    • Tablespoon or Small Cookie Scoop
    • Parchment Paper
    • Baking Sheet

    Ingredients
     

    • 2 Cups + 2 Tbsp (270 g) All Purpose-Flour
    • 2 teaspoon Baking Soda
    • 2 teaspoon Ginger
    • 2 teaspoon Cinnamon
    • ½ teaspoon Cloves
    • ½ teaspoon Salt
    • ¼ teaspoon Nutmeg
    • ¾ Cup (170 g) Unsalted Butter, room temperature
    • ½ Cup (100 g) Granulated Sugar
    • ½ Cup (110 g) Brown Sugar, packed
    • 1 Egg, room temperature
    • 4 tablespoon Molasses
    • ¼ Cup (50 g) Candied Minced Ginger
    • Cinnamon Sugar: 4 Parts Granulated Sugar, 1 Part Cinnamon

    Instructions

    • Whisk together your dry ingredients – the flour, baking soda, ginger, cinnamon, cloves, sea salt and nutmeg in a bowl and set aside.
      2 Cups + 2 tablespoon All Purpose-Flour, 2 teaspoon Baking Soda, 2 teaspoon Ginger, 2 teaspoon Cinnamon, ½ teaspoon Cloves, ½ teaspoon Salt, ¼ teaspoon Nutmeg
    • Place the butter and sugars in your mixing bowl and using the paddle attachment, cream until you reach a fluffy, rather pale color. Make sure to take a second to scrape down the bowl before then adding your egg then the molasses.
      ¾ Cup Unsalted Butter, ½ Cup Granulated Sugar, ½ Cup Brown Sugar, 1 Egg, 4 tablespoon Molasses
    • Slowly add the dry ingredients in three separate stages, mixing until your ingredients have fully combined. Then, add candied ginger mixing for a few moments more to incorporate.  
      ¼ Cup Candied Minced Ginger
    • At this point, the dough will seem quite sticky! Place into an airtight container let it rest in the fridge for an hour or so until firm and chilled.
    • Before getting ready to scoop each cookie, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper.
    •  Using a cookie scoop or a tablespoon, roll your chilled dough into small balls. Place the cinnamon sugar into a small bowl, and one by one, coat each cookie completely in sugar. 
      Cinnamon Sugar: 4 Parts Granulated Sugar, 1 Part Cinnamon
    • Place your preferred number of cookies onto a baking sheet and bake for about 11 minutes. Remove from the oven once you start to see some slight cracks on top and let cookies sit undisturbed for 3-5 minutes. Then, transfer to a wire rack and allow to cool completely.
    • If you don’t end up baking off all your cookies at once, place your scooped and sugar-coated extras in a ziplock bag and throw them into the freezer. Bake them fresh as desired!

    Video

    Nutrition

    Calories: 117kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 96mg | Potassium: 54mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 119IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

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    About Emily Laurae

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

    Reader Interactions

    Comments

    1. Paula

      May 31, 2023 at 8:53 pm

      5 stars
      I made these cookies according to the recipe and found them to be perfect. I pulled them out of the oven when cracks appeared on the top, just as directed. They are soft and delicious!

      Reply
      • Emily Laurae

        June 01, 2023 at 9:54 am

        Thank you for sharing Paula! I loved hearing about your experience making these cookies!

        Reply
    2. Jill

      January 12, 2023 at 11:11 am

      5 stars
      Agree with Terri; these cookies are superb! The second time I made them, I skipped the last step (cinnamon sugar) to dial down the sweetness as this is my preference. Either way, five stars.

      Reply
      • Emily

        January 12, 2023 at 1:37 pm

        Thanks for your comment Terri - so glad to hear that you loved them!

        Reply
    3. Rachel

      December 27, 2022 at 12:42 pm

      I doubled the recipe with success, but looking back at the 1x versus 2x recipes, the measurements are not accurately doubled (1/4 cup candied ginger in the original recipe versus a whole cup in the doubled recipe). Is that a mistake? Either way they were delish.

      Reply
      • Emily

        December 27, 2022 at 4:06 pm

        Thanks for letting me know! It looks like the recipe plugin I'm using is experiencing a bit of an error - I so appreciate your comment and I'm so glad yo hear you enjoyed!

        Reply
    4. Sherry

      December 12, 2022 at 6:55 am

      5 stars
      Huge hit at my house! Great addition to my Christmas cookie tradition!

      Reply
      • Emily

        December 12, 2022 at 12:38 pm

        So glad to hear Sherry - I wish you and your family a wonderful holiday season!

        Reply
    5. Cate

      December 06, 2022 at 5:13 pm

      Hi! Want to try these! You say to use 3/4 c butter in the list of ingredients and 1/2 c butter in the directions. Can you tell me which is the correct amount? Thanks?

      Reply
    6. Bridget

      November 26, 2022 at 8:31 am

      5 stars
      Looking for a recipe and your cookies look AMAZING. I'm curious what ingredient gives the trans fat in the recipe? I've seen similar recipes, but nobody mentions the trans fat. Making them today, so I was just curious. Thank you!

      Reply
      • Emily

        November 26, 2022 at 8:36 am

        Hmm, good question! My nutritional calculator may be choosing more of a processed candied ginger in it's calculation that includes trans fat. I hope you enjoy!

        Reply
    7. LNel

      November 03, 2022 at 6:01 pm

      5 stars
      The recipe makes a lot more than 24 cookies. Perhaps it would make 24 servings of 2 cookies each. I think I got about 40 cookies, and they are a good size.

      Reply
    8. Terri

      August 26, 2022 at 12:18 pm

      5 stars
      Yum! One of the best cookies I have ever made. Like a softer ginger snap. Love the spices
      and the candied ginger gives them great intensity. Thanks for this recipe!

      Reply
    9. Gorette Hu

      May 26, 2022 at 11:38 am

      What is the baking temperature? Not listed. Assuming 350?

      Reply
      • Emily

        May 26, 2022 at 12:10 pm

        Yes, it's actually listed in step five - 350F is the correct baking temperature!

        Reply

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    HELLO MY FRIENDS, I'M EMILY!

    Welcome to my blog, where I'm sharing a collection of my favorite recipes, tips and tricks for you to create and enjoy in your home kitchen! I'm a professionally trained pastry chef, recipe developer and food photographer currently living in Los Angeles - looking forward to baking with you!

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