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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 addictive. They're slightly crispy on the outside, while chewy on the inside and they're calling your name this weekend!
5 from 5 votes
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Course: Dessert
Cuisine: American
Keyword: Cookies
Prep Time: 20 minutes
Cook Time: 11 minutes
Chilling Time: 1 hour
Total Time: 1 hour 31 minutes
Servings: 24 Cookies
Calories: 178kcal
Author: Emily Laurae


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


  • 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


  • 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!


Calories: 178kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 146mg | Potassium: 83mg | Fiber: 1g | Sugar: 12g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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