Ginger Molasses Cookies Recipe

Chewy Gingerbread Cookies

The Spruce / Christine Ma

Prep: 25 mins
Cook: 12 mins
Chilling the dough: 90 mins
Total: 2 hrs 7 mins
Servings: 12 servings
Yield: 24 cookies
Nutrition Facts (per serving)
279 Calories
13g Fat
38g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 279
% Daily Value*
Total Fat 13g 17%
Saturated Fat 8g 38%
Cholesterol 77mg 26%
Sodium 280mg 12%
Total Carbohydrate 38g 14%
Dietary Fiber 1g 3%
Total Sugars 21g
Protein 4g
Vitamin C 0mg 0%
Calcium 43mg 3%
Iron 2mg 9%
Potassium 169mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Our chewy ginger molasses cookies are a true holiday cookie dream. Take a bite of chewy centers, crispy edges, and the best fall spices like ginger, cinnamon, and a dash of white pepper for a little kick. Tossed in granulated sugar before baking, the resulting cookie is a sparkly treat with a wonderful bite. These cookies travel well when packaged carefully and are a perfect addition to any dessert table after the Thanksgiving or Christmas meal. They also make a great everyday dessert when served on their own or with vanilla ice cream and a drizzle of caramel.

Making the cookies does not require a stand or hand mixer and they freeze beautifully, either pre- or post-bake, making them a fabulous choice if you like to plan and make ahead.

“These cookies were delicious and hit all the right notes for a spiced holiday cookie. Mine came out very soft with a slight chew. They also baked a little flatter than in the photos, so I didn’t need to flatten them with a spatula at the end.” —Young Sun Huh

Ginger Molasses Cookie Tester Image
A Note From Our Recipe Tester


  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1/4 teaspoon fine salt

  • 1 tablespoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon white pepper, optional

  • 6 ounces (3/4 cup) unsalted butter, melted

  • 1 cup dark brown sugar, packed

  • 1 large egg

  • 1 large egg yolk

  • 1/2 teaspoon pure vanilla extract

  • 1/4 cup molasses

  • Granulated sugar, for rolling

Steps to Make It

  1. Gather the ingredients.

    Chewy gingerbread cookies ingredients

    The Spruce / Christine Ma

  2. Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.

    Baking sheets lined with parchment paper

    The Spruce / Christine Ma

  3. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and white pepper, if using.

    A bowl with combined flour, baking soda, and spices

    The Spruce / Christine Ma

  4. In a large bowl, whisk together the melted butter and sugar until smooth.

    Melted butter and sugar whisked together

    The Spruce / Christine Ma

  5. Add the egg and yolk one at a time, whisking after each addition.

    Egg added to the sugar mixture in the bowl

    The Spruce / Christine Ma

  6. Add the vanilla and molasses and whisk until smooth.

    Vanilla and molasses added to the sugar mixture

    The Spruce / Christine Ma

  7. Add the dry ingredients to the wet ingredients and gently fold with a flexible spatula to combine. Place the dough in the refrigerator until it has a scoopable texture, or about 20 to 30 minutes.

    Gingerbread cookie dough

    The Spruce / Christine Ma

  8. Scoop the dough into 1 1/2 tablespoon balls using a small ice cream scoop or measuring spoons.

    Cookie dough balls on a baking sheet

    The Spruce / Christine Ma

  9. Roll each ball in granulated sugar and place on the prepared cookie sheets, about 12 balls per sheet. Place the sheets in the freezer to firm up for about 30 minutes to an hour. This will prevent the cookies from spreading when baked.

    Cookie dough rolled in sugar

    The Spruce / Christine Ma

  10. Roll the cookie balls in granulated sugar again for extra sparkle. Bake for about 12 minutes until the tops are cracked and the cookies are slightly puffy. Once removed from the oven, flatten each cookie lightly with a spatula. Serve warm or cold.

    Chewy gingerbread cookies on a baking sheet

    The Spruce / Christine Ma

For Great Results

Follow our expert advice to make unforgettable ginger cookies:

  • Bake for 12 minutes for a chewier cookie. For a crispier cookie, bake for 14 minutes.
  • Refrigerate the dough overnight and up to 72 hours for extra-chewy cookies.
  • Re-sugar the baked cookies by dipping each side in a shallow bowl of granulated sugar while still warm for even more sparkle.

Other Flavors and Additions

For a different flavor profile, here are some of our favorite variations:

  • Add cayenne pepper instead of white pepper for a different kind of heat.
  • Add 3/4 cup chocolate chips or chunks for a delicious ginger chocolate cookie.
  • Add 3/4 cup macadamia nuts, almonds, or cashews for a nutty flavor and extra texture. If needed, use sunflower seeds for a cookie that's free of tree nuts.
  • Use turbinado sugar, rather than granulated, for even more sparkle and crunch.
  • Sprinkle with cinnamon sugar, rather than just granulated, for an even spicier finish.
  • Scoop the cookies with a 1/4-cup ice cream scoop, rather than one sized at 1 1/2 tablespoons, and make jumbo ginger molasses cookies.

How to Store

Keep in an airtight container on the counter for three days or freeze in a resealable plastic bag for up to a month.