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fresh ginger molasses cookies soft crisp and chewy

Chewy Ginger Molasses Cookies

Gimme Yummy
These Fresh Ginger Molasses Cookies are made with molasses, butter, honey and warm spices with crispy edges and chewy centers that make them irresistibly addictive.
5 from 2 votes
Prep Time 30 mins
Cook Time 11 mins
Total Time 41 mins
Course Cookies, Dessert
Cuisine American, Swedish
Servings 36 pieces
Calories 120 kcal


  • Digital Scale/Measuring cups and spoons
  • Mixing bowl
  • Cookie/Baking sheet
  • Parchment Paper or Non-stick baking mat
  • Electric Mixer/Planetary Mixer
  • Spatula/scraper
  • Wire Cooling Rack


  • 4 cups all purpose flour 480 grams
  • 1/4 teaspoon salt 2 grams
  • 1/2 cup fancy molasses 140 grams
  • 1/4 cup of honey 85 grams
  • 1 1/2 cup granulated sugar 300 grams
  • 1/2 cup brown sugar 100 grams
  • 2 large eggs 100 grams
  • 2 teaspoon baking soda 12 grams
  • 1 cup unsalted butter 227 grams room temperature or lard or shortening
  • 1 1/2 teaspoons ground cinnamon 4.5 grams
  • 4 teaspoons fresh ginger grated 8 grams or 2 teaspoons ginger powder (5 grams)
  • 1/2 teaspoon ground cloves 1.3 grams
  • 1/4 teaspoon nutmeg 0.7 grams


  • In a large bowl, combine the flour, salt, cinnamon, nutmeg, cloves and baking soda and whisk together. Set aside.
  • Add the butter, granulated sugar and brown sugar into a mixing bowl with the paddle attachment and mix on medium speed until the butter mixture is creamy about 2 minutes.
  • Scrap down the sides and add one egg at a time eggs mixing until well incorporated about 1 minute.
  • Add the molasses, honey, grated ginger and mix until combined.
  • Combine the flour mixture with the butter mixture and mix on low speed just until the cookie dough comes together.
  • Transfer the cookie dough onto a floured work surface and divide in half and wrap in plastic wrap and place into the refrigerator for 2 hours. If your short on time you can frezze for the dough for 20-30 minutes.
  • Preheat the oven to 350°F (175°C) just before removing the cookie dough from the refrigerator.
  • Remove the ginger molasses cookie dough from the refrigerator and divide each log into 18 pieces.
  • Shape each cookie dough piece round, and coat with granulated sugar.
  • Place onto lined baking pan separating them about 2 1/2-3 inch. You should be able to fit 12 cookies per tray.
  • This recipe makes 36 pieces, I recommend you bake 1 baking sheet at a time for best results.
  • Place baking tray into the oven and bake cookies for approximately 10-12 minutes.
  • Remove the molasses cookies from the oven and cool on tray for 10 minutes before transferring them onto a plate or wire rack.
  • Serve with a warm cup of milk, coffee or tea.
Keyword chewy molssases cookies, Crispy chewy ginger molasses cookies, crispy molasses cookies, fresh ginger molasses cookies, ginger cookies, ginger cookies with fresh ginger, molasses cookies, old fashioned molasses cookies