Molasses, brown sugar, and warm spices combine to make these chewy ginger molasses cookies. Drizzled with a maple glaze, these are absolutely irresistible and perfect for the holidays!
Updated 12/2023
When I tell you that these are my favorite cookies of all time, I’m telling you, “THESE ARE MY FAVORITE COOKIES OF ALL TIME.” I don’t really know how else to get across via blog post just how much I adore these chewy ginger molasses cookies other than to type it out in all caps. As if I’m emphatically announcing this truth from my keyboard. And I’m not just claiming that these are my favorite holiday cookies of all time (although they are), I’m claiming that these are my favorite of all the cookies ever.
Nothing says “Christmas” to me quite like these chewy ginger molasses cookies. I’ve been making them since high school, so there is definitely an element of nostalgia that comes along with these. And I have to admit, I do get a little territorial when it comes to baking these cookies. I have rules. Not to be a Grinch or a Scrooge. My chewy ginger molasses cookie rules are really implemented to protect the magical nature and sacredness of these cookies. Rule #1: you can only bake these within the bounds of the official Christmas season. I’m talking day after Thanksgiving through Christmas Day, folks. Rule #2: you must be listening to Christmas music while you bake these cookies. It makes them even more magical.
Don’t judge me for the rules. Just recognize that the rules provide boundaries to maintain the sacred nature of the cookies. You see, if you just bake these willy-nilly at any time of year, in any environment, then they lose a bit of their magic. Trust me.
Okay enough about my rules and more about the cookies, because they’re in fact perfection. Molasses, brown sugar, and warm spices combine to make a cookie that harnesses the very flavor of Christmas itself. So warm and so comforting. They’re chewy, soft, & rolled in sugar to give you that perfect exterior texture. Oh and they’re drizzled with a maple glaze, so that’s just a warm and cozy bonus.
Have I convinced you to bake these yet? I’m already on batch number 178, 200.
Merry Christmas and happy baking, friends!
What you’ll need to bake these cookies:
Butter: For flavor, moisture, and helps cookies spread in the oven.
Brown sugar: Using all brown sugar in these cookies gives them a depth of flavor that complements the molasses and warm spices. It also makes the cookies extra chewy!
Egg: For structure and binding.
Vanilla: For added flavor.
Molasses: Molasses gives these cookies that unmistakable gingerbread cookie flavor! Be sure to use unsulphured molasses and not blackstrap molasses.
Flour: For structure.
Baking soda: For leavening.
Kosher salt: To balance out all the sweetness.
Ground cinnamon, ginger and cloves: A good dose of warm spices in these cookies amps up the holiday flavor. These spices work really well to complement the brown sugar and molasses!
Sugar: The cookies are rolled in granulated sugar before baking to make them extra sweet and give a wonderful sugary exterior texture!
Powdered sugar, ground cinnamon, pure maple syrup, and milk for the maple drizzle.
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
What kind of molasses should I use? Be sure to use unsulphured molasses, not blackstrap molasses. The unsulphured molasses is typically what you’ll find in the grocery store on the baking aisle. It is sweeter and less bitter than blackstrap molasses.
Can I leave off the maple drizzle? If glaze isn’t your thing, feel free to leave it off! These cookies are still 100% delicious without the maple drizzle.
Chewy Ginger Molasses Cookies
- Prep Time: 15 minutes (plus 30-minute chill time)
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 18 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Dessert, Snack
Description
Molasses, brown sugar, and warm spices combine to make these chewy ginger molasses cookies. Drizzled with a maple glaze, these are absolutely irresistible and perfect for the holidays!
Ingredients
For the ginger molasses cookies:
- 151 gm (2/3 cup) unsalted butter, softened
- 240 gm (1 cup, firmly packed) light brown sugar
- 1 large egg , at room temperature
- 1 teaspoon vanilla extract
- 60 gm (1/4 cup) unsulphured molasses
- 312 gm (2 1/2 cups, spoon and leveled) all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- Granulated sugar, for rolling
For the maple drizzle:
- 150 gm (1 1/4 cups) powdered sugar, sifted
- 1/4 teaspoon ground cinnamon
- 2 tablespoons pure maple syrup
- 2 tablespoons milk
Instructions
To make the ginger molasses cookies:
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Mix in the egg until fully combined, then mix in the vanilla extract and molasses.
- In a separate bowl, combine the flour, baking soda, kosher salt, ground ginger, cinnamon, and cloves.
- Add the flour mixture to the butter mixture in 2 separate additions, mixing on low speed just until the dough comes together. Be careful not to overmix the dough.
- Cover the dough and chill in the fridge for 30 to 45 minutes. Meanwhile, preheat the oven to 350°F and line 2 baking sheets with parchment paper. Place the granulated sugar in a small bowl and set aside.
- Using a #24 spring-loaded cookie scoop (which holds about 2 1/2 tablespoons of dough), scoop the chilled dough and roll in the granulated sugar to coat. Place the dough balls on the prepared baking sheets, spacing 3 inches apart. Bake for 10 to 12 minutes, rotating the baking sheets front to back halfway through bake time, until the edges of the cookies are set and just beginning to brown.
- Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
To make the maple drizzle:
- In a small bowl, add the powdered sugar, ground cinnamon, maple syrup, and milk and whisk to combine. If necessary, add more milk, 1 teaspoon at a time, until it reaches a drizzling consistency. Drizzle the glaze over the cooled cookies and allow to set, about 30 to 45 minutes.
Notes
Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: Prepare and chill the dough as directed in the recipe. Scoop the chilled dough into balls and roll in granulated sugar. Place sugar-coated cookie dough balls on a baking sheet lined with parchment paper and place in the freezer for 30 minutes, or until frozen solid. Store frozen dough in a freezer-safe zip-top bag for up to 3 months. When you’re ready to bake, just add on 1 to 2 minutes to your bake time.
