These chewy ginger molasses cookies are seriously so soft, delicious and one of my easiest recipes to make ever.
Everybodys making goodies this time of year. I can’t even seem to scroll through Facebook without seeing frosted sugar cookies, homemade fudge, chocolates galore and all those things I totally love about this season…the treats!
Growing up my Mom would spend a day with us four girls making about 4 or 5 different holiday treats then deliver them to friends and family. I can remember sitting there rolling up homemade caramels in wax paper and shaking colored sprinkles on frosted sugar cookies. I’m not sure what was more fun…. laughing along with them all or licking all the frosting off my fingers. Ahh, those were the days. The days of eating as much sweets as I wanted to without gaining a pound. Why oh why did you leave me, metabolism?
Believe it or not, these chewy ginger molasses cookies were not one of the treats we made back then. No, I didn’t discover this amazing treat until a few years ago, when my sister in law dropped off a batch of these heavenly gems. Just one bite and I was smitten.
Not kidding when I say I probably ate like 6 cookies that night. They were that good. I didn’t regret it even one little bit.
So this is that chewy ginger molasses cookie recipe with just a few small tweaks. It’s perfection I tell you. Soft on the outside and just the right amount of chewy in the inside.
And everyone that I have delivered these too begs me for the recipe!
CHEWY GINGER MOLASSES COOKIES INGREDIENTS
To make this recipe you’ll need butter, sugar, eggs, molasses, baking powder & soda, flour, spices and salt. Simple quick and easy ingredients come together in a flash.
HOW TO MAKE AHEAD & FREEZE THESE MOLASSES COOKIES
If you want to prepare for a party, or just want to have a bunch of these for whenever you are craving them, you can choose to make them ahead and freeze. This recipe works great for both baking ahead first or freezing the dough raw. To freeze them after baking just flash freeze a single layer of cookies on a parchment-lined baking sheet. Add a layer of parchment on top, then add another layer of cookies, continuing until all cookies are stacked between layers of parchment. Place in freezer until frozen, about 30 minutes, then transfer to airtight bag or container and freeze.
If you’d like to freeze them raw, just roll them in a ball, roll in the sugar, then place directly into a freezer safe bag and freeze. Then on the day you’d like to bake them, just toss them on a baking sheet and bake away. Honestly, I’ve done both methods of freezing and I love them both equally the same, so you can choose either way.
HOW LONG CAN YOU FREEZE THESE?
The fully baked cookies will last up to 6 months in the freezer. But if you are wanting to freeze the raw dough the time frame is 4-5 months in the freezer.
MORE OF MY FAVORITE COOKIE RECIPES
HOW TO MAKE SOFT GINGER MOLASSES COOKIES
Chewy Ginger Molasses Cookies
- 1 cup butter
- 1 -1/2 cup sugar
- 1 large egg
- 2/3 cup molasses
- 1 tsp baking powder
- 2 tsp baking soda
- 3 cups flour
- 1/4 tsp cloves
- 1 tsp ground ginger
- 2 tsp cinnamon
- 1/2 tsp salt
- In a medium bowl, using an electric hand mixer, beat butter, sugar, egg and molasses together on low for one minute, until well combined.
- Add baking powder, baking soda, flour, cloves, ginger, cinnamon and salt. Mix on low just until blended, do not overmix.
- Roll into 1 inch balls. Then roll in sugar until all sides coated.
MAKE IT NOW
- Preheat oven to 375 degrees. Place cookie balls after being rolled in sugar on a baking sheet, spacing 2-3 inches apart. Bake, one sheet at a time in preheated oven for 6 – 8 minutes, until edges of cookies are just starting to turn golden brown. Remove from oven and let cool on baking sheet for 2 minutes, then transfer to a wire rack for at least 5 minutes.
MAKE AHEAD & FREEZE
- To bake first & freeze: Bake as directed above. Allow to cool. Then place cookies on a parchment lined baking sheet, without touching and flash freeze 30-40 minutes until frozen. Remove and transfer to gallon sized freezer safe bag. Seal, removing as much air as possible and freeze.
- To freeze raw cookie dough: Place cookie balls after being rolled in sugar directly into a labeled gallon sized freezer safe bag. Seal, removing as much air as possible and freeze.
COOK FROM FROZEN
- Place frozen cookie dough balls on a baking sheet lined with parchment paper, spacing 2-3 inches apart. Let thaw for about 5 minutes while oven preheats. Preheat oven to 375 degrees. Bake, one sheet at a time in preheated oven for 8 to 9 minutes, until edges of cookies are just starting to turn golden brown. Remove from oven and let cool on baking sheet for 2 minutes, then transfer to a wire rack for at least 5 minutes.
This truly is the best ever ginger molasses cookies recipe! Happy baking!