Soft & Chewy Molasses Cookies

Classic Ginger Molasses Cookies with Crackly Sugar Tops

My mom used to make these every December, and the smell of ginger and molasses baking would fill the entire house. I’d sit at the kitchen table doing homework, and by the time they came out of the oven, I’d already eaten three warm ones before dinner.

I made a batch last night because it’s been one of those weeks, and I needed something that felt like a hug. My husband walked in from work, smelled them, and immediately grabbed two off the cooling rack. He didn’t even say hello first.

These soft molasses cookies are everything they should be — chewy centers, sparkly crackled tops, and that deep, cozy spice flavor that defines classic holiday baking.

Perfect for:

Christmas cookie trays
Holiday dessert swaps
Old-fashioned ginger cookies
Chewy molasses cookie recipes
Winter baking favorites
Coffee dunking cookies

Why These Molasses Cookies Work

These cookies get their perfect texture from:

• Brown sugar for moisture and chewiness
• Molasses for deep caramel richness
• Ginger and cinnamon for warmth
• Rolling in sugar for crackly tops

The baking soda reacts with the molasses to create lift, which gives you those gorgeous cracks on top.

Underbaking slightly ensures the centers stay soft and chewy for days.

Equipment You’ll Need

Large mixing bowl
Medium mixing bowl
Electric mixer (hand or stand mixer)
Rubber spatula
Baking sheets
Parchment paper
Cookie scoop or tablespoon
Wire cooling rack
Measuring cups and spoons

Ingredients

• 2 and 3/4 cups all-purpose flour (spooned and leveled)
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1 large egg
• 1/4 cup molasses (not blackstrap)
• 1/3 cup granulated sugar (for rolling)

Ingredient Notes

Molasses (Not Blackstrap)
Regular unsulphured molasses provides sweetness and warmth. Blackstrap is too bitter.

Brown Sugar
Keeps cookies soft and moist.

Spices
Fresh ginger and cinnamon give the best aroma and flavor.

Step-by-Step Instructions

Step 1: Preheat

Preheat oven to 350°F.
Line two baking sheets with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Ground ginger
• Cinnamon
• Baking soda
• Salt

Set aside.

Step 3: Cream Butter & Sugar

In a large bowl, beat softened butter and brown sugar until light and fluffy — about 2–3 minutes.

Step 4: Add Egg & Molasses

Beat in egg.

Add molasses and mix until smooth and fully combined.

Step 5: Combine

Gradually mix dry ingredients into wet mixture until just combined.

Do not overmix.

Dough should be soft but scoopable.

Step 6: Roll & Coat

Scoop about 1½ tablespoons of dough.

Roll into balls.

Roll generously in granulated sugar until fully coated.

Place on baking sheets 2 inches apart.

Step 7: Bake

Bake 10–12 minutes.

Edges should be set.

Centers should look slightly soft and puffy.

They will crack beautifully as they bake.

Step 8: Cool

Let cool on baking sheet 5 minutes.

Transfer to wire rack.

They firm slightly but stay chewy in the center.

Pro Tips for Extra Chewy Cookies

• Slightly underbake
• Chill dough 30 minutes for thicker cookies
• Use room temperature butter
• Store with slice of bread to maintain softness
• Press extra sugar on top after baking for sparkle

Easy Variations

Add a pinch of cloves
Add orange zest
Dip half in white chocolate
Make into ginger cookie sandwiches
Add crystallized ginger pieces

Storage

Store in airtight container up to 5 days.

Freeze baked cookies up to 3 months.

Freeze dough balls for fresh-baked cookies anytime.

Frequently Asked Questions

Why didn’t my cookies crack?

Dough may have been too cold or oven too low.

Why are my cookies hard?

They were likely overbaked.

Can I double the recipe?

Yes, this recipe scales perfectly.