Soft Ginger Molasses Cookies

Ginger Molasses Cookies

As you all may have noticed from all these recipes on my site showcasing sugary goodies that I have a huuge sweet tooth. I don't typically gravitate towards baking or eating cookies, unless they are soft and chewy. I've tried several cookie recipes before but have always found it hard to re-create the soft chewy centers. It wasn't until I realized what I was doing wrong.

You need a recipe that will hold a lot of moisture and you need to adjust the baking time to essentially under bake the cookies to minimize the spread of the cookie. In this case, the brown sugar and eggs will help retain the moisture of the cookies. Substituting the butter with shortening would also help the cookies spread less when it's baking in the oven.

This particular recipe reminds me of the fall and holiday season with the flavours of ginger, cinnamon, cloves and all-spice running through the batter. It's a classic combination that won't disappoint!


  • 3 1/4 cup of softened butter
  • 2/3 cups of granulated sugar; 1/2 cup extra sugar for coating
  • 1/3 cup of brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 2 cups of all-purpose flour
  • 2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground all-spice
  • 2 teaspoons of freshly grated ginger
  • 1/2 teaspoon salt


Ginger Molasses Cookies

Preheat oven to 375°F. In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, all-spice and salt.

Using a stand mixer, beat the softened butter and sugar on medium speed until light and fluffy. Then add molasses, ginger and egg and beat until combined. On low speed, add the dry ingredients gradually in three batches until it is fully incorporated with the wet ingredients. Cover the bowl with saran wrap and chill the dough for at least one hour.

Line baking sheets with silicon mat or parchment paper. Roll the dough into 3/4 inch small balls then toss them into the granulated sugar to coat. Arrange the balls at least 1 inch apart and bake for 7-10 minutes. Remove from the oven and let cool for a minute before transferring to a wire rack to cool completely.

Ginger Molasses Cookies