Chewy Ginger Molasses Cookies

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This batch of chewy ginger molasses cookies is so good! These cookies are perfectly spiced, crisp on the edges & seriously fudgy in the middle.

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chewy ginger molasses cookies

The CHEWIEST ginger molasses cookies!

These cookies are fantastic! They’re super soft, perfectly chewy and jam packed full of warming spices, rich brown sugar & intense black treacle. Crisp on the edges & insanely fudgy in the middle, these homemade cookies make a great treat & they’ll stay soft for days so are great for making in advance…

There’s an ever growing collection of cookie recipes on this blog & we’re always thinking of new flavours to try! If you’ve got a suggestion that you’d like to see a recipe for, let us know in the comments at the bottom of this post!

Ingredient Notes

  • Butter – Make sure to use softened unsalted butter for the cookie dough. This ensure that the butter & sugar will mix properly & that the dough won’t be too salty.
  • Sugars – You’ll need 3 different sugars for this recipe. Caster & light brown for the cookie dough & granulated sugar to roll the cookies in. If you haven’t got granulated, you could roll the cookies in demerara or caster sugar instead.
  • Black Treacle – This adds a rich flavour to our cookies & it is also what gives ginger molasses cookies their dark colour & signature chewiness.
  • Spices – We’re adding a generous amount of ground ginger into our cookie dough along with some ground cinnamon & nutmeg.
  • Flour – Make sure to use plain (all purpose) flour in the cookie dough, for the softest texture!
  • Raising Agents – We’re using equal amounts of baking powder & bicarbonate of soda in the cookie dough. This gives our cookies the best texture & correct amount of rise in the oven.
  • Salt – Sprinkling sea salt on top of the baked cookies brings out their flavour. You won’t need loads though, a light sprinkle does the job! Keep in mind that there’s table salt in the cookie dough as well.
ginger cookie inside
ginger molasses cookie

How To Make Chewy Ginger Molasses Cookies

The full, printable recipe card for these cookies can be found at the bottom of this post! Here’s a quick rundown of the recipe…

  1. Cookie Dough
    To make our ginger cookie dough, we first beat softened butter with light brown & caster sugar until well combined then mix in black treacle followed by an egg & a yolk. Next, we mix in our dry ingredients (flour, spices, raising agents & salt) then chill the cookie dough in the fridge for 30 minutes, to firm it up slightly.
  2. Shaping
    Next, we use a cookie scoop to portion the dough out into 13 balls, each weighing around 65 grams. The balls of dough then get rolled in a mix of granulated sugar & ground ginger, so that the outside is completely coated.
  3. Overnight Chill
    Now that are cookies are shaped, they need to be chilled in the fridge overnight. This step is key, so don’t be tempted to skip it! This is what makes sure that our cookies don’t spread out too much in the oven.
  4. Baking
    The next day, we bake the cookies at 175°c/350°f for 10-12 minutes, until the edges are set but the middle is still quite soft. Once cooked, we use a large cookie cutter to “scoot” each cookie into a perfect round shape then we lightly sprinkle the top of each one with sea salt before letting them cool completely, on the tray. It’s best to bake these cookies one tray at a time. Depending on the size of your baking trays, you should be able to cook 3-4 cookies at the same time, just make sure that they’re are’t too close as they will bake into each other!

Tips & Tricks For Chewy Ginger Molasses Cookies

  • Don’t over mix the cookie dough as this can affect the texture once baked.
  • Roll the cookies in ginger & granulated sugar before baking for extra flavour & crunch.
  • Chill the cookie dough overnight for the right amount of spread in the oven.
  • Use a cookie cutter to “scoot” the cookies into a perfect circle once baked.
  • Bake the cookies until the edges are set & the tops are cracked but the centres are still soft.

Frequently Asked Questions

How long will ginger molasses cookies keep for?

Once baked, these ginger molasses cookies will keep for up to 3 days. Make sure to store them in an airtight container, to keep them fresh.

Can ginger cookies be frozen?

To freeze these cookies, make the dough, shape into balls then chill in the fridge until firm. Transfer to an airtight container then place in the freezer. Defrost fully before baking. Roll them in sugar once defrosted.

How will I know when ginger molasses cookies are cooked?

Once cooked, ginger molasses cookies will be set around the edges & cracked on the top. The middle of each cookie will still be quite soft – they will continue cooking as they cool on the baking tray!

How long does cookie dough need to chill in the fridge before being baked?

Ideally, the balls of cookie dough should be chilled in the fridge overnight before being baked. If you’re short on time, a shorter 5 hour chill will work.

What is the cookie scoot?

The cookie scoot is a technique used to shape cookies into a perfect circle as soon as they come out of the oven. To do this, take a large circular cutter & use it to move (or scoot) the cookies into a circle. This is the secret to making a batch of uniform cookies.

What brand of black treacle is best for ginger molasses cookies?

You can use pretty much any brand of black treacle for these cookies but I like to use Tate & Lyle’s.

Baking Ginger Molasses Cookies In An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…

Bake the cookies in the baking oven, on the bottom set of runners.

Equipment Used

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Chewy Ginger Molasses Cookies

This batch of chewy ginger molasses cookies is so good! These cookies are perfectly spiced, crisp on the edges & seriously fudgy in the middle.
Prep Time30 minutes
Cook Time12 minutes
Chilling Time12 hours
Total Time12 hours 42 minutes
Course: Baking, Snack
Cuisine: American
Servings: 13 Cookies
Author: Ben Racey

Equipment

  • Stand Mixer
  • Baking Trays
  • Mixing Bowl
  • Cookie Scoop
  • Large Cookie Cutter

Ingredients

Cookie Dough

  • 175 g Unsalted Butter (Softened)
  • 130 g Light Brown Sugar
  • 115 g Caster Sugar
  • 90 g Black Treacle
  • 1 Large Egg
  • 1 Egg Yolk
  • 300 g Plain Flour
  • 2 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • ¾ tsp Baking Powder
  • ¾ tsp Bicarbonate Of Soda
  • ½ tsp Table Salt

Ginger Sugar

  • 40 g Granulated Sugar
  • ¼ tsp Ground Ginger

To Finish

  • Sea Salt

Instructions

Cookie Dough

  • Place the softened butter, light brown sugar & caster sugar into the bowl of a stand mixer then mix with the paddle attachment until well combined.
    Be careful not to over mix the butter & sugar! We don’t want to add too much air into the dough as this will affect the baked cookies. 1-2 minutes of mixing on a medium speed should do the trick.
  • Add in the black treacle then mix to incorporate.
  • In a separate bowl, lightly beat the egg & yolk together then with the mixer running on a medium speed, gradually mix into the butter & sugar.
  • Next, add the flour, ginger, cinnamon, nutmeg, baking powder, bicarbonate of soda & salt into the butter then mix on a low speed until just combined.
  • Place the bowl of cookie dough into the fridge & leave to chill for 30 minutes.
    This firms the cookie dough up slightly, which makes shaping them easier!

Ginger Sugar

  • In the meantime, place the sugar & ginger into a small mixing bowl & mix to combine. Set aside for now.

Shaping

  • Once the cookie dough has been chilled, use a small cookie scoop (or a spoon) to portion into 13 equally sized balls. Each should weigh around 65 grams. Place the balls of dough onto a baking tray as you weigh them out.
  • Next, roll each ball of cookie dough in the ginger sugar, making sure that they are completely coated then place them into a container & refrigerate overnight.

Baking

  • The next day, preheat an oven to 175°c/155°c fan (350°f/311°f).
  • Place 3-4 balls of cookie dough onto a lined baking tray, making sure that there’s plenty of room between them then bake for 10-12 minutes, until the edges are golden & set, the tops are cracked and the middles are still quite soft.
  • As soon as the cookies come out of the oven, use a large, round cookie cutter to scoot each one into a perfect round shape. Lightly sprinkle each cookie with sea salt then let them cool completely, on the tray.
  • Repeat the cooking process with the remaining cookie dough.

Notes

1. Cooking In An Aga – Bake the cookies in the baking oven, on the bottom set of runners.
2. Butter – Make sure to use unsalted butter that has been softened at room temperature. This is key to making a well mixed cookie dough.
3. Overnight Chill – The cookie dough requires an overnight chill in the fridge before being baked. Don’t be tempted to skip this step otherwise the cookies will spread out too much when baked. If you’d like to bake the cookies on the same day, make sure to chill them for at least 5 hours first.
4. Storage – Once baked, these cookies are best eaten within 3 days. Make sure to store them in an airtight container!
5. Freezing – To freeze these cookies, make the dough, shape into balls then chill in the fridge until firm. Transfer to an airtight container then place in the freezer. Defrost fully before baking. Roll them in sugar once defrosted.

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