Soft and Chewy Ginger Molasses Cookie

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The holiday season is upon us and one of my favourite cookies this season is the Ginger Molasses Cookie. I typically get these cookies at Starbucks every now and then but with COVID, it has become more challenging to go out lately. Thankfully, I have a great ginger molasses cookie recipe I can rely on during these tough times 🙂

Ginger Molasses Cookie

What’s the difference between Ginger Molasses Cookies and Gingerbread Cookies?

This has been a question I’ve been wondering for a very long time. After quite a bit of research, I determined that the difference between them is actually very subtle. Typically, gingerbread cookies have more ginger content and I often find gingerbread cookies to be a bit crispier than these ginger molasses cookie. What I like about this ginger molasses cookie recipe is that they produce a nice crispy exterior, but a very soft and chewy interior.

Ginger Molasses Cookie

Key Ingredients

There are two key ingredients that you’ll need to be successful with this recipe – Ground Ginger and Molasses. The great thing about molasses is that it has an amazing shelf life – in fact they can typically last in your pantry for up to a year so even if you can’t use it all in one go, you can probably save up the rest to use for another recipe such as our Gingerbread Cookie Bars recipe.

Aside from the two key ingredients noted above, you will also need the following ingredients:

  • All purpose flour
  • Baking soda
  • Salt
  • Ground cinnamon
  • Ground cloves
  • Unsalted butter
  • Brown sugar
  • Egg
  • Granulated sugar (to roll the cookie dough in)

You can adjust the amount of spices used in this recipe according to your preference. Some have found this recipe to be quite heavy on the cloves side but that’s because I really like the taste of ground cloves 🙂 If this isn’t for you, I recommend you reduce this to 1/2 tsp.

How to store your cookies

Surprisingly, these cookies store very well. It’s best to eat them fresh out of the oven but these can be stored in an airtight container for up to a week and they will still taste good!

As I’ve mentioned in my other cookie posts, I always recommend freezing the cookie dough (pre-rolled/scooped into cookie dough balls) and placing them in freezer bags for when you need an emergency cookie fix.



Did you try this recipe? Leave us a comment below!