Ginger Molasses Cookies: Soft, Chewy, Spiced Cookies For Christmas And Everyday Baking

There’s something about a soft ginger molasses cookie that brings warmth long before you even take a bite.

Maybe it’s the scent of cinnamon and ginger in the air, or maybe it’s the way the edges firm up in the oven while the center stays soft enough to leave the gentlest indent from your thumb. Either way, this is the cookie I bake when I need a recipe I trust something that holds its shape, hugs its spice, and delivers a chew that feels like a pause in a long day.

You’ll learn how to make these chewy molasses cookies from scratch with everyday ingredients.

The method is simple, but it gives you control over texture, shape, and flavor. And by the end, you’ll have a batch of cookies that fit right into the rhythm of the holidays. These belong on a plate beside a mug of hot tea or nestled into a cookie box for neighbors and friends.

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What Makes These Soft Molasses Cookies Stand Out

I’ve tested this soft molasses cookie recipe with and without nutmeg, with light and dark brown sugar, and even chilled vs. unchilled dough.

I always come back to this exact version. The soft center is key. That starts with a mix of brown sugar and unsulphured molasses, which keeps the dough moist and flavorful. Ginger and cinnamon carry the spice without making it harsh. Clove brings depth. Nutmeg is optional, but I do add it around Thanksgiving.

You’ll notice the edges turn slightly crisp while the inside stays tender. That balance works well for gifting—these cookies don’t crumble easily in tins.

The granulated sugar coating adds texture and gives a slight sparkle after baking. It’s subtle, but noticeable. A small detail that makes a big difference.

Try these Apple Pie Cookies if you’re looking for a crisp-chewy texture with more fruit-forward flavor.

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Ingredient Notes for Chewy Molasses Cookies

The dry mix holds everything together.

All-purpose flour, baking soda, salt, and a blend of spices, ginger, cinnamon, clove, and nutmeg. It’s important to whisk these first so the soda and spices are evenly dispersed. I’ve skipped this step before in a rush. That mistake cost me a bitter pocket of baking soda and under-spiced centers.

Brown sugar, butter, egg, and molasses form the wet base. I prefer unsalted butter, softened but still cool to the touch. If your butter is greasy or starting to melt, the dough will turn too loose.

The egg gives the cookie structure, but too much mixing after it goes in will make the dough tough. A short mix keeps the crumb soft. The vanilla brings warmth, and the molasses gives that deep color and chew you want in a classic gingersnap cookie recipe.

I always roll the dough in granulated sugar before baking. It helps the cookies hold their crackled tops.

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Why You Should Chill the Dough

This dough benefits from a rest in the fridge.

One hour will do, but I usually let it chill overnight. That gives the spices time to bloom and the butter to firm up. When baked, the cookies spread evenly and crack on top instead of pooling flat. If you’re short on time, chill for at least 60 minutes.

On warm baking days, especially near Christmas, I sometimes pop the pre-rolled dough balls into the fridge while the first batch bakes.

It keeps everything tidy.

If you’re making these alongside other holiday cookies, try my Christmas Kiss Sugar Cookies for a pop of color and a contrast in texture.

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Texture Comparison: Brown Sugar vs. White Sugar in the Dough

In my notes, I once replaced half the brown sugar with white.

The result was crisp edges and less chew. While still flavorful, it lacked the depth that defines a soft ginger snap cookie. Brown sugar contains molasses, and that extra moisture helps the cookie hold its soft center longer.

For a crisper option, you could reduce the brown sugar slightly and bake for 11 minutes. But for softness, stick with all brown sugar and avoid overbaking.

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Baking and Cooling Notes for Ginger Crinkle Cookies

I use a tablespoon-sized cookie scoop and roll each portion into a neat ball.

A full coat of sugar creates the crackle effect. Don’t skip it. Bake the cookies until the edges are set but the centers still look soft. If they look fully done, they’ve likely gone too far. Pull them early. Letting them rest on the baking sheet for 5 minutes will finish the bake gently.

The cookies firm up as they cool, but stay chewy inside.

If you enjoy this type of texture, you might also like my Gingerbread Crinkle Cookies which use a similar spice profile with a slightly cakier texture.

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Serving and Storage Advice for Holiday Baking

Once cooled, I store these cookies in an airtight tin at room temperature.

They keep their chew for up to five days. If you like to bake ahead, the dough freezes well. Roll into balls, skip the sugar coating, and freeze on a tray. Once solid, transfer to a bag and store up to two months.

When ready to bake, thaw in the fridge overnight, then roll in sugar and bake as usual. This makes them easy to prep for Christmas cookie boxes or Thanksgiving dessert trays.

For contrast on a holiday dessert table, pair these with my Best Molasses Cookies Ever. They’re similar, but the spice ratio leans bolder.

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Pin These Soft Molasses Cookies to Bake Later

I hope you enjoy these cookies as much as I do. They’ve become a staple in my winter baking routine.

If you bake them, I’d love to hear how they turned out. Drop your thoughts or tweaks in the comments. And if you want to save the recipe for your next baking day, pin it now to your Christmas or Thanksgiving cookie board.