Chewy Ginger Molasses Cookies

Name: Chewy ginger molasses cookies
Prep time: 15 min
Cook time: 10 min
Ingredients: 3/4 cup butter; 3/4 cup brown sugar; 2 tbsp espresso powder; 2 tsp vanilla; 1 egg; 1/3 cup molasses; 2 1/4 cup + 2 tbsp flour; 1 tbsp fresh ginger (grated); 1 tsp cinnamon powder; 1/4 tsp clove powder; 1 tsp baking soda; 2 tsp ginger powder; 1/2 tsp salt; 1 cup castor sugar

These ginger molasses cookies are perfectly spiced, easy to make, chewy and delicious! It is the BEST recipe to make during the festive season not to mention a great edible gift situation.

If you are looking for spiced cookie to make this Christmas then look no further, these chewy ginger molasses cookies hit just the spot! They are simple to prepare and honestly are so comforting with milk or coffee. You most likely have most of the ingredients needed to make this recipe. I mean it is cookie season so we need to make the most of it and try out as many recipes as can. These should be the first recipe to kick start your season.

What are chewy ginger molasses cookies?

These cookies are a buttery cookie but it is chewy and fudgy in texture. They are flavored with espresso which only complements the molasses in the cookies. It does have a fair bit of spice with the addition of ginger powder, cinnamon powder and cloves but they work well together making for a warm and comforting cookie. The cookie is rolled in castor sugar for a crunch and I wouldn’t skip this step.

What ingredients do you need to make these chewy ginger molasses cookies?

Wet ingredients –

To make these cookies we need butter, egg, molasses, vanilla and freshly grated ginger. If you wan to make these cookies dairy free use any plant based butter spread to make these cookies. The molasses cannot be swapped for anything else as the flavor is like no other. You can try using dark corn syrup but they flavor and texture wont be the same. I haven’t managed to make these cookies eggless so don’t try making it with any egg replacer.

Dry ingredients –

We need flour, baking soda, salt, brown sugar and espresso powder. I have used all purpose flour to make these cookies you can use cake flour or to make these gluten free you can use gluten free all purpose flour cup for cup measure. The espresso powder is quite a lot but you don’t tase coffee, you only taste a nutty flavor that complements the molasses. These cookies need brown sugar, don’t make them if you don’t have it. The brown sugar keeps these cookies soft and fudgy.

Spices –

We already mentioned the fresh ginger, vanilla and espresso powder but we also need ginger powder, cinnamon powder, clove powder in this cookie. It might seem like a lot of spices in the dough but it honestly isn’t.

What equipment do you need to chewy ginger molasses cookies?

To make these cookies we need a large mixing bowl and electric beater. If you don’t have an electric meter you can use a whisk and then a rubber spatula. I like using an ice cream scoop to portion out the dough but you could use two tablespoon worth of dough for each cookie. They are baked on a baking tray line with baking paper in the oven.

How to make these chewy ginger molasses cookies?

Preheat the oven to 180℃, line a baking tray with baking paper and set aside. In a large bowl add the butter, brown sugar, espresso powder and beat until creamy and pale using an electric beater or whisk. Add the vanilla, egg, fresh ginger, molasses and beat again. Add the flour, ginger powder, cinnamon powder, clove powder, salt, baking soda, salt and fold together until combined. Get an ice scoop and portion out the dough. Roll each scoop in your palms and dunk into castor sugar, place on the baking tray, flatten it with your palm. These cookies will spread little hence don’t over crowd the tray, bake it in batches. Bake them for 8-10 mins until risen, cracked and dry to the touch. They should be soft if you press them as they will firm up once they cool down. Let them cool on a wire rack.

How to store these chewy ginger molasses cookies?

Once these cookies are baked store them in an air tight container or zip lock bag for 7-10 days at room temperature. I wouldn’t store them I the fridge as they look their texture. You could freeze them for 3 weeks, when ready to eat, let them thaw and warm them in the microwave for 10-20 seconds before serving.

Looking for more Christmas cookie recipes?

1 Cookie dough 12 ways
Mexican hot cocoa cookies
Hot chocolate cookies
Brown butter oatmeal chocolate chunk cookies
Pumpkin crinkle cookies

Now that we have covered how to make these Chewy ginger molasses cookies, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.