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Chewy molasses ginger cookies

Chewy molasses ginger cookies

These chewy molasses ginger cookies are a great dessert. Or an afternoon snack. These cookies are so soft and moist, which makes them great with a glass full of cold milk, or a cup of hot tea.

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Chewy molasses ginger cookies recipe

Molasses (also sometimes called black honey in spanish) comes from cane. It is the leftover from making cane sugar, the typical sugar we know of. It has a similar texture to honey, but in a dark color, almost black. It is really sweet and concentrated, which makes it perfect for desserts, plus it has that consistency that makes it great for making cookies and other baked goods chewy. It is really sweet, somewhat like brown sugar, but even stronger.

Molasses ginger cookies

Now, molasses goes great with spices. It goes great with cinnamon, ginger, nutmeg and cloves, which is why using spices for this recipe is so important. Using spices for these is always just amazing, so aromatic and amazing.

Chewy and soft molasses cookies

These cookies are soft since they are straight out of the oven, and they remain soft and chewy for several days. We store them in plastic containers with the lids on, to keep them better. A good thing about these cookies is that you can make the dough in advance days ahead and leave it in the freezer, to then bake whenever you want and feel like eating cookies. When you have the dough ready, just wrap it in kitchen plastic wrap and place it in the freezer, this way the dough can last up to 2 to 3 months. To bake the cookies simply take the dough out of the freezer and put it in the fridge so they defrost little by little, then take it out to room temperature and form the balls as you normally would and bake them.

If you like this recipe, you have to go see our classic gingerbread cookies, they are so cute, fun and delicious!

Chewy molasses ginger cookies

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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24


  • 2 1/4 C (292 gr) all purpouse flour
  • 2 tsp (10 gr) baking soda
  • 1 tsp cinnamon powder
  • 1 1/2 tsp ginger powder
  • 1/2 tsp clove ground
  • 1/4 tsp nutmeg ground
  • 1/4 tap (1.7 gr) salt
  • 3/4 C (170 gr) unsalted butter, at room temperature
  • 1/4 C (50 gr) brown sugar
  • 1/4 C (50 gr) granulated white sugar
  • 1 egg
  • 1/4 C (70 gr) molasses
  • 1/4 C (50 gr) granulated white sugar


  • Preheat the oven to 375º F (180º C). Line a big baking sheet with parchment paper.
  • In a medium size bowl sift together the flour, baking soda, all the spices and salt and combine, then set aside until needed.
  • In a big bowl, using an electric mixer, cream together the two types of sugar and butter for 3 minutes until you get a lighter in color and fluffy mixture.
  • Mix in the egg and molasses until fuly integrated.
  • Add in the flour mixture with the spices folding with a rubber spatula until you get a soft and smooth dough.
  • Portion the dough into 22 or 24 2 tbsp size balls and roll them over granulated white sugar. Place them on the baking sheet with at least (4 cm) between each other, because they will grow when baking.
  • Bake the cookies for 12 to 15 minutes until they look firm and just a bit golden brown, but look soft in the middle. Take them out of the oven and let them cool in the same baking sheet for at least 10 minutes, and then put them on a cooling rack to completely cool down for 15 minutes.
  • These cookies can be stored in a container with a lid for up to one week.
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