Thin and Chewy Ginger Molasses Cookies

These thin and chewy ginger molasses cookies are crisp on the outside, nice and chewy inside, and warmly spiced. An old-fashioned cookie at its best.

thin and chewy ginger molasses cookies stacked on top of one another with a bite taken out of one

These ginger molasses cookies originally came from an heirloom family recipe that was known for its flat, chewy shape with crisp edges. After much pleading and persistence, I finally landed the original recipe only to find vague terms and instructions, as all heirloom recipes seem to have.

So, I spent hours in cookie phone counseling from the family expert, trying to replicate the real deal, only to miss the mark again and again. I poured over measurements, tweaking here and there, hoping to finally land on the ginger molasses cookie that brings everyone back in time. Three years later, I finally nailed it.

thin and chewy ginger molasses cookies with a bite taken out of one on parchment paper

It wasn’t until I sifted the flour the proper way (a whisk doesn’t suffice here!) that these cookies came out just like the originals. The moment I bit into one, I understood the hype. They are unlike any ginger molasses cookie I ever ate with a delicate crunch, chewy interior, and perfect thickness that makes your mouth instantly water and want more. I tinkered with the ginger and cinnamon ratios to make them have an extra zing, and nixed the margarine in lieu of butter. Butter is always tastes better; I couldn’t help it.

ingredients for cookies in different size bowls with a napkin on the side

These cookies are a real treasure trove that must find a spot in the holiday cookie tins once again. I hope you are up for the challenge; the extra, persnickety steps are worth it.

How to Make these Ginger Molasses Cookies

  1. In a large bowl or stand mixer bowl, cream the butter until smooth.

    creamed butter in a large bowl with a napkin on the side

  2. Add the brown sugar and beat until light and fluffy.

    brown sugar and creamed butter in a large bowl

  3. Add the egg and beat until smooth.

  4. Add the molasses and beat until fully incorporated

  5. Add in the flour, baking soda, salt, and spice mixture and mix slowly until combined.

    mixed cookie dough in a large bowl with a spatula on the side

  6. Scoop the dough into balls and roll in sugar, if desired. Spread the balls 2-inches apart on a baking sheet.

    cookie dough balls rolled in white granulated sugar

  7. Bake until the edges are golden brown and the middle is soft. Place the baking sheet on a cooling rack and let cool completely.

    thin and chewy ginger molasses cookies with a bite taken out of one on parchment paper

Thin and Chewy Ginger Molasses Cookies: Frequently Asked Questions

What type of molasses should I use?

Use a dark, robust molasses such as Grandmas Molasses. I don’t recommend using blackstrap molasses for these cookies, as it has a very pronounced bitter flavor. Here is an excellent molasses guide for more information.

Do I have to chill the cookie dough?

Yes, for at least 2 hours and up to 5 days. This makes a great do ahead cookie!

How do I sift the flour?

You don’t need a proper flour sifter to sift the flour; a fine mesh strainer works great too! If using a fine mesh strainer, place the measured flour into the fine mesh strainer and hold the strainer over a large bowl. Tap the side of strainer against your free hand and the flour will fall through the strainer into the bowl.

How do I store these cookies?

Store the cookies in an air-tight container at room temperature for up to 4 days.

thin and chewy ginger molasses cookies with a bite taken out of one and a glass of milk on the side

More Cookie Recipes to Try

Print

Thin and Chewy Ginger Molasses Cookies

These thin and chewy ginger molasses cookies are crisp on the outside, nice and chewy inside, and warmly spiced. An old-fashioned cookie at its best.

  • Author: Kim
  • Prep Time: 20 minutes
  • Chill Time: 2 hours
  • Cook Time: 12 minutes
  • Total Time: 2 hours, 32 minutes
  • Yield: 13 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 1 cup plus 1 tablespoon (142g) all-purpose flour, sifted*
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup (110g) unsalted butter, at room temperature*
  • 1/2 cup (100g) brown sugar
  • 2 tablespoons (40g) molasses
  • 1/2 egg*
  • white granulated sugar for rolling, optional*

Instructions

  1. Combine the dry ingredients. In a medium bowl with a fine mesh strainer or flour sifter, sift the flour, baking soda, salt, and spices together.
  2. Beat the wet ingredients. In the bowl of a stand mixer with a paddle attachment or a large bowl with a hand mixer, beat the butter on medium speed until smooth and creamy, about 2 minutes.  Add the brown sugar and cream on medium speed until light and fluffy, about 4 minutes. Add the egg and beat on medium speed until fully incorporated, about 3 minutes. Add the molasses and beat on medium speed until fully combined. Scrape down the sides and bottom of the bowl as needed.
  3. Make the dough. Add the flour mixture to the wet ingredients and mix at low speed until combined.
  4. Refrigerate. Cover the dough with plastic wrap or place the dough in an airtight container for at least 2 hours, or up to 5 days.
  5. Preheat the oven. Once the dough is chilled, adjust an oven rack to the middle of the oven. Preheat oven to 350°F (180°C). Line one large baking sheet with parchment paper.
  6. Bake. Scoop the dough into 2-tablespoon (45g) balls and roll them in white granulated sugar if desired. Arrange the balls 2-inches apart on the baking sheet. Bake for 12 minutes, until the edges are golden in color and the middle looks soft and gooey.
  7. Serve. Remove the baking sheet from the oven and transfer the baking sheet to a wire rack and let the cookies cool completely on the baking sheet. Store the cookies in an air-tight container at room temperature for up to 4 days.

Notes

FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife. Sift the flour after measuring using a fine mesh strainer or flour sifter. 

BUTTER. I used room temperature butter that is 65 degrees Fahrenheit. If you don’t have a thermometer, test the butter by placing your finger on the butter and pressing down slightly. Room temperature butter will be cool to the touch and leave a slight indentation. If this sounds too fussy, cold butter will work fine if using a stand mixer (this will not work if using a hand mixer).

EGG. To measure 1/2 an egg, beat 1 egg in a small dish and measure out 2 tablespoons for the cookies. Use the remaining egg for another use (such as in your morning scramble!) or discard.

SUGAR. Rolling the cookie dough balls in sugar before baking creates a sugary crunch on the final cookie. If you like the extra crunch, go for it! Otherwise, the cookies are delicious without.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 133 calories
  • Sugar: 7.5g
  • Sodium: 199mg
  • Fat: 7.3g
  • Saturated Fat: 4.6g
  • Carbohydrates: 15.9g
  • Fiber: 0.5g
  • Protein: 1.5g
  • Cholesterol: 27mg

Did you make this recipe?

Be sure to tag @frommarkettotable on Instagram or leave a comment below so I can see!

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