Thin and Chewy Ginger Molasses Cookies

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

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.


  • 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*


  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.


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.