These Best Ever Ginger Molasses Cookies are EXACTLY what their name suggests: they’re crispy on the outside, oh so chewy on the inside and bursting with sweetness and a sharp ginger flavour. They’re one of my most popular recipes ever and they’re pretty easy to make too! Try these Best Ever Ginger Molasses Cookies like hundreds of thousands of my readers have, and see for yourself!!
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*I first shared this recipe in October 2015. I’m re-sharing it today with brand new photos and a brand new video tutorial! Enjoy!
It dawned on me recently that I’ve been making cookies for almost 25 years. Now, I realize that doing something for a long time doesn’t necessarily make you an expert, but I would like to think that I’ve learned a thing or two about baking cookies over the years and that I have at least a few cookie recipes that I’ve perfected…and these Ginger Molasses Cookies definitely fall into the perfection category!
Looking for more delicious sweets? Check out all my favourite sweet recipes HERE!
I remember my mom making these cookies when I was very young and calling them Gingersnaps, even though my dad affectionately referred to them as “Ginger-bends” because they’re so moist and soft and chewy and don’t have that traditional biscuit “snap” quality. They’re not dry like some ginger-flavoured cookies tend to be and they’ve got the perfect balance of sweet molasses, spicy ginger, and warm cinnamon. They’re so soft that they almost melt in your mouth. If you’re still buying the Starbucks’ Ginger Molasses cookies with your morning coffee then you obviously haven’t tried this recipe!
I’m telling you, once you try these cookies you won’t find yourself in the Starbucks drive thru line up anymore (unless it’s to get a latte to dunk these bad boys in)!
And a little pro tip for you: Be sure to let these cookies cool on their baking pans!! If you attempt to remove them from the pans too soon they’ll be raw in the middle and they’ll probably fall apart since they actually finish baking completely AFTER they’ve been removed from the oven (the heat of the pan continues to bake the cookies even out of the oven). If you can muster up the patience to let them cool before moving them, you’ll be absolutely amazed at the result…
Looking for more delicious sweets? Check out all my favourite sweet recipes HERE!
…a crispy, sugary exterior with a soft, chewy interior. Yum!
I hope you enjoy this Best Ever Ginger Molasses recipe below! Let me know in the comments below, what’s your favourite cookie? I’d love to know!
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Recipe Video
Watch the video below to see exactly how I make this homemade treat. You can find more delicious recipe videos on my YouTube channel
Best Ever Ginger Molasses Cookies (Better than Starbucks!)
Ingredients
- 1 1/4 cup unsalted butter at room temperature
- 2 cups white sugar
- 2 eggs
- 1/2 cup molasses
- 4 cups all purpose flour
- 1/2 tsp salt
- 4 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp grated fresh ginger or powdered ginger
- 1/2 tsp ground cloves
- 1/3 cup white sugar for rolling
Instructions
- Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
- Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
- Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.
- Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
- In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
- Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
- Cover the dough with plastic wrap and chill in the fridge for one hour.
- After one hour has passed, preheat your oven to 350 degrees Fahrenheit.
- Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately...this recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies.
- Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
- When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they've cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they've been removed from the oven.
Nutrition
Cotter Crunch says
Oh my, how did you know this is my favorite combo? watch out starbucks! Chrissie has you beat!
Chrissie says
Ha Ha! It's my favorite combo too! Thanks 🙂
Anonymous says
One of the worst cookie recipes I've found. The "dough" was way too soft. The cooking time made them hard and they were gummy like toffee when cooked any less. Super disappointed. Made these for my sons teachers and had to start from scratch at 10:00 at night. As a newish Baker, I followed the recipe to the T and they did NOT turn out like the ones in the picture. Ugh.
Erica says
I just made these and they turned out great, however one of my sheets came out very flat and slightly tacky. I baked them for the same amount of time because I use a timer religiously with my baking and the oven was properly preheated; so that leaves the only other variable which could have potentially affected my cookies; my baking sheets. One is a fancy expensive wilton brand and the other is a cheap aluminum sheet. And I’ve noticed this slightly with other cookie batches, but it really made a difference with these cookies. Believe it or not I prefer how my cookies turn out when I bake them on the cheap aluminum pan from Was-Mart better than my fancy Wilton sheet. I know it’s a stretch to say it was your baking sheets that caused it, but there could be random variables that could have caused it potentially. And you did mention you were fairly new to baking so it’s very possible you could have made a newbie baker mistake. Anything from not de-clumping your flour before measuring to not properly leveling off your flour and other dry ingredients while measuring to not sufficiently chilling your dough can affect the outcome.
Chrissie says
Yes, that’s exactly right. There are so many variables. Lining baking sheets with parchment paper can help prevent issues like this too, but even then baking sheets can definitely affect the outcome. 🙂
Sherri says
Mine always turn out great and are my kids favorite cookies! One thing I do that I think makes almost any cookie better is once done mixing the cookies I scoop them on to a parchment lined baking sheet. I then put the baking sheet in my freezer for a few hours and bag the dough balls up once frozen. I then bake them off as needed. This process makes a more tender cookie (in my opinion) and prevents over spreading. I hope this helps 🙂
Chrissie says
Thanks so much for the feedback! I often freeze this dough too and it works great this way. So glad you like the cookies!
Charles says
Such a great idea so you’re not eating too many! 😉
Do they need to be defrosted before baking them? Or could that be a good thing? (I imagine they would need more time).
Janette says
I had the exact same disappointing experience. So sad.
Ginger Bends instead of Ginger Molasses
🙁
Carmen says
Another variable is the flour. This is a Canadian recipe, and if Anonymous is from somewhere else the flour is probably different. E.g., if I make an American recipe and I’m using Canadian flour I reduce the amount a little bit because our all-purpose flour is different from American all-purpose flour (especially different from that used in the South).
Liza says
Sounds like you did something wrong.
Donna says
These are one of the best cookies I have ever made
Chrissie says
I'm so sorry they didn't turn out for you! It sounds to me like one of a few possible problems: first, perhaps the butter you used was too warm, making the dough softer than it should have been, or perhaps the butter you used had a higher water content than normal. Second, did you chill the dough like the recipe suggests? This is a critical step to ensure the dough is hard enough to roll into balls. Third, the fact that they turned out hard suggests that perhaps your oven is actually hotter than it should be. A simple oven thermometer will help with this. Again, I'm sorry you didn't have success with this recipe! Everyone in my family has made it for years and years, so I hope you try it again and have some success!
Alonna says
These are hands down the best molasses cookies!! I brought them to a Christmas Party and everybody went nuts. I almost felt embarrassed how many times people came up to me!!!
Chrissie says
Ha ha! So glad you loved the recipe! Thanks for taking the time to leave a comment!
Pina says
Can you use dark brown sugar instead of white? Will it make a big difference?
Chrissie says
It would add too much moisture I think, so I wouldn’t recommend it. It would likely work, however the texture of the cookies would change.
Chelsea Damon says
I have everything I need for these except molasses. I so want to make these this week! Pinned for later 🙂
Chrissie says
Thanks Chelsea! Hope you enjoy them!
MotherWouldKnow says
I love ginger and these cookies look like an amazing use of freshly grated ginger. (I have a pinterest board called "Ginger Every Which Way – to which I pinned this, of course:) I might add a bit of candied ginger, just because I can never resist.
Chrissie says
Thanks so much! Let me know how you like the addition of candied ginger!!
Nita Sharda says
On my MAKE IT list!
Chrissie says
Thanks! Hope you enjoy them!
touchofcurl says
These look perfect, I LOVE LOVE molasses cookies – even though my husband hates them so I rarely get to make them! Thanks for sharing!
Just posted a new cookie recipe on the blog today, would love if you checked it out!
xoxo http://www.touchofcurl.com
Chrissie says
Thanks so much!
sara maniez says
Saved to my cookies board, I always loved Starbucks, so I have to try this one!
Chrissie says
Thanks Sara!
Anonymous says
can you make them bigger
Chrissie says
Yes, you can make them larger, but you'll have to adjust the baking time accordingly. Thanks!
Diane says
Can you added chopped up pieces of crystallized ginger?
Sara Jay says
Can you make these gluten free??
Chrissie says
I'm not sure, Sara. I've never tried making them with gluten free flour, but I'm sure that if you have a reliable gluten-free flour blend that is comparable to all purpose flour then they might work. You'll have to give them a try and let me know how it goes!
mar says
I made them but ended up with 60 good sized cookies! Also had to increase the baking time by five minutes- go figure! They're delicious!
Chrissie says
So glad you're enjoying them!! Good to know about increasing the baking time…every oven is different!
Jessica says
THESE ARE AMAZING! Total hit with picky eaters. Made some saturday, they are almost gone. Chewy and crunchy. I added shredded fresh ginger and candied ginger too.
Chrissie says
Thanks so much Jessica!! So glad you enjoyed them!
Jessica says
Also, I made these at high altitude (9100 ft). I did not change the recipe, But increased the time at 375 to almost 15 minutes.
Chrissie says
Thanks Jessica! That's great to know!
Anonymous says
What kind of molasses did you use for this recipe? Very excited to try
Chrissie says
I use Crosby's molasses (I live in Canada) but I'm sure any brand of molasses would work. Hope you enjoy them!
Rose Moore says
Haven't made the cookies yet… because I got SO frustrated with the share bar blocking out the furthest edge of the recipe!! Just something to maybe look into changing on the website back end…
Chrissie says
So sorry to hear that was your experience Rose. If it's possible to expand the window you're viewing it in that should fix the problem (I've programmed my site to have the largest margin that's possible). Hope that helps!
Ellen Foster says
Rose – if there is anything past the .html in the URL, delete that. You may just have the mobile website link… that's what happened to me when I found this page on Pinterest!
Unknown says
If you zoom in on the webpage it will move the recipe text towards the right.
Mim says
I'm not sure if I should thank you for this recipe…..I'm on my second batch as the first were looked at warily…..then inhaled with "MORE PLEASE" from my husband and "please don't make these anymore because I can't stop eating them" from my daughter??? they are seriously delicious! (Thank you ?)
Chrissie says
So glad to hear your family is enjoying them!! They're my family's favourite too 🙂
Unknown says
Have you tried these with less sugar?
Chrissie says
Great question! I have cut the sugar by about 1/4 cup or so, and it didn't make too much difference. My philosophy with recipes like this is to enjoy them with the full amount of sugar but only once in awhile. 🙂
Anonymous says
can these be packaged in cello bags for gifting?
Chrissie says
Absolutely! What a great holiday gift idea!!
Unknown says
Can you use margarine instead of butter?
Chrissie says
You can, although it will change the texture slightly. If you do, try a very high quality margarine with a low water content 🙂
LESLEY says
Seriously dangerous cookies. I'm a gingerholic and always in search of a good ginger recipe. I also love Starbuck's ginger cookies and have tried a few copycat recipes but nothing comes close to this one. I even changed it into a vegan recipe using vegan "butter" and "eggs" and it's still outstanding! Well done!
Chrissie says
Thanks so much Lesley! I'm so glad you loved them!
TjNurse93 says
I stumbled across your recipe on Pinterest and the description sounded inviting! I have been on a lifestyle change so when I make anything worth eating, especially sweets, I am in for the real food! I love fresh baked cookies. So I made your recipe using the fresh ginger (my first use of fresh ginger :))Instead of rolling in granulated sugar, i used a 1" cookie scoop, dropped the dollop in raw sugar, coating the outside. After doing this, making 51 cookies, I froze them on a cookie sheet. Once frozen, I placed in a freezer bag. When my treat time comes around, I remove 1-2 cookies and bake in my toaster oven for about 13-15 minutes. Once they cool off, they are DELICIOUS!
Thank you for sharing this recipe with us. It really is a keeper.
Chrissie says
Thanks so much! I'm totally loving your philosophy on treats 🙂
Dorthy Paulsen says
Can you freeze these cookies? I like baking ahead at CHRISTmas.
Chrissie says
Yes, absolutely! They freeze very well!!
Lane & Holly @ With Two Spoons says
These look delicious! They would be a great gift!
Chrissie says
Thanks so much! And yes, they're great as an edible gift!
Megan @ MegUnprocessed says
Looks great! Perfect for the holidays.
Chrissie says
Thanks meg!
Julie says
These cookies look perfect!
Chrissie says
Thanks so much!
Anonymous says
What size should the balls be before placing on the cookie sheet?
Chrissie says
I usually roll them by the tablespoonful
🙂
Anonymous says
Ok so I literally just took the first tray out and my mother in law and I are in heaven! My boyfriend might just propose to me once he gets home lol. Thank you for this delicious recipe!!
The Busy Baker says
So glad you love them as much as we do! Thanks for the positive feedback! 🙂
Anonymous says
What size cookie scoop would that Be?
Chrissie says
The cookie scoop I have is just under a tablespoon in size.
Anonymous says
My came out of the oven a little fluffier than in the picture. They don't look flat like they should….does this mean I didn't cook them long enough?
Chrissie says
Hmm It sounds like maybe you cooked them a little too long actually. Another possibility is that your oven is hotter than it should be…sometimes that happens. I baked these at someone else's house once and the oven was about 25 degrees hotter than 350. It made a BIG difference!
Heather says
I'm making a plate of cookies for about half a dozen neighbors and this was the first one I made! I only tasted the batter before wrapping it up and refrigerating it and it was super delicious! Except I'm going to try rolling half of them out and using gingerbread men cutouts, even though it's not really the right consistency. I liked the level of spiciness(not too "gingery")and sweetness.
The Busy Baker says
So glad you enjoy this recipe!!
Kristi Brown says
Really awesome! Thanks for sharing! Huge, huge hit!
Kristi Brown says
Really, really awesome! Huge hit!
The Busy Baker says
So glad you liked this recipe!!
Anonymous says
Instead of putting in the fridge for 1 hour will it be ok overnight?
Unknown says
made these and they were a giant hit … one comment all the link buttons on the left of the page make it very hard to read the recipe i had to copy and past to note pad to read it clearly
The Busy Baker says
So glad you enjoyed them!!
Heather says
Just taking these out of the oven now. They look perfect. I didn’t have baking soda so I used an 8th tsp. of baking powder. 😳 I know I know! Didn’t seem to hurt.
Chrissie says
That’s great! So glad the substitution worked for you! 🙂
Colleen says
Hi ,
Just made these … they smell great . But they don’t look anything like your photos .
I made 24 cookies and still have a good amount of dough left in the fridge . More than 46 cookies total at 1-2 table spoon balls
I also wasn’t sure if I should shape the cookies, 1 thumb press , or leave it in a ball before baking .
I also got crosbys molasses this morning . I wasn’t sure if I shoulda gotten fancy molasses or regular molasses . Your blog didn’t note fancy so I got regular molasses by Crosby .
My cookies didn’t turn out with the nice cracks that yours have up top
I tried again with the remaining dough , shaped at 1 tablespoon balls .
I also don’t see which oven rack to set it at …
I feel like this recipe could have been great if it were more specific
Chrissie says
It sounds like the temperature of your butter could be the issue, or perhaps the size of your eggs. If you use very large eggs it can create a more cakey consistency and less crackle on the top. Another issue could be your oven temperature. It sounds like your oven might have been set at a lower temperature than the recipe calls for. Always use the middle rack for baking cookies and try using an oven thermometer to ensure your oven is baking at the correct temperature. Any kind of molasses will work for this recipe. And you don’t have to shape the cookies or press them before baking, just roll into balls and dip in sugar exactly as the recipes says. I hope these tips help you troubleshoot!
Megan says
I’ve made this recipe about 4 times now and every single time they turn out beautifully and are so delicious! have you ever added chunks of sugars ginger? I kind of want to try it as a variation, but at the same time, don’t want to risk what is already a fantastic cookie!
thank you so much for sharing!
Chrissie says
I’ve never added chunks of candied ginger, but I bet it would be delicious!! Glad you like the recipe!
Niki says
I have made this recipe too many times to count (with a family of 7 they go fast) and every time it has been perfected with a few cubes on candied ginger atop each cookie.
MacKenzie says
I hate to say it, but I’m disappointed by these cookies. The flavor is truly amazing, and I love that they call for fresh ginger. but they turned into completely flat dark brown messes in the oven. I used room temperature butter, chilled the dough, and baked them in the center rack! No idea where I went wrong.
Chrissie says
I’m so sorry the recipe didn’t work out for you. It sounds like it could have been a few different errors…first, perhaps you mis-measured the flour and included less than the recipe called for. Second, perhaps your butter has a higher water content. Be sure to use high-quality butter with a fat content of more than 80%. Another possibility is that your oven temperature isn’t correct. This is a common problem (ovens run too hot or not hot enough), but it’s easily fixable with a simple, inexpensive oven thermometer to check the accuracy of your oven. Again, I’m so sorry you had troubles with the recipe! It’s one I’ve made hundreds of times in many different ovens and even on different continents and it’s always worked beautifully. Hopefully the problem is solved with one of my suggestions 🙂
jordi says
I’ve been making these for the past couple of years. It’s gotten to the point now that it’s not uncommon for my sons’ and brother’s friends as well as my own friends to ask when I’m making the next batch and at Christmas they come right out and ask for me to make them. Excellent recipe and YES; better than Starbucks!!!
Chrissie says
Thanks so much for your comment! Aren’t these cookies just the BEST!? So glad everyone in your life loves them as much as everyone in my life does! 🙂
Shari says
Just made these cookies and they are fabulous! I don’t use all purpose flour so I substituted spelt flour. I also used coconut palm sugar instead of white sugar. These were the only substitutions I made and they turned out perfect! Thanks for an awesome recipe that I will make again and again!
Chrissie says
So glad you loved the recipe! 🙂
Gwen says
I want to make these for my husband but he’s diabetic can I use splenda blend instead of the white sugar
Chrissie says
I’ve never substituted the sugar with Splenda so I can’t say whether or not it would work, however any sugar substitute that claims it’s good for baking would probably work. Feel free to give it a try!
Nancy says
This is the perfect cookie. I am NO cook, I ruin everything I cook – especially Pinterest cookies! But these looked and sounded too good not to try. I halved the recipe so I wouldn’t waste too many ingredients if it flopped and now I am totally regretting that decision. My husband who is adamantly opposed to any sort of ginger cookie is on his fourth one! I could cry I’m so happy LOL! Thank you!!
Chrissie says
I’m SO glad you both loved the recipe so much!! Thanks so much for sharing the feedback with me 🙂
Traxy says
Omg, literally just finished eating five of these bad boys! They turned out fantastic, thanks for such a great recipe.
Only thing differently I would do next time is used powdered ginger, not fresh. It was sticky and hard to blend in with the flour.
Chrissie says
Thanks so much for the feedback! I find a great tip for incorporating fresh ginger is to freeze it before grating it into the recipe. That way it’s almost like a dusty powder and not sticky. Glad you loved the cookies!!
Steph says
Do these freeze well? Hoping to make them ahead of time and would like to freeze them…
Chrissie says
Yes, they freeze beautifully! I freeze them all the time 🙂
Joni says
Can this recipe be rolled out and used with a cookie cutter?
Chrissie says
No, I’m sorry it’s not that kind of cookie dough. This dough is much too soft for that and suited for a drop-cookie style like these are.
Elizabeth says
I made these today for Xmas and they turned out okay but not as good as I hoped. The texture is good but I found them a bit bland. Even as I was measuring the spices I thought “shouldn’t this have more than 1 tsp ginger for 4 cups of flour for a ginger molasses cookie?” But I did follow your recipe to a T. My stepmother had a great recipe for these I grew up on which I have lost and she has passed away now unfortunately so looking for one to replace it. I am used to her sweeter, somewhat spicier flavoured cookie which tasted a lot like the ones Tim Horton’s normally has in fall/winter (but not this year). I haven’t had Starbucks’ cookies so can’t compare. Also my cookies did not spread much or crack …not sure why. They puffed up but I had same problem with chocolate chip cookies recently so may be my oven, not sure. Mine came out a bit too dark on bottom. Two sheets baked side by side: one has black bottoms, the other has dark brown. Could be difference in sheets or one side of my oven may be hotter than the other. Not sure. In any case thank you for sharing your recipes! Merry Christmas!
Chrissie says
Thanks for your feedback! It sounds like the issue is your oven…oven temperatures can often be off (it’s a good idea to use an oven thermometer, just to check!), and ovens that heat unevenly can cause over-browning on the bottom. Feel free to add more ginger to the recipe if you’d like! Thanks for taking the time to leave a comment!
Louise says
I’ve made these twice and everyone loves them. The flavour is really good. I liked how everything can just be done with a stand mixer or hand mixer as well. I added chopped candied ginger the second time and halved the powdered ginger. I find that mine need a lot longer in the oven… closer to 18-20 mins to still be soft but have a crunchy edge. At 10 minutes they’re still unflattened balls and need longer to spread. I have an oven thermometer so I don’t think it’s a temperature issue. But so tasty!!
Chrissie says
Thanks for your feedback on the recipe. The way they baked up for you sounds a little strange…I’ve made these hundreds of times and they’ve never taken longer than 10 minutes to bake. I would have suggested that your oven temperature is off…maybe you should try a different thermometer! Glad you liked them though! Thanks for taking the time to leave a comment!
Edy says
Thankyou for sharing this delicious recipe. I made them yesterday and as I am baking them today, the house smells amazing! I doubled the recipe and I’m so glad I did as the first ones that came out of the oven are already eaten and we are waiting for the second sheets to cool. Thankyou again!
Chrissie says
So glad you love the cookies!! Thanks so much for taking the time to leave a comment!
JoAnn says
I love this recipe. Best cookies ever. I find chilling dough overnight works best. I have a question. Can I substitute gluten free flour and get the same results?
Chrissie says
I’m so glad you like the cookies so much!! They truly are the best! I’ve never made them gluten-free, so I can’t comment, but if you have a gluten-free flour that performs like all purpose flour then I’d give it a go!
Christopher says
Thank you! Made these cookies successfully many times and now have a “reputation” for making the best ginger cookies. I slightly increase the amount of spices when making them for people who prefer a bit more kick. I tend to add some powdered ginger to the white sugar used to roll the cookies in. I have also added pecan pieces and/or chopped crystalized ginger when I have some on hand, which has made them even more special when bringing them to others as gifts.
Chrissie says
I absolutely LOVE your idea of rolling the cookies in ginger and sugar!! Genius!! Thanks so much for taking the time to leave such a thoughtful comment! Have a great day!
Kathryn Nicolato says
I was searching today for the Starbuck’s Molasses Cookie recipe because it’s that time of year! I found your recipe and it caught my eye that you say these are “better than Starbucks.” So I’m game! I noticed the comments about the baking sheets and that you stated the sheets can make a difference in the outcome. Of course, we tend to think that the fancy ones/heavy duty will probably yield better-tasting cookies. So what do you recommend in baking sheets. I tend to shop the varieties at Marshall’s, TJ Maxx, and Home Goods. Appreciate your recommendation.
Chrissie says
My favourite are the Wilton brand, the light grey non-stick ones that you can get almost anywhere (even places like WalMart). Not very expensive at all, and I always line with parchment paper (which makes a HUGE difference). Dark cookie sheets tend to darken the bottom of your cookies a lot more than light coloured sheets do. Good luck!
Gail Rose says
Making these to make a ginger cookie crust for my Thanksgiving Pumpkin Cheesecake! Thanks.
Chrissie says
Oooh! That’s a great idea! Let me know how it turns out!
Madison J says
I just made these and they turned out wonderful! They are an awesome blend of spice and sweet. Will definately make them again!
Chrissie says
Thanks so much! SO glad you loved them!
Emm says
Can these be made without a mixer? I don’t have wither a hand or a stand mixer 🙁
Chrissie says
Yes, they can be made by hand with a little hard work. Just cream the butter and sugar with a good old wooden spoon! 🙂
Jeanette says
Just made these and they turned out just as described. They are delicious! Thank you for a wonderful recipe I know will become a tradition at our home.
Chrissie says
I’m so glad you enjoyed them!! Thanks for taking the time to leave a comment! 🙂
Jordan says
This recipe calls for way too much baking soda which actually leaves a lingering bitterness/soapiness taste on the palette of your tongue. Other than that, this recipe is great, should reduce the baking soda down to two tsp. Generally 1 tsp of baking soda is sufficient for two cups of flour as a leavener.
Chrissie says
Hmm, I’ve never heard that comment before. Thanks for the feedback. The amount of baking soda is what helps create that crispy-on-the-outside and soft-on-the-inside texture. 4 tsp of baking soda and 4 cups of flour isn’t a bad ratio 😉
Alecia says
This is my third year making these cookies! For those who complain & state that they did not turn out had to have done something wrong. This recipe has never failed me. My whole family loves them, I always double or triple the recipe because they fly off the pan before they are even fully done cooling.
Today I made 10 dozen batches of these for a Christmas cookie exchange party tonight and I’m so excited for everyone to try them! Thank you 😁
Chrissie says
I agree 🙂 Thanks so much for taking the time to leave a comment!!!
Faye says
I just made these cookies. I found them a lack in cinnamon and ginger flavour. The cloves is a little overbearing too. Definitely not better than Starbucks!
I made bigger balls ( golf ball size) and baked for 11 mins, texture was good.
Chrissie says
I’m sorry the flavour wasn’t to your taste. Thanks for giving them a try! 🙂
Henna says
Hi, I made these cookies and they turned out delicious the first time! For anyone having trouble I learned the hard way with another recipe that the flour measuring method of scoop and leveling can make a big difference. I was surprised at the smaller amounts of spices but it worked out great and the end product was very popular. 🙂 thanks for the recipe!
The Busy Baker says
So glad you liked it! Thanks for taking the time to leave a comment! 🙂
Joyce Piatt @Kitchen Folks says
Hey Chrissie,such a great recipe you had shared. Sometimes i thought why i couldn’t be so creative like you while cooking. Thanks for sharing this.i didn’t make it before. The cookies are looking perfect. Your tips will help me to make that correctly. Keep sharing this type of recipes.. 🙂
Chrissie says
Thanks so much! 🙂
Mary Harper says
Love your Ginger molasses cookies, best I’ve ever made. Also love the mushroom risotto. Could you tell me where I can get the flatware you show in the mushroom risotto pictures? My friend lives the color combination (I think it’s copper/silver, or, peach color/silver). It would be a great Christmas gift for next year. Thank you so much.
Chrissie says
Thanks for your comment! The flatware was originally from Pier 1 (I believe), although last I checked they don’t have it anymore. But it’s worth checking their website!
barbra says
What are the instructions for cooking them after freezing, do you cook thaw or cook frozen? Do you cook for the same length of time or longer?
Chrissie says
Thaw before baking, to ensure they’re not frozen when they hit the heat of the oven.
Kate says
I’ve had your recipe for these cookies for quite some time and finally made them tonight. I have to say they are simply one of the best ginger cookies I’ve ever had. Thank you so much for sharing the recipe!!
Chrissie says
So glad you liked them!
Hanna says
Yum! Ginger molasses cookies are my favourite treat and this recipe did not disappoint! Very easy to follow with great results. Will definitely be making these again!
The Busy Baker says
So glad you love them as much as we do! Thanks for the positive feedback! 🙂
Katie says
I was shocked to see that this recipe only had 4.3 stars. I’ve made a lot of cookies and this one is fabulous!!! This one is a keeper.
Chrissie says
Thanks so much! 🙂
Gayle Trafford says
Amazing recipe. They turned out just like your photos and taste out of this world. I followed the recipe exactly and baked on my pampered chef stone. These will be requested over and over. My grandson says they are yummy, the best and can I have another ONE? Thank you!
The Busy Baker says
You’re welcome! So glad you and your grandson enjoy them!! 🙂
JoAnn says
We love these cookies. I have made them a number of times. They don’t last long in my house. When I made my last batch they ended up flat. Any comments on what causes this? I’m very careful when measuring. As well I prefer to chill overnight. Would that be a problem? Thanks!!
Chrissie says
Chilling should help them not be so flat, although if your butter is inexpensive it likely has a high water content which would make the cookies spread. The more fat in the butter, the better!
Saan says
This recipe was fool-proof! The cookies were outstanding and I’m not known for baking…so delish. Thank you for imparting your talent~
Chrissie says
So glad you liked them!!
Rob says
I just made these this morning and they turned out great! I left the last tray in for a just few minutes longer and they ended up being crispy around the outside. Actually pretty good 🙂
Thanks!
-R
The Busy Baker says
Thanks Rob! So glad you liked them both ways!!
Kylene says
These are so delicious and it’s a really simple recipe to follow!! Defenitely a keeper in my books!!
Chrissie says
Thanks so much! Glad you love them!!
Auvi says
I made these last night and they’re SO good! The recipe made 5 dozens which was surprising at first but now I’m happy we have so many(trying not to eat them all!). Definitely will use this recipe again! They’re perfect! Thanks
The Busy Baker says
Thanks! So glad you loved them!!
Briana says
First time baking by myself and they turned out great!
Sasha Amin says
Followed the recipe ezactly and the first round of cookies spread out so much they were lacy. Tasted good though. Used more dough and baked again this time without flattening too much and they burned when left for the suggested cooking time, even at a lower temperature. Finally made the last of the dough by rolling into balls, flattening just a TINY bit and baking for 7 mins at 340 degrees. They finally worked. Delicious cookies but way too much supervision required considering the recipe does not turn out well when followed exactly. I’ve used lots of different recipes and never had a problem like this.
Chrissie says
I’ve never had an issue like this, and I’ve never had a reader with an issue like this. You shouldn’t have to flatten the cookies at all, and they should bake at the recommended temperature and time with no problem. Perhaps your oven temperature is off?
Dawn says
I just made these and they turned out beautifully and so delicious. Thanks for the recipe, it’s a keeper!
Chrissie says
So glad you liked them!
Lorie says
Mine turned out amazing! I did adjust since I’m using a pampered chef stone to bake on, mine are at 350 for 11-12 minutes. I keep the dough in the fridge in between loading the stone to keep it firm before baking. 🙂
Chrissie says
So glad you love them! 🙂
kimberly a bemis says
My husband says the are the VERY best ginger molasses cookies!
The Busy Baker says
Thank you Kimberly! Happy he likes them so much, we love them too!😊
Jahnson alberto says
nice looking cookies. Great to have these.
The Busy Baker says
We agree 😉 Thanks!
Elizabeth Waldman says
Can you make the dough and freeze the balls of dough for a later baking day? When I made the recipe it made 48 cookies. All my family liked the cookies , even my puppy dog. This recipe is so easy to make and delicious. Liz
Ana Ghiran says
You can absolutely freeze it! I freeze them in airtight containers, with parchment paper between the layers. I defrost them for about 10 minutes at room temperature, roll them in sugar and bake them as directed (I maybe add 1 or 2 minutes to the baking time).