Nothing says Christmas to me like a great soft and chewy ginger molasses cookie. Lofthouse makes some amazing ones that I love to pick up at the grocery store, but for years I have been looking for a great homemade ginger molasses cookie recipe that mimicked those same great molasses and ginger flavors along with the chewiness that I love so much. Well, if you love all that holiday goodness, then look no further…after playing around a bit, I think this might just be the perfect recipe!
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These delicious cookies are super chewy and oh-so perfectly spiced. If you’re lucky enough to have them last longer than a few hours, you’ll see that they stay chewy and soft for days. I actually like them best the day after I bake them because I think the flavors develop even more. But, you’ll probably have to hide a few in order to actually get to try them the next day. 😉
What you need to make Delicious Soft and Chewy Ginger Molasses Cookies
- all-purpose flour
- baking soda
- ground ginger
- ground cinnamon
- ground cloves
- light brown sugar
- granulated sugar
- dark molasses
- pure vanilla extract
- White Sparkling Sugar Sprinkles (these are the ones I like to use)
Here are the tools I use every time I bake that I cannot live without:
Ready to bake these amazing soft and chewy ginger molasses cookies?! Here’s the easy recipe:
- 4 ½ cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 ½ cups shortening
- 1 1/2 cups granulated sugar
- 3/4 Cup Brown Sugar
- 2 large eggs
- ½ cup Molasses
- Large Sparkling Sugar Sprinkles for Rolling
- Preheat your oven to 350 degrees
- In a mixing bowl, stir together your dry ingredients: flour, ginger, baking soda, cinnamon, cloves, nutmeg, and salt.
- In a separate large mixing bowl cream shortening and sugars with an electric mixer to soften. Beat in eggs and molasses. Mix in the flour mixture gradually.
- Scoop dough into 2" balls using a cookie scoop. Roll cookie balls in the sparkling sugar to coat. Place 2-3 inches apart on a silpat or parchment paper lined cookie sheet.
- Bake in a 350 degree oven for 12 minutes or until cookies are light brown and puffy. (Make sure not to over bake them or they won't be chewy!) Transfer cookies to a wire rack to cool after a minute or two out of the oven.
- You can store these cookies in an air tight container for a few days at room temperature, or freeze them for longer storage.
I hope you love these soft and chewy ginger molasses cookies as much as we do! I can’t wait to hear what you think after you make them! 🙂
Looking for more delicious recipes? You can find even more in our recipe library.
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