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Chewy Chocolate Ginger Molasses Cookies …because even though it’s still November, I am totally ready for Christmas cookies.
Christmas cookies with plenty of chocolate too, because if you’re going to add chocolate…you might as well go all out.
Okay, fine. You don’t have to add chocolate, but let’s be real, these ginger cookies are a million and one times better with the addition of a generous drizzle of chocolate…or chocolate dip.
Whatever you prefer.
I know it may be slightly early (or not..depends on how you feel about Christmas…and cookies) to be circulating Christmas cookie recipes, but before you know it December 25th will be here and we need to be prepared. Plus, I have a major goal to actually send out my annual Christmas Cookie gift boxes this year, so I need to start compiling my list of cookies to include in the boxes. I wasn’t prepared/organized enough last year and I never got out all of the boxes I wanted to. Determined to not let that happen again this year, so today we’re talking cookies.
Who is ready?
Every holiday season I pick a good amount of sweets to share with you guys. In previous years I’ve shared plenty of cookie recipes, cakes, and more. This year will be no different. I have so many recipes I want to share. When I was trying to decide what to make from my list of ideas I was kind of at a loss. I literally have a google doc page a mile long with holiday desserts. I stared at my computer screen forever before I finally decided to just send my list off to my family and have them pick their favorites.
Thankfully my family is awesome (except when they picked on me at Thanksgiving and I just wasn’t in the mood…thanks guys). and was more than willing to help…and taste test.
Obviously.
Lyndsie responded first and I almost always agree with her choices, so I went with her selections and didn’t think twice about it. It was no surprise that these ginger cookies were at the top of Lyn’s list. She also said I should make apple tarts and fruit crumbles, but those don’t feel very festive to me. Hmmm.
Anyway, Brendan and Lyndsie love ginger like no other, I’ve seen Lyn’s eat it straight up. It’s was weird.
As soon as I put this cookie on the list, I knew they’d insist I make it right away. So I did. Not going to lie, I was a little skeptical as to whether or not I’d love the combo of chocolate and ginger, but you know, it’s kind of delicious.
Not kind of delicious. Like really, really, really delicious.
These cookies are soft, chewy, filled with molasses and a good amount of ginger, plus sweet and chocolatey…basically they’re just all things perfection.
Honest. These cookies are some of the best ever. Especially if eaten when slightly warm and right after being drizzled with chocolate. Ahh? Christmas cookie heaven? Yup.
A few important things. The one thing that really sets these cookies apart from other molasses based cookies is the use of salted butter and molasses. I know there are many people who don’t like to bake with salted butter. However, I actually prefer it, especially when baking cookies. Using salted butter gives your cookies a specialness that you just can’t get from adding in a pinch of salt. I know that sounds stupid, but salted butter is the way to go.
I also use a bit more molasses than most molasses cookie recipes call for. When I set out to make these cookies, I really wanted them to be extremely chewy. I also really wanted to have the molasses taste shine through. So, I upped the amount of molasses and added vanilla extract to highlight the molasses and ginger flavors. The result was a perfectly moist and chewy molasses cookie with hints of vanilla and ginger throughout.
For the final steps, the cookies are rolled through coarse sugar, baked (be sure to not over bake these, under baking is always, always best), and then drizzled or dunked into chocolate. As mentioned, eating these cookies warm, with melted chocolate is something I’d highly recommend trying.
Or let the chocolate set, package them up, and send them off in a cookie box. Either way, you’ll find yourself making (and eating) these cookies all December long.
Who’s up for a little Tuesday night baking? These take no time at all, so I’m thinking it’s a cookie before dinner kind of night…
Chewy Chocolate Ginger Molasses Cookies
Servings: 26 cookies
Calories Per Serving: 120 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 sticks salted butter, at room temperature, plus more for greasing
- 3/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 large egg
- 1/3 cup blackstrap molasses
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
- coarse sugar, for rolling
- 8 ounces milk or semi-sweet chocolate, melted
Instructions
- 1. Position an oven rack in the upper 1/3 of the oven. Preheat the oven to 375° F. Line 2 baking sheets with parchment paper. 2. In a large mixing bowl, cream together the butter, brown sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg and molasses and mix until evenly combined. Add the flour, baking soda, ginger, cinnamon, cardamom, and salt, beating until combined and a dough forms. 3. Place the coarse sugar in a small bowl. 4. Lightly rub your hands with butter. Roll the dough into tablespoon size balls and roll through the coarse sugar (if the dough is too sticky, chill for 20 minutes). Place on the prepared baking sheet, spacing the cookies 2 inches apart. Transfer to the oven and bake for 8-10 minutes or until the cookies are just starting to set around the edges, the centers should be a little doughy. Let cool on the pan 5 minutes and then transfer to a wire rack to cool completely.5. Drizzle or dip each cookie in chocolate. Let the chocolate set at room temp, about 1 hour. Store in an air-tight container for up to 4 days.
Just the way my mom taught me.
Lastly, if you make these Chewy Chocolate Ginger Molasses Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
LOVED this delicious recipe – the flavor is spot on however I’ve made them a couple of times now and for some reason, mine stay puffy and don’t flatten out. they are cakey as opposed to chewy.. any idea what i might be doing wrong? dying to get that flat chewy cookie texture!
HI! I would try baking them 2-3 minutes less and allowing them to finish cooking on the baking sheet OUT of the oven. Please let me know if you have other questions. Hope this helps! Happy Holiday’s 🙂
I had the same issue too. Thanks for the tip! They were delicious regardless and they also kept/froze so well. Brought them to multiple Christmases this year and they were a hit!
Glad you liked these! Thank you!
These are perfection! Will be a permanent addition to our Christmas cookie list. Me and the kids loved. Looked just like your photos and used the Sugar in the raw turbinado course sugar, worked great!
Thank you!
Thank you Karen! I am so happy to hear that you enjoyed these!
These cookies taste great and look fine, but they don’t look anything like your pictures here, and I wouldn’t describe them as “chewy.”
With 2 teaspoons of baking soda, they turned puffy and soft, almost cake-y. Are you certain that’s the correct measurement/ingredient? That’s a lot of baking soda for any cookie recipe, and it’s a measurement more like what I’d expect to see for cream of tartar in snickerdoodles (which should also produce the chewy-ness I expected for the recipe and your pictures).
Hi Bridget, the measurement is correct. Sorry you had trouble. It’s hard to say why yours come out puffier. If you’d like, try using only 1 teaspoon baking powder and see if that helps. Please let me know if you have other questions. Glad you enjoyed the cookies! Happy Holiday’s ? 🙂
A friend made these and hers were amazing! Flat and chewy, looked exactly as pictured. However, I’ve tried to make them twice and mine turned out more fluffy and not chewy. They were still delicious but I’d like them to be more flat and chewy. What am I doing wrong?
HI! It’s so hard to know what is happening without being in your kitchen with you. Is there anything you are changing to the recipe. How long are you baking the cookies? Hope I can help!
Hi!! These look so great and I’ve been looking for a reason to try them. I’ve got an office cookie swap coming up this week and figured it would be the perfect opp! Question, though – I’ve got a colleague with celiac… have you ever tried a gluten free version? Thanks so much!
HI! I have not tried a GF version, but I think a GF blend would work well in this recipe. Please let me know if you have other questions. Hope you love this recipe! Happy Holidays ? 🙂
Made these yesterday and wow! They turned out fantastic!! I am a huge fan of molasses cookies and this was by far one of the best versions I have made. Love the added chocolate!! I followed the recipe exact and they came out perfect. Thank you so much!!
I am so glad these turned out amazing for you Laura! Thank you!!
I couldn’t find coarse sugar at the grocery store, and didn’t see the comment about substituting turbinado sugar. I want to make these now for a cookie exchange tonight! I have what is called “Gourmet Sanding Sugar” and wondered if that would work. It’s got some pale colors in it (think sprinkles but in the form of sugar crystals that are larger than regular white sugar.) Should I try it?
HI! Any sugar you have will be great I am sure! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? ?
Absolutely delicious even without chocolate!
Thank you! I am so glad you liked these Deborah!
Yesss! I made these for a gathering, and they were absolutely delicious! I didn’t drizzle or dip them in chocolate, and they were amazing as is! Thank you so much. Happy Holidays!
Thank you Brenna! I am so glad you enjoyed these!
I want to make 6 dozen how would I do the ingredients.
These were absolute perfection. But I must confess I did double the ginger, added some finely minced uncrystallized candied ginger and about two teaspoons of fresh grated ginger because I like them extra spicy. Texture was perfect and I think the trick of cooking them at a higher heat in the top third of the oven was quite unique and helpful to maintain the right balance between chew and carmelized outside. Thank you!
I am so thrilled you loved these cookies Nat! Thank you so much!
I made these for a Christmas party and they were all gone super quickly. They’re not too bitter like some gingerbread cookies and are very soft and chewy. Mine however did not get as flat as the ones itn the picture. Good recipe, will make again.
I am so glad you liked these Hannah! Thank you!
I just have to tell you, I made these the other day and they are so incredible! I drizzled the chocolate over them and it looks so pretty. I’m trying to save them until Christmas, in the freezer, but I think I’ll just eat them and make another batch. I might add some finely chopped crystallised ginger next time. Thank you so much!
That is so amazing! Thank you Ginny!
Hi! Can’t wait to make these! Quick question though… I can’t find coarse sugar at the store. Does Turbinado sugar work for this recipe?
Turbinado sugar will be amazing, that is what I use most of the time! Please let me know if you have other questions. Hope you love this recipe! Happy Holidays ? ?
Not sure if it’s been asked yet, but do these freeze well after being baked and drizzled/dipped in chocolate? Thanks so much
These freeze great. I do like to drizzle the chocolate on after freezing however. Please let me know if you have any other questions. Hope you love this recipe! Thanks! ?
Omg! They look so drool worthy. I can’t wait to try this recipe
Thank you Dee! I hope you enjoy this!