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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.Â
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!
I’m wondering why my cookies look nothing like the ones shown? I tested one as a ball and one flattened a bit and they don’t flatten and crack on the top. Any suggestions?
Hey Chandra,
So sorry you are having issues with the cookies. Is there anything you adjusted in the recipe? Did you use a different baking method? Let me know how I can help! xTieghan
Like so many others have commented, mine did not flatten out at all. Followed the recipe exactly as written. Barely any cracks and they puff up. I’m sure they’ll taste great, but wasn’t the look I was going for. Also, whe. You say “course sugar”, what are you using? I tried sanding sugar and then did a batch rolled in just regular sugar to see if maybe it was the sugar affecting it. Didn’t make a difference. Both batches look like puffy pillows.
Hi Rose,
Thanks for giving these cookies a try and sharing your feedback, sorry to hear they didn’t flatten for you. Did you try tapping your baking sheet on the counter? The course sugar I use is the Turbinado brand. I hope this helps! xT
Hi! Can you omit the chocolate here?
Hey Reena,
Sure you could skip the chocolate. I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan
hi there! looking to add these to my cookie tins this year! Do you think I could make the dough and refrigerate overnight then bake in the morning for ultimate freshness? Or would these be better baked right after making the dough?
Hey Devon,
You could make this dough ahead and keep in the fridge. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
These did not flatten and crinkle.
Hey Lindsay,
So sorry you had issues with the cookies. Is there anything you adjusted in the recipe? Next time I would pull the cookies while baking and “tap” the pan on the counter, this will help to flatten the cookies. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
These are amazing! A welcome addition to my molasses cookie addiction. The only issue I had is that some of them took a little longer to cook. Likely because I didn’t make uniform sized dough balls.
Thank you so much Lauren! I am so happy you enjoyed these! xTieghan
I’d like to start Christmas cookie baking and then freeze baked cookies. Would it be OK to freeze with the chocolate drizzled, or wait to drizzle chocolate just before gifting? Thank you!
Hey Kara,
You can go ahead and freeze the chocolate drizzle. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Where do you get blackstrap molasses? Thanks!
Hey Charlene,
You should be able to find it at your local grocery store, if not I would recommend ordering from Amazon. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I don’t know how you do it girl, but every recipe I make from your blog and books turn out amazing and are always a hit with my friends and family! I brought these cookies to a small gathering and they were quickly gone.
I had the same issue some others were experiencing with the cookies staying puffy the first time I made them. However the second time I followed your advice in the comments and they came out just like your pictures! All I did was decrease the amount of baking soda to just 1 1/2 tsp, baked them no more than 8 minutes and then tapped the baking sheet on the counter twice after removing it from the oven. Worked like a charm!
Amazing! I am so glad you loved this recipe Holly! xTieghan
I made these for Christmas and they were perfect! Super easy and delicious!
Thank you so much Taylor!! xTieghan
Is course sugar the same as sanding sugar or “sparkling sugar”?
https://www.thekitchn.com/a-complete-visual-guide-to-sugar-ingredient-intelligence-213715
https://shop.kingarthurflour.com/items/sparkling-white-sugar-15-oz
https://grocery.walmart.com/ip/Great-Value-Decorating-Sugar-White-3-3-oz/509008587
Target-Wilton White Sparkling Sugar – 8oz
HI! Linking to my sugar below. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan
https://rstyle.me/+oTJitat6HJm-8-oZS8Q0cQ
Soooo good, with or without chocolate I loved them both ways! Also, used King Arthur gluten free cup for cup replacement flour and they turned out just delicious! I always love HBH’s recipes – easy to follow and they turn out amazing time after time!
You are too kind! I am so glad you have been loving this recipe Amber! Thank you! xTieghan
We love these molasses cookies! Second year in a row we have made them for the holidays 🙂
Thank you so much Elizabeth! I am so glad you have been enjoying these cookies! xTieghan
I love these! I’ve made them 4 or 5 times now over the last couple of years however they never look likes yours. They’re much darker and never flat but rather puffy. If I press the dough a little flatter before baking them they’ll flatten a little but still not as much. Any advice on what I can do differently would be appreciated! Thanks!!
HI! I would recommend removing the pan from the oven and taping the baking sheet on the counter 2 times to flatten them down once they have completed cooking. This will immediately deflate the cookies and leave you with a chewy cookie. Also, it could be that you are slightly over baking the cookies as well. Try cooking 1 minute less and see how that goes. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Hi there! These look lovely! Do you think I could I make the dough ahead of time, freeze the raw dough balls, and then bake as needed?
hey Melissa! Yes! I think that should work great. Thaw the dough balls before baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Would you be able to post weights for all the ingredients for your cookies? That would be amazing!
Hi Stefanie! I would just have to use google to convert if they are not up already! I am really sorry about that! Please let me know if you have any other questions! xTieghan