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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!
Before I start can someone confirm it’s 1.5 cups of butter?
Thanks!
Hello! The recipe calls for 1 1/2 STICKS of butter, not cups:) xTieghan
The recipe says 1.5 sticks
…so is it 1.5 sticks (=3/4c butter)
OR 1.5 cups (=3 sticks)
Hi Jess,
You will want to use 1.5 sticks:) I hope you love the recipe, please let me know if you give it a try! xTieghan
I was planning on making this recipe but unfortunately blackstrap molasses is nearly impossible to get in Belgium. Could you recommend a substitute?
Hi there! Is there any type of molasses available there? If not, I would use brown sugar or sugar and honey mixed together. xTieghan
Can these be frozen?
Yes! xTieghan
Hi! Do you have any suggestions on how to make this cookie a bit crispier? Would it be ok to substitute some of the brown sugar to white granulated sugar? Thanks!
Hey Chris,
I’ve not tested this, but I would overcook the cookie about 3-5 minutes and try banging the pan on the counter halfway through baking. I hope you love the recipe. If you have any other questions, please let me know! Happy New Year! xTieghan
Hi there! I just made these and they’re yummy! Mine came out lighter and more rounded than yours. What can do to make sure they spread?
Hey Nikki,
Thanks for giving the recipe a try, to get them to spread try “slamming” the baking sheet on the counter while baking. I hope this helps! Happy Holidays! xTieghan
Outstanding, flavorful, crunchy, chewy cookie. A perfect 10, if I could give it ten stars. And this is coming from a die hard dark chocolate lover. There’s just something about the combination of spices, molasses and crunchy turbinado sugar, oh and the drizzled white and dark chocolate that is seriously addicting. And they pair perfectly with coffee for breakfast. Yes, I sometimes eat cookies for breakfast, please don’t judge me.
Hey Ashley,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
I was super excited to try this recipe. I followed it exactly, but my cookies didn’t spread out when baking hardly at all. Instead of being chewy, they just ended up being cakey little lumps. When I baked the second half of the batch I first flattened them with a fork, but they still ended up cakey, not chewy. Any tips on how to get that delightfully chewy texture? Maybe melt the butter first?
Thanks for sharing all of your wonderful recipes!
Hey Tara,
So sorry these did not have the texture you wanted. Was there anything you may have adjusted in the recipe? A different baking method? Let me know how I can help! Happy Holidays! xTieghan
This is my second year in a row making these. I love the recipe but I must be doing something wrong because mine are not as flat as yours. Mine stay fairly puffed up. Any thoughts?
Hey Christa,
Thanks for trying the recipe! Is there anything you are adjusting with the ingredients? Have you tried slamming the pan on the counter while the cookies are baking? This might help next time! Happy Holidays! xTieghan
Oh dear, my cookies turned out candy, and they never settled. What a huge disappointment
Hey Catherine,
So sorry you have issues with the cookies, is there anything I can help with? xTieghan
Can I freeze the dough to bake later?
Hi Amanda,
Yes, that is okay to do! I hope you love the recipe, please let me know if you give it a try! xTieghan
Hello, I just discovered your website through your chirstmas cookie box post. Thank you for all the sharing you do of recipes. My ginger molasses cookies did not flatten out =. My guess is too high of a flour to butter ratio. Your thoughts, please?
Hey Harvin,
Thanks for giving the recipe a try, I am sorry your cookies did not flatten. Was there anything you adjusted in the recipe? Next time, pull out the cookies while baking and “slam” the baking sheet on the counter. This will help to flatten them. Please let me know if you have any other questions! Happy Holidays! xTieghan
Hi there, I’ve tried these cookies, they are supper yummy, however, they are not flat as yours, rather they raised a bit. Could you predict why, and is there a trick for that?
Hey Zainab,
Thanks so much for giving the recipe a try! For a flatter cookie, pull the cookies while baking and “slam” the baking sheet on the counter and this will help. Please let me know if you have any other questions! Happy Holidays! xTieghan
Followed the recipe but the cookies were not chewy at all. They were very cake like.
Hey Melanie,
So sorry you did not enjoy the recipe, can I help in anyway? Let me know:) xTieghan
Can you use fancy molasses?
Hey Carol,
Sure that will work. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Love this recipe! I like to give these to people when they’re fresh, so i make the dough and form into dough balls, pop in the freezer and then bake fresh when I can. I added fresh ginger to make the flavor pop a bit more.
Hey Karia,
Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan
Hey Tieghan,
I cannot wait to try baking these cookies for Christmas this year. I was thinking about substituting the ground ginger for freshly grated ginger root as I do not have any ground ginger in my pantry and am not sure if this will negatively impact the outcome of the recipe you wrote. Do you have any advice?
With thanks,
Lisa
Hey Lisa,
Sorry I’ve not tested this so I am unsure of the outcome. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello,
Are these tasty sans chocolate? I’m looking for a yummy ginger snap style cookie ?
Hey Sunny,
Yes, these are just as delish without the chocolate! I hope you love the recipe, please let me know if you have any other questions! xTieghan