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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
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!
Love the flavor of these, but mine did not turn out chewy and flat/cracked. They are more round and cakey. What did I do wrong?
Hi Emily! Hmm I would maybe add a little less flour if you want them less round and cakey? xT
My family and friends can not get enough of these. Since trying to recipe for the first time two weeks ago I’ve made 8 batches for people requesting them!
Wow thank you so so much! xT
How will the taste change if I use regular molasses instead of blackstrap molasses? Will the texture of the cookie change?
Regular molasses should work just fine in this recipe! 🙂 xT
My new favorite cookie! I’m going to make a batch to share with family over Christmas!🎄 Delicious!
Thanks sooo much! Love to hear that this recipe was a success! xT
Yummy! Mine didn’t turn out like yours but they’re still delicious! I only had “fancy molasses” not sure if it’s different than “bootstrap”. I also only had fine sugar and dark brown sugar. But even still they’re soft and chewy and yummy!
I squished mine down with the back of a cup before baking or I think they would have been quite puffy.
Hey Candace,
Happy Friday!! I am so glad to hear that this recipe was delish, thanks for trying it and your comment! xT
Would you be able to mix the dough put into small balls and freeze until ready to use? Or how long would the cookies store in the freezer?
Yes I would freeze into small balls and then bake! These should last a month or two in the freezer! xT
Can I bake from frozen? How much longer would you bake them for? Thanks so much, you inspired me to do cookie boxes this year.
I’ve made these cookies before and loved them so much! Do you think this recipe would work as a dough for using with cookie cutters or do they spread too much? I love the taste of these but if you have any alterations or alternative recipes that would work with cookie cutters, I would appreciate it!
Hey Laura,
Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit! I think these might spread too much for the cookie cutter.⛄️ xT
Made for Christmas eve here in the UK , and was a Fabulous Delicious treat! Did make slight adjustments, I used gluten free chocolate cake mix for the flour and only 110g dark brown sugar with no chocolate chips added. Baked it in a ceramic Rectangular dish with lower heat 180c for a 40 mins, turn out slight crispy on the outside but soft and moist on the inside. We Love your recipes Tieghan! xx
Hey there,
I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄
Delicious flavor and texture – wow! I baked several varieties of cookies today; these are the winner, by far!
Hey Michele,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT
Wonderful with so much spice!! The perfect gingerbread. Made these with my 6yo step son today. Easy to make with kids. Made a white chocolate drizzle instead of semi-sweet and they turned out fantastic!!
Hey Lauren,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT
Hi! These are exactly the Christmas cookie recipe I was looking for! Unfortunately, I’m having a hard time sourcing molasses here in Singapore. Would you recommend substituting it with anything- honey,maple syrup or more brown sugar?
Hey there,
I think I would try maple syrup in place of the molasses! Let me know how the cookies turn out, I hope you love this recipe! xx
Thanks for that! They were a hit! I was able to order molasses in the end for my second batch of cookies!
For my first round I tried it with pomegranate molasses that I had laying around and it worked really well too!
Thanks for the amazing recipes!
Awesome!! So glad to hear this!
Hello I just saw you on GMA making these cookies and now I want make them too 🧡. Can you advise on which gluten free flour would be best as a substitute?
Hey Sandra,
I would recommend using Bob’s Red Mill gluten free flour. I hope you love this recipe! xT
The cookies are delicious but they didn’t flatten and crinkle as nicely as yours. Any suggestions?
Hey Donna,
Thanks so much for trying these cookies! Did you try tapping your baking sheet on the counter, that usually will help to flatten them! xT
The house smells uh-maze-ing with these cookies baking!!! Had one with and without a chocolate drizzle and they were both equally delish!
Hey Lori,
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT
Hi Teighan – have you tried freezing this dough? Wonder how it holds up upon thawing…
Hey Carolyn,
This would be just fine for you to freeze! Please let me know if you give this recipe a try, I hope you love it! xx