Go Back
Stack of thin cookies next to a jar of milk on wood box.

Chewy Ginger Molasses Cookies

Course Dessert
Cuisine American
Author Jenn


  • 2 ⅔ cups (333 grams) all purpose flour
  • ¾ teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground all spice
  • ½ teaspoon fine sea salt
  • ¾ cup (165 grams) dark brown sugar packed
  • ¾ cup (150 grams) granulated sugar
  • 14 tablespoons ( 1 ¾ sticks or 198 grams) unsalted butter softened at room temperature
  • 2 tablespoons (32 grams) creamy peanut butter
  • 1 large egg
  • ¼ cup (85 grams) unsulphered molasses
  • 2 teaspoons pure vanilla extract

Ginger Sugar Coating

  • ½ cup (100 grams) granulated sugar
  • ½ teaspoong ground ginger


  • Preheat oven to 350 F (180 C) and line a large rimmed cookie sheet with parchment paper or a silicone baking mat.
  • Make the ginger sugar coating by stirring the ingredients together with a fork or whisk in a small bowl. Set aside.
  • Combine the flour, baking soda, ginger, cinnamon, nutmeg, cloves, all spice, and salt in a medium sized bowl and whisk together. Set aside.
  • In a large bowl, combine the dark brown sugar, granulated sugar, peanut butter and unsalted butter. Mix with a hand mixer on medium speed 2-3 minutes until creamy.
  • Add the egg, molasses, and vanilla mixing to combine.
  • Spoon ½ of the flour mixture onto the molasses mixture. Mix again to incorporate and repeat with the remaining half of the flour mixture to form a thick cookie dough.
  • Using a medium cookie scoop, measure out 3 tablespoon sized balls of cookie dough.
  • Gently form the cookie dough into loose balls with your palms and roll them one at a time in the ginger sugar coating.
  • Place cookie dough balls 2-3 inches apart on the prepared baking sheet.
  • Bake cookies on the middle rack of the oven for 12-14 minutes or until just the edges are starting to brown. The cookies will look puffed and under done in the center.
  • Remove the tray from the oven and place on a cooling rack for 1-2 minutes.
  • Option to sprinkle additional ginger sugar on top of warm cookies.
  • Carefully transfer hot cookies from the pan directly onto the wire cooling rack with a large flat metal or rubber spatula. The cookies will deflate and slightly firm into a chewy texture as they cool.
  • Repeat with remaining cookie dough.