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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!
This post was originally published on November 28, 2017
I have made this recipe over a dozen times over the last three years and they are my absolute favorite. They do amazing in cookie boxes to give away and for cookies to have out on Christmas. 10/10!
Hey Katie,
Awesome! Thanks so much for making this recipe so often, I am so glad it always turns out nicely for you!
Merry Christmas!🎄🎁
Made these with your brown butter icing and cannot stop eating them. Like, dangerously so. Haha. Mine are fluffy, so I might try flattening them a bit before baking next time. Just curious, do you think this recipe would work with oat flour?
Hey Loren,
Love to hear this recipe was enjoyed, thanks for making it and your comment!
I haven’t tried oat flour, I think a GF flour blend would work best.
Happy Holidays!🎄
Hi there! Can this dough be made ahead and frozen until ready to bake?
Hey Alyssa,
Totally, that will work nicely for you!
I hope you love these cookies! Happy Holidays!
Will these work with cookie cutters or will they lose the shape? Thanks!
Hi Courtney,
I think these will lose their shape if you try to do cut outs.
Please let me know if I can help in any other way!
Hi Tieghan,
These cookies look amazing and I’d like to try them. I wonder if you think adding chocolate chips to the dough could also work…would you recommend?
Thank you!
Hey Angela,
Sure, that would be okay for you to do! I hope you love this recipe, let me know if you give it a try!
I’ve made these cookies for the last few years and they are delicious, always a hit.
I will also say that I have now twice (in different years) made the mistake of using 1.5 cups of butter instead of 1 1/2 sticks of butter. Though I fully acknowledge that this is entirely my mistake, I can see from comments that I am not the only one. Having the ingredients listed in grams would be so helpful if this would ever be a site update you would consider.
Hi Katherine,
Happy Holidays!! Thanks a lot for making this recipe and your comment, so glad it turned out well! For grams, just click “metric” under the list of ingredients. xx
I have to just share. I make these every year around Christmas. And they are gobbled up immediately.
This year I thought ahead and had 6 dozen frozen dough balls on hand.
All of the pre made ones are gone and I’m currently making another big double batch!
Delicious!!!
Aww, thank you so much, Virginia! I am so glad your family enjoys this recipe each year. I appreciate you making it! Merry Christmas! xT
Oh my goodness .this is the best cookie ever! I didn’t add chocolate and decorated Nordic style..such a hit..question is how long can dough stay in frig ? I don’t want to put in freezer because I want to make the rest 5 days later ! Thank you.
Hey Stephanie,
Perfect!! Love to hear this recipe was enjoyed, I appreciate you making it and your comment! I wouldn’t let the dough sit in the fridge for more than 3 days. xT
These are probably my favorite cookie during the holidays! I found the recipe two years ago and it has become a staple that we make multiple times during the season. I add a bit more ginger and cinnamon and think they are just perfect!
Love to hear this, Brianna! Thanks so much for making these cookies so often, I’m so glad they are always enjoyed! Have the best weekend! xx
These were delicious!! I highly recommend. Only disappointment was that they finished more cake-like than chewy. I followed recipe to a t.
I do however remember another recipe that called for “banging” the cookie sheet on the counter (halfway done) so cookies would fall. Might try that because I love the flavor.
Hey Robin,
Wonderful! Thank you so much for making this recipe and your comment! So glad to hear it was enjoyed! Happy Sunday! xx
These are the best!!
Hey Susan,
Wonderful! I am so glad to hear that this recipe was enjoyed and appreciate you making it and your feedback! xT
I wanted these to work out but HBH and I buy different sized butter and when it called for a stick and a half I put in 1.5 cups instead of 3/4 cup. I would recommend changing this on the recipe so people have a measurable amount since butter sticks aren’t standardized across brands
Hey Amanda! Thank yo so much for the feedback, I appreciate it! xT
These are my all time favorite!!😍 I’m making another batch as I write this!🍪
Thank You & Happy Holiday!🎄
Thank you so much for giving this recipe a try! So glad to hear you enjoyed it! xT
My neighbor just left a batch at my front door and I have never had anything like these!!! Fan for life. Thanks Cindy (neighbor) and Tieghan for sharing your recipe.
🎄🥰🎁
Aw I love this so so much! Thank you for sharing this with me! 🙂 xT
These are perfect…love the addition of cardamon. Good with or without the chocolate. Second Christmas to pull out this recipe.
So glad you enjoyed this recipe Dea! xT
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