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A close up view of ginger and molasses cookies

Chewy Ginger Cookies

Course Cookies
Cuisine American
Keyword Cookies, Ginger cookies, Molasses


  • 1 C all-purpose flour
  • 1 C whole wheat flour
  • 2 tbsp cocoa powder
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 2 ground cloves
  • a pinch of nutmeg powder
  • a pinch of salt
  • 1-1/2 sticks butter unsalted, room temperature
  • 1 C Sugar
  • 4 tbs sugar for rolling
  • 1/4 C molasses
  • 1 tsp pure vanilla extract
  • 1 Extra Large egg


  1. Sift the flour, cocoa powder, baking soda, cinnamon, ground ginger, cloves, nutmeg and salt.
  2. Mix the butter and sugar in a stand mixer. Add in the vanilla, egg and the molasses. Mix until well combined.
  3. Using a spatula mix in the dry ingredients, a little at a time. Take care to not over mix the dough. As soon as all the dry ingredients are mixed in, gather the dough and cover and keep it in the refrigerator for at least 30 minutes. While the dough is chilling, Preheat the oven to 400 degrees. Remove the dough from the fridge and gently form the dough into 1-inch balls. Gently roll the balls of dough in sugar then place them on a non-stick or parchment paper-lined cookie sheet, spaced about 2-inches apart, and bake for 8-10 minutes.
  4. When they come out the oven, the cookies will have cracks on top and look gooey. Allow the cookies to cool for a few minutes on the baking sheet, then transfer to a cooling rack. Eat while warm or at room temperature.