Chewy Molasses Ginger Cookies Recipe

Indulge in these irresistible Chewy Molasses Ginger Cookies! Featured on SparkRecipes.com, these soft and chewy delights are surprisingly low-calorie (only 50 calories each!), making them the perfect guilt-free treat. Warm spices and a hint of molasses create a flavor explosion in every bite. Perfect for holiday baking or any time you crave a comforting cookie.

Prep Time 25 mins
Cook Time 68 mins
Calories 53.8 kcal
Protein 1g
Rating 5.0 (1 Reviews)
Chewy Molasses Ginger Cookies 38

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chewy Molasses Ginger Cookies

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Chewy Molasses Ginger Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Chewy Molasses Ginger Cookies

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar in a large bowl until light and fluffy (about 2 minutes).
  3. Beat in ½ cup molasses, 2 tablespoons ground ginger, and 1 teaspoon ground cinnamon until well combined.
  4. Add 1 large egg and beat until just incorporated.
  5. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 cup whole wheat flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Cover the bowl and refrigerate the dough for at least 1 hour (or up to 24 hours).
  8. In a small bowl, combine ¼ cup granulated sugar and ½ teaspoon ground cinnamon.
  9. Roll the chilled dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture.
  10. Place the cookie balls 2 inches apart on the prepared baking sheets.
  11. Bake for 8-12 minutes, or until the edges are set and the tops are cracked.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

21g

Fat

4g

Carbs

3g