snowy mountain

Chewy Ginger Molasses Cookies

These are crispy at the edges and chewy in the centers. If you’re looking for something cakier, check out my Cakey Ginger Molasses Cookies! I most recently made these with all purpose flour, but I’ve done these before gluten free with rice and oat flour.

Total time (including baking): 20 min. Makes about 18 good-sized cookies.

Materials: Mixing bowl; measuring vessels; cookie or toaster tray. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 1 stick butter, softened
  • 6 tbsp molasses
  • ¾ cup granulated white sugar
  • ¼ cup dark brown sugar
  • 1 egg
  • 2 cups all purpose flour (or 1 cup brown rice flour, 1 cup oat flour)
  • 1 tsp baking soda
  • Spices: 1 tsp cinnamon, 2 tsp ginger,  ⅛ tsp cloves, ½ tsp salt
  • Optional: decorative sugar


  1. Preheat oven to 350˚F.
  2. Mix together the 1 stick softened butter and the 1 cup total sugar. Then mix in the 6 tbsp molasses and then the egg.
  3. In a measuring cup, measure 2 cups all purpose (or gluten free substitute) flour. Mix the 1 tsp baking soda and the spices (I like 1 tsp cinnamon, 2 tsp ginger, ⅛ tsp cloves, ½ tsp salt) into the flours.
  4. Add the flour mixture to the wet ingredients. Optional to refrigerate the dough for 1 hour.
  5. (Optional to roll in decorative sugar.) Bake at 350˚F for ~15 min. Let cool on pan form ~2 min, then transfer to rack. Chewiest when warm!


  • Molasses is high in iron!

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