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Chewy Ginger Molasses Cookies

  • Author: Gourmet
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 minutes
  • Yield: 18 cookies 1x


Spicy ginger and rich, caramel molasses make the perfect combination in these moist and chewy cookies.


Units Scale
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/4 tsp cayenne pepper or 1/4 tsp chipotle powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening, room temperature
  • 1/2 stick (1/4 cup) unsalted butter, room temperature
  • 1 cup packed brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • granulated sugar for sugaring tops of cookies


  1. Preheat oven to 375 F.
  2. Whisk together the first 8 ingredients. In a separate bowl, beat shortening, butter, and brown sugar together until light and fluffy - about 3 minutes. Add egg and molasses, beat until smooth. Slowly incorporate the flour mixture.
  3. With wet hands, roll dough into small balls, dip one side in granulated sugar, then place sugar-side up on an ungreased cookie sheet. Cook for 10-12 minutes.


  • I used cayenne pepper and thought it was perfect - a nice little spice without being weird in a cookie.
  • Don't bake these too long! They won't look done when they're ready to be taken out of the oven: do it anyways.
  • This dough is pretty soft. While it is workable without refrigeration, chilling it for a while would help make rolling easier.