Chewy Ginger Molasses Cookies

These Chewy Ginger Molasses Cookies are delicious, very simple to make, and will definitely impress. They have a caramelized exterior that provides a nice toothy crunch, before sinking in to the soft and chewy centre. With an abundance of spices to compliment the molasses, these cookies will become a fall/ winter favourite in your household too


These delicious cookies were my Grandma’s recipe, my favourite for as long as I can remember. This recipe is also what I made to earn my spot on ‘The Great Canadian Baking Show’. That is how delicious, and impressive, these simple cookies are. The sweet, deep flavour of the molasses is the perfect compliment to the ginger, cinnamon, and cloves that fill these cookies. If you love molasses cookies, these are the ones to make. Chewy, soft, delicious, gingery, and oh so perfect on a cool day.

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These cookies are quite simple to make, and really don’t require much effort. The only two things I need to mention are DO NOT skip the mixing of the butter and shortening, make sure it is at least 2-3 minutes of beating. The air pockets that will get put into this mixture as it whips are what will produce the lovely cracks along the top of the cookie. The other thing is to use the right molasses, Crosby’s Family has long been my go to brand. Make sure to use the one labelled ‘for cooking’, it has a robust flavour that is perfect in baking.

To make the cookies start by lining to cookie trays with parchment paper and preheat the oven to 350 degrees.

In the bowl of a stand mixer, fitted with paddle attachment, add the butter and shortening. Cream together on high speed for at least 2-3 minutes, the mixture should be fully blended and lightened in colour. If you don’t have a stand mixer, these cookies can be made with an electric mixer…or like I did with my Grandma, a wooden spoon.

Once the butter and shortening is well mixed add the granulated sugar then mix again on high speed until fully incorporated. Scrape down the sides of the bowl as necessary, then add the egg and vanilla and mix again. Finally add the molasses and mix until fully incorporated.

Once that has all be well mixed its time to add the dry ingredients. Add the flour, ginger, cinnamon, cloves, salt, and baking powder. Mix on low speed until everything has just combined, you do not want to over mix.

Now that the cookie dough is all made its time to prep them for the oven. On a small plate add some granulated sugar, or try raw or coarse sugar asI like to use for an added crunch on the outside, to roll the cookies in.

Start by pinching of some cookie dough and rolling it , gently into a ball. It should be about the size of a golf ball. Roll the ball into the sugar so it is coated all around, then place onto the prepared cookie trays. Repeat this process until all the dough has been used.

Once all the cookies have been rolled into balls and placed on the cookie tray, gently use your fingers to ever so slightly flatten the ball. Do this to all the cookie balls, then place into the preheated oven to bake for about 10-12 minutes. The edges should just be starting to turn golden and the cookies should be puffed up and just starting to crackle. Remove them from the oven and allow them to cool on the cookie tray for 5 minutes before moving them to a wired rack to fully cool.

Once cookies have cooled store in an airtight container at room temperature for 7-10 days. These cookies also freeze really well, I often make them a month ahead of the holidays so that I can pull them out as needed for cookie platters.

Chewy Ginger Molasses Cookies

Crispy, chewy, soft and gingery these cookies are irresistible.


  • 1/2 cup butter roo temperature
  • 1/4 cup shortening room temperature
  • 1 cup granulated sugar plus 1/4 cup more for rolling cookies
  • 1 large egg room temperature
  • 1 tsp. vanilla extract
  • 1/4 (plus 1 tablespoon) cup Crosby's cooking molasses
  • cup ap flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp baking soda
  • 1/4 tsp salt


  • Preheat oven to 350 degrees and line two cookie trays with parchment paper, then set aside.
  • In the bowl of a stand mixer, fitted with paddle attachment, add the butter and shortening. Cream together until fluffy and lightened in colour, at least 2 minutes. Add the granulated sugar then mix again until fully incorporated.
  • Add the egg and vanilla, scraping down the sides of the bowl as needed, and mix on medium high until fully incorporated. Finally add the molasses and mix until well combined.
  • Now add the flour, ginger, cinnamon, cloves, salt, and baking powder into the creamed mixture. Stir on low speed until everything is fully combined.
  • With the cookie dough prepared its time roll the cookies for baking. Add the 1/4 cup additional sugar on to a small plate, pinch of some of the cookie dough and gently roll into an approximately 2" ball. Then take the cookie ball and roll it in the sugar so it is fully covered. Place on to prepared baking sheet. Repeat this process until all the dough has been used.
  • Once the cookies are all prepared use your hands to gently press the top of each cookie, it should almost be unnoticeable. Just enough to flatten the top of each cookie. Place the cookies into the preheated oven and bake for 10-12 minutes, turning the tray part way through bake time.
  • Once the cookies are baked (they should be puffed up with golden edges and just starting to show cracks) remove them from the oven. Allow the cookies to cool for about 5 minutes on the tray before removing to a wired rack to completely cool.

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