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Ginger molasses cookies

These cookies are perfect for the holiday season, with just the right amount of spice and sweetness. A combination of browned butter, molasses, dark brown sugar, ground ginger, cinnamon and a few other key ingredients come together to create an incredibly soft and chewy cookie with a perfect crisp around the edge.

Though I love a cookie packed with mix-ins, I also appreciate a perfectly simple cookie that can stand on its own - and this cookie is just that. In addition to its strong ginger and molasses flavor, it has a soft and chewy center with crisp edges just like my ideal sugar cookie would have. The best part about this texture is that it allows the cookie to remain fresh in texture for days after being baked as long as it's stored in an airtight container. That said, I'll also share guidance for freezing and baking the dough at a later date so you can make the dough and then bake these cookies fresh any time.

In addition to the ground ginger and molasses, there are a few ingredients that help to give these cookies their delicious texture and flavor. The combination of browned butter and dark brown sugar helps to bring a nutty flavor and deep sweetness. You'll also use two egg yolks, instead of just one full egg. The egg yolks help to give this cookies its extra chewy and rich texture. Along with your standard dry ingredients and ginger, we'll add in cinnamon. The combination of cinnamon and ginger helps to round out the warm and spicy flavor of this cookie.

I have baked these cookies without chilling at all and they tasted delicious, but I do recommend a quick hour chill between scooping your dough and when they hit the oven. It will help to ensure a soft and chewy center, but you won't need any more than an hour to chill your dough and you want to ensure your dough doesn't dry out.

For scooping your cookie dough, your cookies should be about 2 1/2 to 3 tablespoons in size. I love these scoops from Cook'n Feel (I use the medium scoop usually for cookies) or this large scoop from Oxo.


  • 9 tablespoons unsalted butter 127g

  • 1/2 cup dark brown sugar 96g

  • 1/4 cup granulated sugar 48g

  • 3 tablespoons molasses

  • 2 large egg yolks at room temperature*

  • 1 teaspoon vanilla extract

  • 1 cup + 2 tablespoons all purpose flour 135g

  • 1 teaspoon cinnamon

  • 2 teaspoons ground ginger

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

*I recommend taking your egg out of the fridge about 30 minutes prior to starting

Total time: About 2 hours

Prep time: 15-20 minutes

Bake time: 9-11 minutes

Chill time: 1 hour

Servings: 8 cookies


  • Cookie sheets

  • Spatula or spoon (and I recommend a whisk)

  • Nonstick heavy bottomed pot

  • Large, heat proof bowl

  • Parchment paper

  • Scooper (2 1/2 to 3 tablespoons) or large spoon

Cooking instructions:

First, brown your butter. Place your butter into a pot or pan (I recommend using a nonstick heavy bottomed pot) on the stovetop on a medium heat. After it melts, you'll hear it begin to crackle. Stir the melted butter and watch it carefully as it can burn easily. You'll start to smell a nutty aroma (you'll know it when it happens). Once you see the color turn to a light brown or amber, remove your pan from the heat and transfer your butter and all of the brown bits at the bottom into a large, heat proof bowl. Set aside to cool slightly.

After about five minutes, add in your dark brown and granulated sugar. Use a whisk or your spatula to combine for about a minute.

Next add in your molasses, and continue to stir until your mixture thickens.

Then, add in your two egg yolks and vanilla extract and continue to whisk until your mixture is thickened and fully combined, about a minute or two being sure to reach to the bottom and all sides of your bowl. Add in your dry ingredients - all purpose flour, cinnamon, ground ginger, salt, and baking soda. Being sure not to over mix, fold in your dry ingredients with a spatula or large spoon. Onto a lined cookie sheet, I used parchment paper, use a cookie scoop or large spoon to portion out your dough - it should make about 8 cookies, 2 1/2 to 3 tablespoons per cookie. Place your cookie sheet into the fridge for about an hour to chill. When you're ready to bake your cookies, preheat your oven to 350 degrees. If you plan to bake all of your cookies at one time, you may need to line a second cookie sheet to ensure your cookies have enough room to spread out. Place your cookies into the oven to bake for 9 to 11 minutes. Allow them to cool for at least 15 to 30 minutes on the cookie sheet once removed from the oven, and enjoy! Your baked cookies will stay fresh for 3 to 5 days if stored once fully cooled in an airtight container at room temperature or in the fridge, but they will taste best within a day or two of when you baked them. You can also freeze some or all of your dough to bake later. To do this, place your scooped cookie dough onto a baking sheet and into the freezer for 12-24 hours. Then, transfer your frozen dough to a plastic bag or airtight container and store in the freezer. To bake from frozen, set your oven to 325 and bake for about 12-14 minutes.

Carb and serving info: Servings: 8 cookies Carbs per serving: 38 Carbs for full recipe: 303

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.

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