Soft Chewy Molasses Ginger Cookies

Rich with ground ginger, chopped candied ginger and a touch of cayenne, these ginger cookies bake up soft and chewy — full of warm spice and deep molasses flavor.

Cookies are always welcome, and these ginger cookies stand out for their tender, chewy centers and bold ginger character. They are an excellent alternative for people who prefer a softer cookie rather than the crisp texture of traditional gingerbread. This recipe is straightforward, uses pantry-friendly ingredients, and yields richly flavored cookies with a subtle heat at the finish.

Why this recipe works

• Ginger-forward flavor — this recipe layers flavors by using both ground ginger and candied ginger for bursts of fresh ginger intensity.
• Minimal handling — no rolling or cutting required. The dough is chilled briefly and then scooped, so cookies stay thick and chewy.
• Soft, chewy texture — the combination of brown sugar and molasses keeps the centers moist and tender while the edges caramelize slightly.

Ingredient notes

• All-purpose flour — provides the right balance of structure and tenderness for a cookie that holds its shape but stays soft.
• Spices — ground ginger is the star, supported by warm allspice and a pinch of cayenne for a subtle, pleasant heat.
• Baking soda — helps the cookies rise and creates a tender crumb.
• Unsalted butter — when creamed with sugars it gives richness and helps the cookie spread just enough.
• Sugars — a mix of light brown sugar and granulated sugar balances moisture, chew, and surface crunch.
• Molasses — adds depth, color, and that classic ginger cookie flavor; it also contributes to chewiness.
• Candied ginger — chopped into small pieces, it adds bursts of spicy-sweet chew and texture.

Ingredient swaps and variations

This recipe is adaptable. Some easy swaps:

• Use whole wheat flour in place of some or all of the all-purpose flour for a nuttier taste and denser texture.
• Substitute dark brown sugar if you prefer a deeper molasses note; it will also make the cookies slightly chewier.
• If you don’t have molasses, you can try honey, maple syrup or barley malt syrup in a pinch, though molasses gives the most authentic flavor.

Step-by-step overview

The full ingredient amounts and baking instructions are provided in the recipe card below.

Whisk the dry ingredients together to ensure even distribution. Cream the butter and sugars until light and fluffy, then beat in molasses and egg. Add the dry mix slowly and fold in chopped candied ginger.

Form the dough into a disc and chill in the freezer for about 30 minutes. Scoop generous portions, roll briefly in granulated sugar, flatten slightly and bake until the edges are set and the tops are beginning to brown.

Bake on a parchment-lined sheet at 350°F for roughly 12–15 minutes, then transfer to a wire rack to cool. The centers will remain soft and chewy when cooled properly.

FAQs

Pro tips and recipe notes

• Dry ingredients: whisk flour, ground ginger, baking soda, allspice, salt and cayenne thoroughly to avoid clumps.
• Use both sugars: brown sugar adds moisture while granulated sugar helps the surface crisp and provides structure.
• Chill the dough: freezing the disk for 30 minutes reduces spreading and helps the cookies remain thick.
• Candied ginger: chop it small so each bite has pleasant bursts of ginger without tough chunks.
• Shape and sugar: roll scoops in granulated sugar and flatten to about a 3-inch disk for even baking and a pretty cracked top.

Other cookie ideas

If you try these ginger cookies, let the baker know how they turned out. Happy baking!