Molasses Ginger Chews Recipe
Chewy, spicy-sweet cookies bursting with rich molasses, warm ginger, and aromatic spices that create an irresistible old-fashioned treat with crisp edges and soft centers.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar, plus extra for rolling</li><li class="ingredients-single-item">60ml unsulphured molasses (or black treacle)</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">2 tablespoons fresh ginger, finely grated (or 1 tablespoon ground ginger)</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">2 teaspoons baking soda</li><li class="ingredients-single-item">1 teaspoon ground cinnamon</li><li class="ingredients-single-item">1/2 teaspoon ground cloves</li><li class="ingredients-single-item">1/4 teaspoon ground nutmeg</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">50g crystallized ginger, finely chopped (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or fine grater (for fresh ginger)</li><li class="equipment-single-item">Cookie scoop or tablespoon measure</li><li class="equipment-single-item">Baking sheets</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, cream together the softened butter and 200g sugar until light and fluffy, about 3-4 minutes. This extended creaming creates tiny air pockets that will help give your cookies their perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the molasses and beat until well incorporated – don't worry if the mixture looks slightly curdled at this stage. Beat in the egg and freshly grated ginger until smooth. The fresh ginger provides more vibrant flavor than dried, but ground ginger works beautifully too.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. The baking soda reacts with the acidic molasses to help the cookies rise and create that characteristic crackly surface.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Overmixing will develop gluten and make your cookies tough rather than chewy. Fold in the crystallized ginger if using.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the dough and chill for at least 1 hour or up to overnight. This chilling time is crucial – it allows the flour to hydrate fully and prevents the cookies from spreading too much during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 180°C and line baking sheets with parchment paper. Pour some extra granulated sugar into a small bowl for rolling the cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a cookie scoop or tablespoon, portion the dough into 25g balls. Roll each ball in the granulated sugar until completely coated – this gives the cookies their sparkling appearance and subtle crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the cookies on the prepared baking sheets, leaving about 5cm between each one as they will spread during baking. For chewier cookies, leave the dough balls tall; for thinner, crisper cookies, slightly flatten them.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 10-12 minutes until the edges are set but the centers still look slightly soft and underdone. You'll see characteristic cracks forming on the surface – a sign of perfect molasses cookies! Remember that cookies continue to firm up as they cool, so it's better to slightly underbake than overbake if you want that chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cookies to cool on the baking sheets for 5 minutes (they're quite delicate when hot), then transfer to a wire rack to cool completely. The cookies will develop their perfect chewy texture as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store your molasses ginger chews in an airtight container at room temperature for up to 5 days. To maintain their chewiness, add a slice of bread to the container – the cookies will draw moisture from the bread. These cookies also freeze beautifully for up to 3 months.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What makes ginger molasses cookies chewy rather than crunchy?
Several factors ensure chewiness: molasses adds moisture and prevents crystallisation, underbaking leaves centers soft, correct butter-to-flour ratio provides richness without crispness, and proper storage maintains moisture. The technique of not flattening dough balls before baking also helps maintain that perfect chewy texture.
How do I know when spiced ginger cookies are properly baked?
Look for set edges with slightly underdone centers, characteristic cracking on the surface, and a puffed appearance. The cookies should be just beginning to brown at the edges but still look soft in the middle. Remember they'll continue cooking on the hot baking sheet after removal from the oven.
Can I freeze ginger molasses cookie dough for later use?
Yes! You can freeze the dough two ways: roll into balls, coat in sugar, place on a tray to freeze, then transfer to an airtight container for up to 3 months. Alternatively, form the dough into a log, wrap in cling film, freeze, and slice when ready to bake. Add 1-2 minutes to baking time.
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