Desserts & Baked Goods

Chewy Ginger Cookies

60 cookies


30 minutes

total time


1 1/2 cup butter, softened

2 cup sugar

2 large eggs, room temperature

1/2 cup molasses

4 1/2 cups all-purpose flour

4 teaspoons ground ginger

2 teaspoon baking soda

1 1/2 teaspoon ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon salt

Additional sugar



Let butter and egg warm up to room temp

Make dough

  • In a large bowl, cream butter and sugar until light and fluffy.

  • Beat in egg and molasses.

  • Combine the flour, ginger, baking soda, cinnamon, cloves and salt

  • gradually add to the creamed mixture and mix well

  • chill dough for at least 1 hour

Bake cookies

  • Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets.

  • Bake at 350° until puffy and lightly browned and slightly cracked 10-12 minutes (15-16 min if dough is cold).

  • Remove to wire racks to cool.


Doubled original recipe. Original yields about 30 cookies.

Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won’t develop the attractive cracks. The cookies should look slightly raw and underbaked when removed from the oven.

60 cookies


30 minutes

total time
Start Cooking