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.

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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 cookie 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.

For scooping your cookie dough, your cookies should be about 3 tablespoons in size (you can find some options here). If you’re interested in baking a double batch, I’ve also added the ingredient quantities for that at the end of this post!

I had an older version of this recipe published and decided to rework it a bit. It took me so many rounds to get it just right, and adding or removing just a tablespoon of each ingredient made a big difference in each round. I share this because I highly recommend using a kitchen scale if you have one available for this recipe (or be sure to measure with extra care).

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 and cinnamon comes together to create an incredibly soft and chewy cookie with a perfect crisp around the edge.

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Servings cookies

Prep Time 20

Cook Time 11

Chill Time 1 30

Equipment

Cookie sheets
Spatula or large spoon
Nonstick heavy bottomed pot
Large, heat proof bowl
Parchment paper
Large cookie scooper (3 tablespoons) or large spoon

Ingredients

For the best results, I highly recommend using the gram measurements provided

9 tablespoons (127g) unsalted butter
1/2 cup + 3 tablespoons (132g) dark brown sugar
2 large egg yolks
2 tablespoons (40g) molasses
1 teaspoon vanilla extract
1 cup + 2 tablespoons (135g) all purpose flour
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

Ingredients and Measurements for a Double Batch in Notes below

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. After browned, your butter should be about 104-105g. Set aside to cool slightly.
After about five minutes, add in your dark brown sugar and mix together with speed. Then add in your two egg yolks. Mix until completely combined and your mixture is thickened and smooth.
Then, add in your molasses and vanilla extract and continue to mix until completely incorporated with no visible streaks of molasses, being sure to reach to the bottom and all sides of your bowl.
Add in your dry ingredients – all purpose flour, cinnamon, ground ginger, baking soda, baking powder and salt. Being sure not to over mix, fold in your dry ingredients with a spatula or large spoon. Place your dough into the fridge to chill uncovered for 30 minutes or just until slightly firm.
Once your dough has firmed up, onto a parchment lined cookie sheet, use a cookie scoop or large spoon to portion out your dough – it should make about 8 cookies, 3 tablespoons (56g) per cookie. Place your cookie sheet into the fridge uncovered for about an hour to chill.
When you’re ready to bake your cookies, space your scoops out across two or more large cookie sheets and preheat your oven to 350 degrees. Place your cookies into the oven to bake for about 11-13 minutes. Allow them to cool for at least 15 to 30 minutes on the cookie sheet once removed from the oven, and enjoy! Personally, I love these cookies even better an hour or two after baked or the next day when they get super soft.

Your baked cookies will stay fresh for about 5 days if stored once fully cooled in an airtight container at room temperature or in the fridge. The first day they're baked they'll have perfectly crisp edges and chewy centers. The following days they will still taste incredible but will be soft and chewy throughout (this is my favorite stage of these cookies!).

You can also freeze some or all of your dough to bake later. To do this, place your scooped and chilled 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 13-16 minutes.

Notes

Carb and serving info:

Servings: 8 cookies

Carbs per serving: 34

Carbs for full recipe: 275

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.