The secret to these soft and chewy ginger molasses cookies is freshly grated ginger, which adds a little extra heat and depth alongside dark molasses and warm spices. From Sebastien and Sheila Centner’s cookbook Eatertainment, the recipe finishes each cookie with a sprinkle of coarse sea salt for a delicious sweet-salty contrast. Even better, the dough can be made ahead and frozen, so freshly baked cookies are never far away.

Chewy ginger molasses cookies made with real grated ginger, warm spices, and a sprinkle of sea salt—perfect for holiday baking and gifting.

Soft and Chewy Ginger Molasses Cookies

Sebastian and Sheila Centner

Soft and chewy ginger molasses cookies made with fresh grated ginger, dark molasses, cinnamon and warm spices, finished with a sprinkle of coarse sea salt.

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Ingredients

2½ cups all-purpose flour
2¼ tsp baking soda
½ tsp table salt
1 tbsp ground ginger
½ tsp black pepper
½ tsp ground allspice
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
¾ cup butter
½ cup granulated sugar plus extra for rolling
½ cup packed brown sugar
1 large egg
1 tbsp freshly grated ginger
¼ cup dark molasses
1 tbsp coarse sea salt

Instructions

In a medium bowl, mix together the flour, baking soda, and salt. Mix in the ground ginger, pepper, allspice, cinnamon, cloves, and nutmeg. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter on high speed with both sugars, the egg, and fresh ginger until light and fluffy, 4–5 minutes.
Turn the mixer to low speed. Slowly add the molasses, then the flour mixture, and mix until fully combined.
Roll the dough into a single large ball, then wrap in plastic wrap and freeze for at least 30 minutes, or preferably overnight.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Remove the dough ball from the freezer and allow to soften slightly, about 15 minutes. Pour some more granulated sugar into a small bowl. divide the dough into 18 evenly sized balls, wet your hands, and roll each ball in the sugar. Work quickly, as the dough needs to remain chilled.
Place the balls about 4 inches apart on the baking sheets and sprinkle each one with a pinch of sea salt.
Place one baking sheet on the top rack of your oven and the other on the bottom rack and bake the cookies for 6–8 minutes. Rotate the sheets and bake until brown, 6–8 minutes.
Place the cookies on a wire rack to cool for 20 minutes, then transfer to an airtight container for up to 5 days (although they are so good, they won’t last that long).

Notes

Baking Tips

Use fresh ginger. Freshly grated ginger gives these cookies a distinctive warmth that complements the ground ginger and other spices.
Don’t skip chilling the dough. Chilling helps firm up the butter and makes the dough easier to roll.
Leave room for spreading. Space the cookies about four inches apart on the baking sheets.
Finish with sea salt. A small sprinkle of coarse sea salt balances the sweetness of the molasses and sugar.
Make the dough ahead. The dough can be prepared in advance and frozen, making it easy to bake fresh cookies when you need them.

Keyword Chewy Ginger Cookies, Dark Molasses, Fresh Ginger, Ginger cookies, Holiday Cookies, Sweet & Salty

ELLE Gourmet Tips

What makes ginger molasses cookies chewy?: Brown sugar and molasses help retain moisture, giving ginger molasses cookies their soft, chewy texture. Chilling the dough and avoiding overbaking also help.
Can you freeze ginger molasses cookie dough?: Yes. The dough can be made ahead and frozen. For convenience, portion it into individual cookie dough balls before freezing, then thaw slightly as needed before rolling in sugar and baking.
What’s the difference between fresh ginger and ground ginger in cookies?: Fresh ginger brings a sharper, brighter heat, while ground ginger has a warmer, more concentrated flavour. This recipe uses both for a more complex ginger flavour.

Excerpted from Eatertainment: Recipes and Ideas for Effortless Entertaining by Sebastien Centner and Sheila Centner. Copyright © 2022 Sebastien Centner and Sheila Centner. Book design by Jennifer Griffiths. Photography by Bruce Gibson. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.