Chewy Chocolate Ginger Molasses Cookies.
Chewy Chocolate Ginger Molasses Cookies…because even though it’s still November, I am totally ready for Christmas cookies.
Christmas cookies with plenty of chocolate too, because if you’re going to add chocolate…you might as well go all out.
Okay, fine. You don’t have to add chocolate, but let’s be real, these ginger cookies are a million and one times better with the addition of a generous drizzle of chocolate…or chocolate dip.
Whatever you prefer.
I know it may be slightly early (or not..depends on how you feel about Christmas…and cookies) to be circulating Christmas cookie recipes, but before you know it December 25th will be here and we need to be prepared. Plus, I have a major goal to actually send out my annual Christmas Cookie gift boxes this year, so I need to start compiling my list of cookies to include in the boxes. I wasn’t prepared/organized enough last year and I never got out all of the boxes I wanted to. Determined to not let that happen again this year, so today we’re talking cookies.
Who is ready?
Every holiday season I pick a good amount of sweets to share with you guys. In previous years I’ve shared plenty of cookie recipes, cakes, and more. This year will be no different. I have so many recipes I want to share. When I was trying to decide what to make from my list of ideas I was kind of at a loss. I literally have a google doc page a mile long with holiday desserts. I stared at my computer screen forever before I finally decided to just send my list off to my family and have them pick their favorites.
Thankfully my family is awesome (except when they picked on me at Thanksgiving and I just wasn’t in the mood…thanks guys). and was more than willing to help…and taste test.
Obviously.
Lyndsie responded first and I almost always agree with her choices, so I went with her selections and didn’t think twice about it. It was no surprise that these ginger cookies were at the top of Lyn’s list. She also said I should make apple tarts and fruit crumbles, but those don’t feel very festive to me. Hmmm.
Anyway, Brendan and Lyndsie love ginger like no other, I’ve seen Lyn’s eat it straight up. It’s was weird.
As soon as I put this cookie on the list, I knew they’d insist I make it right away. So I did. Not going to lie, I was a little skeptical as to whether or not I’d love the combo of chocolate and ginger, but you know, it’s kind of delicious.
Not kind of delicious. Like really, really, really delicious.
These cookies are soft, chewy, filled with molasses and a good amount of ginger, plus sweet and chocolatey…basically they’re just all things perfection.
Honest. These cookies are some of the best ever. Especially if eaten when slightly warm and right after being drizzled with chocolate. Ahh? Christmas cookie heaven? Yup.
A few important things. The one thing that really sets these cookies apart from other molasses based cookies is the use of salted butter and molasses. I know there are many people who don’t like to bake with salted butter, but I actually prefer it, especially when baking cookies. Using salted butter gives your cookies a specialness that you just can’t get from adding in a pinch of salt. I know that sounds stupid, but salted butter is the way to go.
I also use a bit more molasses than most molasses cookie recipes call for. When I set out to make these cookies, I really wanted them to be extremely chewy and I also really wanted to have the molasses taste shine through. So, I upped the amount of molasses and added vanilla extract to highlight the molasses and ginger flavors. The result was a perfectly moist and chewy molasses cookie with hints of vanilla and ginger throughout.
For the final steps, the cookies are rolled through coarse sugar, baked (be sure to not over bake these, under baking is always, always best), and then drizzled or dunked into chocolate. As mentioned, eating these cookies warm, with melted chocolate is something I’d highly recommend trying.
Or let the chocolate set, package them up, and send them off in a cookie box. Either way, you’ll find yourself making (and eating) these cookies all December long.
Who’s up for a little Tuesday night baking? These take no time at all, so I’m thinking it’s a cookie before dinner kind of night…
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Chewy Chocolate Ginger Molasses Cookies
By halfbakedharvest
Course: Snack
Cuisine: American
Keyword: chocolate cookies, easy cookie recipe, ginger cookies
These cookies are soft, chewy, filled with molasses and a good amount of ginger, plus sweet and chocolatey...basically they're just all things perfection.
Ingredients
- 1 1/2 sticks salted butter, at room temperature, plus more for greasing
- 3/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 large egg
- 1/3 cup blackstrap molasses
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
- coarse sugar, for rolling
- 8 ounces milk or semi-sweet chocolate, melted
Instructions
-
1. Position an oven rack in the upper 1/3 of the oven. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
2. In a large mixing bowl, cream together the butter, brown sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg and molasses and mix until evenly combined. Add the flour, baking soda, ginger, cinnamon, cardamom, and salt, beating until combined and a dough forms.
3. Place the coarse sugar in a small bowl.
4. Lightly rub your hands with butter. Roll the dough into tablespoon size balls and roll through the coarse sugar (if the dough is too sticky, chill for 20 minutes). Place on the prepared baking sheet, spacing the cookies 2 inches apart. Transfer to the oven and bake for 8-10 minutes or until the cookies are just starting to set around the edges, the centers should be a little doughy. Let cool on the pan 5 minutes and then transfer to a wire rack to cool completely.
5. Drizzle or dip each cookie in chocolate. Let the chocolate set at room temp, about 1 hour. Store in an air-tight container for up to 4 days.
Just the way my mom taught me.
PS. have you entered my IG giveaway yet?!
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Chocolate is definitely a mandatory ingredient here, I say! Although I might be partial to adding white chocolate instead.
Yes! I hope you love these, thanks!
These look fabulous – can’t wait to try them. But since they last only 4 days, I have to make them a lot closer to Christmas. Thanks for another wonderful recipe!
I am so happy you liked these cookies! Thank you Rose!
Firstly, heck no it’s not too early for Christmas cookies! (Haha, but my family decorates before Thanksgiving so maybe that makes me obsessed.) Also, these cookies are definitely a win, and thirdly I say right on to the salted butter. Best EVER!!!
Love that you decorate that early! Haha thank you Tori, so happy you like these!
Thank you for posting these. they sound wonderful. im gonna try them this weeekend!
Great! I hope you love these! Thanks Debbi!
Thank you so much for this great ginger, molasses and chocolate cookie. This will take me back in time when my relatives made them for us (but without the chocolate) and I loved them. These will be great.
Awesome! I hope you enjoy these Earl!
Hey Tieghan,
These cookies look perfect and made me smile when I saw your post. 🙂 I love the idea of chewy ginger cookies with quality dark chocolate! I can’t wait to bake these for my mom during break. Also, it’s not at all too early for Christmas cookies! Haha Christmas cookies and baking are some of my favorite things about this time of year (and almost everything else ?). I agree that a fruit crumble might not be very festive, but maybe you could do a cranberry coffee cake? Or cranberry oatmeal cookies or scones? Either way, I’m looking forward to more holiday posts and hope you’re staying warm. 🙂
Ooo those cranberry coffee cake sounds so yummy! I am so glad you like these cookies and I hope your mom loves them! Than you Kristin!
hi there!
are you using fancy molasses or blackstrap molasses?
I use blackstrap. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Yes!! Please keep the cookie recipes coming! Looking for a new cookie or 2 to add to my annual cooking baking day with my friends. I personally love ginger cookies so I’m excited to try! Thanks!!!
I hope you love these Teresa! And a baking day with friends sounds like so much fun! Thank you!
Oh wow these look amazing!! Could I roll the dough out and cut it into gingerbread men or is it better to cook them as a circle cookie?
HI! These are better as circles as the dough isn’t firm enough to hold a cut out shape. If you want to roll them out, add 1/4 more flour, roll out, cut into shapes, then freeze the cut dough shapes for 15 minutes on the baking sheet, then bake for 8-10 minutes. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I LOVE your website. I’m also wondering- did you use fancy or blackstrap? Opinions?
I use blackstrap! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Very good! I tried the recipe yesterday but I would like to know a more precise quantity for the butter for your non-American followers 😉 I don’t know what is a stick of butter 😉
Hi Vanessa! Sorry about that. A stick of butter is 8 tablespoons or 1/2 cup! I am really glad you enjoyed this recipe, thanks!
These are amazing! I found this recipe and decided to test it for the holidays (but let’s be real, I just wanted an excuse to eat cookies). I was lazy and skipped the chocolate this time but the cookies are delicious. They are so soft, like cake. Definitely will be making these for Christmas. Thanks for another good one!
Haha that is the best excuse to make cookies! I am really glad you enjoyed these Tamra, I hope they turn out great for Christmas as well!
These cookies look amazing!! I can’t wait to make them. Question – could I add mini chocolate chips to the dough or would that be a bad idea with this type of cookie dough? Thanks!
Mini chocolate chips would be AMAZING! Love this idea! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Any way to make these ahead and freeze?
Sure you can either freeze the dough, then thaw and bake or bake the cookies and freeze. Thaw on the counter. Both work great. Please let me know if you have any other questions. Hope you love this recipe! Thanks! 🙂
Could I make the dough and freeze? Want to make several types of cookies for a party and want to make it ahead to save some time. They look gorgeous and delicious!
Sure you can either freeze the dough, then thaw and bake or bake the cookies and freeze. Thaw on the counter. Both work great. Please let me know if you have any other questions. Hope you love this recipe! Thanks! ?
Omg! They look so drool worthy. I can’t wait to try this recipe
Thank you Dee! I hope you enjoy this!
Not sure if it’s been asked yet, but do these freeze well after being baked and drizzled/dipped in chocolate? Thanks so much
These freeze great. I do like to drizzle the chocolate on after freezing however. Please let me know if you have any other questions. Hope you love this recipe! Thanks! ?
Hi! Can’t wait to make these! Quick question though… I can’t find coarse sugar at the store. Does Turbinado sugar work for this recipe?
Turbinado sugar will be amazing, that is what I use most of the time! Please let me know if you have other questions. Hope you love this recipe! Happy Holidays ? ?
I just have to tell you, I made these the other day and they are so incredible! I drizzled the chocolate over them and it looks so pretty. I’m trying to save them until Christmas, in the freezer, but I think I’ll just eat them and make another batch. I might add some finely chopped crystallised ginger next time. Thank you so much!
That is so amazing! Thank you Ginny!
I made these for a Christmas party and they were all gone super quickly. They’re not too bitter like some gingerbread cookies and are very soft and chewy. Mine however did not get as flat as the ones itn the picture. Good recipe, will make again.
I am so glad you liked these Hannah! Thank you!
I want to make 6 dozen how would I do the ingredients.
These were absolute perfection. But I must confess I did double the ginger, added some finely minced uncrystallized candied ginger and about two teaspoons of fresh grated ginger because I like them extra spicy. Texture was perfect and I think the trick of cooking them at a higher heat in the top third of the oven was quite unique and helpful to maintain the right balance between chew and carmelized outside. Thank you!
I am so thrilled you loved these cookies Nat! Thank you so much!
Yesss! I made these for a gathering, and they were absolutely delicious! I didn’t drizzle or dip them in chocolate, and they were amazing as is! Thank you so much. Happy Holidays!
Thank you Brenna! I am so glad you enjoyed these!
Absolutely delicious even without chocolate!
Thank you! I am so glad you liked these Deborah!
I couldn’t find coarse sugar at the grocery store, and didn’t see the comment about substituting turbinado sugar. I want to make these now for a cookie exchange tonight! I have what is called “Gourmet Sanding Sugar” and wondered if that would work. It’s got some pale colors in it (think sprinkles but in the form of sugar crystals that are larger than regular white sugar.) Should I try it?
HI! Any sugar you have will be great I am sure! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? ?
Made these yesterday and wow! They turned out fantastic!! I am a huge fan of molasses cookies and this was by far one of the best versions I have made. Love the added chocolate!! I followed the recipe exact and they came out perfect. Thank you so much!!
I am so glad these turned out amazing for you Laura! Thank you!!
Hi!! These look so great and I’ve been looking for a reason to try them. I’ve got an office cookie swap coming up this week and figured it would be the perfect opp! Question, though – I’ve got a colleague with celiac… have you ever tried a gluten free version? Thanks so much!
HI! I have not tried a GF version, but I think a GF blend would work well in this recipe. Please let me know if you have other questions. Hope you love this recipe! Happy Holidays ? 🙂
A friend made these and hers were amazing! Flat and chewy, looked exactly as pictured. However, I’ve tried to make them twice and mine turned out more fluffy and not chewy. They were still delicious but I’d like them to be more flat and chewy. What am I doing wrong?
HI! It’s so hard to know what is happening without being in your kitchen with you. Is there anything you are changing to the recipe. How long are you baking the cookies? Hope I can help!
These cookies taste great and look fine, but they don’t look anything like your pictures here, and I wouldn’t describe them as “chewy.”
With 2 teaspoons of baking soda, they turned puffy and soft, almost cake-y. Are you certain that’s the correct measurement/ingredient? That’s a lot of baking soda for any cookie recipe, and it’s a measurement more like what I’d expect to see for cream of tartar in snickerdoodles (which should also produce the chewy-ness I expected for the recipe and your pictures).
Hi Bridget, the measurement is correct. Sorry you had trouble. It’s hard to say why yours come out puffier. If you’d like, try using only 1 teaspoon baking powder and see if that helps. Please let me know if you have other questions. Glad you enjoyed the cookies! Happy Holiday’s ? 🙂
These are perfection! Will be a permanent addition to our Christmas cookie list. Me and the kids loved. Looked just like your photos and used the Sugar in the raw turbinado course sugar, worked great!
Thank you!
Thank you Karen! I am so happy to hear that you enjoyed these!
LOVED this delicious recipe – the flavor is spot on however I’ve made them a couple of times now and for some reason, mine stay puffy and don’t flatten out. they are cakey as opposed to chewy.. any idea what i might be doing wrong? dying to get that flat chewy cookie texture!
HI! I would try baking them 2-3 minutes less and allowing them to finish cooking on the baking sheet OUT of the oven. Please let me know if you have other questions. Hope this helps! Happy Holiday’s 🙂
I had the same issue too. Thanks for the tip! They were delicious regardless and they also kept/froze so well. Brought them to multiple Christmases this year and they were a hit!
Glad you liked these! Thank you!
These cookies are probably the best cookies I have ever made! I realized after having done so that I accidentally added baking powder instead of baking soda like the recipe calls for, so I just added a teaspoon of baking soda in addition to the 2 teaspoons of powder I had already used & they still somehow turned out wonderful. I also used fancy molasses versus the blackstrap that is called for because that’s what I had on hand. They were more “cakey”/fluffy than flat/chewy but I liked them so much that way that I wouldn’t want to change the texture at all. That being said though, next time I will only do a half roll through the turbinado sugar, as I found doing a full roll gave the outside of the cookies just a little too much crunch. These cookies taste amazing & with the chocolate drizzle & turbinado sugar decorating the tops, they are also incredibly beautiful!
I am so happy you loved these Jessica and that they turned out amazing for you! Thank you!
These look amazing!! Any tips for using regular butter? Also, I’ll be baking at altitude in Colorado, so any changes you would recommend? Thanks!
Just add 1/2 teaspoon kosher salt to the cookies. I am in CO so, no adjustments needed for the recipe! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Hey Tieghan! I made this recipe last year and LOVED it. I recently moved to Colorado (your Home base—yay!) and am wondering if you have any tips for adjusting baking recipes for the altitude? I haven’t done much baking since moving here, but the one batch of cookies I made didn’t turn out well (and I consider myself something of a cookie master so it was highly disappointing). I love your blog so much and while this is my first time writing in, I’ve been following along for years!
Hi Sarah! My recipes should work great for you at the altitude, but if you find any problems or have questions about specific recipes please shoot me an email! I am so glad you love my blog and I hope you LOVE Colorado! Thank you!
Made these tonight and they were so easy and super delicious! The only I’d add for my personal taste would be more ginger because I like a lot of spice but this was perfectly well balanced and definitely the chocolate took it next level. Thanks for sharing!
Thank you so much Cory! I am so glad you enjoyed these cookies!
Hi Tieghan! I would love to make this recipe for a cookie exchange, but was only able to find “regular” molasses at the store. Would you recommend reducing the amount of brown sugar used to compensate for this? Thanks!
HI! Regular molasses will be totally fine! No need to reduce the brown sugar. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
These cookies are fantastic and “just as they should be” as my boyfriend said. They are chewy and thick and scrumptious!
Hi Tessa! I am so glad you loved these cookies so much! Thank you so much!
Would these cookies freeze well? I’m planning to make them for Christmas and am trying to determine what I can make this coming weekend so it’s pretty much ready to go.
HI! Yes, these cookies freeze very well. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
I made these cookies. The flavor is GREAT! Very soft. But they are flat as pancakes. I had to chill them over an hour and use less dough as they spread out so much. ?
Hi Megan! I am so glad these tasted amazing! Are there any questions I could help you with so they turn out better next time? Please let me know!
Hi Tiegan, I made these cookies to give to my kids teachers and let me tell you, they are beyond delicious! I and not a fan of cloves in molasses cookies which most of the molasses cookie recipies call for and was happy to see that you used cardamom instead. What a game changer! They had a wonderful spice flavour which paired really well with the dark chocolate. This one is a keeper! Thanks for sharing this wonderful recipe Tiegan! Happy holidays!
Hi Sylvie! Thank you for making these cookies! I am so glad they turned out amazing for you!
Just made these for a second time – they’re now part of my family’s Christmas cookie collection! Wonderful recipe, thanks for sharing 🙂
Thank you Anna! I am so glad you loved these cookies!
These are some of the best cookies I’ve ever made in my life. THANK YOU!
That is so great to hear!! Thank you Lauren! xTieghan
Love these cookies!! I was looking for a molasses cookie recipe that reminded me of cookies I had as a kid in Colonial Williamsburg- these are the closest that I have found. Chewy, molassasy, crunchy (from the coarse sugar) and chocolatey creamy – the best of ALL worlds! I did share some, the few left over from my husband and I, and the recipients immediately demanded the recipe! Lol!! Will be making them over and over again this holiday season!
I am so glad these are similar and remind you of some good memories! Thank you so much Tacykate! xTieghan
Just made these and they are amazing! Planning to take these to work for a Christmas Cookie Exchange but I had to test them for myself first! 🙂
YES! I would have done the same thing! I hope everyone loves these, Deanna! Thank you! xTieghan
Hi, Tiegan,
I was hoping for a chewy cookie, but mine came out cakey as well (like a lot of reviewers reported)
Is there really 2 full teaspoons of baking soda in the recipe (as written)? I’m wondering if this was a typo, because that seems like a lot for the amount of dough. (I’m used to putting about 1/2 tsp for about 2 cups of flour) Could that be the reason the cookies are cakey?
Hi Dani, I just made these other day without any issues, but will test the recipe again with less baking soda to see if that could be an issues. In the meantime, I would recommend removing the pan from the oven and taping the baking sheet on the counter 2 times to flatten them down once they have completed cooking. This will immediately deflate the cookies and leave you with a chewy cookie. Also, it could be that you are slightly over baking the cookies as well. Try cooking 1 minute less and see how that goes. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Can I refrigerate the dough for a day?
Will that mess up anything?
HI! Yes, you can keep the dough in the fridge for up to 3 days before baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Would you be able to post weights for all the ingredients for your cookies? That would be amazing!
Hi Stefanie! I would just have to use google to convert if they are not up already! I am really sorry about that! Please let me know if you have any other questions! xTieghan
Hi there! These look lovely! Do you think I could I make the dough ahead of time, freeze the raw dough balls, and then bake as needed?
hey Melissa! Yes! I think that should work great. Thaw the dough balls before baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I love these! I’ve made them 4 or 5 times now over the last couple of years however they never look likes yours. They’re much darker and never flat but rather puffy. If I press the dough a little flatter before baking them they’ll flatten a little but still not as much. Any advice on what I can do differently would be appreciated! Thanks!!
HI! I would recommend removing the pan from the oven and taping the baking sheet on the counter 2 times to flatten them down once they have completed cooking. This will immediately deflate the cookies and leave you with a chewy cookie. Also, it could be that you are slightly over baking the cookies as well. Try cooking 1 minute less and see how that goes. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
We love these molasses cookies! Second year in a row we have made them for the holidays 🙂
Thank you so much Elizabeth! I am so glad you have been enjoying these cookies! xTieghan
Soooo good, with or without chocolate I loved them both ways! Also, used King Arthur gluten free cup for cup replacement flour and they turned out just delicious! I always love HBH’s recipes – easy to follow and they turn out amazing time after time!
You are too kind! I am so glad you have been loving this recipe Amber! Thank you! xTieghan
Is course sugar the same as sanding sugar or “sparkling sugar”?
https://www.thekitchn.com/a-complete-visual-guide-to-sugar-ingredient-intelligence-213715
https://shop.kingarthurflour.com/items/sparkling-white-sugar-15-oz
https://grocery.walmart.com/ip/Great-Value-Decorating-Sugar-White-3-3-oz/509008587
Target-Wilton White Sparkling Sugar – 8oz
HI! Linking to my sugar below. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan
https://rstyle.me/+oTJitat6HJm-8-oZS8Q0cQ
I made these for Christmas and they were perfect! Super easy and delicious!
Thank you so much Taylor!! xTieghan
I don’t know how you do it girl, but every recipe I make from your blog and books turn out amazing and are always a hit with my friends and family! I brought these cookies to a small gathering and they were quickly gone.
I had the same issue some others were experiencing with the cookies staying puffy the first time I made them. However the second time I followed your advice in the comments and they came out just like your pictures! All I did was decrease the amount of baking soda to just 1 1/2 tsp, baked them no more than 8 minutes and then tapped the baking sheet on the counter twice after removing it from the oven. Worked like a charm!
Amazing! I am so glad you loved this recipe Holly! xTieghan
Hi! Where do you get blackstrap molasses? Thanks!
Hey Charlene,
You should be able to find it at your local grocery store, if not I would recommend ordering from Amazon. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’d like to start Christmas cookie baking and then freeze baked cookies. Would it be OK to freeze with the chocolate drizzled, or wait to drizzle chocolate just before gifting? Thank you!
Hey Kara,
You can go ahead and freeze the chocolate drizzle. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These are amazing! A welcome addition to my molasses cookie addiction. The only issue I had is that some of them took a little longer to cook. Likely because I didn’t make uniform sized dough balls.
Thank you so much Lauren! I am so happy you enjoyed these! xTieghan
These did not flatten and crinkle.
Hey Lindsay,
So sorry you had issues with the cookies. Is there anything you adjusted in the recipe? Next time I would pull the cookies while baking and “tap” the pan on the counter, this will help to flatten the cookies. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
hi there! looking to add these to my cookie tins this year! Do you think I could make the dough and refrigerate overnight then bake in the morning for ultimate freshness? Or would these be better baked right after making the dough?
Hey Devon,
You could make this dough ahead and keep in the fridge. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Hi! Can you omit the chocolate here?
Hey Reena,
Sure you could skip the chocolate. I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan
I’m wondering why my cookies look nothing like the ones shown? I tested one as a ball and one flattened a bit and they don’t flatten and crack on the top. Any suggestions?
Hey Chandra,
So sorry you are having issues with the cookies. Is there anything you adjusted in the recipe? Did you use a different baking method? Let me know how I can help! xTieghan
Hello,
Are these tasty sans chocolate? I’m looking for a yummy ginger snap style cookie 😀
Hey Sunny,
Yes, these are just as delish without the chocolate! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hey Tieghan,
I cannot wait to try baking these cookies for Christmas this year. I was thinking about substituting the ground ginger for freshly grated ginger root as I do not have any ground ginger in my pantry and am not sure if this will negatively impact the outcome of the recipe you wrote. Do you have any advice?
With thanks,
Lisa
Hey Lisa,
Sorry I’ve not tested this so I am unsure of the outcome. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Love this recipe! I like to give these to people when they’re fresh, so i make the dough and form into dough balls, pop in the freezer and then bake fresh when I can. I added fresh ginger to make the flavor pop a bit more.
Hey Karia,
Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan
Can you use fancy molasses?
Hey Carol,
Sure that will work. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Followed the recipe but the cookies were not chewy at all. They were very cake like.
Hey Melanie,
So sorry you did not enjoy the recipe, can I help in anyway? Let me know:) xTieghan
Hi there, I’ve tried these cookies, they are supper yummy, however, they are not flat as yours, rather they raised a bit. Could you predict why, and is there a trick for that?
Hey Zainab,
Thanks so much for giving the recipe a try! For a flatter cookie, pull the cookies while baking and “slam” the baking sheet on the counter and this will help. Please let me know if you have any other questions! Happy Holidays! xTieghan
Hello, I just discovered your website through your chirstmas cookie box post. Thank you for all the sharing you do of recipes. My ginger molasses cookies did not flatten out =. My guess is too high of a flour to butter ratio. Your thoughts, please?
Hey Harvin,
Thanks for giving the recipe a try, I am sorry your cookies did not flatten. Was there anything you adjusted in the recipe? Next time, pull out the cookies while baking and “slam” the baking sheet on the counter. This will help to flatten them. Please let me know if you have any other questions! Happy Holidays! xTieghan
Oh dear, my cookies turned out candy, and they never settled. What a huge disappointment
Hey Catherine,
So sorry you have issues with the cookies, is there anything I can help with? xTieghan
This is my second year in a row making these. I love the recipe but I must be doing something wrong because mine are not as flat as yours. Mine stay fairly puffed up. Any thoughts?
Hey Christa,
Thanks for trying the recipe! Is there anything you are adjusting with the ingredients? Have you tried slamming the pan on the counter while the cookies are baking? This might help next time! Happy Holidays! xTieghan
I was super excited to try this recipe. I followed it exactly, but my cookies didn’t spread out when baking hardly at all. Instead of being chewy, they just ended up being cakey little lumps. When I baked the second half of the batch I first flattened them with a fork, but they still ended up cakey, not chewy. Any tips on how to get that delightfully chewy texture? Maybe melt the butter first?
Thanks for sharing all of your wonderful recipes!
Hey Tara,
So sorry these did not have the texture you wanted. Was there anything you may have adjusted in the recipe? A different baking method? Let me know how I can help! Happy Holidays! xTieghan
Outstanding, flavorful, crunchy, chewy cookie. A perfect 10, if I could give it ten stars. And this is coming from a die hard dark chocolate lover. There’s just something about the combination of spices, molasses and crunchy turbinado sugar, oh and the drizzled white and dark chocolate that is seriously addicting. And they pair perfectly with coffee for breakfast. Yes, I sometimes eat cookies for breakfast, please don’t judge me.
Hey Ashley,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
Hi there! I just made these and they’re yummy! Mine came out lighter and more rounded than yours. What can do to make sure they spread?
Hey Nikki,
Thanks for giving the recipe a try, to get them to spread try “slamming” the baking sheet on the counter while baking. I hope this helps! Happy Holidays! xTieghan
Hi! Do you have any suggestions on how to make this cookie a bit crispier? Would it be ok to substitute some of the brown sugar to white granulated sugar? Thanks!
Hey Chris,
I’ve not tested this, but I would overcook the cookie about 3-5 minutes and try banging the pan on the counter halfway through baking. I hope you love the recipe. If you have any other questions, please let me know! Happy New Year! xTieghan