If you’re craving a cookie that hits all the right notes—soft, chewy, warmly spiced with ginger and cinnamon, and with the delightful surprise of melty dark chocolate and zingy crystallized ginger—then look no further. This Chewy Ginger Molasses Cookies with Chocolate and Crystallized Ginger Recipe is an absolute showstopper that blends classic holiday flavors with a rich chocolate twist. The molasses adds a beautiful deep sweetness and chewiness, while the crystallized ginger sprinkles in just the right amount of spice and texture. Whether you’re baking for a festive gathering or just indulging a cozy night in, these cookies truly warm the heart and the taste buds.
Ingredients You’ll Need
This recipe is wonderfully straightforward, relying on familiar pantry staples where each ingredient plays a vital role. From the flour that forms the cookie base to the molasses that gives its characteristic chew and bittersweet depth, every component matters in creating these decadent treats.
- 2¼ cups all-purpose flour: Provides structure and a tender crumb for chewy goodness.
- 1½ teaspoons baking soda: Gives the cookies their slight rise and softness.
- 1½ teaspoons ground cinnamon: Adds warm, comforting spice that complements ginger perfectly.
- ½ teaspoon ground ginger: Boosts the ginger flavor with subtle heat.
- 12 tablespoons unsalted butter (room temperature): Ensures a creamy, rich texture with a buttery flavor.
- ¼ cup granulated sugar: Helps the cookies crisp slightly on the outside.
- ½ cup packed brown sugar: Brings moisture and deep caramel notes, contributing to chewiness.
- â…“ cup unsulphured molasses: The star that gives these cookies their dark color, moist texture, and complex sweetness.
- 1 egg (room temperature): Binds everything together and adds moisture.
- 2 teaspoons vanilla paste: Enhances all the flavors with fragrant sweetness.
- 3 ounces dark chocolate chips: Adds rich, bittersweet pockets of chocolate within each bite.
- ½ teaspoon coconut oil: Helps melt the chocolate for dipping, giving a smooth shine.
- Crystallized ginger: For a tangy, spicy crunch topping that pairs beautifully with the chocolate.
How to Make Chewy Ginger Molasses Cookies with Chocolate and Crystallized Ginger Recipe
Step 1: Mix the Dry Ingredients
Start by gathering your dry ingredients—flour, baking soda, cinnamon, and ground ginger—and whisk them together in a medium bowl. This evenly distributes the spices and leavening so every cookie has consistent flavor and rise.
Step 2: Cream the Butter and Sugars
Next, beat the unsalted butter with both granulated and brown sugars until the mixture becomes light and fluffy. This process creates tiny air pockets that contribute to the cookie’s tender, chewy texture.
Step 3: Add the Molasses, Egg, and Vanilla
Beat in the molasses, egg, and vanilla paste thoroughly. This mixture might look a bit wet and sticky at first, but keep mixing until everything is smooth and evenly combined—it’s the magic base for those luscious cookies.
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet batter, stirring gently but thoroughly until just combined. Avoid overmixing here to maintain that soft and tender texture.
Step 5: Chill the Dough
Pop the dough into the refrigerator for about 2 hours. This chilling is key—it firms up the dough, making it easier to shape and helping lock in moisture for chewy cookies that hold their shape beautifully during baking.
Step 6: Prepare to Bake
Once chilled, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop the dough into 1½-tablespoon portions and roll them into slightly oblong balls. Then, gently roll each ball in granulated sugar for a pretty sparkle and slight crunch on the edges.
Step 7: Bake and Shape
Arrange the cookie dough balls about 2 inches apart on cool cookie sheets—don’t overcrowd because they spread. Bake one tray at a time for 10 to 12 minutes. When you remove the cookies, immediately press a funnel or biscuit cutter lightly around the tops and swirl to create those signature deep crinkles and neat edges that make these cookies visually irresistible.
Step 8: Cool and Dip
Allow the cookies to cool completely—patience here pays off. For the finishing touch, melt the dark chocolate chips with coconut oil in the microwave at half power, stirring until silky smooth. Dip the cookie edges in chocolate and sprinkle generously with crystallized ginger for that extra burst of texture and zing.
How to Serve Chewy Ginger Molasses Cookies with Chocolate and Crystallized Ginger Recipe
Garnishes
A sprinkle of extra crystallized ginger or a small drizzle of melted chocolate on top not only adds a decorative touch but also enhances each cookie’s flavor profile. Sometimes, a light dusting of powdered sugar provides a gorgeous snowy effect, especially around the holidays.
Side Dishes
These cookies pair perfectly with a warm mug of chai tea, a robust coffee, or a creamy vanilla bean latte. The spices in the cookie beautifully complement these drinks, making every bite-and-sip moment cozy and indulgent.
Creative Ways to Present
Try arranging these cookies on a festive platter with sprigs of fresh rosemary or thyme for a lovely fragrant contrast. They also look fantastic stacked in a clear jar adorned with a ribbon, turning these treats into lovely homemade gifts.
Make Ahead and Storage
Storing Leftovers
Keep your chewy ginger molasses cookies in an airtight container at room temperature for up to a week. Layer them between parchment paper to prevent sticking, and they’ll retain their perfect chewy texture with every bite.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet until firm, then transferring to a freezer-safe bag or container. They stay delicious for up to 3 months—just thaw at room temperature before enjoying.
Reheating
If you want to bring a little warmth and softness back to your cookies, pop them in the microwave for 10 to 15 seconds or reheat briefly in a low oven. This quick hit of heat revives that freshly-baked feeling like magic.
FAQs
Can I substitute the dark chocolate with milk chocolate?
Absolutely! Milk chocolate will give a sweeter, creamier flavor which pairs nicely with the spiced cookie, though it’s a bit less intense than the bittersweet dark chocolate used in this recipe.
What can I use instead of crystallized ginger?
If you don’t have crystallized ginger, finely chopped candied ginger or even a sprinkle of ground ginger on top after baking can work to add that signature gingery punch. Fresh ginger isn’t recommended because it’s too moist.
Why is chilling the dough important?
Chilling the dough solidifies the fats and allows the flavors to meld, which helps the cookies hold their shape better during baking and develop a chewier texture with deeper flavor.
Can I make these cookies vegan or gluten-free?
To veganize, swap butter for a plant-based alternative, use a flax or chia egg instead of a chicken egg, and ensure your chocolate is dairy-free. For gluten-free versions, try a 1:1 gluten-free flour blend, but the texture may differ slightly.
How do I get those perfect deep crinkles on top?
The trick is to gently press and swirl a funnel or the rim of a biscuit cutter around the warm cookies right after baking. This shapes the tops into those beautiful crinkled patterns while they’re still soft and easy to mold.
Final Thoughts
Once you try this Chewy Ginger Molasses Cookies with Chocolate and Crystallized Ginger Recipe, it’s hard to go back to ordinary cookies. The tender chewiness, the perfect balance of sweet molasses and spicy ginger, and the luxurious chocolate finish come together in every bite like a warm hug. I hope you enjoy baking and sharing these as much as I do—they’re truly a joyful treat worth savoring again and again!
Print
Chewy Ginger Molasses Cookies with Chocolate and Crystallized Ginger Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chewy Ginger Molasses Cookies are a perfect blend of warm spices, rich molasses, and a delightful chewy texture. Enhanced with a touch of dark chocolate and crystallized ginger, these cookies offer a festive and comforting treat that’s ideal for holiday baking or any time you crave a spiced, sweet bite.
Ingredients
Dry Ingredients
- 2¼ cups all purpose flour (281 grams)
- 1½ teaspoons baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
Wet Ingredients
- 12 tablespoons unsalted butter (room temperature)
- ¼ cup granulated sugar
- ½ cup brown sugar (packed)
- â…“ cup unsulphured molasses
- 1 egg (room temperature)
- 2 teaspoons vanilla paste
For Chocolate Dip
- 3 ounces dark chocolate chips
- ½ teaspoon coconut oil
- Crystallized ginger (for garnish)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and ground ginger. Set aside.
- Cream Butter and Sugars: In a separate bowl, cream the room temperature unsalted butter, granulated sugar, and packed brown sugar together until the mixture becomes light and fluffy, about 2 minutes.
- Add Molasses, Egg, and Vanilla: Mix in the molasses, egg, and vanilla paste to the butter and sugar mixture. Continue mixing until all ingredients are well combined and the batter is evenly mixed; this may take a little longer than usual.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and stir until the dough is fully combined.
- Chill Dough: Cover the dough and chill it in the refrigerator for 2 hours to firm up, which helps in shaping and spreading control during baking.
- Prep Baking Sheets and Oven: Line two baking sheets with parchment paper and preheat your oven to 350°F (175°C).
- Shape Cookies: Remove the dough from the refrigerator. Portion the dough into 1½ tablespoons (about 35 grams) portions. Roll each portion into slightly oblong balls and then roll them in granulated sugar. Place the cookies about 2 inches apart on the baking sheets, ensuring they don’t touch; typically 8 cookies fit on a half sheet pan.
- Bake Cookies: Bake one tray at a time for 10-12 minutes until set but still soft.
- Create Crinkles: Immediately after removing from the oven, invert a funnel or biscuit cutter over the top of each cookie and swirl gently to form deep crinkles and clean edges.
- Cool Cookies: Allow the cookies to cool completely on the baking sheets.
- Optional Chocolate Dip: To add a chocolaty finishing touch, combine dark chocolate chips and coconut oil in a small bowl. Melt in the microwave at 50% power for 1 minute, stirring until smooth. Dip the edges of fully cooled cookies into the chocolate, then sprinkle with crystallized ginger for garnish.
Notes
- Ensuring the butter and egg are at room temperature helps with even mixing and chewy texture.
- Chilling the dough for 2 hours is important to develop flavor and prevent excessive spread during baking.
- The optional chocolate dip adds richness and a beautiful presentation, but can be omitted for a simpler cookie.
- Rolling the cookies in granulated sugar before baking gives them a slight crunch contrast to the chewy interior.
- Use parchment paper to prevent sticking and keep cookie bottoms from over-browning.
