Crunchy and Chewy Ginger Molasses Cookies

Servings: 30 cookies serving(s)

Prep time: 20 minutes

Total time: 45 minutes

Cooking time: 25 minutes

Take me to the recipe

Crunchy and Chewy Ginger Molasses Cookies

One cookie recipe made two ways…

You might find that this Crunchy and Chewy Ginger Molasses Cookies recipe looks awfully familiar. The butter-sugar-flour ratio is similar to a couple of other recipes on the site, but there are two main differences. The first is that this recipe calls for a full tablespoon of ginger. Don’t worry — the flavour is outstanding and not at all overpowering.

The second difference is that in this post I’m showing the difference between cookies made with butter and those made with shortening.

Crunchy and Chewy Ginger Molasses Cookies

This is an old recipe from my neighbour, Anne, given to her decades ago from an older woman who lived down the street. The recipe as I received it called for shortening, which I never have, so I made the cookies with butter.

Because the recipe was given to me along with a tin of the cookies I was able to see just how differently one recipe can bake up when you change the fat.

  • The shortening version has a very light texture, but they’re still crunch and chewy.
  • The butter version is crunchy and chewy too, but the texture isn’t light or crispy. They also aren’t as pretty so that’s why I rolled them in sugar.
  • As well, I made a half batch with a little ground flax mixed in since it never hurts to up the nutrition in a cookie.

However you choose to make these cookies, this is an outstanding recipe with great texture and lovely spicing. One of those classic recipes that never gets old.

If you’d like to compare this recipe to similar recipes on our site check our All-time Favourite Chewy Molasses Cookies and Molasses Crackle Cookies.

Crunchy & Chewy Ginger Molasses Cookie Recipe

(also known as Chuckie’s Cookies)

Makes 2-2 1/2 dozen cookies


  • ¾ cup butter or shortening
  • 1 cup sugar
  • 1 egg
  • ¼ cup Crosby’s Fancy Molasses
  • 2 cups flour
  • 2 tsp. baking soda
  • 1 Tbsp. ginger
  • 1 tsp. cinnamon
  • ¼ tsp. salt
  • 2 Tbsp. ground flax (optional)
  • ¼ cup sugar for rolling (optional)


  1. Preheat oven to 375 F
  2. Cream butter/shortening and sugar. Mix in egg and molasses.
  3. In a separate bowl combine remaining ingredients then stir into butter mixture.
  4. Drop by spoonful onto a parchment-lined baking sheet. (Don’t flatten). Roll in sugar first, if you like.
  5. Bake for 11-12 minutes.


7 thoughts on “Crunchy and Chewy Ginger Molasses Cookies

  1. Tay says:

    Thanks for the recipe.
    I wonder if I can cut down on the sugar & molasses as I do not have sweet tooth!
    What proportion is advisable? (I’m Asian & at risk of diabetes.)
    Thank you.

    1. Bridget Oland says:

      Hi Tay, Thanks for your message. You could reduce the sugar by 1/4 cup in this recipe. (You may be able to reduce it by 1/3 cup but I would try reducing it by 1/4 cup first to be sure that the texture is still appealing.)

  2. Valerie Ann MacKenzie says:

    Hi Bridge:

    Many thanks for tip on reducing the sugar and the molasses in this recipe.
    I am a Type 2 diabetic and I would love to know if I can do this for any of the recipes that I would bake?
    Take really good care and have only super nice days.

    1. Bridget Oland says:

      Hi Valerie, I often reduce the amount of sugar called for in recipes, sometimes by one half but usually by one-third. It will change the texture of your baked goods but I prefer baked goods that are less sweet so the tread off is worth it.

    2. Paul Wesley says:

      If you prefer to stay away from sugar as I have to . Re type 2 diabetics I use Monk fruit sweetener it has no sugar spikes and is all natural good for diabetics. My numbers stay down .

  3. Hi there!! I’m 78 yrs, old & I just want to tell you that your Ginger Cookie recipe is the best ever. I made them today, & they’re the best Ginger cookies I’ve ever made. Thank you so much for sharing your wonderful recipes. I get your newsletter all the time. Love it!!!
    Thank you!!!! 💕💕💕💕💕

    1. Bridget Oland says:

      Hi Diane, Thank you!

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