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Home » dessert » Chewy ginger molasses cookies

Chewy ginger molasses cookies

Published: Oct 30, 2016 · Modified: Mar 25, 2020 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

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34 minutes 18 Comments

The ultimate chewy ginger molasses cookies that are crispy and cracked on the outside with a chewy inside.

Chewy ginger molasses cookies made with egg whites for a perfectly cracked and crisp outside and chewy middle. | livinglou.com

For me, the holidays always include cookies. The huge platter of cookies that I put out every year for our family Christmas dinner are the first thing to be devoured. I’ll bring cookies with me to every party, gathering and get together during the holiday season.

Now that November is almost here, everyone and their mom will be thinking about holiday recipes, but mostly focused on the desserts and cookies — that’s the best part of holiday eats, isn’t it?

This recipe for chewy ginger molasses cookies will without a doubt become one of your new holiday favourites. I brought these with me to a Halloween party over the weekend and already have a ton of people asking me for the recipe.

These ginger molasses cookies are on the larger side of the cookie spectrum, they are sweet with hints of ginger and molasses with a perfectly cracked and crunchy outer shell with a soft and chewy inside.

They are rolled in coarse sugar, which almost makes them look like they are sparkling. I’ve baked many ginger molasses cookies in my time, and this recipe is without a doubt the best. So what’s the secret? Egg whites.

Chewy ginger molasses cookies made with egg whites for a perfectly cracked and crisp outside and chewy middle. | livinglou.com

What I discovered while I was developing this recipe was that using only egg whites is what gives these cookies the perfectly cracked appearance and crunchy shell. Mystery solved! For this, I use Burnbrae Farms Naturegg Simply Egg Whites which are made from 100% pure egg whites.

I hate wasting food, and I find that if I’m making something that only calls for egg whites, I’ll often end up tossing the egg yolks. Seriously, what does everyone do with extra egg yolks other than make hollandaise sauce or homemade mayonnaise or custard?

This way I have a convenient carton of egg whites in the fridge (or in the freezer) along with my regular eggs so there is no waste! This is a game changer. I also love making coconut macaroons with egg whites. 

Chewy ginger molasses cookies made with egg whites for a perfectly cracked and crisp outside and chewy middle. | livinglou.com

The other reason why these cookies are so good (and similar to the ginger molasses cookies you’ll find at Starbucks), is that I’ve used half molasses and half light corn syrup.

I found that using only molasses ended up with a slightly more bitter cookie that wasn’t as chewy. Splitting it half corn syrup and half molasses still gives these cookies the classic molasses flavour without it being overpowering.

If you’re looking for other cookies that use egg whites, give my sprinkle sugar cookies a try.

Chewy ginger molasses cookies made with egg whites for a perfectly cracked and crisp outside and chewy middle. | livinglou.com

Chewy ginger molasses cookies

Author: Louisa Clements
4.60 from 5 votes
The ultimate chewy ginger molasses cookies that are crispy and cracked on the outside with a chewy inside.
Pin Print
Prep: 20 minutes
Cook: 14 minutes
Total: 34 minutes
servings icon
Servings: 12 large cookies

Ingredients

  • 3 cups all purpose flour
  • 2 tsp baking soda
  • 1 tsp ginger
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp salt
  • ½ cup unsalted butter, at room temperature
  • 1 cup packed brown sugar
  • ¼ cup Naturegg Simply Egg Whites, about 2 large egg whites
  • ¼ cup molasses
  • ¼ cup corn syrup
  • ⅓ cup coarse sugar

Instructions

  • Preheat oven to 350F and line a baking sheet with parchment paper.
  • In a large bowl, whisk flour with baking soda, ginger, cinnamon, allspice and salt.
  • In the bowl of a stand mixer or with a hand mixer, cream butter and brown sugar together until light and fluffy, about 4 minutes. Mix in egg whites, once combined add corn syrup and molasses. Beat until fully incorporated, scraping down the bowl as needed. On low speed, gently stir in flour mixture in two additions.
  • Using a standard ice cream scoop, scoop 12 cookies and roll into balls. Roll the balls in coarse sugar, and place 2 inches apart on a baking sheet.
  • Bake for 12-14 minutes, allow to cool for 10 minutes on cookie sheet then fully on a wire rack. Repeat with remaining dough.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: baking, cookies, dessert, easy, Holidays
Nutrition Facts
Chewy ginger molasses cookies
Amount Per Serving
Calories 317 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 1g
Cholesterol 20mg7%
Sodium 253mg11%
Potassium 174mg5%
Carbohydrates 58g19%
Fiber 1g4%
Sugar 34g38%
Protein 4g8%
Vitamin A 237IU5%
Vitamin C 1mg1%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

Disclosure: I am participating in the Burnbrae Farms campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own. Thank you for supporting my sponsors and allowing me to create recipes like these chewy ginger molasses cookies.

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Comments

  1. Mary

    November 20, 2019 at 11:18 am

    Excellent for Christmas. Thank you
    ★★★★★

    5 stars

    Reply
    • Louisa Clements

      December 22, 2019 at 8:39 pm

      Thanks Mary, I hope you enjoy these cookies!
      Reply
  2. Erica

    December 18, 2016 at 4:23 pm

    Just made these cookies and they are perfection! I've tried making ginger molasses cookies before but they've always come out too hard or too bitter -- these cookies were perfectly chewy with just the right amount of sweetness. Definitely bookmarking for the future; thanks for sharing!
    Reply
    • Lou

      December 21, 2016 at 9:00 pm

      So glad that you loved the cookies Erica! Thanks for letting me know. Happy baking :)
      Reply
  3. Mari

    December 13, 2016 at 6:23 pm

    Perfect for the holiday season! Love them
    Reply
    • Lou

      December 13, 2016 at 8:02 pm

      Thank you! These are the best!
      Reply
  4. Jared @ thehesitantchef.com

    November 07, 2016 at 4:48 pm

    Hey Louisa! Super chewy ginger molasses cookies are some of my favourite cookies. This recipes looks amazing! If you wanted to, you could make egg yolk ravioli with those extra yokes... I've seen it done before and I want to make them, but they are intimidating! haha. Anyway, I want those cookies in my mouth right now!
    Reply
    • Lou

      November 19, 2016 at 5:58 pm

      Thanks Jared! Great idea for the egg yolks. Let me know if you give this recipe a try. :)
      Reply
  5. Aimee Wimbush-Bourque

    November 04, 2016 at 12:23 pm

    Can not wait to bake these with the kids!! Super gorgeous. Missing you! xo
    Reply
    • Lou

      November 09, 2016 at 7:31 pm

      Thank you Aimee! Always lovely to chat, let's connect next time you're in TO! xo :)
      Reply
  6. Shareba

    November 04, 2016 at 11:57 am

    These look absolutely perfect! Pinning for my holiday baking :D
    Reply
    • Lou

      November 09, 2016 at 7:47 pm

      Thanks Shareba! Let me know if you give them a try.
      Reply
  7. Carole Brown

    November 04, 2016 at 11:50 am

    I am not 100% happy with my recipe for this type of cookie and have been looking for something new, thanks!
    Reply
    • Lou

      November 09, 2016 at 7:47 pm

      You'll have to try these and let me know what you think, Carole! I think it's the egg whites and combo of molasses + corn syrup that do the trick!
      Reply
  8. Shirley

    October 31, 2016 at 3:03 pm

    These cookies look soooo yummy! I am definitely going to make them! Love your commentary & your photography, as always!
    Reply
    • Lou

      November 02, 2016 at 7:18 pm

      Thank you so much! :)
      Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 12 years.
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