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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
5 from 1 vote
The ultimate chewy ginger molasses cookies that are crispy and cracked on the outside with a chewy inside.
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Prep: 20 minutes
Cook: 14 minutes
Total: 34 minutes
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Servings: 12 large cookies


  • 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
  • cup coarse sugar


  • 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.
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