Why Are My Ginger Molasses Cookies Not Cracking?

These cookies are the perfect kind to make for the holidays! Not only are they a breeze to make, especially compared to their cousin, gingerbread cookies, but they also fill your home with the aroma of Christmas! I can’t remember a December that I DIDN’T bake a batch… or two… or five! But, as a baker, I’ve encountered a few hiccups along the way. One issue that I see pop up a lot is people asking: Why are my ginger molasses cookies not cracking? If you’ve been there, no worries! We’ve got the tips you need to bake the perfect chewy on the inside and crackly on the outside ginger molasses cookies for your your next festive get-together!

Cookies are a lot easier to make than cakes or pretty much all other desserts, in my opinion. But don’t get me wrong. There are some ways to mess up cookies. I’ve had flat cookies, raw cookies, burnt cookies, and so on. But, us home cooks never give up because we know homemade just tastes better! So, we roll up our sleeves and bake again!

So, why aren’t your ginger molasses cookies not cracking?

I’ve found that when my cookies don’t crack, it’s a matter of the amount of air in the cookie. For instance, if you don’t whip the butter enough, which is the first step, you won’t lock in enough air into your cookie batter. This will prevent the cookies from rising enough in the oven to create that tug upward which rips the cookie to make the signature crackle marks.

The fix? It’s easy! Whip your butter, preferably in a stand mixer, for 2-3 minutes until light in color and fluffy. After that, when you add the sugar, mix that really well, too. It should be fluffy if it’s mixed really well.

It’s okay to overmix the butter and sugar, but once you put the flour in, that’s when you have to worry about overmixing. So, whip away!


Another reason your cookies might not be cracking on top is because of a lack of sugar. These cookies must be rolled in granulated sugar and then baked on parchment paper. If they aren’t properly rolled and don’t have enough sugar on them, they won’t get that sugary crust that inevitably “cracks” in the heat of the oven. If this sounds familiar, just roll your cookie balls in the sugar a little more than you usually do, and that should fix the issue.

Another issue that may be preventing your cookies from cracking is too hot of an oven. If the temperature in your oven is too high, the butter melts too quickly, resulting in flatter cookies. Without getting the chance to properly rise, your cookies can’t get the lift they need to crack. We all know that ovens can be a little temperamental, so perhaps lowering your temperature 5-15 degrees could help the cookies bake at the ideal temperature to achieve perfection.

Lastly, overcrowding is another culprit that could be affecting your cookies. If cookies are touching or even too close together, they will steam each other and result in cakey cookies and not crisp cookies. I know it’s a pain, but bake your cookies in batches.

Don’t over crowd your sheet and don’t put two sheets in the oven at once. I’ve been guilty of this because I want to hurry and get it all done, but the batches never come out right when I try to cut the time like that. Put on a good background movie to help you pass the time of baking in batches. It’s worth it!

Ready to bake a batch? – LETS GET CRACKING!

Now that you know all the tricks that will prevent you from asking yourself, why are my ginger molasses cookies not cracking, let’s make a yummy batch! I’ve got the perfect chewy ginger molasses cookie recipe that has been baked by us for decades now. I’m pretty sure it’ll be your go-to Christmas cookie recipe!

  • What you need
  • Flour
  • Spices: Ground cloves, ground ginger, ground cinnamon
  • Baking Soda
  • Sugar: Granulated and brown
  • Molasses: Light or dark
  • Egg
  • Salt
  • Butter
  • Vanilla extract

Tips for great ginger molasses cookies the first time!

  • Whip the butter and sugar thoroughly, incorporating as much air into the mix as possible
  • Use high-quality ingredients
  • Line your baking sheet with parchment paper
  • Soften your butter, don’t use melted butter
  • Roll each cookie ball the same size. If you have one, use a cookie scoop. Tip: smaller size cookies cook better!
  • Roll generously in granulated sugar, covering the exterior of the cookie completely
  • Space out your cookies! You’ll probably only get a dozen done in one batch at a time.


1. Why Are My Ginger Molasses Cookies Hard?

Quick Insight: Ginger molasses cookies can turn into little rocks if overbaked or if the dough lacks enough moisture.

  • Tip 1: Check the Oven! – Sometimes ovens run hotter than the set temperature. Use an oven thermometer for accuracy.
  • Tip 2: Moisture Matters – Ensure your dough isn’t too dry. Add a tad more molasses or butter if it feels crumbly.

2. What Happens If You Add Too Much Molasses to Cookies?

Sticky Situation: Too much molasses can make your cookies overly sweet and dense.

  • Balance is Key: Follow the recipe closely. A little extra molasses can unbalance the wet-to-dry ingredient ratio.
  • Science Behind: Molasses is acidic and reacts with baking soda. Too much can affect the rise and texture.

3. Why Are My Ginger Molasses Cookies Flat?

Flat as a Pancake?: Several culprits could be flattening your cookie dreams.

  • Butter Temperature: If your butter is too soft or melted, it can cause cookies to spread too much.
  • Check Your Leavening Agent: Expired baking soda won’t do its job. Freshness counts!

4. How to Get Cracks in Ginger Cookies?

Crack the Code: That classic cracked top isn’t just for looks; it’s a sign of a perfect cookie.

  • Chill Out: Chilling the dough helps control spread and promotes cracking.
  • Sugar Coating: Roll your dough balls in sugar before baking. It helps create those beautiful cracks!

5. How Do You Keep Molasses Cookies from Spreading?

Stop the Spread: No one wants a cookie blob. Keep those cookies in check!

  • Chill Factor: Again, chilling is key. Cold dough spreads less.
  • Flour Power: Too little flour can lead to spread. Measure accurately or even weigh for best results.
  • Baking Sheet Prep: Avoid greasing the baking sheet too much. Instead, opt for parchment paper.
IngredientPurpose in Cookie BakingEffect on Ginger Molasses Cookies
FlourProvides structureToo much makes cookies tough
Baking SodaLeavening agentHelps cookies rise and spread
ButterAdds flavor and textureToo soft can cause cookies to spread
MolassesSweetness and moistureToo much makes cookies dense and overly sweet
SugarSweetness and textureHelps create crispy edges
EggsBinding and richnessAdds moisture, helps with rising
Spices (Ginger)FlavorKey for the characteristic ginger flavor

I hope you like these cookies as much as we do here at Kitchen Easy Life! Comment below on how this recipe worked out for you. We’d love for you to follow us on social media, too!

best Ginger Molasses Cookies

Course: DessertCuisine: AmericanDifficulty: Easy


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These chewy ginger molasses cookies, filled with warm spices and rich molasses in a soft and slightly crisp outside, are perfect for your next holiday party!


  • 2 1/4 cups all-purpose flour

  • 2 tsp baking soda

  • 1/4 tsp salt

  • 1 tsp ground cinnamon

  • 1 1/2 tsp ground ginger

  • 3/4 tsp ground cloves

  • 3/4 cup unsalted butter, softened

  • 1 cup brown sugar, packed (light or dark)

  • 1 large egg

  • 1/4 cup molasses, unsulphured

  • 1 tsp vanilla extract

  • Granulated sugar for rolling


  • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In a bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
  • In a large mixing bowl, cream together butter and brown sugar until fluffy. Beat in the egg, molasses, and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet mixture. Stir until just combined.
  • Shape the dough into small balls, about 1 inch in diameter. Roll each ball in granulated sugar to coat.
  • Place the dough balls on the prepared baking sheets, spacing them 2 inches apart.
  • Bake for 8-10 minutes, or until the cookies are just set around the edges but still soft in the center.
  • Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

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