Ginger Spiced Molasses Sugar Cookies

By • March 30, 2010 • 54 Comments

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Author Notes: These cookies are spicy, sweet and rich with molasses. Take care not to overbake the cookie and you will have a chewy center that will melt in your mouth. For added spice and bite, add diced candied ginger to the batter.TasteFood

Serves 24

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup packed dark brown sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 1/3 cup finely diced candied ginger (optional)
  • granulated sugar for rolling
  1. Combine flour, baking soda, cinnamon, ground ginger, allspice, salt and cloves in a bowl and mix well.
  2. Beat butter and sugar together in bowl of electric mixer until light and fluffy, 3 minutes.
  3. Add egg and molasses. Mix to combine well. Stir in dry ingredients. Stir in candied ginger if using. Refrigerate batter 1 hour.
  4. Preheat oven to 375 F. Roll dough into 1 1/2" balls. Roll balls in granulated sugar. Arrange on baking sheets lined with parchment paper and gently flatten. Bake in oven until set and crinkled on top, about 12 minutes. Remove and cool.
Jump to Comments (54)

Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei

Comments (54) Questions (1)

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about 1 month ago happycao

I just made this, it's still cooling, but it didn't have that crinkley top! :( Is it because I made it too small, about a big tablespoon each?

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about 1 month ago kzmccaff

I made these cookies last night--and froze most of them to bake for my holiday baking extravaganza. I doubled the recipe and was just under the recommended amount of molasses, but they turned out great! I did half with the candied ginger and half without. I'll report back on which I prefer, but I tried the version with the ginger and really enjoyed it--not too much at all!

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about 1 month ago Petite fee

Awesome cookies and loved the bits of ginger...adds a nice kick! I used the unsulphured molasses by Plantation (Whole Foods) and it came just like yours :)
Thanks for the recette!

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4 months ago Connor Slack

Tasty and easy recipe. Like strawberrygirl, I used demerara sugar for coating the cookies. Also, you probably don't need to chill the batter for an hour, I just left it in the fridge for 40 min. Cookies go really well with Sweet Corn and Black Pepper Ice Cream (https://food52.com/recipes...)

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11 months ago strawberrygirl

I made these as part of this year's mountain of holiday baking, and they were a big hit. I left out the candied ginger this time (and increased the ground ginger to compensate) but will probably try it next time I make these. The dough freezes really well - we actually just baked up the last of the frozen holiday cookie dough tonight. I formed the balls and then froze some before the step of rolling in sugar. I didn't fully thaw them before baking, just left them out on the counter for 10-15 minutes to soften up enough to roll them in sugar, and then added an extra minute or two to the baking time. Demerara sugar for rolling looks really pretty and adds a nice crunch.

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about 1 year ago KellyAnneP

I've made these a bunch of times and they always get great reviews! One note - the dough freezes really well. I put it in the fridge a couple hours before baking to thaw.

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about 1 year ago Lisade

Came out great, and I made them with spelt flour. The 12 minute cooking time seemed too short as the cookies were extremely soft, but they firmed up once out of the oven.

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about 1 year ago sfmiller

These were the hit of the holiday cookie plate last year. A neighbor has already asked if I'm making them again this year, and my ginger-phile wife is insisting that I make enough to hoard a few dozen for ourselves. The candied ginger is NOT optional, as far as we're concerned. Really, really good.

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about 1 year ago Jessica36

I used this recipe to make gingerbread cookies and they were the best ever! Thank you for this recipe--these cookies were a HUGE hit with adults and kids alike.

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about 1 year ago TasteFood

So happy you liked them!

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about 1 year ago Micki

Thank you for this gorgeous recipe. Mine turned out perfectly, even using spelt flour! You brought Christmas into my apartment :) Cheers!

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about 1 year ago TasteFood

I like the idea of spelt flour!

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almost 2 years ago mdm

delicious, thank you!

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about 2 years ago rachel waters

I made these over the weekend...a few tweaks here and there and they are BEYOND FAB. Everyone went nuts for them. Thank you so much!!
Here is my post on them, as well as photos as to how they came out!
http://feastoffashions...

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over 2 years ago jeongeun

Probably THE best cookies I've ever tasted!

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over 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

these sound amazing. can you make/freeze the dough a few days in advance of cooking them?

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over 2 years ago TasteFood

I have made the dough up to 1 day in advance of baking without any problem. You will need to let the dough sit for a while to warm up a bit before forming the cookies. As for freezing, I haven't tried, but I bet it will work. If you try, please let me know how they come out!

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over 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

Thanks a ton for letting me know this, TF. if i freeze and cook, i'll definitely let you know. btw, when you say serves 24, is that 24 cookies? or is serving size more than 1 cookie/person?

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over 2 years ago TasteFood

That would be 24 cookies, because my family would have a fit if they were allowed only 1 cookie each :)

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almost 3 years ago thirdchild

This exact recipe was used by my grandmother, who frequently made cookies for our family. My children enjoyed them also. Where does it come from?

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almost 3 years ago TasteFood

It's inspired by a Betty Crocker cookie I grew up eating, too.

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about 3 years ago Pure Vivante

Brought an allergy-friendly version of these to a dessert potluck party and everyone loved them! I substituted the flour with gluten-free all-purpose flour + 1 1/4 tsp xanthan gum, a "flax egg" (1T ground flax seed + 3 T hot water), and commercial vegan butter. I'll be baking these for holiday seasons to come!

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about 3 years ago Chez nous

So easy and yummy! Twist on gingerbread.

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about 3 years ago Chez nous

So easy and yummy! Twist on gingerbread.

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about 3 years ago EmilyC

These cookies are so, so good. I love the gentle spice -- so many gingerbread cookies are too assertively spiced for my taste -- and the texture is great. Love this recipe!

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about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

A&M, how did you get yours so dark? Mine were much lighter in color (more like the photo posted by TasteFood). I followed the recipe exactly. I did bake a few that were darker, but they ended up crispy all the way through, because they were baked too long. Is it just the lighting in the FOOD52 photo?.

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about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

AJ, fyi I've made these many times myself, and they're never as dark as A&M's photo. Always much closer in color to TF's.

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about 3 years ago EmilyC

Yep, mine were also much lighter in color.

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about 3 years ago EmilyC

One thought...I didn't use unsulphured blackstrap molasses but I'll bet it would result in a darker cookie.

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about 3 years ago pdconant

Yes, blackstrap molasses resulted in cookies the color shown in the photo above.