Double Ginger Molasses Cookies

March 21, 2017
16 Ratings
Photo by Davide Luciano
  • Makes about 36 cookies
Author Notes

I have my friend Christine Beck, who is, like me, a Paris part-timer, to thank for this recipe. The cookies belong to the chewy-molasses-cookie family, but they have so much flavor and so many surprises that they transcend the familiar. For starters, there’s both crystallized ginger and powdered ginger, lots of chopped dark chocolate and an optional bit of instant espresso too, which I tacked onto the recipe because I’m an incorrigible tinkerer.

I also tinkered with the way these are baked. Classic molasses cookies are scooped, molded into balls, rolled in sugar and then pressed with a fork before baking, and you can make these cookies that way. Or you can do what I do: Mold them in muffin tins, which turn out more uniformly shaped cookies that teeter on the brink of becoming gingerbread cakes.

Text excerpted from  Dorie’s Cookies © 2016 by Dorie Greenspan. Reproduced by permission of Rux Martin/ Houghton Mifflin Harcourt. All rights reserved. —Dorie Greenspan

What You'll Need
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Double Ginger Molasses Cookies
  • 2 1/4 cups (306 grams) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 to 2 teaspoons instant espresso, to taste (optional)
  • 1 1/2 teaspoons teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 sticks (12 tablespoons; 6 ounces; 170 grams) unsalted butter, cut into chunks, at room temperature
  • 1/3 cup (67 grams) sugar
  • 1/3 cup (67 grams) packed light brown sugar
  • 1 large egg yolk, at room temperature
  • 1/2 cup (120 ml) unsulfured molasses
  • 1 1/2 teaspoons pure vanilla extract
  • 1/3 cup (55 grams) chopped crystallized ginger or 2 tablespoons minced fresh ginger mixed with 2 teaspoons sugar
  • 7 ounces (200 grams) semisweet or bittersweet chocolate, chopped chip-size
  • Sugar, for rolling
  1. Whisk the flour, cocoa, espresso (if using), spices, baking soda, and salt together.
  2. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium-low speed for about 3 minutes, scraping the bowl as needed, until fully blended. Add the yolk and beat for 1 minute, then add the molasses and vanilla, beating until smooth. Turn off the mixer, add the dry ingredients all at once and pulse the mixer until the risk of flying flour passes. Working on low speed, mix the dough until the flour is almost but not completely incorporated. Add the crystallized ginger (or the sugared fresh ginger) and chocolate and mix until the dry ingredients disappear into the dough and the ginger and chocolate are evenly distributed. If you’ve got bits of dry ingredients on the bottom of the bowl, mix them in with a flexible spatula.
  3. Gather the dough into a ball, flatten it and wrap it in plastic. Refrigerate for at least 2 hours.
  4. GETTING READY TO BAKE: Position the racks to divide the oven into thirds and preheat it to 350° F. Butter or spray regular muffin tins or, if making free-form cookies, line two baking sheets with parchment paper or silicone baking mats.
  5. Have a medium cookie scoop at hand. Alternatively, you can use a rounded tablespoonful of dough for each cookie. If you’re using tins, find a jar or glass that fits into them and can be used to flatten the dough; cover the bottom in plastic wrap. Spoon some sugar into a wide shallow bowl.
  6. For each cookie, mold a scoop or spoonful of dough into a ball between your palms, then turn it in the sugar to coat and put in a muffin cup or on a baking sheet, leaving 2 inches between each ball of dough. If using tins, use the jar or glass to flatten each ball until it almost reaches the sides of the cup. If it’s freeform, press to flatten to about 1/2-inch thick.
  7. Bake the cookies for about 13 minutes, rotating the tins or sheets top to bottom and front to back after 7 minutes. The cookies should be lightly set around the edges and softer in the center. Transfer the tins or sheets to racks and let the cookies rest for 15 minutes before unmolding them and/or placing them on racks to cool completely.
  8. If you’re baking in batches, make certain to start with cool tins or baking sheets.

See what other Food52ers are saying.

  • Adrian Vasquez
    Adrian Vasquez
  • Sacha
  • bitememore
  • AntoniaJames
With the publication her 14th book, Baking with Dorie, New York Times bestselling author Dorie Greenspan marks her thirtieth anniversary as a cookbook author. She has won five James Beard Awards for her cookbooks and journalism and was inducted into the Who’s Who of Food and Beverage in America. A columnist for the New York Times Magazine and the author of the xoxoDorie newsletter on Bulletin, Dorie was recently awarded an Order of Agricultural Merit from the French government for her outstanding writing on the foods of that country. She lives in New York City, Westbrook, Connecticut, and Paris. You can find Dorie on Instagram, Facebook, Bulletin and her website,

6 Reviews

Katie January 5, 2020
So delicious! This one's getting added to my go-to recipes book. Chewy, spicy goodness. I rolled the dough into balls, then rolled each in some Swedish sugar crystals, which added both a festive look and a nice sugary crunch in each bite.
Adrian V. January 1, 2020
Made these following the recipe to a t. They didn't flatten much and they're dense. They taste ok though but not a worthy cookie in my opinion.
Sacha December 29, 2019
I made these free-form and baked them for 15 minutes—PERFECT texture and fantastic taste! Putting the whole hunk of chilled dough on a scale and pulling of lumps of 30-ish g to be rolled into spheres yielded exactly 36 cookies (3 trays). 10/10, would definitely make again.
anne7hall December 18, 2019
I’m a huge fan Dorie’s recipes and of ginger molasses cookies, so I baked these cookies yesterday. I love the size and texture of these cookies -they are perfectly chewy. Pressing them into the muffin tin is a brilliant idea! Next time I will omit the chocolate and cocoa powder... I’m more of a purest when it comes to molasses cookies. Great recipe and I’ll definitely make these again and again. Thanks for another winner Dorie!
bitememore May 16, 2017
Wow these look really good! I will save it for when I am in a ginger crave and serve it with this amazing Apple Carrot and Ginger Smoothie:
The perfect snack!
AntoniaJames March 21, 2017
Mmmm, yes. Yes, indeed. ;o)