These triple ginger molasses cookies are deliciously chewy. They burst with the flavors of molasses, ground ginger, grated fresh ginger, AND crystallized ginger along with other warming spices.
They're easy to make and are great with a cup of hot tea or coffee. They also store well and aren't particularly fragile. Perfect for making ahead, sending in the mail, or bringing on your holiday travels!
If a cookie could be considered cozy, this would fit the definition. It's the one you'd reach for after coming in from the cold, stomping your boots and shaking out your snow covered scarf.
A curl-up-in-front-of-the-fireplace cookie, plate balanced on your lap while steam curls from the hot drink cupped in your hands.
It's the traditional kind of cookie that can't help but remind you of times gone by and generations past. How many grandmothers warmed the hearts and bellies of those dear to them with cookies similar to these?
If you follow the recipe as written, you'll end up with deliciously scented golden brown cookies that are still moist and slowly bend rather than snap. If you prefer a crisper, crunchier cookie, increase baking time by a minute or two. That said, these aren't gingersnaps. They're meant to have a more pliable texture.
I've also adapted this recipe to make a chewy, moist chocolate gingerbread cookie. It captures all the spice and adds rich chocolate flavor and chocolate chunks to the dough.
For even more more ginger and spice packed recipes, try these creamy gingerbread cheesecake, spiced German bars, and these pumpkin cheesecake cookies.
Find all of my cookie recipes here.
FAQ
The two terms are often used interchangeably. They refer to ginger that has been peeled, coarsely chopped, boiled in a sugar syrup, then rolled in granulated sugar and let dry.
Don't use candied ginger that is still stored wet in a sugar syrup. It will add too much liquid to the recipe.
If you want to go all out and make your own candied ginger, David Lebovitz has a tutorial here.
For these fresh ginger molasses cookies, I use unsulphered dark molasses which is traditional for gingerbread and ginger cookies. If you can't find dark molasses, you can try substituting light molasses, but it is sweeter, less flavorful and slightly runnier in texture.
I don't recommend using blackstrap molasses. It's thicker, saltier, and significantly more bitter than dark molasses. It will have an unsatisfactory effect on your cookies due in part to a lower moisture content.
For more, read Stella Parks' detailed article - including visuals - on the differences between molasses types and why blackstrap molasses isn't a good substitute for dark molasses in most baking.
Top tip
The cookies will look puffy and slightly underdone when removed from the oven at the 12 minute mark. Within a minute, they'll deflate a bit and begin to firm up, taking on their traditional crackly texture. Don't wait for this visual cue while they're still in the oven.
Equipment
Cookie scoop - To form these cookies, I use this medium cookie scoop which measures out 1½ Tablespoons of dough. It's a size 40.
I love using a cookie scoop for drop cookies. It keeps them uniform in size, which also helps them bake evenly.
Baking pans - I bake my cookies on rimmed half sheet baking pans (18 x 13 inches).
Parchment paper is great for lining the baking pan. The cookies won't stick at all if you use parchment paper underneath. Bonus: you don't have spray or grease the pans, and you can usually simply wipe down the pan rather than needing to wash it after baking.
Round cookie cutters - Use a round cookie cutter or the rim of an upside down glass to swirl these ginger molasses cookies back into a round shape after baking. Do this as soon as you remove them from the oven while they are still hot and pliable. I use my set of round cookie cutters all the time!
Storage
Does anyone still send cookies through the mail? If shipping a care package of cookies is still a thing, I think these triple ginger molasses cookies would be particularly good candidates for the job.
They don't break easily, can be left out for days without going stale, and fit into a zipper sealed storage bag or container with ease.
Store: Store in an airtight container at room temperature for up to a week.
Freeze: Store baked cookies in a large zippered freezer bag or airtight container in the freezer for up to 6 months.
Make ahead: Although these are easy to make on a whim, it's always great to have extra cookie dough on hand.
To freeze unbaked cookie dough, place scooped dough on a parchment lined baking sheet and freeze for an hour or two. Do not roll in sugar prior. Once frozen, transfer dough balls to a zippered freezer bag. Store dough for up to 3 months frozen, unbaked.
Label the bag with the following instructions: triple ginger molasses cookies. Defrost on cookie sheets at room temperature 60 minutes. Roll in sugar. Bake 8 at a time, 350 degrees, 12-13 minutes.
Try these other cookies!
Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
📖 Recipe
Triple Ginger Molasses Cookies
INGREDIENTS
- 113 grams (½ cup, 4 oz) unsalted butter, room temperature
- 100 grams (½ cup) granulated sugar
- 100 grams (½ cup) brown sugar, packed
- 1 large egg, room temperature
- 85 grams (¼ cup) molasses, unsulphured
- 2 ½ teaspoon fresh ginger, finely grated
- 1 ½ teaspoon ground ginger
- 1 teaspoon cinnamon, ground
- ¼ teaspoon cloves, ground
- 1 ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 240 grams (2 cups) all purpose flour
- 75 grams (½ cup) crystallized ginger, finely diced (optional, but delicious)
- 50 grams (¼ cup) granulated sugar, for rolling
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, granulated sugar and brown sugar on medium-low speed until blended. Increase speed to medium. Mix until light and fluffy, 2-3 minutes. Scrape down sides of bowl with a spatula. Add egg and mix until fully incorporated.113 grams (½ cup, 4 oz) unsalted butter, 100 grams (½ cup) granulated sugar, 100 grams (½ cup) brown sugar, 1 large egg
- Add molasses and mix until blended. Add fresh ginger, ground spices, baking soda and salt. Mix on low speed until completely blended in. Scrape down sides of bowl with spatula. Add the flour and mix on low speed just until a few streaks of flour remain.85 grams (¼ cup) molasses, 2 ½ teaspoon fresh ginger, 1 ½ teaspoon ground ginger, 1 teaspoon cinnamon, ¼ teaspoon cloves, 1 ½ teaspoon baking soda, ½ teaspoon kosher salt, 240 grams (2 cups) all purpose flour
- Remove mixing bowl from stand mixer and add crystallized ginger (if using). Use your spatula to fold in the last bits of flour and to distribute the crystallized ginger throughout the dough. Do not overmix.75 grams (½ cup) crystallized ginger
- Using a 1½ Tablespoon cookie scoop, scoop the dough into balls. Roll in granulated sugar, covering thoroughly.50 grams (¼ cup) granulated sugar
- Prior to baking, position oven rack in center of oven and preheat to 350°F (177°C, Gas Mark 4). Place 8 balls of dough onto a parchment lined baking sheet.
- Bake each batch for 12-13 minutes. This will result in a cookie that is chewy, still moist, and slowly bends rather than snaps. If you prefer a crisper, crunchier cookie, increase baking time by 1-2 minutes.
- After a minute, transfer cookies to a cooling rack.
Christine Walsh says
These are just what I was looking for! Lots of ginger flavor, plus those wonderful chewy candied ginger bits. I baked mine for 17 minutes to get the amount of crisp I wanted. I found 15 minutes to leave them a little doughy.
Kathleen Culver says
Thanks, Christine!
I love the candied ginger too.
Kathleen
Bonnie says
These are great. I score major point with the other teachers at school when I bring them in. As a variation, I add a teaspoon of vanilla, pumpkin pie spice, and most importantly, matcha powder! We need the caffeine anywhere we can get it, and it adds a nice extra flavor too.
Kathleen Culver says
Hi Bonnie,
Thank you - I'm so happy to hear that everyone is enjoying them.
Cookies in the staff room are such a nice treat!
For extra caffeine, you might like my chocolate coffee mascarpone cookies and matcha white chocolate cookies!
Kathleen
Emily says
I love these cookies and have made this recipe many times. The flavor is wonderful - gingery and not too sweet. The texture is irresistibly chewy. Everyone asks for the recipe and I send them this link. Thank you for this fabulous recipe!
nanotopia says
So good!! I added extra fresh ginger and black pepper! YUM!
Kathleen Culver says
Thanks so much.
Black pepper would be a great addition for extra kick!
Kathleen
Claudia Lacoskie says
Absolutely loved this. Only alteration was I added double the cinnamon, as we are cinnamon freaks. The cookies were picture perfect. Crisp on the outside. Lovely and chewy inside. Not overly sweet. Almost savory. Perfect for tea or a nice glass of milk.
I used my homegrown ginger which was awesome. Will be making for Thanksgiving and possibly adding to our cookie trays.
Katlyn says
WARNING do not double the recipe by using the ×2 button and using the grams listed they do not adjust 2x and you will ruin your cookies. Thankfully i noticed 1 cup of sugar is not 100g and 1 cup of molasses is not 85 g before I was finnished with the dough and adjusted the amount of sugar and molasses but almost screwed everything up. I would have been so devastated. Ingredients are not cheap. still giving 5 stars because I love cookies and if I had screwed up the double batch it would have ultimately been my fault.
Kathleen Culver says
Katlyn,
Thank you so much for the note.
My recipe cards now have the ability to adjust the recipe quantities when hitting the double or triple button.
I've updated this recipe to make sure that all the amounts adjust appropriately.
I'm so glad you caught it with your own batch - I totally agree about expensive ingredients!
Hope you enjoyed them all!
Kathleen
Robert Tudisco says
I made this cookie. They were delicious and exactly what I was looking for, with one exception. They flattened and spread way too much. I tried many things to prevent it. I froze them and cooked at a higher temp to get the edges to set quicker, but nothing worked. They were delicious, but I needed them to spread less and be a bit thinker. I am thinking it had to do with the amount of molasses. Do you have any thoughts.
Kathleen Culver says
Hi Robert,
Thank you for the review.
These are, indeed quite a flat cookie - just the type you'd use for ice cream sandwiches (which would be fabulous with these!)
You can see a side view photograph of the cookies in the post, which does indicate their thickness.
I don't have a thick gingersnap type cookie recipe posted yet, but I will note your interest!
Kathleen
Tamera Leighton says
AMAZING blend of ginger and molasses. I followed the recipe. Next time, I'll add even more candied ginger because YUM, and the molasses keeps them chewy. I'll shorten the baking time to 12 minutes. They weren't burnt -- not at all -- I'd just like them a bit less brown on the edges. Personal preference.
Kathleen Culver says
Hi Tamera,
Thanks so much for the review and your detailed input!
I love when people take my recipes and adapt them to their own preferences.
The candied ginger is one of my favorite parts, too.
Kathleen
Jayne says
Kathleen, you absolutely killed this recipe!!!! I can’t thank you enough, they were so easy to make yet so delicious. Just curious - could I store the dough balls in the fridge for a few days to bake fresh as desired? Thanks again!
Kathleen Culver says
Thanks, Jayne!
I'm so glad you liked them.
Its fine to store the dough in the fridge in an airtight container (like a ziploc bag with the air squeezed out of it) for a few days.
Any longer than that, and I'd freeze the dough balls.
Kathleen
Julie says
First time ever making ginger cookies. I crave ginger and wanted that big burst of flavor. I did have the candied pieces in there. That in itself was 10 minutes of work to have them diced, but well worth it. Some of the measurements didn't quite match up between cups/grams, so I went with grams. For me, these cookies were better than the store bought in 2 ways: they didn't have as much mass vs the soft big ginger cookies (from the co-op store bakery), easier on the belly, and they weren't rock hard like the smaller stronger ginger cookies from the bulk aisle. Like a perfect cross in between. Overall, very successful, but definitely time consuming. I started around 3pm and was completely done with 3 batches (27 cookies total, some stuck together) around 5:30pm. Of course, I did other things as I waited but with clean up it was a good 90+ minutes of work. All in all, recipe's a keeper for the next time I have the energy and the craving!
Kathleen Culver says
Hi Julie,
Thank you so much for the review.
I'm so glad you enjoyed these.
It's definitely best to bake in grams if you have the chance.
I provide cups for those that bake by volume, but the accuracy of weighing ingredients can't be beat.
I'm curious about your comment saying that you got 27 total cookies from 3 batches, as when I bake these I get about 24 cookies from each batch.
Did you mean 27 cookies in each batch?
I use a cookie scoop to ensure that I'm making them uniformly.
Best,
Kathleen
Alaina says
Amazing cookies!
Kathleen Culver says
I'm so glad you liked them, Alaina - thank you!
Kathleen
Debbie says
Made these yesterday with the addition of walnuts. So good! I took to a party and they ate them up. Thanks for sharing your recipe!
Kathleen Culver says
Thanks so much, Debbie - I'm glad everyone enjoyed them!
Kathleen