Soft and Chewy Ginger Molasses Cookies are the perfect balance of warmth and spice, with a flavor that packs a serious punch! The bold blend of spices and bits of chopped crystallized ginger create an irresistible explosion of flavor in every bite. Naturally dairy-free and quick to make, these cookies come together in minutes.
I love baking these cookies during the holidays—they’re perfect for sharing, have a long shelf life, and freeze beautifully. They’re just as crowd-pleasing as my Traditional Shortbread Cookies and Fudgy Chocolate Brownies. If you are looking for something a little more challenging try my recipe for The Best Butter Tarts.
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Why You Will Love This Recipe
Bold Flavor: Packed with spices and crystallized ginger, these cookies offer a unique and vibrant flavor (and a little bit of heat) that stands out from traditional ginger cookies.
Dairy-Free: Naturally dairy-free, this recipe works for those with dietary restrictions or preferences without any need for substitutions.
Quick and Easy: The recipe comes together in just a few minutes, making it perfect for both last-minute cravings and planned baking days.
Freezer-Friendly: These cookies store well in the freezer, making them great for holiday planning or an unexpected snack attack!
Ingredients and Substitutions
Crystallized Ginger: If you don’t have crystallized ginger, you can omit it, but the cookies will lose a bit of their signature "flavor bomb" quality.
Cardamom: Adds a warm, citrusy undertone that complements the ginger and adds a unique flavor to these cookies. If unavailable, substitute with an equal amount of cinnamon for a slightly different but still delicious flavor.
Black Pepper: It's unusual to see black pepper in a cookie recipe, I know, but it really enhances the spiciness and depth of flavor. You can reduce or omit it for a milder taste.
Coarse Sugar: Demerara, turbinado, or sanding sugar work well. If none are available, regular granulated sugar can be used, though it won’t provide the same crunch.
Oil: Use any neutral oil, like vegetable, canola, avocado or even light olive oil.
For a complete list of ingredients see the recipe card below.
How to Make Ginger Molasses Cookies
Step One: Mix together the dry ingredients and wet ingredients in separate bowls and then combine. You can do this by hand, with a wooden spoon, with a hand mixer or in a stand mixer with the paddle attachment.
Step 2: Shape dough into 2-inch balls using your hands or a scoop.
Step 3: Press dough balls into coarse sugar on both sides, flattening slightly.
Step 4: Place cookies on a parchment paper lined tray spacing them about 2 inches apart. Bake for 10 minutes at 350°F.
For detailed instructions see the recipe card below.
Expert Tips
Read the Recipe First: It’s always helpful to read through the recipe once or twice before beginning.
Prepare your "Mise en Place": Have all ingredients chopped, measured, and ready to go for a smooth process.
Use a Cookie Scoop: A #40 (2-tablespoon) scoop ensures uniform cookie sizes for even baking. Plus, it’s a time-saver!
Press Evenly for Consistency: When pressing the dough into the sugar, ensure it’s evenly flattened to bake all cookies uniformly.
Bake One Tray at a Time: To ensure even baking, place one tray in the center rack at a time rather than multiple trays. Rotate the tray halfway through if your oven has hot spots.
Keep an Eye on Baking Time: Slightly underbaking is the secret to soft, chewy centers. The cookies should look puffed and crackled but soft in the middle when removed from the oven.
Recipe FAQs
Fresh ginger isn’t a good substitute in this recipe because it adds too much moisture and doesn’t provide the same sweet, chewy texture. Stick with crystallized ginger for the best results.
No problem! You can use regular granulated sugar as a substitute. The texture won’t be as crunchy, but the cookies will still taste delicious.
These cookies are designed to spread minimally. If you prefer them to be thinner you can press down more. Keep in mind the thinner they are the crispier they will be.
When you take these cookies out of the oven, they should look puffy, cracked, and slightly soft in the center. They’ll firm up as they cool, so don’t overbake them.
If your cookies are always burning on the bottom your oven likely has trouble regulating its temperature. Doubling up your trays can help protect the cookies from too much bottom heat.
Yes, you can substitute the all-purpose flour with a gluten-free 1:1 baking blend. Check the consistency of the dough, as some blends may require slight adjustments.
Definitely! Cinnamon, nutmeg, or even a pinch of cloves can be added for extra warmth.
Store them in an airtight container at room temperature for up to a week. For longer storage, freeze them in airtight containers or wrapped in stacks with plastic wrap and placed in a resealable freezer bag.
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Soft Ginger Molasses Cookies
Ingredients
- ½ cup (70g) finely diced crystalized ginger
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cardamom
- ½ teaspoon black pepper
- 1 large egg
- ⅔ cup (158 ml) canola or vegetable oil
- ¼ cup (60 ml) molasses, unsulphured
- 1 cup granulated sugar
- ½ to ¾ cup coarse sugar (see note)
Instructions
- Preheat oven to 350°F (175°C) and position a rack in the center of the oven. Line a baking tray with parchment paper. Place coarse sugar on a small plate or shallow dish and set aside. This is to press the cookie dough balls into before baking.½ to ¾ cup coarse sugar (see note)
- In a medium-sixed bowl mix together crystalized ginger, all-purpose flour, ground ginger, baking soda, cardamom, and black pepper.½ cup (70g) finely diced crystalized ginger, 2 cups all-purpose flour, 1 tablespoon ground ginger, 2 teaspoons baking soda, 1 teaspoon ground cardamom, ½ teaspoon black pepper
- In the bowl of a stand mixer with the paddle attachment (or in a large bowl using a hand mixer) mix together egg, oil, molasses, and sugar. Mix on medium speed until well combined, about 1 minute.1 large egg, ⅔ cup (158 ml) canola or vegetable oil, ¼ cup (60 ml) molasses, unsulphured, 1 cup granulated sugar
- With the machine off, add the dry ingredients. Mix on low speed just until everything is combined.
- Shape the dough into 2-inch balls using your hands or a #40 (2-tablespoon) scoop. Press each ball gently into coarse sugar on both sides, flattening it to about 2 ½ inches in diameter or ½ inch thick; pressing thinner will result in crispier cookies. Arrange the cookies on the tray, spacing them approximately 2 inches apart, as they don’t spread much while baking.
- Bake one tray at a time, in the center of the oven, for 10 minutes. The cookies will puff up and crack slightly. Baking times may vary depending on your oven. See notes for tips.
- Remove from oven and let cool for 5 minutes before transferring to a cooling rack. Repeat with remaining cookies.
- Store in an airtight container for one week, or wrap short stacks tightly with plastic wrap and freeze for up to 3 months.
Notes
- The edges should feel set and slightly firm, while the centers remain soft and puffy. They will continue to firm up as they cool.
- Look for a crackled top—this is a good sign the cookies are baked but still soft inside.
Angela B says
OMG Andrea. I made a batch of these last night and they are almost gone. They are absolutely the best ginger molasses cookies I ever had. I will have to make another batch as I don’t think I’ll have any left for Christmas! This recipe is definitely a keeper.
PS This was my first time trying one of your baked goods recipes and it did not disappoint. I have made many of your other recipes and they are always a hit. Happy holidays!
Andrea says
This makes me so happy to hear! Thank you so much for your wonderful comment. I appreciate it so much and am so happy you enjoyed the cookies!
Chris L says
If you like ginger, these babies are for you! My first batch was gone in three days and I’ve been asked to make them again by my kids & hubby before Christmas arrives in a week. Delicious, easy to make and so, so spicy! Thank you Andrea for sharing another amazing recipe!
Andrea says
This is fantastic! I’m so happy you all enjoyed them so much and thank you for your wonderful review. I appreciate it so much! 🥰
Valerie says
These are delicious. They spread much more than I expected so second tray I made smaller. And dicing the crystallized ginger was a pain. But nice texture and flavour.
Pam says
Andrea, I'm wondering if you can recommend the best flour to use to make these gluten free as I know my Mom, whose celiac, would love them.
Andrea says
I like Bob’s Red Mill one to one flour. Although I haven’t used it to make these cookies specifically, I have had success using it as a substitute in other recipes
Pam says
I love ginger cookies. Especially when they contain stem ginger. I substituted MCT oil for the veg/canola oil as I only has sunflower oil in my pantry and couldn't bring myself to use it. My yield was only 23 cookies so I must have overfilled my scoop a few too many times. The best part about making them is that they came together so quickly. Can't wait to share them with my family. Providing they last that long.
Andrea says
I’m so happy you liked them Pam! You can absolutely use sunflower oil in this recipe. Just so you know for next time!
Sharon says
Love these cookies! So easy and delicious! Don't leave out the candied ginger. That's what gives the cookies a wonderful flavour bomb! Lol!
Arlene B says
Oh my! These sound amazing Andrea. Thanks for sharing another delicious recipe. I'll be making these for sure. Have a beautiful Christmas holiday season.
Andrea says
Thanks so much Arlene! You as well and I hope you enjoy the cookies!