Ginger Molasses Cookies





Introduction: Ginger Molasses Cookies

About: I like to make things for the internets. I also sell a pretty cool calendar at You'll like it.

I love ginger and for me a ginger molasses cookie is about as good as it gets. So I set out to find a great one and came across this recipe which I will mostly be faithful to here with a few changes.

One not-so-big change is that I am tripling the recipe in the process pictures. I end up giving tons away and want to make sure that a lot of people I know get them. This is not just a presumption either. I get asked to make them with subtle ("It's been a while since you made those...") and not-so-subtle ("Want cookie now!") requests on a semi-regular basis.

The other changes will just be incorporated into the recipe. Let's begin.

Step 1: Fire Up the Oven

I've mentioned it before, but it's worth mentioning again. Make sure that your oven is at 350 degrees. Buy a thermometer and stick it in there or else risk being off by 50 degrees or so and wasting your time.

Step 2: Dry Ingredients

- 2 1/4 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/4 tsp. salt
- 2 tsp. ground ginger (normal method)

For the cinnamon and cloves I prefer to get these in sticks and whole piece and grind them myself in a mortar and pestle. That's completely up to you. I think that the flavors come out a bit more and I got a huge mortar and pestle from Thailand as a wedding present. It also ups the workout quotient from zero to about 2 (on a scale of 0 to whatever).

As for the ginger I don't put it in here. You can probably guess why, but for the easier road, and there's no shame in that, use the stuff from the store.

Mix up the dry ingredients in a small bowl.

Step 3: Grate Some Ginger

I love ginger and I'm a glutton for punishment so I grate the stuff myself. For this recipe I use 2 1/2 to 3 tsps. of the stuff.

Step 4: Start to Mix Wet Ingredients

wet ingredients:
- 3/4 cup softened butter
- 1 cup white sugar
- 1 egg
- 1 tbsp. orange juice
- 1/4 cup molasses
- 2 1/2 to 3 tsp. ginger

Start by mixing the softened butter and sugar together.

Step 5: Mix in the Rest

Mix in the egg and the rest of the wet ingredients.

Step 6: Stir in the Dry Ingredients

In 2 or 3 additions, stir in the dry ingredients. Make sure to keep scraping up from the bottom to avoid any dry clusters.

Step 7: Drop the Balls of Dough on the Cookie Tray

Pull off pieces of the dough a little smaller than a golf ball and drop onto the lightly greased cookie sheet.

Now toss it in the oven for 8-10 minutes.

Step 8: Taking the Cookies Out

The art of baking is all about knowing when to take the cookies out so you don't overcook them. The goal is a soft and chewy cookie, not a hardened puck.

For these cookies the sign that they're good is when crevices start to appear in them and there is just the slightest hint of a bit of browning. This should take 8 - 10 minutes. The cookies below have already cooled a bit. Cookies in the oven will look almost twice as big.

Cool the cookies on the tray for 5 minutes before transferring them to a wire rack for another 5 minutes or so before plating them.

Step 9: Eat and Give to Others

All right! You have some cookies! Now there's no way you're gonna eat them all yourself. Or you shouldn't since they're not health food. Remember all that butter and sugar? Good.

Now eat a few and pass the rest out to other folks who need a boost in their day.




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    I too am a sucker for a good ginger cookie recipe. The only way this recipe can be improved upon is to add some ground black pepper. It gives them a lovely bite! Jessica

    3 replies

    I do this too! I always add a touch of allspice, nutmeg, anise, cinnamon, and cloves, but ginger is the main one. And also put in candied ginger with the fresh. I got that idea from, believe it or not, a bag of wal-mart brand ginger snaps. Very snappy they were, too. Pepper, ground ginger, fresh ginger, candied ginger, sugar, brown sugar, molasses, real butter, and eggs. They probably don't make them any more (I quit shopping at Wal-mart), something like that is too good to last.

    Did you used to buy the ginger chewy cookies from there? those were my favorite cookies ever. Even being from Walmart, they were awesome. Do you know if this recipe is similar at all?

    you said real butter, which makes it alot better, but also real eggs. i have 20 or so chickens and they lay eggs and there eggs are awesome. i added pepper to my recipe but i dont think i added enough... how much did you put in?

    The cookies are great but I had to add more flour . There was no way that they could be rolled. Is this an altitude thing? Taste great - soft & chewy. Thanks

    1 reply

    I too found that I was unable to roll the dough without adding more flour, about another 1/2cup was just right. When all was said and done  they turned out beautifully and so tasty !!!

    I love any cookie that ends up with crispy on edge, then chewy - and a molasses cookie like that should be great - most of the ones I have tasted are more cake-like - can't wait to try these.

    Hmm, tried it, they spread out WAY too much and you could basically see right through them in places. They stuck themselves to the tray and it took a knife, several brillo pads, and an hour to clean the tray up.

    2 replies

    That's what I thought, but I had the oven at 180 C, which is about 3 degrees above what you recommended. Also, the dough was more like cake mixture, and did not hold together like yours.

    i made these to impress my parents and they liked them alot and so do i they're awesome and they're so easy(coming from a 12 year old). thanks alot!

    I just made a batch today! This is my first time making ginger cookies.. These are amazing.. Mine weren't as cracked as yours, maybe I should leave them in a tad longer? Are there any nice toppings I could put on next time? I tried candied ginger. I cant wait to give them to my friend thats in the hospital. Thanks, mmmmmmmmmm

    I also love ginger molasses cookies. We may need to have a showdown. A ginger molasses cookie-off. The best kind of showdown!

    1 reply

    I make a recipe very similar to this (2c flour, and brown sugar instead of white). Mine get rolled in cinnamon sugar before baking. Finally, I really like ginger, so I end up using 2 tsp powdered ginger, and 3 tbsp. fresh grated ginger. Highly recommended.

    3 replies

    Damn, you really do love ginger. I'll try upping the concentration next time. I hear you on the brown sugar as well. That's an excellent option. I also used to roll these in sugar beforehand, but haven't done that in a while. Didn't really like the crackly sensation when biting into it.

    One other thing that this recipe is good for: If you've got an ice cream maker, make some homemade cinnamon ice cream and use it between 2 of these cookies to make incredible little ice cream sandwiches. It helps if you undercook the cookies just a bit (or use a bit less flour) so they aren't so hard when they're frozen.

    Hey! Awesome instructables, the cookies taste great, but a couple of questions: 1. How do you get them to crack? Mine went cookie shaped, but no crevices.. :( 2. How would you adapt to make it chocolate - i was thinking the same just minus spices, 50g flour replaced with cocoa, few chocolate chips, but not sure about the treacle staying in..