Warm spices like cinnamon, ginger, and cloves combined with molasses and brown sugar for these wonderful Ginger Molasses Cookies with Crystallized Ginger.
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Ginger Molasses Cookies with Crystallized Ginger
Don’t be overwhelmed by the number of ingredients. If you can’t set aside time to make the entire recipe, shy of the chilling time, measure out the ingredients so you have them ready to go when you want to make the cookies.
- Flour – Use all-purpose for this recipe.
- Baking Soda – Make sure it’s fresh.
- Salt – I like to use sea salt but table salt works too.
- Cinnamon – There are many types of cinnamon. I like Vietnamese cinnamon also known as Saigon but use your favorite.
- Ginger – This recipe calls for ground ginger.
- Cloves – Use only the amount called for because cloves can be overpowering.
- Allspice – Again, use only the amount called for to achieve the best flavor in these ginger cookies.
- Butter – Use the unsalted variety. If all you have is salted, omit the salt.
- Light Brown Sugar – Don’t use dark because you’re also adding molasses.
- Crystallized Ginger – Chop it well. You don’t want to bite into a huge piece of ginger. I get my crystallized ginger from Selefina Spices.
- Molasses – Don’t leave this out because it elevates the flavor.
- Sparkling Sugar – You roll the cookies in sparkling sugar before baking for added textures, flavor, and appearance. I used a 4.2 ounce jar. All of it!
Pro Tip: You don’t want a big chunk of ginger in these ginger molasses cookies with crystallized ginger so be sure to finely chop it.
Why you’ll love this recipe
These ginger spice cookies don’t have heat. The spice comes from the warm holiday spices.
My family declared these ginger molasses cookies with crystallized ginger a hit. I’m pretty sure I’ll be making them again before Christmas.
- You can make the dough up to a day in advance of baking off the cookies.
- They are a bit crispy and soft on the inside.
- The crystallized ginger adds a punch of ginger flavor. Don’t leave it out.
- They have an intense flavor.
- They are easy to make.
What is crystallized ginger?
Crystallized ginger is made by peeling and slicing ginger then boiling it until softened. The soft ginger is candied by adding sugar and continuing cooking.
It is finished when the ginger is a translucent pale yellow. It’s then tossed in granulated sugar.
As I mentioned I use crystallized ginger from Selafina Spices. I like it because the pieces are large and easy to work with.
Pro Tip: For best results, completely coat the cookie dough ball in the sparkling sugar.
More tasty ginger recipes
- Chewy Oatmeal Ginger Cookies – Oatmeal and ginger come together in this deliciously chewy holiday cookie.
- Honey Lemon Ginger Throat Drops – These Homemade Honey Lemon Ginger Throat Drops are incredibly soothing and taste wonderful.
- Easy Gingerbread Biscotti – Perfect for dunking all through the holiday season.
In addition to this ginger molasses cookie with crystallized ginger, you can use crystallized ginger in savory dishes, to make cocktails, and much more.
Welcome to Christmas Cookies Week! That time of year when we soften the butter, fire up the oven and make cookie trays for family, friends, and neighbors. This year more than 20 top-notch bloggers are sharing their very favorite creations for all to make and enjoy. Join us for a week’s worth of Christmas cookie deliciousness.
- Caramel Tassies by Jolene’s Recipe Journal
- Chocolate Caramel Peanut Butter Thumbprint Cookies by Red Cottage Chronicles
- Chocolate Covered Cherry Cookies by Karen’s Kitchen Stories
- Chocolate Thumbprints by Hostess At Heart
- Christmas Shortbread Cookie Bars by Kathryn’s Kitchen Blog
- Date Sugar Walnut Cookies by Magical Ingredients
- Earl Grey Snickerdoodles by The Spiffy Cookie
- Easy Cake Mix Biscotti by Hezzi-D’s Books and Cooks
- Gingerbread Crinkle Cookies by Best Cookie Recipes
- Gingerbread Penuche Sandwich Cookies by That Recipe
- Ginger Molasses Cookies with Crystallized Ginger by Family Around the Table
- Gluten-Free Peanut Butter Blossoms by Frugal & Fit
- Hot Chocolate Cookies by Blogghetti
- Iced Gingerbread Bars by Art of Natural Living
- Maple Doodles by A Day in the Life on the Farm
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- Oatmeal Shortbread Cookies by Shockingly Delicious
- Orange Ginger Refrigerator Cookies by An Affair from the Heart
- Peppermint Meringues by Cheese Curd in Paradise
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- Reese’s Macaron by A Kitchen Hoor’s Adventures
- Sugar Plum Pinwheel Cookies by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
- Texas Sheet Cake Cookies by Jen Around the World
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- 2 1/4 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon allspice
- 12 tablespoons unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg
- 1/2 cup crystallized ginger, finely chopped
- 1/4 cup molasses
- coarse sparkling sugar, for coating
- In a small bowl, whisk together the flour, baking soda, salt, and all of the spices. Set aside.
- In a separate large bowl, beat together the softened butter and brown sugar until light and fluffy.
- Beat in the egg, crystallized ginger, and molasses.
- Add the dry ingredients, beating gently until evenly blended.
- Cover the bowl and chill the dough for a minimum of 1 hour but overnight refrigeration is better.
- Preheat the oven to 400°F. Line two baking sheets with parchment paper or a silicone baking mat.
- Shape the dough into 1" balls, and roll each ball in sparkling sugar.
- Place the balls of dough 2" to 3" apart on the prepared pans.
- Bake the cookies in the center of the oven for 10 to 15 minutes, until they're golden and set.
- Remove the cookies from the oven, and cool them on the pans for 5 minutes. Remove them to a cooling rack to cool completely.