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Home » Recipes » Dessert » Cookies

Ginger Molasses Cookies with Candied Ginger

By Trang Doan - Dec 4, 2024 (updated Dec 4, 2024) - This post may contain affiliate links.

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These Ginger Molasses Cookies are made with sweet and spicy ground ginger along with a mixture of warm holiday spices. There are also surprised pieces of candied ginger mixed into the dough. They are soft and spicy, and irresistibly delicious.

A stack of Ginger Molasses Cookies, the top two are broken in half.

Every year for as long as I can remember, with the exception of the year I had my baby right around the holidays, I’ve always baked a kitchen full of cookies to give out to friends and family. A few years back, I made these molasses ginger cookies with crystallized ginger as part of a virtual Christmas cookie swap since I won’t be able to hand deliver cookies to all the lovely friends I’ve made through this wonderful blogging community.

While it’s really hard to pick a favorite from my big list of holiday cookies, I have to admit these special candied ginger cookies are definitely at the top of the list. They are not quite the typical ginger molasses cookies, which is part of the reason why I’m drawn to them. I hope you’ll enjoy them too!

Table of Contents
  • Why you’ll love this recipe
  • Tools you’ll need
  • Ingredients and substitutions
  • How to make molasses ginger cookies with candied ginger
  • More baker’s tips
  • Storage
  • FAQs
  • More cookies you’ll love this holidays
  • 📖 Recipe card
  • Treats from Our Virtual Gingerbread Swap

Why you’ll love this recipe

  • So much flavors! These molasses ginger cookies are spiced with lots of sweet ground ginger, along with cinnamon, a hint of allspice, nutmeg and cloves. There are also diced crystallized ginger mixed into the dough for an extra dose of gingery goodness.
  • Soft and a little chewy – made with softened butter, these cookies boast softer texture than your typical chewy ginger molasses cookies with burst of chewy candied ginger pieces.
  • Good year round – readers have made these cookies year round, not just for the holiday, so don’t limit your option!

Tools you’ll need

I use my trusted stand mixer with the paddle attachment to make the cookie dough. An inexpensive electric hand mixer with a large mixing bowl will work just as well, no need to go out and spend hundreds on the stand mixer.

I also love my cookie scoop to get even portions of cookie dough. If you like to bake cookies, definitely invest in a cookie scoop, or a few. I own several with different sizes.

Ginger Molasses Cookies lined up on a baking tray.

Ingredients and substitutions

As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:

  1. Candied ginger – or crystallized ginger, you can get these in bulk or prepackaged at most grocery store. We usually get ours at Sprouts whenever Thanksgiving comes around and Ryan’s getting ready to make his roast turkey. He uses it in the turkey brine.
  2. Unsalted butter – if using salted butter, you can omit the salt called for separately.
  3. Brown sugar – light or dark both work. In a pinch you can also use granulated sugar, just because we’ll add molasses as well in this recipe so it doesn’t make too much of a difference. Readers have also used muscovado as well.
  4. Molasses – use regular molasses, not blackstrap molasses. For those of you in the UK or Europe, I believe treacle is a good substitute even if not exactly the same.
  5. Egg
  6. Vanilla – always use pure vanilla extract.
  7. All purpose flour
  8. Spices – there are lots of spices in these candied ginger cookies: ginger, cinnamon, allspice, nutmeg and cloves. The main spices are ginger and cinnamon, you just need a pinch of the other 3 spices. And if you don’t have one of the supporting spices, you may omit them. Or use a pinch of pumpkin pie spice or apple pie spice instead. The purpose is to layer the flavors to add complexity to these cookies
  9. Salt – I mostly use kosher salt. If you’re planning to use salted butter instead of unsalted, you can omit the salt.
  10. Baking soda & baking powder
  11. Sugar for topping – you can use raw cane sugar, turbinado, demerara or anything that will add a little bit of shine and crunch to the outside of these cookies.

How to make molasses ginger cookies with candied ginger

The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.

This cookie dough is extremely simple to make. Start by creaming soften butter with brown sugar. Then add the molasses, followed by egg and vanilla extract. Stir in the flour mixture until just combined.

Molasses ginger cookie dough made in a stand mixer.

Then add in the diced candied ginger. Always give it a last quick stir with a spatula to scrape down the side and bottom of the bowl and ensure everything is well mixed without overmixing the dough.

Stir candied ginger into the ginger molasses cookie dough.

This dough is soft but should be pretty easy to handle. I use large cookie scoop (3-tablespoon size) to portion the dough. This batch will yield about 13 portions. Roll each portion into a ball, then roll the balls in raw sugar.

Making ginger molasses cookie dough balls and rolling them in raw sugar cane.

Tip: If the dough seems sticky, you can pop them in the fridge to chill for 10-15 minutes just so they are easier to handle.

Flatten the dough balls before baking, this will help them spread evenly and yield perfectly round cookies.

Flatten ginger cookies with candied ginger and bake.

More baker’s tips

  • Make them smaller – some readers found these cookies too large so you can use a smaller cookie scoop to make smaller size cookies. Just be sure to reduce baking time as well.
  • You don’t need to chill the dough but resting it in the fridge for a short time does help make it less sticky and easier to roll as well as develop the flavor further.
  • Modify for your elevation or oven temperature – a reader wrote in to say that her cookies came out dry at higher elevation. She suggested dropping the oven temperature and bake time by a minute. And if your oven temperature runs hot, you may want to reduce bake time or adjust the set temperature as well.

Storage

Store these ginger cookies with candied ginger in an airtight container at room temperature, they should last 3 to 5 days. A neat trick to keep them softer is to store a slice of sandwich bread with the cookies. You can place the bread off to the side or use a piece of parchment paper to separate it from the cookies so you don’t end of up with pieces of bread stuck to your delicious treats.

The dough also freezes really well, so you can have these cookies year round. First, freeze them in one layer until solid, then transfer to a freezer bag and store in your freezer for up to 6 months.

FAQs

Can I use this dough to cut out gingerbread man or other shapes?

No, this candied ginger cookie dough is very soft and will spread. It is more akin to a snickerdoodle cookie dough rather than a shortbread cookie dough so it is not suitable for rolling and cutting.

What’s the difference between gingerbread cookies and molasses ginger cookies?

Gingerbread cookie dough is typically dryer, which can be rolled out, cut into different shapes; the cookies are then baked and even decorated for the holidays. While molasses ginger cookie dough is wetter, so it yields softer cookies that spread more, which is why it’s not suitable for cutting into different shapes.

Why don’t these have cracks on the surface like other ginger molasses cookies?

I have not made another version of ginger molasses cookies with the cracks to compare but I think it is because my candied ginger cookie dough is wetter than the other versions you’ve seen.

A stack of Ginger Cookies with crystallized ginger tied up with a string.

More cookies you’ll love this holidays

  • Chocolate Snickerdoodle Cookies
  • Fig Jam and Walnut Rugelach
  • Macadamia Snowball Cookies
  • Brown Butter Melting Moments
  • Toffee Chocolate Chip Cookies

HUNGRY FOR MORE? Join my free newsletter to receive weekly email filled with recipe ideas, inspirations with a sprinkle of personal anecdotes and the occasional exclusive recipes for email subscribers only.

📖 Recipe card

A stack of Ginger Molasses Cookies, the top two are broken in half.

Ginger Molasses Cookies with Candied Ginger

These Ginger Molasses Cookies are made with sweet and spicy ground ginger along with a mixture of warm holiday spices. There are also surprised pieces of candied ginger mixed into the dough. They are soft and spicy, and irresistibly delicious.
4.91 from 11 votes
Print Pin Rate
Prep Time: 25 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 37 minutes minutes
Yield: 13 cookies
Author: Trang

Equipment

  • Stand Mixer
  • Medium Cookie Scoop

Ingredients

  • ¼ cup diced candied ginger
  • 4 oz unsalted butter (room temperature, 113 g)
  • ⅓ cup light brown sugar (66 g)
  • ¼ cup molasses (84 g)
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • 1 ½ cup all-purpose flour (203 g)
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • A pinch of ground allspice
  • A pinch of ground nutmeg
  • A pinch of ground cloves
  • ¼ teaspoon kosher salt
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ⅓ cup raw cane sugar or turbinado sugar for rolling
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Instructions

  • Dice the candied ginger (or crystallized ginger) into small pieces, measure out ¼ cup and set aside.
  • Preheat oven to 350°F. Line 2 or 3 baking sheets with parchment paper.
  • Cream soften butter and sugar in a mixing bowl with the paddle attachment until light and fluffy. Add molasses and beat to combine. Add egg and vanilla extract and beat until combined.
  • Add flour, spices, salt, baking powder and baking soda to a small bowl and mix with a whisk to distribute evenly. With the mixer on the lowest speed, slowly add the flour mixture to the stand mixer bowl and mix until just combined.
  • Stir in the chopped candied ginger set aside earlier. Use a spatula to scrape the side and bottom of the bowl to ensure everything is incorporated.
  • Spread raw sugar on a shallow dish or plate. Use a large cookie scoops to divide the dough into 13 portions, about 1.5 oz each. Roll each portion of dough into balls, then roll the balls in raw sugar. Place them on the prepared baking sheets about 2 inches apart.
  • Just before baking, use the bottom of a measuring cup to flatten the dough balls. Bake one baking sheet at a time for 12 minutes.
  • Remove from the oven, let cookies cool on the baking sheet for 5 – 10 minutes before transferring to a wire rack to cool completely.

Notes

  • This dough is soft but should be easy to handle. However, if you find it sticky, you can chill it in the fridge for 15 minutes or so before rolling it into ball. Chill it after you have portioned it out with a cookie scoop.
  • Store at room temperature in an airtight container. They will last 3-5 days.
  • The dough freezes well and will last 3-6 months.

Nutrition

Serving: 46g | Calories: 191kcal
Course: Cookies, Dessert
Cuisine: American
DID YOU MAKE THIS RECIPE?If you made this recipe and loved it, please leave a comment and give us a 5 STAR review. Thank you!!

This post may contain affiliate links. For more details on how we utilize affiliates, ads, and sponsored content, see our full disclosure policy. Thank you for your continued support, which enables us to keep bringing you delicious recipes, at no extra cost to you.

Treats from Our Virtual Gingerbread Swap

  • Gingerbread Biscotti from The Sweet Rebellion
  • Christmas Gingerbread Trifle from Sugar Salt Magic
  • Gingerbread Orange Layer Cake from The Sugar Coated Cottage
  • Gingerbread Cupcakes from Pies and Tacos
  • Baked Gingerbread Doughnuts from Two Cups Flour
  • Holiday Gingerbread Cake from No More Mr Nice Pie
« Miso Chocolate Chip Cookies (with brown butter)
Hot Chocolate with Cocoa Powder »
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Reader Interactions

Comments

  1. Julie

    May 25, 2023 at 12:36 pm

    5 stars
    Can’t get enough of these cookies. This is truly a fabulous recipe. I make these cookies every season not just for holidays. Thank you so much.

    Reply
    • Trang Doan

      May 25, 2023 at 4:04 pm

      Thank you Julie! So glad to hear you’re enjoying these year round!!!

      Reply
  2. Elaine

    February 13, 2022 at 3:52 pm

    This is an awesome recipe! I make molasses ginger cookies often and particularly in the wintertime, during the holidays they make the whole house smell so good! Not sure if anyone has already stated this, but the dough freezes well so you can have this cookie anytime you crave it!

    Reply
  3. Sharon Ackerman

    January 25, 2022 at 12:17 pm

    5 stars
    Excellent cookie! The bits of crystallized ginger are a real treat. I used dark muscovado sugar instead of light brown sugar. I would certainly make them again.

    Reply
  4. Taylor

    December 02, 2021 at 7:29 pm

    4 stars
    The flavor is great, mine came out a little dry. It’s likely my elevation – but I’ll drop the temp and the cook time by a minute the next time I make them.

    Reply
  5. Cyndi

    December 26, 2020 at 2:11 pm

    5 stars
    Loved your cookies as soft and chewy and the candied ginger is perfect. I added 3-4 pieces of candied ginger on top for decoration.

    Reply
    • Trang Doan

      December 26, 2020 at 3:35 pm

      Thanks Cyndi! So glad to hear you enjoyed these 😊

      Reply
  6. Cathy

    December 23, 2020 at 8:39 am

    This recipe looks great,.. can you use this dough to cut out gingerbread men or other cookie cutters?

    Reply
    • Trang Doan

      December 23, 2020 at 3:19 pm

      Hi Cathy, this dough is very soft, more like a snickerdoodle or chocolate chip cookie dough, not suitable for rolling out and cutting. My friend Marie at Sugar Salt Magic has a recipe for ginger shortbread that might work for cutting.

      Reply
  7. Deborah Crump

    December 20, 2020 at 8:49 pm

    5 stars
    I made these cookies and they are delicious! I thought the large scoop was too big so I used my smaller cookie scoop with a heaping ball of doughy. The dough does benefit from being chilled. My family went crazy for these. I have to make a second batch to have some for the holidays! Wonderful cookies. Thank you for this recipe I will look forward to making every year1

    Reply
    • Trang Doan

      December 21, 2020 at 5:42 am

      Thank you Deborah! I’m so glad to hear your family loves these 🙂

      Reply
  8. Sue

    December 17, 2020 at 6:38 pm

    5 stars
    Best Ginger Molasses Cookie recipe! This is a keeper –the recipe is simple to make and the cookies taste great. Lovely with tea/coffee … good for the kids to decorate … nice addition to a dessert of ice cream.

    Reply
    • Trang Doan

      December 18, 2020 at 5:39 am

      Thank you Sue! So glad to hear 🙂

      Reply
  9. Naomi

    December 23, 2019 at 11:38 pm

    5 stars
    Doubled the recipe and made 36 cookies for Christmas gifts in fancy tins. These were so good and perfect amount of rich spice! Mine were done in 10 min at 350! Thank you!

    Reply
    • Trang

      December 25, 2019 at 7:43 am

      Thank you Naomi! I’m glad you like these, they are perfect for the holidays!

      Reply
  10. Jenn

    December 05, 2018 at 7:05 pm

    5 stars
    Absolutely perfect for the Holidays!!! Can’t wait to try them!

    Reply
  11. Mckenzie

    December 04, 2018 at 6:55 pm

    Yum! How long do you think these will stay good at room temp in an airtight container?

    Reply
    • Trang

      December 04, 2018 at 7:12 pm

      Three days and probably okay up to five, but they do go stale the longer you keep them.

      Reply
  12. camila

    December 03, 2018 at 6:27 pm

    5 stars
    Great recipe! I love the idea of the candied ginger here!!

    Reply
  13. Marie

    December 03, 2018 at 3:36 pm

    5 stars
    I absolutely love ginger in baked goods and these cookies just look so perfect. Yum. It was great fun swapping gingerbread with you

    Reply
  14. Stacey @ The Sugar Coated Cottage

    December 03, 2018 at 1:17 pm

    These look just like my grandma used to make! I could eat 6 of these in one sitting 😉 . Take care.

    Reply

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Hi! I’m Trang and welcome to my blog. This is where I share recipes from my kitchen. From cookies to cupcakes, to pies and ice cream, to treats for your fur babies, I hope you’ll find something you like and stay a while. Read More…

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