These triple ginger molasses cookies are tender, chewy, and full of warming spice. They combine molasses, ground ginger, freshly grated ginger, and crystallized ginger for intense ginger flavor, rounded out with cinnamon and cloves.
They’re simple to make, pair perfectly with a hot cup of tea or coffee, and hold up well in storage—ideal for making ahead, shipping a care package, or taking on holiday trips.
If a cookie could be called cozy, this is it. These are the ones you reach for after coming in from the cold, shaking snow from scarves and boots.
A true curl-up-in-front-of-the-fire cookie: a plate balanced on your lap while steam rises from a hot drink cupped in your hands.
These cookies have a traditional, nostalgic feel—flavors that bring to mind recipes passed down through generations. Follow the recipe as written and you’ll have golden-brown cookies that stay moist and bend rather than snap. If you prefer a firmer, crisper cookie, bake 1–2 minutes longer; note these are meant to be more pliable than classic ginger snaps.
For a chocolate variation, try a chocolate-gingerbread version that adds cocoa and chocolate chunks for a richer twist on the spice profile.
Explore additional ginger-forward desserts—gingerbread cheesecake, spiced German bars, and pumpkin cheesecake cookies all highlight warming spices and pair nicely with these cookies.
Frequently asked questions
The terms are often used interchangeably. Both describe ginger that has been peeled, chopped, boiled in sugar syrup, then rolled in granulated sugar and dried. Avoid using ginger stored wet in syrup, since that will add extra liquid to the dough.
Unsulphured dark molasses works best for traditional ginger cookies—it’s richer and more complex than light molasses. Blackstrap molasses is too bitter and concentrated for this recipe and is not recommended.
Top tip
The cookies will appear puffy and slightly underbaked when removed from the oven at about 12 minutes. They’ll deflate and firm up within a minute, developing the classic crackly surface. Remove them on time rather than relying on oven visuals alone.
Equipment
Cookie scoop – A medium cookie scoop (about 1½ tablespoons) produces uniform cookies that bake evenly.
Baking pans – Use rimmed half-sheet pans for even baking.
Parchment paper – Line sheets with parchment to prevent sticking and simplify cleanup.
Round cookie cutters – Use a round cutter or the rim of an upside-down glass to gently reshape cookies immediately after they come out of the oven while they’re still hot and pliable.
Storage
These cookies travel and store well. They’re sturdy, stay flavorful on the counter for days, and freeze beautifully.
Store: Keep in an airtight container at room temperature up to a week.
Freeze: Baked cookies can be frozen in an airtight container or freezer bag for up to 6 months.
Make ahead: Scoop unbaked dough onto a parchment-lined sheet and freeze until firm (about 1–2 hours). Transfer frozen dough balls to a freezer bag and store up to 3 months. Do not roll dough in sugar before freezing; roll in sugar right before baking.
More cookie recipes
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Chocolate Gingerbread Cookies -
German Cookies
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Biscoff Blondies
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Pumpkin Cheesecake Cookies
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📖 Recipe
Triple Ginger Molasses Cookies
Kathleen Culver
25 minutes
12 minutes
30 minutes (optional)
1 hour 41 minutes
24 cookies
INGREDIENTS
- 113 grams unsalted butter, room temperature
- 100 grams granulated sugar
- 100 grams brown sugar, packed
- 1 large egg, room temperature
- 85 grams unsulphured molasses
- 2½ teaspoons fresh ginger, finely grated
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1½ teaspoons baking soda
- ½ teaspoon kosher salt (Diamond Crystal recommended)
- 240 grams all-purpose flour
- 75 grams crystallized ginger, finely diced (optional)
- 50 grams granulated sugar for rolling
INSTRUCTIONS
- In a stand mixer fitted with the paddle, cream butter, granulated sugar, and brown sugar on medium-low until combined. Increase speed to medium and beat until light and fluffy, about 2–3 minutes. Scrape bowl, add the egg, and mix until incorporated.
- Add molasses, then mix in fresh ginger, ground ginger, cinnamon, cloves, baking soda, and salt on low until blended. Scrape the bowl and add flour; mix on low just until a few streaks of flour remain.
- Remove the bowl from the mixer and fold in crystallized ginger, if using, and the remaining flour using a spatula. Do not overmix.
- Using a 1½ tablespoon scoop, portion dough into balls. Roll each ball in granulated sugar to coat thoroughly.
- Preheat oven to 350°F (177°C) and position the rack in the center. Place about 8 dough balls on a parchment-lined sheet, spacing them apart.
- Bake 12–13 minutes for a chewy, moist cookie that bends rather than snaps. For a crisper cookie, bake 1–2 minutes longer. After about a minute out of the oven, transfer cookies to a cooling rack.
EQUIPMENT
- Medium cookie scoop (about 1½ tablespoons)
- Half-sheet baking pans
- Parchment paper
NOTES
Storage: Store cookies in an airtight container at room temperature for up to a week, or freeze baked cookies for up to 6 months.
Make-ahead: Scoop dough onto a parchment-lined sheet and freeze until firm. Transfer to a freezer bag and bake from frozen, adding a minute or two to bake time if needed.
Chill time update: The recipe was retested without a 30-minute chill and produced excellent results. If your kitchen is warm or your butter is very soft, a quick 15–20 minute chill helps the dough hold its shape when rolling in sugar.