These Crystallized Ginger Molasses Cookies have beautifully cracked tops and are studded with bits of candied ginger that leave a sweet and spicy kick in every bite.
These crystallized ginger molasses cookies are soft, chewy, and a step above your average ginger cookie. They’re filled with tons of cozy spices like cinnamon, ginger, nutmeg, and cloves so you get an explosion of spicy winter flavors. As soon as you take a bite of those candied ginger pieces, you’re hit with a sharp kick of sweet and spicy goodness.
They’re flavor gets better with time and this recipe make a sizable batch, so there’s plenty to share with family and friends during the holiday season! If you like ginger desserts, try our classic Gingerbread Bundt Cake.
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Why You’ll Love This Recipe
- Chewy: The molasses in these ginger cookies adds moisture to the dough, leaving you with a thick and chewy interior.
- Cracked Tops: It wouldn’t be a ginger cookie without the classic crackled tops! This is thanks to the large amount of baking soda plus the coating of sugar on the outside.
- No Chill: No need to wait for them in the fridge, just pop them in the oven as soon as they’re scooped and ready to go.
Ingredient Notes
Ingredient quantities are listed in the recipe card below. Here you’ll find notes on why we chose certain ingredients as well as any substitutions.
- Unbleached All-Purpose Flour: Use a scale to measure so your cookies don’t end up dry.
- Baking Soda: In order to get those beautiful cracked tops, you’ll need 1 whole tablespoon for this recipe.
- Fine Sea Salt: You’ll need ½ tsp.
- Ground Spices: These cookies use a combination of ginger, cinnamon, nutmeg, and cloves.
- Crystallized Ginger: Also known as candied ginger, these are chunks of fresh ginger that have been softened and coated with granulated sugar.
- Unsalted Butter: Set it out 30 minutes to an hour beforehand to allow it to soften.
- Granulated Sugar: You’ll need extra for rolling.
- Dark Brown Sugar: Since it has a richer molasses flavor, we like to use it over light brown sugar for this recipe.
- Unsulphured Molasses: Don’t use blackstrap or else your cookies could turn out bitter. Our go-to brand is Brer Rabbit.
- Egg: Set it out 1-2 hours beforehand to bring it to room temperature. You can also leave it in a bowl of warm water for 5-10 minutes.
- Pure Vanilla Extract: To round out all the flavors.
Kitchen Equipment
- Kitchen Scale
- Stand Mixer
- Oven Thermometer
- Mixing Bowls
- Large Baking Sheet
- Parchment Paper
- 3 tbsp Cookie Scoop
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
STEP 1: Combine the dry ingredients. In a large bowl, whisk to combine the chopped crystallized ginger, flour, spices, baking soda, and salt.
STEP 2: Mix the wet ingredients. In the bowl of a stand mixer, cream the butter and sugar together for 3 minutes until pale and fluffy then drizzle in the molasses. Beat in the egg and vanilla extract until well combined.
STEP 3: Add the flour. On low speed, gradually add the flour mixture, mixing until just combined.
STEP 4: Roll the cookies. Add granulated sugar to a small bowl and use a 3 tbsp cookie scoop to portion the dough and roll into spheres. Generously coat the dough balls with the granulated sugar.
STEP 5: Bake. Space them out on a large parchment lined baking sheet and bake for 12-14 minutes until cracked on the surface. The inside of the cracks should look slightly soft. Cool on the pan for 5 minutes then transfer to a wire rack.
Expert Tips
- Use a sharp sturdy knife. The crystallized ginger can get pretty sticky, but with a large sharp knife, it should cut more seamlessly and stick less. If you find that it’s still too sticky, try coating the blade in flour before cutting.
- Use food-safe gloves when rolling. This is optional but since the dough is a bit soft, you’ll end up with some on your hands. We also noticed that the direct heat from our palms made the dough balls a bit harder to shape into perfect spheres.
FAQ
A large amount of baking soda is essential for getting those crackly cookie tops. It allows the cookies to sufficiently rise and spread, creating openings on the surface. Rolling them in sugar furthers the cracking by drying out the surface and creating deeper crevices in the cookie. With all the other strong flavored ingredients, you don’t have to worry about them tasting soapy.
They should be available at most grocery stores in the health food section and/or with the dried fruit. We like to get a big batch of it in the health food section where they typically keep them in large containers or dispensers.
Place them in an airtight container and keep them at room temperature for up to 5 days.
Baking in Grams
All of our baking recipes are carefully tested using grams so that you get a beautiful and delicious baked good every time. While we provide cup measurements, we can’t guarantee that they’ll produce good results. There’s more room for error when using cups, and how you pack your ingredients can make a significant difference. This is why we recommend measuring by weight so you’re guaranteed for success in the kitchen! All you need is a kitchen scale and you’re good to go!
More Christmas Cookie Ideas
If you tried this recipe, let us know how it turned out for you! Leave a star rating and review below and tag us on Instagram @fancifuleats so we can see your amazing kitchen creations!
📖 Recipe
Crystallized Ginger Molasses Cookies
Equipment
- Kitchen Scale
- Stand Mixer
- Large Baking Sheet
- 3 tbsp Cookie Scoop
Ingredients
- 140 g (1 cup) crystallized ginger finely chopped
- 420 g (3 ½ cups) all-purpose flour spooned and leveled
- 1 tbsp baking soda
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp fine sea salt
- 226 g (1 cup) unsalted butter softened
- 100 g (½ cup) granulated sugar
- 150 g (¾ cup) dark brown sugar packed
- 180 g (½ cup) unsulphured molasses NOT blackstrap
- 1 large egg room temperature
- 2 tsp pure vanilla extract
For Rolling:
- 100 g (½ cup) granulated sugar
Instructions
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- In a large bowl, whisk to combine the crystallized ginger, flour, baking soda, spices, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars on medium-high for 3 minutes, scraping down the bowl halfway through with a silicone spatula. Start on low speed then work up to medium-high so butter and sugar don't fly everywhere.
- Scrape down the bowl then slowly drizzle in the molasses while mixing on medium speed. Mix until well combined then beat in the egg and vanilla extract until fully incorporated. Scrape down the bowl again.
- Add the flour in three additions, mixing on low speed until just combined. Scrape down the bowl one last time to ensure everything is well incorporated.
- Add 100 g (½ cup) of granulated sugar to a shallow bowl.
- Use a 3 tbsp cookie scoop to portion the cookies and roll into a ball*. Coat the outside with the granulated sugar and place 2-3 inches (5-7.6 cm) apart on the prepared baking sheet.
- Bake for 12-14 minutes until the surfaces are cracked. The inside of the cracks should look slightly soft.
- Cool for 5 minutes on the baking sheet then transfer to a wire rack to continue cooling.
Notes
- Crystallized Ginger (Candied Ginger): Use a sharp sturdy knife to chop the ginger into small pieces. If needed, try adding a bit of flour to the knife to prevent the sugar from sticking too much.
- Rolling: We like to use food-safe gloves when rolling to prevent the dough from sticking too much to our hands. It also helps to shape the dough balls into more uniform spheres. It's completely optional, but it makes the rolling process a little neater.
- Storage: Place the cookies in an airtight container and keep them at room temperature for up to 5 days.
Felicia S. says
I’ve never reviewed a recipe, but this one needs more viewership. These were so delicious! Made a fresh dozen then froze the rest of the cookie dough for a couple of weeks then baked the rest and shared with co workers, everybody loved these cookies. I will be making them again this week for potlucks as requested. I definitely recommend these!
Fanciful Eats says
Wow thanks so much for sharing, Felicia! We appreciate the feedback. Glad you enjoyed the cookies!