These triple ginger molasses cookies are deliciously chewy. They combine the deep, warm flavor of molasses with ground ginger, grated fresh ginger, and crystallized ginger, plus a medley of comforting spices.
They’re simple to make, pair beautifully with a hot cup of tea or coffee, and store well for gifting, travel, or make-ahead baking.
If a cookie could be called cozy, this is it. It’s the one you reach for after coming inside from the cold, untangling your scarf and warming your hands. A curl-up-in-front-of-the-fire cookie — plate balanced on your lap, steam rising from the mug in your hands.
These cookies are a traditional-style treat that evokes memories of family kitchens and generations past. Follow the recipe and you’ll get golden-brown cookies that stay moist and bend slowly instead of snapping. If you prefer a crisper cookie, bake 1–2 minutes longer, but note these are meant to be soft and pliable rather than firm ginger snaps.
I’ve also adapted this base into a chewy chocolate gingerbread cookie, which layers the same warm spices with cocoa and chocolate chunks for a richer version of the flavor profile.
For more ginger-forward baking, try variations like gingerbread cheesecake, spiced German bars, or pumpkin cheesecake cookies — each offers different textures and spice balances while keeping the warming flavors front and center.
Frequently asked questions
The terms are often used interchangeably: peeled ginger simmered in sugar syrup, coated in granulated sugar, and dried. Avoid using ginger that is still stored wet in syrup, as it adds too much liquid to the dough.
Unsulphured dark molasses is traditional for these cookies and provides the best balance of flavor and texture. Light molasses can work but is milder and sweeter; blackstrap molasses is too bitter and concentrated for this recipe.
Top tip
The cookies will look puffy and slightly underbaked when removed from the oven at about 12 minutes. After a minute out of the oven they will settle, firm up, and take on the classic crackled surface. Don’t wait for that change while they’re still in the oven.
Equipment
Cookie scoop — a medium cookie scoop (about 1½ tablespoons) helps portion uniform dough balls so the cookies bake evenly.
Baking pans — rimmed half-sheet pans work well for even baking.
Parchment paper — lining pans with parchment prevents sticking and reduces cleanup.
Round cookie cutters — an upside-down glass or round cutter is useful to nudge warm cookies back into a neat round shape while they’re still hot and pliable.
Storage
These cookies travel and store well: they’re sturdy enough for mailing, keep their texture at room temperature, and freeze nicely.
Store: Keep in an airtight container at room temperature for up to a week.
Freeze: Freeze baked cookies 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 (1–2 hours). Transfer frozen dough balls to a zip-top bag and store up to 3 months; roll in sugar after thawing or bake from frozen, adding a minute or two to the bake time if needed.
More cookie recipes
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Chocolate Gingerbread Cookies
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German Cookies
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Biscoff Blondies
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Pumpkin Cheesecake Cookies
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📖 Recipe
Triple Ginger Molasses Cookies
INGREDIENTS
- 113 grams unsalted butter, room temperature
- 100 grams granulated sugar
- 100 grams brown sugar, packed
- 1 large egg, room temperature
- 85 grams molasses, unsulphured
- 2 ½ teaspoons fresh ginger, finely grated
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 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 attachment, cream the butter, granulated sugar, and brown sugar on medium-low until combined. Increase to medium and beat until light and fluffy, about 2–3 minutes. Scrape the bowl, add the egg, and mix until incorporated.
- Add the molasses, then stir in the fresh ginger, ground ginger, cinnamon, cloves, baking soda, and salt. Mix on low until blended, scraping the bowl. Add the flour and mix on low just until a few streaks of flour remain.
- Remove the bowl from the mixer and fold in the crystallized ginger by hand, finishing the incorporation and avoiding overmixing.
- Using a 1½ tablespoon scoop, form dough into balls and roll each ball thoroughly in the granulated sugar.
- Preheat the oven to 350°F (177°C). Place 8 dough balls on a parchment-lined baking 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.
- Let the cookies cool on the sheet for about a minute, then transfer to a wire rack to finish cooling.
EQUIPMENT
- Medium cookie scoop (about 1½ tablespoons)
NOTES
Storage: Cookies keep for about a week in an airtight container at room temperature and will freeze for months.
Make-ahead: Dough balls can be frozen on a tray and stored in a zip-top bag for up to 3 months. Bake from frozen, adding a minute or two to the bake time if needed.
Chill: The recipe was retested without a mandatory chill and worked well. If your dough is very soft, chill 15–20 minutes before rolling and baking.