Ultimate Ginger Molasses Cookie


In the off chance you’re still getting ready for Christmas (like me) and have some baking left to do, I have a delicious and special molasses ginger cookie recipe to share with you. I wish I could take credit for this amazing recipe but it’s the brilliant work of Ina Garten, best known as the Barefoot Contessa.

My husband loves molasses cookies. If we happen to be out and about and stop for a coffee and a treat, he always chooses a molasses cookie over anything else. When I think of an indulgent treat, I typically lean towards something with chocolate, but as the saying goes, ‘sometimes marriage is about compromise.’

As I started to plan out my holiday baking, Aaron had one request: molasses cookies. I decided if I was going to make them, they had to be the very best ones. I tried a couple different recipes, all good, but none that blew our minds. Until this recipe, that is. Chewy in the middle, slightly crisp on the edges, spicy and sweet all at the same time, these cookies earned their name as the ‘ultimate’ cookie.

You’ll notice when reading the list of ingredients, the recipe calls for crystalized ginger. You can often find it in the bulk bin aisles of your grocery store such as Fred Meyer, Wrays or Rosaures but if you can’t find it, don’t sweat it. I’ve made a batch with and without the crystalized ginger and both were heavenly.

I wish you a very Merry Christmas! I’m crossing my fingers for a dusting of snow in the next couple days and looking forward to slowing down and enjoying time with family. In the meantime, my plan is to make one more batch of these molasses cookies and stash them away in the freezer.


  The Ultimate Molasses Ginger Cookie

  • 2 1/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 2 teaspoons ground cinnamon

  • 1 1/2 teaspoons ground cloves

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon kosher salt

  • 1 cup dark brown sugar, lightly packed

  • 1/4 cup vegetable oil

  • 1/3 cup unsulfured molasses

  • 1 extra-large egg, at room temperature

  • 1 1/4 cups chopped crystallized ginger (optional)

  • Granulated sugar, for rolling the cookies

Preheat the oven to 350 degrees. Line two sheet pans with parchment paper.

 In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and give it a good stir. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

 Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.