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Sparkling ginger molasses cookies.
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4.72 from 7 votes

Ginger Molasses Cookie Recipe

Ginger molasses cookies rolled in chunky sugar are thin and chewy, and make for a full-flavored holiday favorite!
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Course: Cookies, Dessert
Cuisine: American
Servings: 36


For the dough:

  • 3/4 c. 1 1/2 sticks unsalted butter, softened
  • 1/2 c. dark brown sugar packed
  • 1/2 c. granulated sugar
  • 1/4 c. molasses
  • 1 large egg
  • 2 1/4 c. all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. coarse kosher sea salt
  • 2 1/4 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/3 c. raw turbinado sugar


  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mats, set aside.
  • In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat cream the butter on medium speed for 1 minute. Add the sugars and molasses, beat on medium speed for 2 minutes, scraping the sides of the bowl as needed. Add egg and mix on low until combined.
  • In a medium size mixing bowl, whisk together the flour, baking soda, salt, ginger, and cinnamon. With mixing speed on low, gradually add to the wet ingredients, mixing until no streaks remain.
  • Using a standard size cookie scoop, form into balls. Roll each ball in sugar, then place onto the prepared baking sheet.
  • Bake for 12-14 minutes or until crisp. Cookies will look cracked, this is normal. Remove from oven and allow to cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.