Triple Ginger Molasses Cookies

You'll love these delicious ginger cookies!
Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes
Servings: 36 2" cookies.
Author: The Bojon Gourmet


  • 6 ounces unsalted butter, softened but cool, (1 1/2 sticks)
  • 1/3 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 inch knob fresh ginger, peeled and finely grated
  • 1 egg yolk
  • 1/2 cup unsulphured blackstrap molasses, (6 ounces by weight)
  • 1/3 cup candied ginger, finely chopped
  • 2 1/4 cups flour , (11 1/4 ounces)
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/3 cup granulated or turbinado sugar, for rolling the cookies


  • Position a rack in the upper center of the oven and preheat to 375ยบ. Line two or three rimless baking sheets with parchment paper.
  • Combine the butter, sugars and fresh ginger in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, 3 - 4 minutes, scraping down the sides of the bowl as necessary. Beat in the yolk until combined, then the molasses and fresh and candied gingers.
  • Whisk together the dries in a medium bowl, and add to the butter mixture. Mix on low speed until barely combined. Remove from the mixer and fold by hand a couple times to make sure everything is hunky-dory.
  • Put the 1/3 cup sugar in a small bowl. Use a spring loaded ice cream scoop or a spoon to make 1" balls of dough, and roll each between your palms to round. Toss each ball in the sugar to coat, then place them on the parchmented sheet pans, spacing them two inches apart. Bake for 10 - 12 minutes until the edges are set but the centers are still very soft. They will seem under baked, but will firm up as they cool. Slide the parchment onto a cooling rack to stop the cookies from over baking, and let cool. Store in an airtight container for up to a few days.


Adapted from Baking Illustrated.
For triple ginger chocolate chunk cookies, add 1 cup finely chopped bittersweet chocolate to the dough along with the dries. Place a chunk or disc atop each cookie before baking.
For triple ginger citrus cookies, zest one orange into the batter along with the gingers. Zest a second orange into the rolling sugar and smush with your fingers until the sugar is clumpy with orange oil.
Nutritional values are based on one 2" cookie.


Calories: 102kcal | Carbohydrates: 15g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 66mg | Potassium: 83mg | Sugar: 9g | Vitamin A: 2.5% | Calcium: 1.5% | Iron: 3.5%
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