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Triple Ginger Molasses Cookies

Ginger and molasses come together to form the perfect, chewy cookie.

Serves 48
Ready in 35 mins
Prep time 25 mins
Cooking time 10 mins
53 calories per serving


> 1 tsp ground ginger
> 1 tbsp grated fresh ginger
> 2 tbsp chopped candied ginger
> 1 large egg
> 1/3 cup unsalted butter, softened
> 1/4 cup granulated sugar
> 2/3 cup packed brown sugar
> 1 1/2 tsp ground cinnamon
> 1/4 cup dark molasses
> 1 1/2 cups all purpose flour
> 1/2 cup whole wheat flour
> 1 tsp baking soda
> cooking spray


Preheat oven to 350°F. In a large mixing bowl, beat butter with an electric mixer on medium-high speed for 30 sec. Add brown sugar, baking soda, ½ tsp cinnamon, and all 3 types of ginger. Beat until combined.
Gently beat in egg and molasses, then as much of the all-purpose and whole wheat flours as you can without drying out the mixture. Stir in any remaining flour with a wooden spoon. If dough is too sticky to handle, cover with plastic wrap and place in the fridge for 30 minutes.
In a bowl, combine the granulated sugar and remaining cinnamon. Shape dough into 1-inch balls, roll in the sugar-cinnamon mixture, and place 2 inches apart on a greased cookie sheet.
Bake for 10 min. or until cookies set and tops are slightly cracked. Remove from oven and transfer to a wire rack to cool.

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