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Soft Molasses Cookies with Candied Ginger

Incredibly soft and chewy, brimming with rich, deep molasses flavor and warm spices, including candied ginger. They hold well and freeze beautifully.
Servings 30 cookies
Author Rosalie D'Amico


  • cups all-purpose flour
  • teaspoons baking soda
  • 1 teaspoon cinnamon
  • teaspoons ground ginger
  • ½ teaspoon allspice
  • ½ teaspoon cloves
  • ½ teaspoon cardamom
  • ½ teaspoon salt
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • ¾ cup packed brown sugar (I like to use light brown)
  • 1 large egg
  • ¼ cup mild flavored molasses, like Grandma’s or Brer Rabbit
  • ½ cup finely chopped crystallized ginger
  • 1 teaspoon pure vanilla extract


  • Pre-heat oven to 325° convection. Do not grease baking sheets if they have a non-stick finish. Otherwise, spray baking sheets with non-stick cooking spray or line with parchment paper.
  • Whisk together flour, baking soda and spices and set aside.
  • Beat butter and brown sugar in stand mixer at medium speed until fluffy, about 3 minutes, scraping down bowl as needed.
  • Add egg, molasses, crystallized ginger and vanilla; mix on medium speed until combined.
  • Add flour mixture to mixer bowl and mix at low speed just until combined, 1 to 2 minutes, scraping bowl as needed.
  • Roll dough into balls about 1½” in diameter (you can use a #40 cookie scoop). Roll in sparkling sugar. Place 2 inches apart on prepared baking sheets. Flatten to 2”. I like to use the bottom of a ¼ cup measuring cup for this. Sprinkle flattened cookies with more sugar.
  • Bake 7 minutes, until edges feel slightly firm. Do not overbake if you want a nice chewy, soft interior. The cookies may look underdone, but residual heat will finish baking them.


Tip: To freeze unbaked cookies, form into balls and freeze in a single layer on a baking sheet. Do not roll in sugar. After cookie balls are frozen solid, transfer to a freezer bag. Thaw and roll in sugar before baking.