Ginger Cookies

Our son-in-law was looking for a sweet treat and I had just purchased some Crosby’s Molasses complete with a couple of recipes so he decided to give this one a go.  We only made one change which was to add some candied ginger to the cookie.  It was a great idea!


  • 2 1/2 cups flour
  • 2 1/4 teas baking soda
  • 1/4 teas salt
  • 1 tbls ground ginger
  • 1/2 teas allspice
  • 3 tbls candied ginger, diced
  • 3/4 cup butter, room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 cup white sugar
  • 6 tbls molasses
  • 1 large egg
  • 1/3 cup coarse sugar


  1. In a medium bowl whisk flour, baking soda, salt, spices and candied ginger.
  2. In the bowl of a stand mixer cream butter, brown sugar, white sugar until light and fluffy.  Beat in molasses and egg.
  3. On lowest speed add flour mixture to butter/sugar mixture increasing speed when flour becomes incorporated.
  4. Place cookie dough on a sheet of plastic wrap and flatten into a disk.  Place in the freezer for 20 minutes.
  5. Preheat oven to 350 F.
  6. Remove from freezer and divide into 18 balls.  Place the coarse sugar in a bowl and roll the cookie balls to coat.
  7. Place balls on a lightly greased cookie sheet about 4″ apart.  Flatten the balls into 3″ rounds.  Bake 12-15 minutes.  Cool on wire rack.


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