ultimate molasses cookies from Ina Garten

Ina Garten’s Ginger Cookies

Ina Garten's ginger cookies, adapted by Crosby's Fancy Molasses

These classic ginger molasses cookies have a great spice blend and lots of candied ginger. This is a chewy cookie too, with a lovely crackled top. 

This is not a buttery cookie though. With just 1/4 cup of oil, the richness comes just from the sugar and molasses. It makes them good traveling cookies.

Ina Garten's Ginger Cookies, adapted by Crosby's Fancy Molasses
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Ina Garten’s Ginger Cookies

We adapted Ina Garten’s ginger cookies recipe and it’s a ginger molasses cookie lover’s dream come true! Lots of candied ginger.

  • Author: Crosby Molasses
  • Prep Time: 15 mins
  • Cook Time: 13 mins
  • Total Time: 28 minutes
  • Category: cookies

Ingredients

Scale
  • 2 1/4 cups flour, spooned in
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 1/2 tsp. cloves
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/4 tsp. kosher salt (or a pinch or regular salt)
  • 1 cup dark brown sugar lightly packed
  • 1/4 cup oil (or melted butter)
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 large egg, at room temperature
  • 1/3 cup chopped crystallized ginger
  • Granulated sugar for rolling the cookies

Instructions

  1. Preheat the oven to 350 F.
  2. In a large bowl, whisk flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.
  3. In another bowl beat the brown sugar, oil, and molasses on medium speed for 5 minutes.
  4. Beat in the egg on low and beat for a minute or two.
  5. Add the dry ingredients in two batches and mix until well combined.
  6. Stir in the crystalized ginger.
  7. Roll dough into walnut-sized balls, flatten lightly, and dip top and bottom in granulated sugar.
  8. Bake on a parchment-lined cookie sheet for 12-13 minutes.

 

Notes

Slightly adapted from Ina Garten (Barefoot Contessa)

Keywords: cookie, ginger cookies, molasses ginger cookies, ina garten

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Comments

  • April 21, 2021
    reply

    I’ve made these cookies twice; they are superb! Followed the recipe as printed.
    Thank you

    • April 26, 2021
      reply

      Crosby Molasses

      Thank you for your feedback. Always appreciated. Glad you are enjoying the recipe! Take care.

  • December 19, 2020
    reply

    Cynthia

    Is the dough supposed to be really stiff? By the time I put the ginger in I could barely stir it. Can u put the weight of the flour needed? It would be more accurate. Also, I made the balls the size of walnuts in the shell, and I got 23 cookies from the batch. Can you make the measurement for the dough balls more specific rather than eyeballing it to be the walnut size? The dough tastes good. I hope they bake up well. Thanks.

    • December 24, 2020
      reply

      Crosby Molasses

      Hi Cynthia, I hope your cookies turned out well. The dough shouldn’t bee too stiff. Did you use oil or melted butter? Also, just confirming that you used a large egg and spooned the flour into the measuring cup. (You would end up with too much flour if you scooped your measuring cup into the flour.)

  • December 26, 2019
    reply

    Ana

    the second day these cookies were rock hard! I had stored them in a tin overnight so I’m not sure what happened there.
    They all went in the the trash which is an unfortunate waste. Won’t be making these again. Yes, I spooned in the flour, and I used melted butter over the oil.

  • May 25, 2019
    reply

    Cathy

    The dough was so dry it was crumbly! But the taste was good….so what’s wrong

    • May 30, 2019
      reply

      Crosby Molasses

      Hi Cathy, I just took a look at the recipe and am wondering if you spoon your flour into the measuring cup or scoop it in. I always spoon the flour in so just made that change to the recipe. Also, did you use oil or melted butter?

  • December 12, 2017
    reply

    Judy

    My cookies were delicious but ROCK HARD! Did I bake them too long? I did 350 convection.

    • December 13, 2017
      reply

      Lynn Purdy

      Judy, I am so glad that your cookies were delicious. When you bake them again, set your oven to Bake, instead of convection. 350 Convection is really too hot (375 Bake). I am sure they will be softer next time. Happy Holidays

  • June 8, 2017
    reply

    Janet campos

    I mad these amazing tasting ginger cookies, Ina you rock! they had the right amount of spice, they were chewy. Now I’m going to make your chewy oatmeal molasses cookies.
    I love you

  • December 16, 2015
    reply

    Jasmeen

    What is the yield? I need to know if I should double the recipe for a cookie exchange party.

  • November 28, 2015
    reply

    Kimberley

    Horrible recipe! I bake ALL THE TIME and followed the directions exactly as written.
    Where is the old Crosby’s ginger molasses cookie recipe? It was the BEST. This one…not so much. Very disappointed to waste baking ingredients.

  • November 8, 2015
    reply

    Garry Robinson

    Good spice-not overly so but enough to keep you coming back for more.

  • February 1, 2015
    reply

    Sue

    What is crystallized ginger?

    • February 2, 2015
      reply

      Hi Sue, Crystalized ginger is also called candied ginger. It’s preserved ginger root and is sweet with a gingery kick of spice. Look for it at Bulk Barn or natural food stores.

  • January 31, 2015
    reply

    Paul

    I made these Ultimate Molasses Cookies this morning. They were excellent. You have some of the best recipes that include molasses that I have ever used.
    Thanks a bunch………they will be gone by lunch!

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