Ina Garten’s Ginger Cookies
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
We adapted Ina Garten’s ginger cookies recipe and it’s a ginger molasses cookie lover’s dream come true! Lots of candied ginger.
- 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
- Preheat the oven to 350 F.
- In a large bowl, whisk flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.
- In another bowl beat the brown sugar, oil, and molasses on medium speed for 5 minutes.
- Beat in the egg on low and beat for a minute or two.
- Add the dry ingredients in two batches and mix until well combined.
- Stir in the crystalized ginger.
- Roll dough into walnut-sized balls, flatten lightly, and dip top and bottom in granulated sugar.
- Bake on a parchment-lined cookie sheet for 12-13 minutes.
Notes
Slightly adapted from Ina Garten (Barefoot Contessa)
Carla
Can you make this dough ahead of time to freeze or refrigerate to bake at a later time?
Pamela
Delicious. I love the soft chewy inside with the crystallized ginger. Sugared edge is pretty and crunchy. A keeper.
Scott
This recipe was amazing. Definitely one I will keep using in the future.
Nan Farrell
Just exactly what I was looking for. Perfectly moist, spiced and chewy.
I didnt use dried ginger in the cookie dough , but added grated fresh ginger (about 2 Tablespoons) for a double recipe. Since I had no crystallized ginger on hand I just added about a tablespoon of sugar into the grated ginger and stirred that in with the egg/ molasses addition. Terrific cookie. Don’t over bake!
My double batch made 36 large cookies .
Susan
I’ve made these cookies twice; they are superb! Followed the recipe as printed.
Thank you
Crosby Molasses
Thank you for your feedback. Always appreciated. Glad you are enjoying the recipe! Take care.
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.
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.)
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.
Cathy
The dough was so dry it was crumbly! But the taste was good….so what’s wrong
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?
Judy
My cookies were delicious but ROCK HARD! Did I bake them too long? I did 350 convection.
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
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
Jasmeen
What is the yield? I need to know if I should double the recipe for a cookie exchange party.
Crosby Molasses
Hi there, The recipe makes about 2 1/2 to 3 dozen.
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.
Crosby Molasses
Hi Kimberley, so saddened to hear that the recipe did not go as planned for you, here is a link to our ginger molasses cookie recipe: https://www.crosbys.com/chewy-ginger-molasses-cookies/. I hope this one turns out better for you
Garry Robinson
Good spice-not overly so but enough to keep you coming back for more.
Sue
What is crystallized ginger?
Crosby Molasses
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.
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!