Ina Garten’s Ultimate Molasses Cookies

Servings: 24 serving(s)

Prep time: 10 minutes

Total time: 35 minutes

Cooking time: 25 minutes

Take me to the recipe

Ultimate molasses cookies from Ina Garten

I’m always baking cookies. The house is full of them, the freezer is full of them and I cart them to work and I sometimes send them with my kids when they head off to visit friends.

I realised that I don’t often get the chance to sit back and enjoy cookies that someone else has made. I had forgotten the simple pleasure of nibbling a cookie without having first mixed it up, put it in the oven and tidied the kitchen.

And then I met these cookies, made by my friend Joan for our book club anniversary potluck.

ultimate molasses cookies from Ina Garten

They’re a classic ginger molasses cookie with a great spice blend and lots of candied ginger. In fact, the original recipe called for more than a cup of candied ginger. I cut it back to 1/3 of a cup but feel free to add more if it suits your palate. 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.

ultimate molasses cookies from Ina Garten

Ultimate Molasses Cookie Recipe

Slightly adapted from Ina Garten (Barefoot Contessa)

Ingredients:

  • 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

Directions:

  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.

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13 thoughts on “Ina Garten’s Ultimate Molasses Cookies

  1. Paul says:

    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!

  2. Sue says:

    What is crystallized ginger?

    1. 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.

  3. Garry Robinson says:

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

  4. Kimberley says:

    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.

    1. 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: http://www.crosbys.com/chewy-ginger-molasses-cookies/. I hope this one turns out better for you

  5. Jasmeen says:

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

    1. Hi there, The recipe makes about 2 1/2 to 3 dozen.

  6. Janet campos says:

    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

  7. Judy says:

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

    1. Lynn Purdy says:

      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

  8. Cathy says:

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

    1. Bridget Oland says:

      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?

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