Ginger Sugar Cookies are one of those cozy holiday cookies I turn to every single year. They're soft, full of rich molasses, and rolled in crunchy sugar with just the right amount of warm cinnamon and ginger. Add these ginger sugar cookies to your Christmas cookie tray, they always disappear fast.
If you like these Ginger Sugar Cookies, you'll love my Chocolate Crinkle Cookies and my Soft Amaretti Cookies with their chewy almond centers.
Ginger sugar cookies or ginger molasses cookies have become one of our go-to holiday cookies. With rich molasses, brown sugar, and warm ginger and cinnamon spice, these cookies bring that classic Christmas flavor right to the cookie tray. Whether you're baking for the season or just craving something festive, these molasses ginger cookies hit the mark.
There are smells that instantly transport me back to childhood-sugar cookies in the oven, ginger cookies filling the kitchen with their spicy scent. Last week we kicked off our Christmas cookie baking early, and these were the first batch we made. Sparkling turbinado sugar on top, soft centers inside-everything about them says "holiday."
The flavor was maybe too subtle. I will add more ground ginger and probably some fresh grated ginger in the next batch. I used blackstrap molasses and the flavor was distinctive and delicious.
What ingredients are in Ginger Sugar Cookies?
slightly adapted from Adapted from Gourmet magazine March 1965
Wet Ingredients
- ¾ cup Earth Balance Vegan Buttery Sticks
- 1 cup packed brown sugar
- 1 egg
- ¼ cup molasses (I use blackstrap)
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon salt
For Rolling
- Turbinado or coarse suga
How do you make ginger sugar cookies?
Cream butter and gradually add brown sugar. Continue to beat until fluffy.
Add egg and molasses to butter mixture.
Beat until evenly blended.
Combine flour with baking soda, spices, and salt. Gradually add to butter mixture, beating until all the dry ingredients are incorporated. Refrigerate dough for 1 hour.
Preheat oven to 375 degrees F.
Roll the dough into small balls and roll around in the sugar.
Line a baking sheet with parchment paper. Place balls of dough at least 3 inches apart on prepared baking sheet. Bake at 375 degrees F for 10 to 12 minutes, until firm.
Let sit on baking sheet for 1 minutes, then remove to racks to cool.
ENJOY!:)
Expert Tips for Perfect Molasses Ginger Cookies
- Chill the dough so the cookies don't overspread in the oven.
- Use turbinado sugar for extra crunch and shine.
- Don't overbake-they firm up as they cool.
- Try fresh ginger if you want a stronger ginger kick (½ teaspoon grated).
- Light vs. blackstrap molasses:
- Blackstrap creates a darker, deeper, slightly less sweet cookie.
- Regular molasses gives a milder, classic flavor.
Variations
- Add a vanilla glaze for extra sweetness.
- Dip half the cookie in white chocolate and sprinkle with sugar.
- Make chewy ginger sandwich cookies by filling them with vanilla buttercream.
How to Store Ginger Sugar Cookies
- Store in an airtight container for up to 5 days.
- Freeze baked cookies for up to 2 months.
- Freeze cookie dough balls and bake straight from frozen, adding 1-2 minutes to the baking time.
FAQ'S
Yes! Chill the dough overnight or freeze the dough balls for a quick bake later.
No-granulated sugar works, but turbinado gives the cookies that crunchy, sparkly finish.
Yes. Earth Balance or another vegan buttery stick works beautifully.
Make sure the dough was chilled and that your baking sheet wasn't warm from a previous batch.
More Holiday Cookies You'll Love
- Italian Christmas Cookies
- Chocolate Crinkle Cookies
- Soft Amaretti Cookies
- Pumpkin Spice Cookies
What's your favorite holiday cookie?
Some other cookie recipes to try this holiday:
- Chocolate Crackle Cookies
- Cuccidati-Sicilian Fig Cookies
- Italian Lemon Knot Cookies
- Sicilian S Cookies
20 Minute Ginger Molasses Cookies
Equipment
Ingredients
- ¾ cup Earth Balance Vegan Buttery Sticks
- 1 cup brown sugar packed
- 1 egg
- ¼ cup molasses I used blackstrap
- 2 ¼ cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- Sugar for rolling I used turbinado
Instructions
- Cream butter and gradually add brown sugar. Continue to beat until fluffy.
- Add egg and molasses to butter mixture. Beat until evenly blended.
- Combine flour with baking soda, spices, and salt. Gradually add to butter mixture, beating until all the dry ingredients are incorporated. Refrigerate dough for 1 hour.
- Preheat oven to 375 degrees F.
- Roll the dough into small balls and roll around in the sugar. Line a baking sheet with parchment paper. Place balls of dough at least 3 inches apart on prepared baking sheet. Bake at 375 degrees F for 10 to 12 minutes, until firm.
- Let sit on baking sheet for 1 minutes, then remove to racks to cool.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
Expert Tips for Perfect Molasses Ginger Cookies
- Chill the dough so the cookies don't overspread in the oven.
- Use turbinado sugar for extra crunch and shine.
- Don't overbake-they firm up as they cool.
- Try fresh ginger if you want a stronger ginger kick (½ teaspoon grated).
-
Light vs. blackstrap molasses:
- Blackstrap creates a darker, deeper, slightly less sweet cookie.
- Regular molasses gives a milder, classic flavor.
These ginger sugar cookies look amazing! I love the sugar on them, they look so sophsticated that way. I can just imagine how delicious they taste, the crunchiness from the sugar and the chewy inside, ahhhh, I'm drooling!! Awesome recipe 🙂
Aww, the sparkly sugar crystals make these perfect! I lvoe ginger snap style cookies, anyways, these would be a huge success!
ginger ans spice are definitely in the air this month! love the sugary crisp cookies!
Richa @ Hobby And More
Lora,
I'm going to make ginger cookies soon. I love all the The flavors that remind me of Christmas!
Lota of #cookie love to you.
These arae so pretty with the little sparkle of sugar, and I'm absolutely crazy for ginger!
Ah, ginger cookies are the ultimate flavor of Christmas!! Great recipe!! I bet the aroma is awesome!
So delicious and perfect for the holidays! Love 'em, Lora.
Ohhh, these look amazing! I'm getting my cookie thing on and I see so many recipes on want to make, and these are on my list! Thank you!
These are truly delightful ginger cookies. Yay for the holidays.
I adore a good ginger cookie and these look absolutely phenomenal, my dear!
My son adores ginger cookies - I'm forwarding this recipe to him so he can make me some 🙂 Lovely cookie!
Yum, the turbinado sugar must make them so delicious with a little crunch!
Lovely texture of the cookies...they look beautiful and I love ginger flavour..so festive 🙂
This is my kind of cookie. Your description of the texture appeals to me with the crispy/crunchy outside and the soft inside. Combined with the spiciness of the ginger...perfect!
Happy Holidays!
Ginger makes anything pop.Perfect holiday cookies!!
Oh, I adore ginger cookies! And the turbinado sugar gives these a beautiful finish! Great #cookielove post, my friend!!!
This cookie looks ah-mazing. Really good job. So beautiful!! Love it and what a way to jump start the holidays!! I never use molasses & brown sugar, don't know why I shy away from these ingredients but this is tempting me to retry.:)
Like that part of making when you need to roll the cookie dough in the sugar..gives a wonderful crust with sugary bites.
Chewy ginger cookies are one of my all-time favourite cookies. I have always rolled mine in regular sugar however. I love the look of yours with the turbinado...gives the cookies such a festive look and now something I will have to start doing.
Lori, these look so - so good! I love ginger, so much that I eat the sugar coated one like candy. These are lovely and simple!