Ginger-Molasses Cookies Recipe (2024)

I have a similar recipe and it freezes fine in balls.
By the time the oven is hot, the balls are thawed enough to roll in sugar and bake.
I also press the dough into a 9 x 9 pan lined with plastic wrap and chill, then cut into 1" pieces and roll into balls, they are even and it is easier than scooping.

I made these slightly smaller than golf balls and wound up with 47 cookies. They stayed soft for a week. Flavors became more robust as the week went on. I will definitely make these again. People raved about them.

When you make and eat cookies, they should be delicious and rewarding. These cookies are just OK, the flavor is weighted too heavy on the molasses side, leaving the ginger to beg for attention. They are light enough (even with all that butter), but that's where the unrewarding part comes in, its a bland, dissolve in your mouth texture. I also found the rolling in sugar makes them too sweet.
I won't make these again. A Cara Cara orange for dessert is way better than these.

The Silver Palate original cookbook. Molasses cookies

Try the Chewy Molasses Cookies from Bon Appetit, December 2013. Along with cinnamon and ginger, they have cardamom.

I would make it again but add double the ginger and allspice. They lacked the bite I expected. Also, these are very soft cookies so if you're really looking for that ginger "snap" look elsewhere.

These didn't turn out well for me. They were puffy and not chewy at all as has been the case with other molasses cookies I've made. What went wrong?

If you use candied ginger, increases the spices, and use pomegranate molasses these cookies have a rich, complex flavor I’ve never found in any other recipe. I will make these again.

Less molasses more brown sugar and use of baking soda instead of baking powder!

How about something with out 3/4 pound of butter?

If you want a fantastic ginger/molasses cookie, try Alison Roman's Chocolate Molasses Cookie with fresh grated ginger. Quick and easy to make, you can't eat just one.

Makes a wonderful "cake" style cookie - soft and crumbley. I halved the recipe easily. I thought the spice was nice and subtle and crowd pleasing. Roll the dough into balls after being chilled, roll the balls all over in sugar, and bake the balls without flattening. These instructions felt odd but they turned out perfectly.

Country Raisin Gingersnaps: Yield: 24 3/4 Cup shortening 1 Cup sugar 1 egg 1/4 Cup molasses 2 1/4 Cups flour 2 Teaspoons baking soda 1 Teaspoon salt 1 Teaspoon ginger 1/2 Teaspoon cinnamon 1/4 Teaspoon cloves 1 1/2 Cups raisins or Zante currantsCream together shortening and sugar. Beat in egg and molasses. Sift together flour, soda, salt and spices; add to creamed mixture. Mix in raisins. Chill dough 1/2 hr. Roll into 1” balls. Place 2” apart on greased pan. 350 for 8-10 minutes.

Ground ginger and powdered ginger are two different things. The recipe calls for ground ginger, which is available in stores. The video shows powdered ginger, which is much blander and less sharp. And I always wonder now when I read comments, are these people using fresh spices? Are they using 20 year old spices? Makes a big difference in a recipe like this one.

Would cloves help instead of allspice. Most recipes for this kind of cookie have cloves. I find that gives them some zap.

These were not chewy, but cake like, and they tasted bitter. I followed the recipe carefully as I was looking for the perfect ginger molasses cookie. I won't make this again.

Not a lot of flavor and too cakey. I was expecting more of a chewy/crisp hybrid.

In the beat the butter/sugar step, how will this be “pale” if you are using molasses?

I added chopped candied ginger and they were a big hit!

Great flavor. Definitely keep the dough cold. The balls spread so space them far apart.

Happened to have candied ginger on hand, and based on comments, I chopped it fine and added it into the sugar roll. Nicely gingery and quite delicious.

I enjoy these cookies, but mine didn't get chewy. What did I do wrong? Did I beat the batter too long and hard? Thank you!

These are very cakey, not chewy the way you might expect a ginger molasses cookie to be. Not terrible, but not what I was looking for.

strange, cakey cookies that close to burnt on the bottom while remaining practically raw in the center despite only cooking for 12 minutes at 325. I’ve never had a ginger molasses cookie like this in my life, almost certainly wouldn’t make these again

I would not make these again. I make a lot of cookies and these were very lackluster. Molasses overpowers this recipe. Baking time should be longer and higher temp. Not enough spices.

This is a cakey cookie, not my preference but fine as is.

This one misses the mark. Followed the recipe exactly and the texture is just off. I bumped up the temperature to 375 and that helped but there are much better recipes for ginger cookies out there.

I have my go to recipe for perfect ginger molasses cookies. Tried this one. Followed the recipe and doubled the spices per reviews. They are a dry cake like cookie. No snap no crunch. They’re ok.

It wasn’t until the dough was made that I remembered I told myself not to make these cookies again! Both times the cookies flattened like pancakes…I could not get the structure right…the 3/4lb of butter doesn’t help…but now I WILL remember….don’t bake these again !!!!

I subbed a 1/4 cup fresh ginger loosely packed for the ground ginger