Nancy Caverly gave her grandmother's recipe for ginger molasses cookies a little makeover--reducing the butter and adding crystallized ginger for a spicy jolt. Source: EatingWell Magazine, November/December 2008

Nancy Caverly
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.

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  • Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.

  • Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.

  • Preheat oven to 375 degrees F. Lightly coat 2 baking sheets with cooking spray.

  • Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.

  • Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.

Tips

Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.

Nutrition Facts

79 calories; 1.5 g total fat; 0.9 g saturated fat; 9 mg cholesterol; 106 mg sodium. 43 mg potassium; 15.9 g carbohydrates; 0.2 g fiber; 10 g sugar; 0.9 g protein; 74 IU vitamin a iu; 21 mcg folate; 10 mg calcium; 1 mg iron; 7 mg magnesium; 9 g added sugar;

Reviews (24)

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25 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/04/2014
These are by far the BEST ginger cookies I have ever had! However my dough was quite dry so I added another 1/4 butter and 3 tablespoons of milk. They turned out fantastic. I'm fighting against going for #5 right now! Read More
Rating: 5 stars
08/14/2014
Wow are these good!:) I had no idea what crystallized ginger is/was and couldn't find it in my wife's spice rack or anywhere in the pantry. So instead of bothering my wife at work (I'm a retired military veteran) I substituted 1/3 cup oatmeal in place of the 1/3 cup crystallized ginger. The cookies still came out fantastic and are DELICIOUS! Pros: Very easy to read recipe - and I'm not that good of a cook! Cons: What the heck is crystallized ginger?!? Read More
Rating: 5 stars
12/21/2013
Most excellent and easy to make Read More
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Rating: 5 stars
07/07/2013
Chocolate Chip Cookie Girl Turned Traitor Wow. I used to think chocolate chip cookies were the bomb. Step aside tradition because these beauties just took first place! These taste good any time of the year but are warm and spicy; I recommend them during the colder months. However if it is tending towards summer they are really quick to bake and amazing chilled with a glass of milk. 1 cup of sugar is overkill in these cookies. If you don't enjoy knock-your-nickers-off sweet you can let the molasses and sugar coating take care. I'd recommend less than 3/4 c sugar in the batter. Roll the dough in large grain sugar to enjoy a prettier more twinkly cookie. Pros: sweet quick to bake visually appealing Cons: Too much sugar yet addictively delicious! Read More
Rating: 5 stars
04/29/2013
So so so good! I didn't put the crystallized ginger just cuz I had the rest of the ingredients on hand and didn't want to go to the store and spend five bucks. They were still so yummy and perfect. They were a little crunchy on the outside and chewy on the inside. It was hard not to eat all of them. Pros: Easy Fast Read More
Rating: 5 stars
12/22/2012
Beautiful and Tasty These cookies are little gems of deliciousness. Follow the recipe preciously and you won't be disappointed. The dough will be crumbly before it is refrigerated and that is normal. They not only taste great but they are very pretty as well and will make a beautiful presentation if entertaining for the holidays. Pros: Simple recipe to follow Cons: None Read More
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Rating: 4 stars
12/19/2012
Perfect w/ Modifications After reading the other reviews I made some modifications to the recipe--added an extra egg white and cut the sugar to 3/4 cup in the cookies. I also substituted 1 teaspoon ground ginger for the crystallized ginger bits since I couldn't find any at the store. And last I refrigerated the dough overnight to help it solidify more. The result was awesome! The cookies are crispy on the outside and slightly chewy inside and have a strong bite with a touch of sweet. I'm very glad I used less sugar. More would have overpowered the ginger flavor and made them sugary-bland. But overall a solid holiday cookie! Pros: Quick easy gingery Cons: None Read More
Rating: 4 stars
12/17/2012
lovely healthy cookie I am a big cookie lover just so you know. I went to a cookie cook off and tried so may different cookies. I then came to this lady who had molasses crackle cookies. I tried one and I wasn't bad. I was surprised that these were healthy though. it is a decent cookie. Pros: easy quick Read More
Rating: 4 stars
12/06/2012
Extremely good molasses cookies I thought the sugar to butter ratio wasn't quite right but tried it anyway. The dough did not hold together so I added another egg and the baked cookies were too sweet next time I will use 1/2 cup sugar. This will probably eliminate the need for the extra egg. Pros: quick easy Cons: dough too dry Read More
Rating: 5 stars
02/10/2012
These cookies lived up to their name The candied ginger is a wonderful ingredient. Everyone in my house devoured these and asked when I was going to bake them again. I measured carefully but the dough was extremely crumbly and not formed in the mixer. I usually bake things by recipe faithfully the first time and then adjust but this time it was so wrong looking that I added another large egg. It seems from other reviews that I might not have had to do that after refrigeration but they turned out so great I'm afraid not to do exactly what I did the first time! Pros: spicy addictive Cons: addictive Read More
Rating: 5 stars
12/25/2011
New favorite Delicious gingery and easy. They are beautiful when baked! We agreed we need to make these every Christmas from now on. Thank you for the wonderful cookie recipe. Read More
Rating: 5 stars
12/21/2011
These are so fun! They remind me of my grandmother too. I substituted 1c. of coconut flour for 1c. of the wheat flour and added two extra eggs. They came out delightful! Read More
Rating: 2 stars
12/19/2011
Way too much sugar! Mine didn't crackle - I pushed down the puffy balls at 12 mintues with a fork and they crackled a few minutes after that. Took a bite and woah- wayyy too much sugar for my liking. I may try again with sugar reduced by as much as half!! Or just try to find another recipe. Great potential. Also found the dough crumbly but after refrigeration I could form the balls in my hands without adding other ingredients. Pros: Great ginger scent fast and easy to make Cons: Way way too much sugar Read More
Rating: 5 stars
10/31/2011
The dough was a little dry and crumbly so I had to add 1 - 2 Tbsp of milk before I rolled into balls. I'm guessing it's b/c I used 1/2 whole wheat flour....not sure. Otherwise these are delicious and easy! Read More
Rating: 5 stars
10/31/2011
Taste is great and the recipe is easy. The only problem I had (maybe I did something wrong?) was the dough was really crumbly. After I refrigerated it I had to add about 1 - 2 T of milk so the dough could be formed into balls. Read More
Rating: 5 stars
10/30/2011
I thought these were delicious. Will definitely make again. Read More
Rating: 5 stars
10/30/2011
These are fantastic! Remind me of my grandmother's recipe. I used minced ginger root instead of crystallized. Less sugar and more kick. Read More
Rating: 5 stars
10/30/2011
These are really yummy. They even get better after a few days...more flavorful. Yum!!! Read More
Rating: 5 stars
10/30/2011
These are fantastic cookies! One of the few cookies that don't taste as good warm - they get better over time. They keep well and are great cookies to send in the mail. Enjoy them as we have. Read More
Rating: 5 stars
10/30/2011
The batter was very dry and crumbly so I added an extra egg white. The smell is fantastic. If you like ginger this is a keeper. The only thing I would like to see is a reduction in the amount of sugar in the recipe. Read More
Rating: 5 stars
10/30/2011
This recipe turned out great! These cookies are chewy and the crystalized ginger adds a nice touch. Read More
Rating: 5 stars
10/30/2011
Absolutely wonderful! Read More
Rating: 5 stars
10/29/2011
I just made these and oh my.... they are fabulous! Read More
Rating: 5 stars
10/29/2011
Delicious These cookies were absolutely delicious! Because I did not have any crystalized ginger in my house I substituted the ginger for 1 tsp of powdered ginger. To enhance the flavor I chilled the dough overnight. It tasted spectacular! I could not stop eating them. I will definitely bake them again! Read More