Sunny's Ginger Molasses Cookies Recipe

Name: Sunny's Ginger Molasses Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup granulated sugar; 1 1/2 sticks (3/4 cup) salted butter, softened; 2 tablespoons unsulfured molasses; 1 tablespoon grated fresh ginger; 1 large egg; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon pumpkin pie spice; About 1/3 cup granulated sugar, for dusting; 24 pieces crystalized ginger candy (1/2- to 1-inch pieces)

Servings: persons

1
Blend the wet: In a stand mixer with the paddle attachment or in a large bowl using a hand mixer on medium, blend the sugar and butter until lighter in color and fluffy.
2
Add the molasses and ginger and blend until smooth.
3
Then add in the egg and blend until incorporated.
4
Add the dry: In a large bowl, whisk together the flour, baking powder and pumpkin pie spice.
5
Reduce the mixer speed and add the flour mixture in 3 parts, slowly blending and scraping the sides of the bowl to include all the dough.
6
Refrigerate for 30 minutes.
7
Roll, bake and top: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
8
Pour enough sugar into a small bowl to dust the cookies (about 1/3 cup).
9
Using a small melon baller or ice scream scoop, make 24 balls of cookie dough and roll each in the sugar to coat on all sides.
10
Place the balls on the prepared baking sheets 1 inch apart and gently press each down.
11
Bake until the bottoms and edges are browned slightly, about 12 minutes; remove from the oven and immediately push a ginger candy in the center of each cookie so that it cools with it locked in place.
12
Slide the cookies off the sheet by pulling the parchment paper off the sheet and onto a cooling rack.
13
Cool before serving.
14
Store in an airtight container for up to 6 days.

1236

kcal

Calories

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup granulated sugar, 1 1/2 sticks (3/4 cup) salted butter, softened, 2 tablespoons unsulfured molasses, 1 tablespoon grated fresh ginger, and more.

Yes, Sunny's Ginger Molasses Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sunny's Ginger Molasses Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions