Molasses Ginger Cookies

Double Ginger Molasses Rye Cookies

This recipe makes a chewy, flavorful cookie spiced with cinnamon and cardamon, along with ground and crystallized ginger. If you can't find crystallized ginger and the need to bake is urgent (I understand completely) then increase the amount of ground ginger to 2 teaspoons.
Course Dessert
Prep Time 20 minutes
Servings 3 dozen
Author katiemorford


  • 4 ounces butter (one 1/2 cup stick)
  • 1/4 cup honey
  • 1/4 cup blackstrap molasses (see notes)
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/4 cups white whole wheat or whole-wheat pastry flour
  • 3/4 cup rye flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup finely chopped crystallized ginger
  • Sugar for rolling the cookies


  1. In a large bowl, cream the butter, honey, molasses, brown sugar, and egg with an electric mixer or vigorously by hand until light and smooth, scraping down the sides as needed.
  2. In a separate medium bowl, whisk together the white whole wheat flour, rye flour, cinnamon, ground ginger, cardamom, baking powder, and salt. Add the flour mixture to the butter/sugar mixture and mix until blended, scraping down the sides as needed. Add the crystallized ginger and mix again just to blend. Cover and refrigerate at least 30 minutes.
  3. When ready to bake, preheat oven to 350 degrees. Pour about 1/2 cup of sugar (coarse sugar if you have it) into a cereal-sized bowl. Make balls of dough that are about 2 teaspoons each, rolling them between the palms of your hands until smooth. Roll the balls of dough in sugar, coating them entirely. Arrange the dough on a baking sheet with 1 1/2 to 2 inches of space between. Use the bottom of a glass to gently flatten the cookies until they are about 1/3-inch thick.
  4. Put cookies into the oven to bake. For a chewy cookie, bake until the color begins to darken, particularly around the edges, about 10 minutes. If you cook them longer, they will be crispy.
  5. Remove from oven and let cool for at least 15 minutes. Transfer to a covered storage container.

Recipe Notes

*Molasses labeled "blackstrap" is much higher in calcium, iron, and other minerals than regular molasses. If your market doesn't carry it, any molasses will do. **White whole wheat flour is a whole grain flour from a variety of wheat that is pale in color and lighter in texture than regular whole wheat. If you can't find white whole wheat flour, use whole wheat pastry flour instead.