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Sweet ginger molasses! These cookies can turn any day into a YUMday with a perfectly spicy fall recipe.

  • Triple Ginger-Molasses Cookies


      • 35


      • 15

    • SERVES

      • 24


    • 2 cups Essential Everyday All-Purpose Flour
    • 1½ tablespoons ground ginger
    • 1 teaspoon baking soda
    • 1 teaspoon fine sea salt
    • ½ cup Essential Everyday Canola Oil
    • ½ cup packed Essential Everyday Light Brown Sugar
    • ¼ cup molasses
    • 2” piece fresh ginger, peeled and finely grated or minced
    • 1 Essential Everyday Egg
    • 1 cup candied ginger, finely chopped
    • ½ cup turbinado sugar


    1. In a large bowl whisk to combine flour, ginger, baking soda, and salt.
    2. In a medium bowl whisk to combine oil, brown sugar, molasses, fresh ginger, and egg.
    3. Scrape the molasses mixture into the bowl with the flour mixture and stir until nearly combined. Stir in the candied ginger.
    4. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
    5. Preheat the oven to 350℉. Line 2 sheet pans with parchment paper.
    6. Use a tablespoon to scoop the dough into portions, then roll each portion into a ball. Roll the dough balls in the turbinado sugar and place 1½” apart on the prepared sheet pans.
    7. Bake until the cookies puff up and crack slightly, 12-16 minutes, switching oven racks and rotating sheet pans halfway through baking. Let cool 2 minutes on the sheet pans, then transfer to a cooling rack to cool completely.
    8. Store in an airtight container at room temperature for up to 2 weeks.