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Molasses-Ginger Crisps

Molasses-ginger crisps are delicious -- and freeze exceedingly well.

  • Yield: Makes about 6 dozen
Molasses-Ginger Crisps

Source: The Martha Stewart Show


  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 sticks (16 tablespoons) unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1 large egg, plus 1 large egg yolk
  • 1 teaspoon finely grated fresh ginger
  • 2 tablespoons finely chopped crystallized ginger
  • 1/3 cup unsulfured molasses
  • 1 cup coarse sanding sugar


  1. Preheat oven to 350 degrees. Whisk flour, ground ginger, baking soda, and salt.

  2. Beat butter and granulated sugar with an electric mixer on medium-high speed until pale and fluffy. Beat in egg and egg yolk, then the grated and crystallized gingers. Reduce speed to low. Add flour mixture in 3 additions, alternating with the molasses. Beat until well combined.

  3. Shape teaspoons of dough into balls, and roll in sanding sugar. Space 2 inches apart on parchment-lined baking sheets.

  4. Bake until cookies are flattened and edges are dark golden brown, 12 to 14 minutes. Let cool on sheets 5 minutes, then transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers for up to 2 days or frozen for up to 1 month.

Reviews (18)

  • ashldashls2414 10 Nov, 2010

    Loved these cookies! I was a little nervous because I'm not a big fan of ginger, and there's a lot of ginger in these, but it's perfect! I didn't have sanding sugar, so I used regular sugar and it was fine. It's a little difficult to roll the dough into balls, but once you get it into the sugar, you can make them more into balls.

  • hisgeogal 18 Dec, 2009

    These crisps are absolutely scrumptious! Since these are crisps and not cookies, the dough is softer than cookie dough so I put it in the refrigerator for an hour to allow it to firm up. I tried the original recipe and love it but decided to try making them with 3/4 cup butter and 1/2 cup more flour (2 1/2 cups) and that suited my personal taste a little better. Again, these things are mouth watering!

  • hisgeogal 18 Dec, 2009

    Also, crystalized ginger is best bought at a health food store as the little jars in the spice section of the grocery are outrageously priced in comparison. I also freeze the crystalized ginger to make it easier to chop as it can be sticky.

  • cupcakebeau 26 Mar, 2009

    These are literally the best ginger cookies you will ever eat. Let's just say it's a good thing the recipe makes six dozen.

  • babajiji 16 Sep, 2008

    I found the dough for these cookies so soft that I couldn't roll them. I ended up adding 1/2 cup more flour and they were still soft. They also spread quite a bit. I used unsulftered molasses and they were much paler than the picture too. I like the flavor but the texture is wrong.

  • MeridithC 6 Aug, 2008

    I unfortunately did not have crystallized ginger and they still turned out great. I also substituted Molasses for Karo syrup mixed w/ Maple syrup and my whole famliy couldn't get enough. I also had to subtitute the sanding sugar for regular crystal sugar in yellow and it make them so cute and summery

  • AnitaErika 1 Aug, 2008

    Thanks for taking the big blue block off the printer friendly version of the recipes. It is much appreciated.

  • QuilterSue 31 Jul, 2008

    I get crystalized ginger at Hagen's in the bulk food section. You can also get it in health food sections because it is good for morning sickness but it's more expensive in health food sections. You don't need much of it, so don't by a lot the first time. It's pretty strong stuff to eat by itself. It does freeze well.

  • tomlinsonmaryann 30 Jul, 2008

    nowadays you can find crystallized ginger in the supermarket next to dried cranberries and dried pineapple. Trader Joe's carries it, too. Sanding sugar is just coarse sugar. Try making your own cinnamon-sugar to sprinkle on top of these cookies. great. BTW, Trader Joe's sells Three Ginger Cookies, but I'm sure Martha's are better.

  • tammyfulkerson 30 Jul, 2008

    Can you tell me what is crystallized ginger and where do you get it from?

    Thank you

  • mallon 30 Jul, 2008

    What is crystalized ginger and what is sanding sugar? I'm not a great baker but these sound wonderful and I would like to give it a go. Thanks in advance..

  • erikwithak 30 Jul, 2008

    Everyone needs this recipe! It is fabulous and really satistisfies the molasses cookies sure and add it to your cookie recipe file! At our house we will dub these "Martha's Best" Molasses cookies!

  • deezblock 30 Jul, 2008

    Sanding sugar is slightly coarser than regular sugar. You'll find it in specialty shops. When in doubt, google!!

  • QuilterSue 30 Jul, 2008

    These cookies are AMAZING! You'll never want a plain ol' ginger snap again! I first got the recipe when Martha featured the cookie a few years back and I've enjoyed praise for making them ever since. In our family, we call them, "Evil Cookies" because they are so addicting and you just can't stop eating them! When I saw icrystalized giner on sale, I bought some, chopped it, and froze it in 2 TBSP portions so it will be fresh and ready for me when I want to make these cookies.

  • Lainie70 30 Jul, 2008

    These are my favorite cookies any time of year. They are especially great around the holidays, as they freeze very well. You can make them ahead of time and take out as you like.

  • karaloyal 25 Jul, 2008

    My family says these are the "best cookies they have ever had." Wow. Yum.

  • jimsqueeniechef 9 Jul, 2008

    Does anyone know what "sanding sugar" is? The last 2 recipes have called for it and I am not familiar with the term. Thanks, Vicki

  • 2nutty 31 Dec, 2007

    I loved these. They have a very unique flavor with the mix of Molasses and three types of Ginger. They are a very crisp cookie but, that is the way I like them.

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