Recipe: Ginger Cookies | MOBE

Recipe: Ginger Cookies

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These chewy, spiced cookies add a festive sparkle to your holiday table. Cinnamon, ginger, and cardamom give them warmth and wonderful flavor. Try serving them with a low-fat eggnog for a satisfying seasonal dessert. This recipe makes 30 cookies, perfect for sharing with friends and family.

Prep time: 10 minutes
Cook time: 8-10 minutes
Total time: 20 minutes
Serves: 30
Serving size: 1 cookie


  • 2 cups all-purpose flour (or substitute gluten-free almond flour)
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • 1 large egg
  • ½ cup unsalted butter, softened (1 stick)
  • ¼ cup granulated sugar
  • ⅓ cup dark molasses
  • ¼ cup packed dark brown sugar


Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt together in a medium mixing bowl. By hand or using an electric mixer, whisk together egg, butter, granulated sugar, and molasses in a separate large mixing bowl until combined. Add the dry ingredients (flour mixture) to the wet ingredients and stir until just combined.

Place the dark brown sugar into a large shallow bowl. Break up any clumps.

Scoop one tablespoon of dough into your hands and roll the dough into a ball. Then, roll the dough ball in the dark brown sugar to coat. Place onto the cookie sheet. Repeat until there’s no dough remaining, placing each dough ball about two inches apart.

Using a spatula, lightly press down on the dough balls to slightly flatten. Bake for 8-10 minutes, until cookies are puffed and slightly cracked.

Remove from oven. Let cool slightly, then transfer to a cooling rack.

Store cookies in an airtight container for up to one week or freeze cookies for up to six months.

MOBE kitchen tip:

  • Molasses is a sweet-savory dark, thick syrup that is a byproduct of extracting sugar from sugar cane. This dark syrup is often used in holiday baking and pairs particularly well with ginger. Molasses is rich in vitamins and minerals but is still considered a sweetener and is high in sugar and calories. Molasses adds a beautiful warm color, chewiness, and aroma to baked goods, including these spiced ginger cookies.

Recipe notes:

  • To soften butter, leave it out at room temperature for 1-2 hours.
  • If dough is too sticky to handle and roll into balls, put it in the refrigerator for 20 minutes to chill. This will make the dough easier to handle.
  • To make this recipe gluten free, substitute the all-purpose flour for a gluten-free blend.

Nutrition facts per serving

Calories: 80 / Total Fat: 3g (4% DV) / Saturated Fat: 2g (10% DV) / Trans Fat: 0g (0% DV) / Cholesterol: 15mg (5% DV) / Sodium: 120mg (5% DV) / Total Carbohydrate: 12g (4% DV) / Dietary Fiber: 0g (0% DV) / Total Sugars: 6g / Added Sugar: 6g (12% DV) / Protein: 1g / Vitamin D: 0mcg (0% DV) / Calcium: 10mg (0% DV) / Iron: 1mg (6% DV) / Potassium: 55mg (2% DV)

Allergen statement: Contains milk, egg, and wheat. Contains tree nuts if almond flour is used.

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