Cookies• Fall• Holidays• Winter

Pan-banging Ginger Molasses Cookies

Last updated December 14, 2023
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pan-banging-ginger cookies dipped in rum butter glaze on white parchment

If you follow along on Instagram, you know I’ve been working on a ginger-molasses version of my pan-banging cookies. I finally have the ginger molasses cookies recipe for you, I’ve been obsessively making them trying to get everything just right. And I have a Red Velvet Pan-Banging Cookie for you too, that is perfect for the holidays or Valentine’s Day.

I also know that most everyone has a strong opinion on how they want their molasses cookies to be (soft! hard! chewy! dense! coated in sugar! no sugar! fresh ginger! just ground spices!). I did make my dear friend Zoë test them out and she gave them her approval, so I’m going to go ahead and put the recipe out into the world.

Cookie Making Tips:

This particular recipe doesn’t need to be refrigerated. The molasses and butter in this cookie helps them to spread just fine without the added chill. I also make these a little bit smaller – 2 ounces, instead of 3 ounces. A few things to note: these taste best when the centers are under baked, just like the chocolate chip cookies.

Because they are smaller, I bang the pan only 3-4 times instead of 5-6. If you do cook the centers, the outside will be slightly tough when they cool, and they don’t taste as good on the second day.

If you get things just right, the outside will be crispy, the centers soft and slightly chewy, and they will still taste great the next day. If you try them, let me know how they turn out for you!

Holiday Variation with Rum-Butter Glaze:

I’ve had so many questions about the glazed version of these cookies I posted on Instagram, so I’ve updated the recipe card below with the glaze option in the notes. The partially dipped cookie with holly sprinkles was inspired by Pinch of Yum’s Soft Gingerbread Cookies with Maple Glaze. The Rum-Butter Glaze was inspired by Yotom Ottolenghi & Helen Goh’s beautiful cookbook Sweet, and these are the holly sprinkles I used from Wilton.

Pan-Banging Ginger Molasses Cookies Notes:

These cookies are a little different than the chocolate chip cookies – you don’t have to chill them, and they require a little less banging. You really don’t want to overcook the centers here – the cookie edges will get a little too tough.

Just like the pan-banging chocolate chip cookies, the center needs to be under baked (if you look at the photo, there is quite a bit of un-banged surface area).

The cookies will still cook on the pan after you take them out of the oven, so the centers won’t be raw, but if you are looking for a completely crispy cookie, this isn’t it.

The edges will be crispy, and the centers a little chewy and very soft.

Ginger Molasses Cookies (Pan Banging) Recipe | The Vanilla Bean Blog

Measuring Flour for Cookies:

*Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. If I am posting a recipe from another cookbook, I will use whatever gram measure of flour used in that book, which is why you may see a few posts with a different cup measurement. 

Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I’ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don’t use yeast.

More Pan-Banging Cookie Recipes:

pan-banging-ginger cookies dipped in rum butter glaze on white parchment

Pan-banging Ginger Molasses Cookies

Servings: 10 large cookies
Prep Time: 10 minutes
Cook Time: 16 minutes
Additional Time: 10 minutes
Total Time: 36 minutes
Perfectly spiced, ginger molasses cookies with rippled edges and a chewy center. Uses the pan-banging cookie technique to get their famous look!
Sarah Kieffer
4.91 from 65 votes
Print Pin Rate

Ingredients

  • 1 3/4 cup (249g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon + 1/8 teaspoon salt
  • 2 teaspoons ground ginger
  • 3/4 teaspoon ground cinnamon
  • Pinch cloves
  • 12 tablespoons (170 grams) unsalted butter, room temperature
  • 1 1/2 cup (297g) granulated sugar, plus more for rolling
  • 2 tablespoons mild molasses
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • Rum-Butter Glaze for optional holiday variation, recipe in notes
  • Holly sprinkles, for optional holiday variation

Equipment

Instructions

  • Adjust an oven rack to the middle position. Preheat the oven to 350°F. Line 3 baking sheets with parchment paper.
  • In a small bowl, whisk the flour, baking soda, salt, ginger, cinnamon, and cloves.
  • In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the molasses, egg, and vanilla, and mix on low to combine. Add the flour mixture and mix on low until combined. Remove the bowl from the stand mixer, and using a spatula, make sure the molasses is completely combined into the dough and that the dough is a uniform color.
  • Form the dough into 2-ounce balls (I use this cookie scoop). Roll the balls in granulated sugar to coat. Place 4 balls an equal distance apart on a prepared pan.
  • Place the baking sheet in the oven and bake 8 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will feel wrong, but trust me). After the cookies puff up again in about 2 minutes, repeat lifting and dropping the pan. Repeat 3-4 more times to create ridges around the edge of the cookie. Bake 13 to 16 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
  • Transfer the baking sheet to a wire rack; let cool completely before removing the cookies from the pan.

Notes

*Make sure your cookie batter is completely combined – molasses likes to hang out on the sides of the bowl and streak in the dough, so use a spatula at the end and make sure the batter is uniform.
*You don’t have to roll them in sugar, but I prefer them that way.
*You can play around with the spices if you want. I only like the teensiest bit of cloves, but you could add a bit more if you like.
*These cookies are rather large, but to get the edges to spread out and crinkle, they need to be on the big side. If you want to make the cookies smaller, you won’t get as many ridges on the outer layer, and your center won’t be quite as gooey. They will still be delicious, but not quite what I intended for you.
*There is a minimal amount of molasses in these cookies, but adding more makes them really chewy and a little tough.
*Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. If I am posting a recipe from another cookbook, I will use whatever gram measure of flour used in that book, which is why you may see a few posts with a different cup measurement. Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I’ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don’t use yeast. For yeasted doughs that call for all-purpose flour, I like to use King Arthur Brand. If you are using White Lily flour, please note that it is a low protein flour and doesn’t absorb liquid the same as regular all-purpose flours. Check the back of the flour bag for instructions on substituting it for regular all-purpose flours. 
*I think they keep best in the fridge, but I like to eat them at room temperature.
Rum-Butter Glaze Recipe, inspired by the recipe and used with permission from the cookbook, Sweet,:
  • 1 tablespoon unsalted butter
  • Pinch of salt
  • 1 to 2 tablespoons black strap rum or dark rum (see note)
  • 1/8 teaspoon ground cinnamon (optional)
  • 1 ½ cup [180 g] confectioners’ sugar
  • Water, as needed
Melt the butter in a medium bowl. Add the salt, rum, and cinnamon (if using), and whisk to combine. Add the confectioners’ sugar and mix with a spatula until combined, adding water as needed until the desire consistency is reached. Once combined, use a whisk to whisk out any lumps. 
TIP: Making glaze is often a balancing act of getting the water/sugar ratio just right, and that can differ depending on how thin or thick you want the glaze. If you want the glaze thicker, add a tablespoon of confectioners’ sugar at a time (whisking after each addition) until you like the result. If you want it thinner, add a teaspoon or two of water (or rum) at a time. 
I like 2 tablespoons of rum here, but if that sounds like too much, you can just do one and use water for the other tablespoon. 
You don’t have to add the salt, but I find it helps balance the sweetness of the confectioners’ sugar. 
Published December 9, 2017
by
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92 Comments

  • Reply
    Linda
    Wednesday, December 11, 2024 at 10:21 am

    5 stars
    Hi Sara! These cookies are heavenly and make Christmas magical. Thank you for the recipe. I have a question for you. I have to bake 7 dozen for a cookie party tomorrow. If I make the dough the night before and wake up at 4-5 am to bake will the dough do well in the fridge (sometimes the dough changes over night). Last year I mixed and baked right away. I don’t want to bake them the night before…looking for optimum freshness . Thank you.

    • Reply
      Sarah Kieffer
      Wednesday, December 11, 2024 at 1:31 pm

      Yes, no issue refrigerating the dough!

  • Reply
    CaseyAnn Salanova
    Sunday, December 8, 2024 at 6:57 am

    5 stars
    These became our favorite cookies after stumbling across the recipe last year. I can’t wait to make them again for Christmas. We unanimously en ducted them into our annual Christmas cookie line up after the first bite last year.

  • Reply
    pamela
    Wednesday, January 3, 2024 at 5:32 pm

    Delicious flavor but my cookies spread into each other and were flat and quite greasy. My butter was room temperature and I used 1 extra large egg as that is what I had on hand. Where did I go wrong? Again, they were delicious. Please help.

    • Reply
      Sarah Kieffer
      Tuesday, February 6, 2024 at 4:59 pm

      Hi Pamela – These cookies are supposed to spread a lot and do bake flat; that is part of the pan-banging method, and why I have you space them out so much on the cookie sheet. They also are extra buttery – the butter helps the cookies spread.

  • Reply
    Pamela
    Friday, December 29, 2023 at 1:07 pm

    2 stars
    I just made these and they taste delicious BUT they were flat and quite greasy. Based on most reviews I am sure that the problem was something that I did wrong. However, I would love to make these again but with less butter. Has anyone tried reducing the butter and getting good results? Thank you in advance.

  • Reply
    Nancy
    Saturday, December 23, 2023 at 12:54 pm

    5 stars
    Ok, thank you for this amazing cookie recipe! The “pan-banging” aspect was at first a little weird, I was surprised my husband didn’t come into the kitchen to figure out what I was doing, but it made baking way more fun! ? This is now my new holiday favorite cookie.

  • Reply
    Sierra
    Friday, December 22, 2023 at 10:06 am

    I’m not sure what I did wrong but my cookies looked almost nothing like these. They weren’t gooey in the middle and had no ripples. I only baked them for the 16 minutes and tried all different banging times and temperatures. Is anyone able to point out what I did wrong?

    • Reply
      Sarah Kieffer
      Tuesday, February 6, 2024 at 5:05 pm

      Hi Sierra – I’m sorry you are having trouble with the cookies. Did you make any substitutions to the recipe? And what type/brand of flour did you use?

      • Reply
        Sierra
        Friday, November 15, 2024 at 6:50 pm

        I used King Arthur brand flour. Other than that I made no substitutions.

  • Reply
    Kanae
    Friday, December 22, 2023 at 9:33 am

    4 stars
    I made these with rum butter glaze and used Bacardi gold rum. It tasted maybe a bit too boozy but not sure if I used the wrong type of rum? What rum do you recommend for the glaze? Is there a big difference in gold rum vs dark rum in terms of flavor?

  • Reply
    Michelle Britton
    Sunday, December 17, 2023 at 4:58 pm

    5 stars
    The first ones we put in the oven puffed up beautifully and look just like the picture. They’re delicious. However, the ones that went in after that didn’t puff nearly as much, and then we’re a little darker and spread out more and didn’t have that nice crackle top that the first ones had. Any reason why that is? Should we have kept the dough in the fridge while waiting to make the next batch?

    • Reply
      Sarah Kieffer
      Tuesday, February 6, 2024 at 5:11 pm

      Hi Michelle – Leaving the dough out during baking shouldn’t change the outcome. I am wondering if maybe the dough wasn’t totally mixed? I have found that butter likes to hang out in the bottom of the bowl and if it isn’t completely combined it can change the outcome of the cookies tray by tray – usually the first pan doesn’t spread enough, the middle is great, and the last one spreads too much. I sometimes dump my dough out on the counter so the bottom is on top, and then make sure that there is no butter streaks by kneading it once or twice.

  • Reply
    Alyssa
    Wednesday, December 13, 2023 at 9:46 pm

    I’ve read really great things about your recipe and would love to try it! Although I was hoping to make gingerbread men. Is this recipe good for that or do you have a better one?

  • Reply
    Hollie
    Tuesday, December 12, 2023 at 8:48 am

    I am so excited to add these to my cookie boxes this year. I’m wondering if they can be baked ahead of time and then frozen or does that negatively impact the taste and texture of the cookie? Thank you!

  • Reply
    Leslie
    Saturday, December 9, 2023 at 7:45 pm

    5 stars
    I have made ginger molasses cookies in the past, but these , OMGOODNESS THE BEST COOKIES I HAVE EVER HAD PERIOD THE END! We have destroyed these cookies. Wow. One question… how do you get your icing so white?! No cinnamon? Fantastic. Thanks so much for sharing this recipe.

  • Reply
    Sara
    Friday, December 8, 2023 at 7:30 pm

    Hi there!! I was wondering if I can replace the rum with maple syrup for the rum-butter glaze and have you tried using fresh ginger instead of ground ginger and if so, what measurement would you recommend? Thank you in advance ?

  • Reply
    Lisa
    Thursday, December 7, 2023 at 11:48 am

    What other flavors could substitute for the rum that would pair with this cookie?

    • Reply
      Sarah Kieffer
      Saturday, December 9, 2023 at 2:46 pm

      I’ve only made this icing with the rum. Bourbon might also be nice?

  • Reply
    Kelly
    Tuesday, December 5, 2023 at 6:46 am

    5 stars
    Are the cookies stackable with the rum butter glaze or is the glaze too sticky? I can’t wait to add these to the Christmas cookie exchange.

    • Reply
      Sarah Kieffer
      Tuesday, December 5, 2023 at 7:57 am

      Hi Kelly! The glaze hardens so isn’t sticky. However I usually lean them against each other ran that stack just to be safe.

  • Reply
    Stephanie
    Tuesday, November 28, 2023 at 12:03 am

    5 stars
    These are the most delicious cookies ever!! I followed the recipe exactly including the seasonal rum frosting and they are perfect!!!! Wish I could post a picture lol!!

  • Reply
    Michelle
    Monday, November 27, 2023 at 3:30 pm

    5 stars
    These cookies are so delicious. The texture is both crispy and chewy and just amazing. They’r my hubby’s favorite cookie of all time and I love them too. Has anyone frozen the dough balls with a successful bake?

    • Reply
      Sarah Kieffer
      Monday, November 27, 2023 at 4:10 pm

      Hi! You can freeze the dough balls, just wait until you are ready to bake to roll them in the granulated sugar.

      • Reply
        Michelle
        Monday, November 27, 2023 at 11:32 pm

        Thanks so much for the reply! These are gonna be part of my Christmas cookie platter. Yummmm!

  • Reply
    Jan
    Sunday, October 29, 2023 at 10:01 am

    5 stars
    These cookies are so delicious! They come out perfectly every time I make them. I’d like to try to make the recipe without the pan banging method so that I have a larger quantity of smaller sized cookies. Would you suggest I alter the in recipe at all?
    Love all your cookbooks!

  • Reply
    Nic Bannerman
    Monday, October 16, 2023 at 11:39 am

    5 stars
    So I made these at Christmas – huge hit. When my son became captain of his mountain bike team, he asked me to make these for race day. And then every race day! So I’ve been making 4 batches a week of these for over a month lol. Everyone adores them. I make them regular cookie size (to save myself labor) and they are always perfect. Thanks for an excellent recipe.

    • Reply
      Sarah Kieffer
      Tuesday, October 17, 2023 at 7:49 am

      Wonderful, so glad everyone is enjoying them!

      • Reply
        Nic Bannerman
        Thursday, May 9, 2024 at 5:08 am

        He’s graduating next week but still racing and I still have to make them for another month. Bittersweet time. I’ll definitely be bringing them to college for him.

      • Reply
        Nic Bannerman
        Wednesday, September 25, 2024 at 3:29 pm

        5 stars
        Sending a double batch to my son – now at college ?. They’re a huge part of our family treats!

  • Reply
    Sonya
    Sunday, October 8, 2023 at 3:07 pm

    5 stars
    Wow!!! Just wow! I love ginger cookies and I am typically a fan of thick chewy cookies. I also don’t love fuss, so when I initially saw this recipe last year, I was not keen on the banging. Today, however, I opened it up again today and decided to try it. (Also my 18 year old daughter told me she had tried your chocolate chip cookie recipe and been pleased!). The banging is SO SATISFYING! That second bang …. to see them ripple out was super cool!

    These turned out quite flat for us, but I think I just need to nail the timing. Plus we did some on our pampered chef stone and I should have stuck with the wilton. I was scared to bang it and I also think it’s not ideal for cookies. ANYWAY, I am rambling but the point is …. my family loves them! In fact, my daughter said they might be the BEST cookies we have ever made. I am excited to share the magical recipe with others. Thank you!!

  • Reply
    Corie
    Thursday, January 26, 2023 at 10:05 pm

    5 stars
    These are DELICIOUS. My favorite kind of cookie is ginger molasses. So, I’ve made a lot of different recipes for ginger molasses and these are by far the best! This recipe is a keeper.

  • Reply
    Sylvia
    Saturday, December 24, 2022 at 12:35 pm

    5 stars
    Well holy smokes – I have found my new Christmas cookie tradition! This is everything I have been searching for all season long! My only regret is waiting until Christmas Eve to make them. Thank you for this excellent recipe. Followed instructions and they are just amazing!

  • Reply
    Matanya
    Wednesday, December 14, 2022 at 5:35 pm

    Is it possible to freeze the dough or keep it in the fridge for a few days?

    • Reply
      Michelle
      Monday, November 27, 2023 at 10:19 am

      5 stars
      Wondering the same. Love these cookies so much and they are my gunnies favorite!

      • Reply
        Sarah Kieffer
        Monday, November 27, 2023 at 4:10 pm

        Hi! You can freeze the dough balls, just wait until you are ready to bake to roll them in the granulated sugar.

        • Reply
          Leigh
          Sunday, November 17, 2024 at 8:58 pm

          Do u need to wait til dough defrosts after freezing? Can they be rolled in course brown sugar ir diss granulated work best?

          • Sarah Kieffer
            Saturday, December 7, 2024 at 12:39 pm

            Hi Leigh – I usually take the dough out while the oven is preheating, and bake them still semi-frozen. I add a minute or two to the bake time. I prefer granulated sugar, but coarse brown sugar should work just fine!

  • Reply
    Allison Lipsman
    Tuesday, December 13, 2022 at 1:46 pm

    5 stars
    These are great!! Mine turned out wonderfully. But I made the glaze and it’s very brown- I was hoping for a beautiful white like you have pictured. Should I try it without the rum? Other tips? Thanks!

  • Reply
    Diane
    Monday, December 12, 2022 at 4:18 pm

    5 stars
    OMGoodness!! I made these last night and they are all gone. I followed the recipe as is and they are perfect!! THANK YOU SO MUCH.

    Has anyone made these smaller or have recommendations on baking time for a smaller cookie? I want to bring them to a cookie exchange that I need to make 100 cookies.

    • Reply
      Kelly
      Thursday, December 15, 2022 at 8:09 pm

      5 stars
      I had the same question – making them smaller. So, made them tonight using a #40 scoop (so about 1/2 the large size as suggested in the recipe) and they look great (just took them out of the oven). I baked them for about 12 min total (banged about 3 times). I like the size. Hope this helps!

  • Reply
    Lori
    Monday, December 5, 2022 at 10:32 am

    5 stars
    Made these spontaneously for a gathering and everyone loved them – I managed to put one aside to have with coffee this morning. I loved the rum glaze for extra holiday magic. Only recommendation is don’t make them if your partner is napping, the ‘pan-banging’ process is disruptive 😉 but even he admitted that the cookies were worth it. Thanks Sarah! I’m also working my way through your holiday baking book!

  • Reply
    Jenna
    Sunday, December 4, 2022 at 2:39 pm

    Pleeeeeaase someone post the butter in grams for us when you make it…so many American recipes have butter in a crazy number of TBS. I never quite trust converting it when we all have different TBS measures. Help us out haha!

  • Reply
    Elizabeth Felix
    Saturday, January 8, 2022 at 2:06 pm

    5 stars
    First time pan banging! Husband “what’s going on in there?” Me “Oh, just pan banging cookies”. I didn’t get to make annual gingerbread cookies this year and needed a ginger molasses fix, hit the spot right on, more delicious than ever expected. My daughter is not a fan of a spice cookie but loved them! I did add a pinch of nutmeg just cause. Otherwise followed recipe and pan banging instructions exactly as written. Next up, pan banging chocolate chip ones you are most famous for. Thanks again for an awesome recipe!

  • Reply
    Julie
    Saturday, December 18, 2021 at 8:17 pm

    5 stars
    So I just made these and they’re PERFECT! Wanted to bake ahead a few days and wondered – better to keep dough in fridge and bake to serve or bake ahead and put in fridge/freeze?

    • Reply
      Jesslyn
      Saturday, December 10, 2022 at 2:20 pm

      5 stars
      Love this recipe! I am wondering the same thing!

  • Reply
    Audrey
    Friday, December 17, 2021 at 5:14 pm

    3 stars
    I made these and followed the recipe exactly and underbaked but they were almost too chewy. If you prefer a heavily spiced cookie, these are on the lighter side. They also were a bit greasy.

  • Reply
    Kim
    Thursday, December 16, 2021 at 9:38 pm

    5 stars
    Can. Not. Stop. Eating! These cookies are the BEST! I’m gluten free so I just subbed Bob’s Red Mill GF 1:1 baking flour for the AP flour and it worked perfectly! Make them NOW

  • Reply
    Jay Cutia
    Tuesday, September 28, 2021 at 8:00 am

    5 stars
    This recipe is EVERYTHING! Don’t walk to the kitchen…RUN and make this ASAP.

  • Reply
    Ciara Ackerman
    Monday, September 27, 2021 at 10:32 pm

    5 stars
    These are the perfect fall treat. The perfect ginger/molasses ratio and the pan banging method gives these cookies the most incredible chewy texture. So delicious!

  • Reply
    MK
    Tuesday, May 25, 2021 at 8:53 pm

    5 stars
    Got your 100 cookie book and made these. Mine turned out a bit darker but these are my new favorite, they are absolutely delicious, thank you!!!

  • Reply
    Jennifer
    Friday, December 25, 2020 at 8:34 pm

    I figured it out and they were absolutely amazing!

  • Reply
    Jennifer
    Thursday, December 24, 2020 at 5:00 pm

    Why does the sugar weigh more than the flour when it’s half a cup less? I’m confused!

    • Reply
      Carroll
      Wednesday, April 14, 2021 at 11:12 am

      Recipe not done by weight.

  • Reply
    Dragana
    Tuesday, December 22, 2020 at 9:23 pm

    These are the most perfect holiday season treat: a breeze to make, and delicious, spiced cookies in no time. I love soft, chewy, and under baked cookies, and these were perfect for me – but they were perfect for my dad who like a crisp cookie, too! These would definitely be a crowd pleaser at a holiday party (once those are allowed again), and could be made smaller to have a larger yield. I made the recipe as written and am interested in adding some crystalized ginger next time per Jane’s comment above! Can’t go wrong 🙂

  • Reply
    Carol
    Wednesday, December 16, 2020 at 10:55 am

    The first pan is cooling and the second is half baked. Followed the recipe and method completely and they look amazing. The house smells like Christmas. Can’t wait much longer for the taste test!

  • Reply
    AK
    Tuesday, December 15, 2020 at 2:39 pm

    I just made these after a different recipe left me disappointed and thinking that maybe i don’t like ginger molasses cookies after all – WOW they are so beautiful, exactly how I hoped they’d taste, and the texture is PERFECT!!! Crispy on the edges with a soft, chewy center. Thank you! I am a bit of a rookie baker though so I’d recommend clarifying that one should use softened butter before mixing. I may have killed my hand mixer by using cold butter lol!

  • Reply
    Jess
    Sunday, December 13, 2020 at 9:44 am

    I followed Jane’s modifications and the results are amazing. Thanks for this recipe. I love it and so does everyone who tastes these.

  • Reply
    Rose
    Friday, December 11, 2020 at 8:11 pm

    Very happy to have found this recipe. Or did it find me? It’s for anyone that loves the traditional ginger cookie but wants a chewy, life-changing experience. Thank you!

  • Reply
    Katherine
    Saturday, October 24, 2020 at 8:44 am

    I made these cookies and they are wonderful!!! They have so many warm spices. My family ate them all within a day.

  • Reply
    Katie
    Friday, September 25, 2020 at 10:43 am

    These were excellent. Followed the recipe completely and no issues at all. Mine are much darker – could only find “cooking molasses” which I presume are not “mild.” Big hit on my cookie page @katies_kookies !

  • Reply
    India
    Saturday, May 2, 2020 at 9:40 pm

    Just made these with gluten free cup for cup flour and they turned out so well ! Were a big hit and tasted amazing. Definitely going to make them again soon.

  • Reply
    Keisha
    Thursday, April 9, 2020 at 11:02 am

    Yes, these cookies and the technique looks awesome. I want to try these. Thanks for sharing this awesome recipe and yes to the cookie chronicles. ?

  • Reply
    Jane
    Sunday, March 8, 2020 at 12:26 pm

    I’ve been searching for a way to duplicate my Mom’s Molasses Cookie recipe as she passed a number of years ago and it was the one recipe of hers that I couldn’t find.
    This recipe duplicated the chewiness and crispy edges that resembled hers. I updated with some other changes (that would have been way too strong for her tastes).
    My alterations:
    Decrease: to 1 1/4 cup sugar
    Increase: to 4 TBSP Organic Blackstrap Molasses

    Add: 1/4 cup minced (or food processed) crystalized ginger
    grated fresh ginger 1-2 teaspoons

    I do not care for the current trend of overly huge cookies. I dropped the batter in rounded teaspoonfuls, 12 cookies to a cookie sheet. (Made 27 cookies total).
    The amount of flour needed and liquid amounts reduced to make roll-able cookies detracts from the chewy intensity. I also did not use any added sugar when I baked them. The batter will spread necessitating cutting them with the edge of the spatula when you remove them from the pan.

    The added ginger makes for a strong ginger bite in each cookie, something I wanted. Do not use the extra ginger (crystalized and fresh) if your preference is towards mild flavors.

    Do NOT over bake these cookies. The centers should almost feel uncooked while the edges are crisp and chewy. Pan banging really works!

    Observation/Opinion: The comparisons to commercially make cookies bothers me. A pattern or history of depending on store bought cookies means growing accustomed to overly hard, overly baked, overly floured products and seeing them as “normal”. Commercial cookies require a very long shelf life. The whole point of home made cookies is to make something not intended to sit on shelves for months or even years.

  • Reply
    Caroline
    Friday, March 8, 2019 at 1:50 pm

    Followed the recipe and they are yummy but didn’t get any ripples.. had ripple success when I did the chocolate chip version so not sure what happened.

  • Reply
    Joan
    Wednesday, January 2, 2019 at 3:06 pm

    Amazing cookies, came out perfect!

  • Reply
    Katherine Ostrich
    Tuesday, March 6, 2018 at 12:34 pm

    These are wonderful, thank you! Went down a treat at work

  • Reply
    yolanda
    Saturday, January 20, 2018 at 6:21 pm

    I didn’t have molasses so used date syrup instead. so yummy

  • Reply
    amberette
    Saturday, December 30, 2017 at 12:09 pm

    Made a vegan version of these last night with aquafaba ‘egg’, vegan butter and coconut sugar. I left them plain instead of rolling in sugar. The wrinkles wouldn’t form but I did get virtually perfect Swedish ginger wafers – SO thin and delicious flavor so, Thanks! Will definitely be making again and may try with black cocoa powder to see if I can get the chocolate wafers for wafer cake, cause these would be perfect for that!

    • Reply
      Susan M
      Monday, November 27, 2023 at 4:44 pm

      5 stars
      Yaaas ! I was planning on doing same but was checking to see what others thought! Thank you ! Going to bang some pans around !!

  • Reply
    Elisa
    Wednesday, December 27, 2017 at 6:14 pm

    Hi, do you have any recommendations for the measurement of substituting for whole wheat flour?

  • Reply
    Sam in St Paul
    Saturday, December 23, 2017 at 11:25 am

    Can these be made with rice flour (gluten-free)?

  • Reply
    Amanda
    Friday, December 22, 2017 at 6:30 pm

    I have made four batches of your pan-banged chocolate chip cookies since I found out about them about a month ago, so I was so excited to try the ginger molasses. LOVE THEM! I couldn’t get as many ripples, but they still taste amazing! Perfect for Chiristmas!!

  • Reply
    Melissa
    Thursday, December 21, 2017 at 2:09 pm

    I made these last night and they are SO, SO good! I’ve been on a big ginger/molasses kick lately, and these are at the top of my list of favorites!

  • Reply
    Karthiga Emmanual
    Thursday, December 14, 2017 at 1:46 pm

    How many does this recipe make? I really want to make it for a Christmas party 🙂

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    Grace
    Thursday, December 14, 2017 at 6:22 am

    Genius recipe again! Made these tonight and they were amazing – crispy edges, chewy centres, wrinkled surfaces and ridiculously tasty.

    This’ll be my go-to recipe this Christmas I think, thank you Sarah!

  • Reply
    Diane
    Thursday, December 14, 2017 at 12:42 am

    These look SO GOOD and totally something I would make! Pinning and trying soon, thanks Tonia!

  • Reply
    Brian @ A Thought For Food
    Wednesday, December 13, 2017 at 3:51 pm

    Oh my goodness, I have to make these ASAP!

  • Reply
    Jessica
    Wednesday, December 13, 2017 at 2:17 pm

    These look amazing! I would love to make them for my whole family as a holiday sweet, but I have family members with egg allergies. I know there are a lot of egg substitutions that can be used in baked goods like apple sauce of flax-egg, but do you have an egg substitution that you would recommend for this recipe in particular?

    • Reply
      gfy
      Friday, December 29, 2017 at 1:48 pm

      I’ve been using aquafaba, the liquid from a can of chickpeas with perfect success. Vast improvement over the flax egg…Use a shy 1/4 cup of liquid for each egg. Works amazingly well.

  • Reply
    Shannon Loveless
    Wednesday, December 13, 2017 at 11:49 am

    Love your recipes, your book and how you have made your start in the baking world. Super inspiring. Thank you!

  • Reply
    Mallory
    Tuesday, December 12, 2017 at 6:15 pm

    I have emailed this recipe to several friends already and can’t wait to bake them this weekend. Merry Christmas!

  • Reply
    Jessica G
    Sunday, December 10, 2017 at 8:05 pm

    Loved the cookies! So perfectly chewy although I couldn’t get the ripples all that much. Do you use a heavy or light tray? Or do you have any tips on how to ensure the ripples? Thanks for a great recipe!!

  • Reply
    Lianna
    Sunday, December 10, 2017 at 5:27 pm

    I made these exactly as written – they are amazing!

    • Reply
      Sarah
      Sunday, December 10, 2017 at 5:52 pm

      Oh, thanks so much for letting me know!! I’m so glad you like them.

  • Reply
    Sara @ Cake Over Steak
    Sunday, December 10, 2017 at 4:14 pm

    Very excited! These sound like perfection.

  • Reply
    Kelsey @ Appeasing a Food Geek
    Sunday, December 10, 2017 at 10:21 am

    YES! It’s finally here! On the baking list to be made ASAP. 🙂

  • Reply
    fatimah
    Sunday, December 10, 2017 at 8:55 am

    amazing!! i actually made a ginger cookie and tried it with your pan banging technique i didn’t get ripples like these but now i can try yours, yay! x

4.91 from 65 votes (35 ratings without comment)

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