Ginger molasses cookies with orange glaze and candied ginger bring a bright citrus edge to a warmly spiced holiday favorite. The cookies bake up soft in the middle with crinkled, sugar-coated tops, while little pieces of candied ginger add a pleasantly chewy bite. A thin orange glaze settles into the cracks and adds just enough sweetness to balance the dark molasses.
The dough takes about 20 minutes to mix, then chills for 30 minutes so the cookies hold their shape. Allow about 1½ hours from start to finish, including cooling and glazing. The recipe makes about 24 cookies, ideal for a cookie tin or a small holiday gathering.
Why You’ll Love These Ginger Molasses Cookies with Orange Glaze and Candied Ginger
Molasses keeps the centers soft and gives the cookies a deep, caramel-like flavor. Ground ginger, cinnamon, and cloves bring classic warmth, while fresh orange zest in the glaze cuts through the spice. Candied ginger gives the dough little concentrated bursts of sweetness and heat, so the flavor changes slightly from bite to bite.
- Soft and chewy: A short chill and careful bake keep the centers tender.
- Bright finish: Orange glaze adds a fresh note without hiding the spices.
- Extra ginger in every bite: Candied pieces give the cookies gentle chew and a lively kick.
- Easy to share: The dough rolls neatly into balls for tins, swaps, or a dessert tray.
Ingredients You’ll Need
- 2¼ cups all-purpose flour, spooned and leveled
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon fine salt
- 1 teaspoon baking soda
- ¾ cup unsalted butter, softened
- 1 cup packed dark brown sugar
- ¼ cup unsulphured molasses, not blackstrap
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- â…“ cup finely chopped candied ginger
- ¼ cup granulated sugar, for rolling
For the orange glaze: Whisk 1 cup powdered sugar with 1½ tablespoons fresh orange juice, ½ teaspoon finely grated orange zest, and a pinch of salt. Add more juice a few drops at a time if needed.
How to Make Ginger Molasses Cookies with Orange Glaze and Candied Ginger
- Mix the dry ingredients. In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, salt, and baking soda. Set it aside.
- Cream the butter and sugar. In a large bowl, beat the softened butter and dark brown sugar on medium speed for about 2 minutes, until creamy. Scrape down the sides of the bowl once.
- Add molasses and egg. Beat in the molasses, egg, and vanilla until smooth. The mixture will look dark and glossy. Scrape the bowl again so the molasses is evenly incorporated.
- Finish the dough. Add the dry ingredients in two additions, mixing on low just until no flour streaks remain. Fold in the chopped candied ginger. The dough will be soft and a little tacky.
- Chill the dough. Cover the bowl and refrigerate for 30 minutes. This firms the butter and makes the dough easier to roll. If you chill it longer, let it sit on the counter for 10 minutes before scooping.
- Heat the oven and prepare the sugar. Heat the oven to 350°F and line two baking sheets with parchment. Pour the granulated sugar into a shallow bowl for rolling.
- Shape the cookies. Scoop about 1½ tablespoons of dough per cookie and roll into balls. Roll each ball in granulated sugar to coat, then arrange them 2 inches apart on the baking sheets.
- Bake until crinkled. Bake for 9 to 11 minutes, until the edges are set and the tops have crackled. The centers should still look soft. Let the cookies cool on the sheet for 5 minutes before transferring them to a rack.
- Glaze once cool. Whisk the orange glaze until smooth. Drizzle it over the completely cooled cookies with a spoon or fork. Let the glaze set for about 20 minutes before stacking or packing.
Do not wait for the cookies to look fully dry in the center; they continue to set as they cool. If you want a more pronounced orange flavor, add another small pinch of zest to the glaze rather than more juice, which can make it too thin.
Tips and Variations
Choose the right molasses
Regular unsulphured molasses gives these cookies their classic dark flavor without bitterness. Blackstrap molasses is more concentrated and can taste sharp in a sweet cookie, so save it for savory cooking or use only a small portion blended with regular molasses.
Keep candied ginger pieces small
Finely chop the candied ginger so it distributes through the dough. Large pieces can make the cookies lumpy or stick to the baking sheet. If your ginger is very sticky, dust the knife with a little sugar before chopping.
Make the spice level your own
- More heat: Increase the ground ginger to 2½ teaspoons or add a pinch of black pepper.
- Less spice: Leave out the cloves and use 1½ teaspoons ginger.
- Extra citrus: Add ½ teaspoon orange zest to the dough as well as the glaze.
- Chocolate finish: Dip half of each cooled cookie in melted dark chocolate instead of using glaze.
- Chewier centers: Make slightly larger dough balls and add 1 to 2 minutes to the bake, watching closely.
For more holiday baking, the site’s gingerbread Christmas tree cookies make a fun decorating project. Try Mexican spice holiday cookies for another warm blend, or bake the gingerbread cake with molasses glaze when you want a sliceable dessert. If you like the orange finish, these soft orange sugar cookies carry citrus through the dough itself.
Storage and Freezing
Once the glaze has set, store the cookies in an airtight container at room temperature for up to 5 days. Place parchment between layers if you need to stack them. Unglazed cookies stay especially soft; add the glaze shortly before serving if you are packing them as gifts.
To freeze baked cookies, let them cool completely and freeze them unglazed in a sealed container for up to 2 months. Thaw at room temperature and add the glaze when they are fully thawed. Dough balls also freeze well: freeze them on a tray, then transfer to a bag. Bake from frozen at 350°F, adding about 2 minutes. Do not taste raw dough; the FDA explains why uncooked flour and dough are not considered safe to eat.
Frequently Asked Questions
Can I make ginger molasses cookies with orange glaze and candied ginger ahead?
Yes. The dough can be made up to 2 days ahead and kept covered in the refrigerator. You can also freeze the shaped dough balls and bake them straight from the freezer. Glaze the cookies after they have cooled.
Can I use fresh ginger instead of candied ginger?
Fresh ginger adds moisture and a sharper flavor, so it is not a direct one-to-one substitute. If you use it, add about 1 teaspoon finely grated fresh ginger and reduce the molasses by 1 teaspoon. The candied pieces provide the chewy texture this version is designed for.
Why are my cookies flat?
The butter may have been too soft, the dough may not have chilled, or the baking sheet may have been warm. Chill the dough for at least 30 minutes and use a cool baking sheet for each batch.
Can I skip the orange glaze?
Of course. The cookies are delicious rolled in sugar and served plain. You can also dust them lightly with powdered sugar once cool.
How can I tell when the cookies are done?
The edges should look set and the tops should be crackled, while the centers remain soft. They firm up during the 5-minute rest on the baking sheet, so take them out before they look crisp.
