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A recipe for ginger molasses cookies, made with unrefined coconut sugar, light on the butter and a zesty spice mix. Sub gluten-free flour for a gluten-free alternative or keep regular for an equally delicious cookie recipe, lightened-up!
Looking for a healthy alternative to classic ginger molasses cookies? Look no further than this lightened-up version! As a professional food blogger for over 10 years I’ve gotten quite a bit of experience baking up healthier alternatives to holiday classics. This ginger molasses cookie recipe just might be my favorite Christmas cookie recipe.
They’re soft and chewy and perfectly cracked along the top. Fun fact: one of my favorite cookies in the world is the Starbucks Ginger Molasses Cookies. Holy cow those are good. From time to time I might buy one but it’s actually not that hard to make them at home – and even better you get to decide what goes into them! Here are the healthier swaps I made:
Lightened-Up Ginger Molasses Cookies
Like I said, the Starbucks Ginger Molasses Cookie Recipe is so insanely addictive! That’s why I decided to make some adjustments to the recipe to lighten it up. Here are some changes I made:
- I cut the butter in half – you can 100% get away with using a 1/4 cup instead of a 1/2 a cup of butter. If you’re not eating dairy you can sub room-temp coconut oil
- I cut the sugar in half – instead of a cup of sugar, I used 1/2 cup. Reserve a 1/4 cup for rolling the cookies but to be honest you won’t use a a full 1/4 cup for this
- I substituted coconut sugar for refined sugar – coconut sugar, while still sugar is unrefined so our bodies have less of a glycemic load while consuming it i.e. no sugar crash
- Try gluten-free– I’ve tested this recipe with a gluten-free flour blend and they still turn out great. Just make sure your blend doesn’t have coconut flour in it otherwise your mixture will be too dry
Ingredients Needed
- butter – pick up unsalted butter and make sure it’s softened (aka left at room temperature).
- coconut sugar – a refined sugar-free alternative to brown sugar.
- molasses – make sure you choose unsulphured molasses. Some molasses is processed with sulphur dioxide to help preserve it but leaves a chemical flavor so stick to unsulphured!
- egg – I have not tried to make these without egg so just a heads up if you want to use a flax or chia egg.
- flour – I used gluten-free but you can use traditional all-purpose flour if you’d like.
- baking soda – necessary for the cookies to rise.
- seasonings and spices – sea salt, cinnamon, allspice, ginger, cracked black pepper.Â
How to Make Ginger Molasses Cookies
STEP 1: MIX WET INGREDIENTS
Combine butter and 1/2 cup coconut sugar by hand or with a stand mixer. Add in molasses and egg and stir until well combined.
STEP 2: COMBINE DRY INGREDIENTS + MIX WITH WET
In a separate bowl combine dry ingredients: flour, baking soda and spices. Add wet ingredients to dry until well combined.
STEP 3: ROLL BALLS IN COCONUT SUGAR
Add remaining 1/4 cup coconut sugar to a bowl. Roll dough into 12 balls and roll each one in coconut sugar. Place on baking sheet and flatten firmly with palm.
STEP 4: BAKE GINGER COOKIES
Bake for 14-16 minutes or until done to liking (14 for softer cookies and 16 for crispier). Let cool on sheet for 5 mins before removing to cool on a wire rack.
Cookie Troubleshooting
Are your cookies spreading like crazy during baking?
There are a few reasons this could be happening. If you melted your butter in the microwave instead of just allowing it to come to room temperature, your cookies could spread. You also could have too much liquid in your cookie dough. Your ratio of fat and flour might be off – make sure you have enough flour in your dough to absorb the melted fat. Lucky for you, I’ve tested and perfected all of the ratios in this recipe to ensure no spreading! I know it’s tempting to adjust the recipe…but don’t 😉
Are your cookies cracking too much? Or not cracking?
I’m always aiming for the perfectly cracked ginger molasses cookie. Again, I’ve perfected the ratios, baking temperatures and baking times for this recipe but those are all things to look into if you’re having trouble with other recipes! Your oven might not be hot enough, you may have added too much flour or you may have mixed the dough too much.Â
Can I freeze these ginger cookies?
Absolutely! Simply place in an airtight container or ziplock bag and freezer for up to 3 months. Allow to thaw on counter top for several hours before serving. Alternatively you can freeze the dough before baking. Simply scoop onto a cookie sheet and place in the freezer for 1 hour. Add cookie dough balls into a ziplock bag and freeze for up to 3 months. Place batch directly onto a baking sheet and bake as directed. You may need to add a minute or two to the baking time to account for the fact that they are frozen.
More Holiday Cookie Recipes You’ll Love:
- Grain-Free Double Chocolate Cookies
- Peppermint Chocolate Cookies
- Chocolate Chip Cookie Cake
- Healthy Peanut Butter Cookies
- Chocolate Espresso Cookies
Ginger Molasses Cookies [Lightened-Up]
A recipe for ginger molasses cookies, made with unrefined coconut sugar, light on the butter and a zesty spice mix. Sub gluten-free flour for a gluten-free alternative or keep regular for an equally delicious cookie recipe, lightened-up!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 dozen cookies 1x
- Category: Dessert
- Method: Bake
- Diet: Low Calorie
Ingredients
- 1/4 cup unsalted butter, softened
- 3/4 cup coconut sugar (reserve 1/4 cup for rolling)
- 1/4 cup unsulfured molasses
- 1 large egg
- 1 3/4 cups regular white flour*
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 2 teaspoons ground ginger
- pinch of cracked black pepper
*feel free to sub gluten-free flour blend without coconut flour in it- they’ve been tested and work
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone mat.
- Combine butter and 1/2 cup coconut sugar by hand or with a mixer.
- Add in molasses and egg and stir until well combined.
- In a separate bowl combine flour, baking soda and spices.
- Add wet ingredients to dry until well combined.
- Add remaining 1/4 cup coconut sugar to a bowl.
- Roll dough into 12 balls and roll each one in coconut sugar.
- Place on baking sheet and flatten firmly with palm.
- Bake for 14-16 minutes or until done to liking (14 for softer cookies and 16 for crispier)
- Let cool on sheet for 5 mins before removing to cool on a wire rack.
- Will keep for up to 5 days in an airtight container.
Hi,Can you supply the nutrition content?
These were so tasty and easy to make. The soft texture and ginger flavor were just what I was looking for—thanks for sharing!
Just made these with GF flour and they’re perfect! They’re soft, a pretty crackle on top, and have a great flavor. Thank you!
I can use any type, coconut, almond, tapioca, etc, or should it be an all-purpose gluten-free flour mix.you just went on a road trip and life happens! I could never forget about your blog. I find that I need to add another quarter cup of butter in order to make these stick together when I roll them. You know, coconut flour, which requires far more liquid in order to play nice in recipes than most other flours.
Hi! Would it be possible to use whole wheat flour/almond flour/oat flour instead of white flour?
And can I use maple syrup instead of molasses?
And baking powder instead of baking soda?
Thanks!
Hi,
Is a serving just 1 cookie?
It’s as many cookies as you would like it to be 😉
Oh wait! I know what I’m missing. I used Trim Healthy Mama’s Baking Blend for the flour, and I just realized that that baking blend has coconut flour in it. You know, coconut flour, which requires far more liquid in order to play nice in recipes than most other flours. Haha! Case solved! ?
Hello Davida,
While putting these together, I’ve been sneaktasting the dough (sneak? But I’m the cook!), and the taste is very good.
I thought I followed your recipe to a “T’, but the dough is awfully dry. I find that I need to add another quarter cup of butter in order to make these stick together when I roll them. Looking over the recipe, it seems there is not enough liquid content for the dry content.
Am I missing something?
Thanks,
MargoB
Hi. You stated to use gluten free flour. Does this mean I can use any type, coconut, almond, tapioca etc or should it be an all purpose gluten free flower mix. Thank you.