Crisp, spiced, and just sweet enough—this Ginger Pennies Cookies Recipe mixes molasses, ginger, lemon zest, and candied ginger into bite-sized holiday magic.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Okay, confession time: I didn’t set out to create some “fancy holiday cookie.” Nope. The Ginger Pennies Cookies Recipe landed in my kitchen one December when I was trying to escape the sugar-cookie rut. You know the one—flour all over the counter, sprinkles ground into the floor, and the kids arguing over which snowman cookie looks better. Fun… but sometimes you just want something different.
The first time I baked these, the smell hit me before they were even out of the oven. That deep molasses mixed with ginger and just enough lemon zest to make you feel like you’ve opened the window on a snowy morning. I pulled them out, still warm, and by the time I set them on the counter, half were gone. My husband claimed he was just “quality testing.” Sure. And the kids? Forget it. They inhaled them. It was like gingerbread’s cooler, sharper cousin had walked into the party and stolen all the attention.
Why You’ll Love This Ginger Pennies Cookies Recipe?
Let’s be honest—holiday baking can be a production. But these little cookies? They’re the opposite of drama. Make the dough, roll it into logs, and let the fridge (or freezer) do the heavy lifting. When you’re ready, slice, sugar, bake—done. They’re crispy on the outside, chewy in the middle, and that candied ginger bite? Yeah, it wakes up your taste buds in the best way.
The magic of this Ginger Pennies Cookies Recipe is that they’re tiny—almost too easy to grab another. Which means they disappear faster than anything else on a cookie tray. But hey, maybe that’s part of the fun.
Ingredient Notes:
A few stars deserve the spotlight here:
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Molasses – Dark, sticky, moody. Think gingerbread, but sassier.
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Ginger + Cloves – The backbone of the spice. Cozy, warm, and straight-up Christmas in powdered form.
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Brown Sugar – For that caramel depth and softness.
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Lemon Zest – Don’t roll your eyes—yes, it matters. It cuts the spice and makes people wonder what your “secret” is.
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Candied Ginger – Tiny little firecrackers in every bite. Sweet, spicy, chewy.
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Turbinado Sugar – That crunchy finish. Plus, it makes them look like they belong in a bakery window.
How To Make Ginger Pennies Cookies?
Step 1: Mix your dry goods.
Flour, ginger, cloves, baking soda, salt—simple, right? Stir and set aside.
Step 2: Whip up the base.
Butter and brown sugar get creamed until smooth. Add the molasses, egg, vanilla, lemon zest, and candied ginger. At this point, you’ll want to lick the spoon. Don’t. Raw egg. (We’ve all been there though, right?)
Step 3: Shape into logs.
This part feels like arts and crafts. Roll the dough into logs, wrap in plastic, and pop them in the fridge. Or the freezer if you’re planning ahead. There’s something comforting about having cookie dough stashed away, like money in the bank—but tastier.
Step 4: Slice and sugar.
Slice into thin coins, dip in turbinado sugar, and lay them out. They’ll bake up with just the right crunch.
Step 5: Bake and taste-test.
350°F, about 10–12 minutes. They’ll smell amazing, look golden, and be impossible to resist. Cool if you’ve got patience. If not, well, join the club—I usually burn my tongue on the first one.
Want To Save This Recipe?
Storage Options:
Here’s the best part: these cookies actually last. Two weeks in a tin and they’re still crisp. And the dough logs? Toss them in the freezer and pull out whenever. Midnight craving? Slice three. Unexpected guests? Slice ten. It’s basically edible insurance.
Variations and Substitutions:
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Swap lemon zest for orange if you want softer, sweeter citrus vibes.
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Add cinnamon if you like your spice a little louder.
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Use sanding sugar instead of turbinado if you want more sparkle.
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Gluten-free flour works too—just make sure it has a binder like xanthan gum or you’ll end up with ginger crumbs instead of cookies.
What to Serve with Ginger Pennies Cookies?
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Coffee. Black, creamy, sweet—doesn’t matter. These cookies were made for coffee.
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Hot cocoa. Dip one in and tell me that’s not holiday therapy.
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Cheese board. Trust me—pair them with sharp cheese and suddenly you look like you’re hosting a fancy party instead of a pajama snack fest.
Frequently Asked Questions:
Can I freeze the dough?
Absolutely. It’s like having a holiday safety net in your freezer.
Do they spread much?
Not really—they stay neat and tidy, which makes them perfect for gift tins.
Are they kid-friendly?
Yes, but fair warning—once they taste one, you’ll be fighting for the last cookie.
And there you go—the Ginger Pennies Cookies Recipe. Tiny, spiced, lemony, crunchy little coins that somehow always disappear first. Honestly, they’ve earned a permanent spot in my December baking lineup. Will they in yours too?
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Ginger Pennies Cookies Recipe
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup unsalted butter 2 sticks, at room temperature
- 1 cup dark brown sugar
- ⅓ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 3 tablespoons candied ginger finely chopped
- ¾ cup turbinado sugar for dipping
Instructions
Prepare the dry mixture:
- In a medium bowl, whisk together the flour, ground ginger, cloves, baking soda, and salt. Set aside.
Create the dough base:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and dark brown sugar on medium speed until smooth and creamy, about 3 minutes. Scrape down the sides as needed.
Incorporate wet ingredients:
- Add the molasses, egg, vanilla extract, lemon zest, and finely chopped candied ginger. Mix on medium speed until well combined, 1–2 minutes.
Combine with dry ingredients:
- Reduce the mixer speed to low and gradually add the flour mixture. Mix just until the dough forms and is thoroughly incorporated.
Shape the dough logs:
- Place a 14–16 inch sheet of plastic wrap on a flat surface. Spoon one-third of the dough into a 12-inch log approximately 1¼ inches thick. Roll tightly in the plastic wrap. Repeat with remaining dough. Chill logs on a baking tray in the refrigerator for 1–2 hours or until firm. Dough may also be frozen for up to 3 months.
Preheat and prepare baking sheets:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Place turbinado sugar in a shallow dish.
Slice and coat:
- Remove dough from the refrigerator and slice into ¼-inch-thick rounds. Press one or both sides of each cookie into the turbinado sugar and arrange on prepared baking sheets, leaving space between them.
Bake:
- Bake for 10–12 minutes, or until the bottoms are lightly browned. Allow cookies to cool on the baking sheet before transferring to an airtight container. Cookies will keep for up to 2 weeks.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
