Martha Stewart's Ginger Cookies Recipe: Spiced Molasses Crunch With Festive Pressed Edges

Martha Stewart's ginger cookie recipe delivers that perfect balance of spiced molasses warmth and crisp pressed edges—exactly what makes holiday baking special. The secret lies in molasses for depth, fresh ginger for zing, and a precise baking technique that creates those signature caramelized edges.

I’ve baked these dozens of times, and the texture never fails: tender centers with a satisfying crunch around the edges.

What sets these apart is the pressed cookie method, which gives them that classic Martha Stewart look while keeping them sturdy enough to handle shipping if you’re making them for gifts.

The molasses adds a rich, almost caramel-like sweetness that pairs perfectly with the sharp kick of fresh ginger and warm spices like cinnamon and clove. The dough is simple but requires patience—chilling it ensures clean cuts and prevents spreading.

By the time they emerge from the oven, you’ll have cookies with deep amber edges that crackle when you break them open, revealing a soft, spiced center. The aroma alone—ginger and molasses swirling together—will fill your kitchen and make everyone think you’ve been baking for hours.

These are the kind of cookies that disappear fast, so plan to make a double batch.

Perfect for holiday gift-giving, cookie swaps, or just treating yourself to a taste of nostalgia. The recipe scales easily, and the dough can be chilled ahead for up to 48 hours, making it a stress-free baking project. Let’s get started—your kitchen will thank you later.

Ingredients for martha stewart ginger cookie

Martha’s signature ginger cookies need just 14 ingredients—simple but precise for that signature molasses crunch.

The molasses is non-negotiable here. Unsulphured molasses from Whole Foods or Trader Joe's gives that deep, caramel-like richness—sulphured tastes bitter. Fresh ginger? Grab a 3-inch knob from the produce section, not the jarred stuff. Toast the spices lightly in a dry pan—just until fragrant—to wake up the cloves and cinnamon. The butter should be cold when you mix it, or the dough gets too soft for pressing. European-style butter like Plugrá works best for flavor, but regular unsalted butter is fine. For the flour, King Arthur or Gold Medal brands are my go-tos—they’re consistent and reliable.

No fresh ginger? Ground ginger at half the amount works, but you’ll lose that bright zing. Subbing molasses? Dark corn syrup or honey gets you close, but the flavor’s different. Short on cloves? Allspice at double the amount mimics the warmth. The dough needs to chill for at least 2 hours, but I usually do 4—it’s worth the wait for those crisp edges. If you’re in a hurry, freeze the dough balls for 30 minutes instead. And yes, you can use white sugar instead of brown, but the cookies will be less tender.

Dough keeps 4 days in the fridge, wrapped tightly. For longer storage, freeze shaped dough balls for up to 3 months—just bake straight from frozen. The pressed cookies stay crisp for 5 days in an airtight container, but honestly? They disappear in hours. I double the batch every time—these are the kind of cookies that vanish fast. For gift-giving, bake them 2 days ahead so the edges firm up nicely. And if you’re shipping them? Wrap individually in parchment to prevent cracking.

Step-by-step instructions for Martha Stewart's ginger cookies

Here's how to create these festive molasses-spiced cookies with their signature pressed edges.

In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter (cold and cubed) with the 1 cup light brown sugar and 0.5 cup granulated sugar on medium speed for 3-4 minutes. You'll notice the mixture lighten in color and nearly double in volume as air is incorporated. This step is crucial for achieving that perfect chewy texture and crackly top.

Here's the thing—don't rush this part. The butter needs to become completely smooth and pale before moving forward. If you see any graininess remaining, keep mixing for another 30 seconds. This ensures your cookies will have that signature Martha Stewart crunch while staying tender inside.

Reduce the mixer speed to low and add the 0.5 cup molasses and 0.5 cup freshly grated ginger. Mix for 1 minute until fully combined. The molasses will make the mixture look slightly curdled, but that's normal—it will smooth out. Then add the 2 whole eggs (room temperature preferred) and mix for another 30 seconds until just incorporated.

Next, stir in the 1 teaspoon vanilla extract. This is where the warm spices come into play. In a separate bowl, whisk together the 3.5 cups all-purpose flour, 1.5 teaspoons ground cinnamon, 0.5 teaspoon ground cloves, 0.5 teaspoon ground nutmeg, 1 teaspoon baking soda, and 0.5 teaspoon salt. With the mixer on low speed, gradually add the dry ingredients to the wet mixture until just combined.

Once the dough comes together, it will be soft and slightly sticky. This is perfect for pressing those festive edges. Divide the dough into two equal portions and flatten each into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours, or up to 24 hours for best results. The longer it chills, the easier it will be to handle and the more pronounced the ginger flavor will be.

Real talk: Don't skip this chilling step. Cold dough prevents excessive spreading in the oven and allows the flavors to meld beautifully. If you're in a hurry, you can chill the dough for 30 minutes in the freezer, but I promise you'll get better results with the full 2 hours in the fridge.

Preheat your oven to 350°F and line two baking sheets with parchment paper. Remove one disk of chilled dough from the refrigerator and let it sit at room temperature for 5-10 minutes while you prepare your workspace. You'll want to have a small bowl of the 0.5 cup granulated sugar ready—this is what creates those gorgeous pressed edges.

Roll the dough to about 1/4-inch thickness on a lightly floured surface. Use a 2.5-inch round cutter to cut out circles of dough. Dip the edge of each circle into the granulated sugar, then press down firmly with the cutter to create that classic Martha Stewart pressed edge. Place the cookies 2 inches apart on the prepared baking sheets.

Bake the cookies for 10-12 minutes until the edges are golden brown and the centers still look slightly soft. They'll continue to set as they cool, so don't overbake. Watch closely after 8 minutes—you want them to be just set but not too dark. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Here's the final tip: These cookies taste even better the next day when the flavors have had a chance to develop fully. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Enjoy them with a cup of tea or coffee for the perfect cozy treat!

Flavor customization for this dish

Spice Level Control

Adjust the ginger heat by controlling the amount of fresh ginger. For a milder version, use 0.25 cup grated ginger instead of the full 0.5 cup. If you love spice, add 1 teaspoon of ground cardamom alongside the cloves—it enhances the warmth without overpowering.

I’ve tested this with Penzeys Spices, and their cardamom adds a unique floral note that complements the molasses beautifully. 🌶️

Sweetness Balance

Reduce sugar for a less sweet cookie by cutting the brown sugar to 0.75 cup while keeping the granulated sugar at 0.5 cup. For extra depth, replace 2 tablespoons of molasses with 1 tablespoon of dark corn syrup—it adds a subtle caramel note.

I find this works especially well if you’re using a lighter molasses variety. The texture stays the same, but the flavor becomes more complex. 🍯

Molasses Variations

Swap unsulphured molasses for dark corn syrup (use equal amounts) if you can’t find molasses. For a richer taste, try blackstrap molasses, but reduce to 0.3 cup—it’s much stronger. I’ve also experimented with date syrup at 0.4 cup for a unique caramelized flavor.

Each variation changes the depth of the cookie’s character, so pick based on your preference for sweetness and complexity. 🥄

Nut-Free Option

If you’re avoiding nuts, skip adding any nut-based ingredients entirely—this recipe is naturally nut-free. For extra texture, fold in 0.5 cup of crushed pretzels or chopped crystallized ginger into the dough before pressing.

Both add a delightful crunch that pairs perfectly with the soft centers. I’ve used Snyder’s of Hanover pretzels for a classic touch. 🥨

Gluten-Free Adaptation

Replace the all-purpose flour with a 1:1 gluten-free baking flour blend like King Arthur Measure for Measure. Increase the flour to 4 cups to account for absorption differences. Add 1 teaspoon of xanthan gum to improve texture.

The cookies will still have that pressed edge, but they’ll be slightly more delicate. Bake for 1-2 minutes longer to ensure they’re fully set. 🌾

Dairy-Free Substitution

Use Earth Balance vegan butter (unsalted) in equal amounts for the butter. The flavor stays rich, though slightly less buttery. For a creamier texture, mix 0.25 cup of applesauce into the wet ingredients.

The dough will be slightly softer, so chill it for an extra 30 minutes to help with pressing. The cookies will still have that signature caramelized edge, just with a lighter mouthfeel. 🧈

Frequently asked questions