Ginger Molasses Cookies
Chewy, deeply spiced cookies with molasses, ginger, and a crackly sugar crust. The smell alone is worth baking these.
Ingredients
Total time: 30 minutes
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1/2 cup granulated sugar, for rolling
Instructions
- 1
Whisk the flour, baking soda, spices, and salt together.
- 2
Cream the butter and brown sugar until fluffy, then beat in the egg and molasses.
- 3
Stir in the dry ingredients to form a soft dough. Chill 30 minutes.
- 4
Heat the oven to 350°F and line two sheets with parchment.
- 5
Roll the dough into 1 1/2-inch balls and roll in granulated sugar.
- 6
Place 2 inches apart and bake 9–11 minutes, until crackled and set at the edges.
- 7
Cool on the sheet 5 minutes — the centers should stay soft.
Zoe's Tips
- Use unsulphured (not blackstrap) molasses for a mellow, warm flavor.
- Chilling keeps the cookies thick and chewy instead of flat.
- Add a pinch of black pepper for a subtle, grown-up kick.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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