Ginger Molasses Cookies
These Ginger Molasses Cookies bake up soft, chewy centers dusted in sugar and warmed by ginger, cinnamon, and clove—just right for Christmas baking delight.
Ingredients
- 2¼ cups all-purpose flour (King Arthur Flour is my go-to)
- 2 tsp ground ginger (freshly ground if you have a microplane)
- 1½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp baking soda
- ¼ tsp fine sea salt
- ½ cup unsalted butter (I love Plugrá for rich flavor)
- ¾ cup granulated sugar plus extra for rolling
- ½ cup blackstrap molasses (unsulphured)
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment or a silicone mat—this helps cookies bake evenly.
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- In a large bowl or stand mixer, cream softened butter with sugar until light and fluffy. Scrape down the sides.
- Add molasses, egg, and vanilla extract; mix until fully combined.
- Gradually fold in the dry ingredients until just combined—do not overmix.
- Scoop dough into balls, roll in sugar, and place on baking sheets.
- Bake for 8–10 minutes until edges are set but centers are still soft. Cool on a rack.
Notes
When prepping ingredients, sift spices and flour together to avoid clumps. Bring the egg and molasses to room temperature for easier mixing. Chill dough if too tacky.
Nutrition
Calories: 150kcal
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