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Super Ginger Molasses Cookies

Super ginger molasses cookies with a crackled surface and sugar coating, arranged on a white background.

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Super Ginger Molasses Cookies are soft, chewy, and spiced to perfection with ginger, cinnamon, and cloves. This easy holiday cookie recipe delivers bold flavor with a nostalgic twist.

Ingredients

Scale
  • 1 1/2 cups (340g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated white sugar
  • 1 cup (213g) packed brown sugar
  • 1/2 cup (170g) unsulphured molasses
  • 2 large eggs
  • 4 1/2 cups (639g) all-purpose flour
  • 4 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon fine sea salt
  • Additional sugar for rolling

Instructions

  1. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  2. In a separate bowl, cream together softened butter, white sugar, and brown sugar on medium-high speed until light and fluffy (about 2 minutes).
  3. Add eggs one at a time, then mix in molasses. Beat until combined.
  4. Gradually add in the dry ingredients and mix until fully incorporated.
  5. Transfer dough to an airtight container and refrigerate for at least 2 hours, or until thoroughly chilled.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Roll dough into 1-inch balls, coat each in sugar, and place on baking sheets spaced 2 inches apart.
  8. Bake for 8–10 minutes, until cookies begin to crack on top.
  9. Remove from oven, let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  10. Serve or store in an airtight container for up to 4 days.

Notes

  • Chilling the dough is essential to prevent spreading.
  • Use unsulphured molasses for best flavor and texture.
  • Add chopped crystallized ginger for extra spice and texture.
  • Cookies can be frozen baked or unbaked for up to 3 months.
  • Do not overbake — remove as soon as tops crack slightly.

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