4.5 from 732 votes
Ginger Molasses Cookies
Ginger Molasses Cookies combine warm spices like ginger, cinnamon, cloves, and allspice with molasses and brown sugar for a chewy and aromatic cookie. The dough is rolled in granulated sugar before baking, creating a lightly crisp exterior with characteristic cracks on top. These cookies offer a balance of deep molasses flavor with a soft texture, making them suitable for dessert or snacks during cooler months.
Prep Time
30 mins
Cook Time
24 mins
Total Time
54 mins
Servings:
30
cookies
Calories:
162 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 2 ¼ cups all-purpose flour unbleached
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon cloves
- ¼ teaspoon allspice
- ½ teaspoon salt
- ¾ cup unsalted butter softened to cool room temperature
- 1 cup light brown sugar
- 1 egg large
- ¼ cup molasses mild
- granulated sugar for rolling dough balls
Instructions
- Preheat oven to 375° F.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, allspice, and salt. Set aside.
- In the bowl of a stand mixer, beat butter and sugar on medium speed until incorporated, about 30 seconds, and then scrape down the bowl. Beat on medium-high for 3 minutes, scraping down the bowl halfway through, until mixture is somewhat light and fluffy.
- Add egg and molasses, and beat on medium-low until incorporated.
- Add combined dry ingredients and beat on medium speed until incorporated.
- With your hands, quickly roll dough into balls that are 1-1/4" to 1-1/2" in size. I like to use a medium scoop to evenly portion the dough. Take care to roll the dough as minimally as possible, to ensure the butter stays as cool as possible. Then roll dough balls in a small bowl of sugar. Place sugared dough balls on baking sheet about 2" apart. Bake for 8 minutes. Cracks should start forming on the tops of the cookies during the final minute or so of baking, and will continue to form as the cookies cool outside the oven. For the softest, chewiest cookies, take care to not over bake. Remove pan from oven and let cookies sit on baking sheet for 5 minutes before removing to a cooling rack.
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Notes
- Use unsalted butter softened to a cool room temperature for the best dough consistency.
- Employ fresh, active baking soda to ensure proper rising and texture.
- Roll dough balls quickly to keep butter cool and preserve cookie texture.
Nutrition Information
Serving
1
Calories
162kcal
(8%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
(18%)
Cholesterol
18mg
(6%)
Sodium
159mg
(7%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 30 cookies
Amount Per Serving
Calories 162
% Daily Value*
| Serving | 1 | |
| Calories | 162kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 18mg | 6% |
| Sodium | 159mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.