Spiced Molasses Cookies Ginger

I pulled a tray of these from the oven on a rainy Saturday and the whole kitchen smelled like a spice cabinet had bloomed. My neighbor knocked to ask what I was baking. That's when I knew this recipe was a keeper.

I once made a double batch for a potluck and watched them disappear in under ten minutes. Someone asked if I'd consider selling them. I laughed, but honestly, I thought about it.

Ingredients

• All-purpose flour: The structure that holds everything together, measure it by spooning into the cup and leveling off so you don't pack it tight.
• Ground ginger: Earthy and warm, but the real magic happens when you add fresh grated ginger too.
• Cinnamon: It rounds out the spice blend and makes your kitchen smell like comfort itself.
• Cloves and nutmeg: Just a pinch of each adds complexity without overpowering, trust the small amounts here.
• Baking soda: This is what gives the cookies their slight puff and chew, don't skip it or swap for baking powder.
• Unsalted butter: Softened to room temperature so it creams smoothly with the sugar, no shortcuts with the microwave or it'll melt unevenly.
• Light brown sugar: Packed tight when measuring, it adds moisture and a hint of molasses flavor even before you add the real thing.
• Egg: Binds the dough and adds richness, I crack mine into a small bowl first to avoid any shell surprises.
• Unsulfured molasses: The soul of these cookies, dark and slightly bitter in the best way, sulfured molasses tastes harsh so check the label.
• Freshly grated ginger: A small nub of fresh ginger changes everything, it's bright and zingy and worth the effort of grating.
• Granulated sugar for rolling: Creates a sweet crunchy shell that cracks beautifully when you bite in.

Instructions

Preheat and Prep:

Set your oven to 350°F and line two baking sheets with parchment. This keeps the bottoms from burning and makes cleanup almost too easy.

Mix the Dry Ingredients:

Whisk the flour, spices, salt, and baking soda together in a medium bowl until evenly combined. Set it aside while you work on the wet ingredients.

Cream Butter and Sugar:

Beat the softened butter and brown sugar together until the mixture looks pale and fluffy, about three minutes. This step traps air and makes the cookies tender.

Add Wet Ingredients:

Beat in the egg, molasses, and freshly grated ginger until everything is smooth and glossy. The molasses will darken the whole mixture beautifully.

Combine Wet and Dry:

Gradually fold the dry ingredients into the wet mixture, stirring just until no flour streaks remain. Overmixing makes cookies tough, so stop as soon as it comes together.

Shape and Roll:

Scoop tablespoon-sized portions of dough and roll them into balls with your palms. Roll each ball in granulated sugar until fully coated, the sugar will crackle as they bake.

Arrange on Sheets:

Place the dough balls at least two inches apart on your prepared baking sheets. They'll spread as they bake and you don't want them merging into one giant cookie.

Bake:

Bake for 9 to 11 minutes, until the edges look set but the centers still seem a little soft. They'll firm up as they cool, so don't overbake or they'll turn hard.

Cool:

Let the cookies rest on the baking sheets for five minutes, then transfer them to a wire rack. This resting time helps them hold their shape without breaking apart.

Save

I served these with vanilla ice cream once and my friend declared it the best dessert I'd ever made. I didn't argue. The warm spices against cold cream was almost unfair how good it tasted.

Storage and Make-Ahead Tips

These cookies stay soft for up to a week in an airtight container at room temperature. I've also frozen the dough balls before baking, just roll them in sugar and freeze on a tray, then bake straight from frozen adding an extra minute or two. It's a lifesaver when unexpected guests show up and you want fresh cookies fast.

Flavor Variations

If you want extra texture, fold in chopped crystallized ginger before shaping the dough. I've also added a handful of finely chopped pecans for a nutty crunch. Some people love a pinch of black pepper in the spice mix for a subtle heat, and honestly, it works.

Serving Suggestions

These are perfect alongside a cup of chai tea or strong coffee. I've also crumbled them over yogurt for breakfast and no one judged me. They're festive enough for holidays but simple enough for a Tuesday.

• Serve warm with a scoop of vanilla or cinnamon ice cream.
• Pack them in a tin with parchment between layers for gifting.
• Pair with mulled cider or hot chocolate on a cold evening.

Save

These cookies have a way of making ordinary afternoons feel special. Bake them once and they'll become part of your rotation, I promise.

Common Questions

→ What spices are used to flavor these cookies?

The cookies combine ground ginger, cinnamon, cloves, and nutmeg to create a warm and aromatic spice profile.

→ How is the ginger incorporated for fresh flavor?

Freshly grated ginger is mixed into the dough, adding a lively, zesty kick that complements the molasses and other spices.

→ What purpose does rolling the dough in sugar serve?

Coating dough balls in granulated sugar before baking adds a light, sweet crunch to the cookie exterior.

→ How can I store these cookies to keep them fresh?

Store the cookies in an airtight container at room temperature for up to one week to maintain softness and flavor.

→ Can additional ginger variations be added?

Yes, adding chopped crystallized ginger to the dough enhances the ginger flavor and adds pleasant texture.