Spiced Molasses Cookies Ginger (Printable Version)

Soft, chewy treats bursting with warm spices, rich molasses, and fresh ginger for cozy moments.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1/4 teaspoon salt
07 - 2 teaspoons baking soda

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 1 cup light brown sugar, packed
10 - 1 large egg
11 - 1/4 cup unsulfured molasses
12 - 2 teaspoons freshly grated ginger or 1 teaspoon ground ginger

→ For Rolling

13 - 1/4 cup granulated sugar

# Directions:

01 - Set oven temperature to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, salt, and baking soda until evenly combined.
03 - In a large bowl, beat unsalted butter and light brown sugar together until light and fluffy using an electric mixer or whisk.
04 - Add the egg, molasses, and freshly grated or ground ginger into the creamed mixture, mixing until fully incorporated.
05 - Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing.
06 - Scoop tablespoon-sized portions of dough and roll each into a ball. Then roll the balls in granulated sugar to coat evenly.
07 - Place the coated dough balls on the prepared baking sheets, ensuring they are spaced at least 2 inches apart.
08 - Bake for 9 to 11 minutes until edges are set but centers remain soft and chewy.
09 - Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Advice:

01 -
  • They stay soft for days, which means you can bake ahead without that stale cookie sadness.
  • The molasses gives them a deep, almost caramel richness that white sugar just can't touch.
  • Fresh ginger adds a brightness that makes every bite feel alive, not flat.
02 -
  • Don't overbake these, even one extra minute can turn them from chewy to crisp and that's not what we're going for.
  • Freshly grated ginger is not optional if you want that bright zingy kick, the bottled stuff just doesn't compare.
  • Make sure your butter is truly softened, not melted, or the dough will spread too thin and you'll end up with flat cookies.
03 -
  • Chill the dough for 30 minutes if it feels too soft to handle, it makes rolling easier and the cookies bake up thicker.
  • Use a cookie scoop for perfectly uniform cookies that bake evenly every single time.
  • If you love a crackled top, press each dough ball down slightly before baking, it encourages those beautiful cracks.

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