Ginger Molasses Cookies


Ginger-Molasses Cookies

Classic flavors evoke memories, and for us, Ginger Molasses Cookies call to mind special moments in our lives spent with loved ones and friends at the holidays.


Gather Your Tools:

Mixing bowls

Measuring cups

Measuring spoons


Cookie scoop, optional

Ultra Cuisine Baking Pan and Rack Set

Parchment paper


Gather Your Ingredients:

2 1/3 cups all-purpose flour

2 teaspoons ground ginger

½ teaspoon allspice

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

2 teaspoons baking soda

1/2 teaspoon salt

2 sticks butter, softened

1 cup granulated sugar

½ cup light brown sugar, packed

1 large egg, plus 1 large egg yolk

1/3 cup molasses

1 cup granulated sugar


Get Ready to Bake:


  1. In a medium bowl, combine flour, ground ginger, allspice, ground cinnamon, ground cloves, baking soda, and salt.
  2. In a separate bowl, combine butter, granulated sugar, and light brown sugar. Mix on medium-high speed until pale and fluffy.
  3. Reduce speed to low and beat in egg and egg yolk.
  4. Add a portion of the flour mixture and mix. Drizzle in part of the molasses and mix. Repeat until the remaining flour and molasses are incorporated into dough.
  5. Refrigerate dough for approximately one hour until firm enough to roll.
  6. When ready to bake, preheat oven to 350 degrees.
  7. Scoop approximately one teaspoon of dough. Roll into balls. Roll each ball in the sugar and transfer to baking sheet. Space cookies several inches apart as they will spread.
  8. Bake about 11-12 minutes for soft cookies and up to 14 for a crispier bite.
  9. Cool hot cookies 5 minutes on baking sheets, then transfer to baking rack until cool.


Baker’s Bits: For an extra cinnamon punch, roll dough balls in cinnamon-sugar mixture. Pair these zesty, crispy treats with a mug of mulled wine or hot cider. Store cookies in airtight containers or freeze in zippered storage bags.

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