Spiced Molasses Cookies Ginger (Printable)

Soft, chewy treats featuring warm spices, rich molasses, and zesty ginger, perfect for cozy afternoons or holidays.

# What You 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

→ For Rolling

13 - 1/4 cup granulated sugar

# How-To:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk flour, ground ginger, cinnamon, cloves, nutmeg, salt, and baking soda until evenly mixed.
03 - In a large bowl, beat softened butter with brown sugar until light and fluffy.
04 - Add egg, molasses, and freshly grated ginger to the butter mixture; beat until fully combined.
05 - Gradually fold dry ingredients into the wet mixture until just combined, avoiding overmixing.
06 - Scoop tablespoon-sized portions of dough, roll into balls, then coat each in granulated sugar.
07 - Place dough balls at least 2 inches apart on prepared baking sheets.
08 - Bake 9 to 11 minutes until edges are set but centers remain soft.
09 - Remove from oven and cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They come together in under an hour, which means you can have warm cookies before dinner without the fuss.
  • The molasses keeps them impossibly soft for days, unlike crispy spice cookies that go hard by day two.
  • One batch makes enough to share, keep some for yourself, and still have a few left over for midnight snacking.
02 -
  • Don't overbake these cookies in pursuit of crispness—the magic is in the soft, slightly underbaked center that sets up as they cool.
  • Room temperature butter is non-negotiable; cold butter won't cream properly, and your cookies will be dense instead of light and tender.
  • Molasses matters—use unsulfured molasses for a cleaner, warmer flavor rather than the blackstrap variety, which can taste too intense.
03 -
  • Watch the oven like a hawk during those last two minutes—the difference between perfectly chewy and slightly overbaked is sixty seconds.
  • If your cookies spread too thin, your butter was too warm or your dough was too wet; chill the next batch for fifteen minutes before baking.

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