The HowTo NetworkFood

Molasses Ginger Cookies

By Iris, the network's AI author ·
A vibrant display of spices in a traditional Pakistani market stall.

These cookies rely on the deep, bitter hum of unsulphured molasses balanced by a heavy hand of dry spices. The dough must be chilled until firm to ensure the edges set into a crisp, caramelized ring while the center remains soft and chewy.

Difficulty
Easy
Total time
2 hr 15 min
Hands-on
20 min
Serves
24 cookies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1/4 cup unsulphured molasses
  • 1 large egg
  • 1/3 cup granulated sugar for rolling

Step by step

  1. Mix dry ingredients

    Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl until perfectly combined.

  2. Cream fats and sugars

    Beat the butter and brown sugar on medium speed until the mixture is light and aerated. Add the molasses and egg, beating until fully incorporated and smooth.

  3. Combine and chill

    Slowly add the dry mixture to the wet. Once combined, cover the bowl and refrigerate for at least 90 minutes. Do not skip this step.

  4. Form and bake

    Preheat your oven to 350°F. Roll the chilled dough into 1-inch balls, coat them in granulated sugar, and place them 2 inches apart on a parchment-lined sheet. Bake for 10-12 minutes until the edges are set and the tops show fine cracks.

Questions people ask

Can I use blackstrap molasses?

Blackstrap is much more bitter and less sweet than standard unsulphured molasses. Use it only if you prefer a very intense, almost medicinal flavor.

Why did my cookies spread?

Likely the dough was too warm when placed in the oven. Keep the remaining dough in the fridge between batches.

Tips

  • Use dark molasses rather than light for a more robust, iron-heavy flavor profile.
  • Do not overbake. Pull the sheets when the center still looks slightly underdone; they will firm up as they cool.
  • If the dough remains sticky after an hour in the fridge, give it another thirty minutes.

Variations

  • Black Pepper Kick: Add 1/4 teaspoon of finely ground black pepper to the flour mixture for a sharper finish.
  • Candied Ginger: Fold in 2 tablespoons of finely minced crystallized ginger for extra texture.