Ginger-Molasses Cookies

December 17, 2014


  1. Combine butter, 1 cup sugar, molasses, and egg in a large bowl, whisking until smooth and thick.
  2. Combine flour, baking soda, cinnamon, cloves, and salt in medium bowl.
  3. Add flour mixture to butter mixture and stir to combine thoroughly. Chill cookie dough in refrigerator for at least 3 hours.
  4. Heat oven to 375°. Pulse candied ginger and remaining ½ cup sugar in food processor until finely ground. Transfer to a plate.
  5. Form dough into 1 tablespoon balls. Gently roll each ball in ginger-sugar mixture.
  6. Place on parchment-lined cookie sheet about 2 inches apart. Bake until just set around the edges (they will be soft in the center), 8–10 minutes. Cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.

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  • 1½ sticks unsalted butter, melted
  • 1 cup granulated sugar, plus ½ cup
  • ¼ cup molasses
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon fine salt
  • ½ cup sugared ginger
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