Ginger Molasses Cookies


Kicking off the Thanksgiving holiday with this delicious spicy and chewy cookie.


3/4cup butter, at room temperature

1cup granulated sugar

1/4cup molasses (not blackstrap!)


2 1/4cups flour

1/2teaspoon baking soda

1 1/2teaspoons cinnamon (I use Saigon cinnamon)

1/4teaspoon kosher salt

1/2teaspoon ground ginger

1/4teaspoon ground nutmeg

Turbinado sugar, for coating


  1. In a large bowl or stand mixer, cream the butter and sugar together until pale and fluffy. Add the molasses and egg and beat until incorporated, stopping to scrape down the bowl now and then.
  2. Add the rest of the ingredients except for the turbinado sugar and mix until just incorporated. Put the dough in the refrigerator and chill for at least 30 minutes.
  3. A bit before you’re ready to bake, preheat the oven to 375° F. Scoop the dough in tablespoon-sized balls, and roll each one in sugar, then place on a parchment-lined sheet (you need the parchment; they will stick!). Leave at least 2 inches between each cookie.
  4. Bake for 8 to 12 minutes. Remove from the oven when the cookies are golden brown all over (the edges will be considerably darker but that’s okay as long as they aren’t burnt). Let cool on the sheet until firm enough to move to a baking rack to finish cooling.

I got the recipe here.

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