Spiced Molasses Ginger Cookies (Printable)

Chewy spiced cookies with molasses and fresh ginger, perfect for cozy afternoons and celebrations.

# 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 Make:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, ground ginger, cinnamon, cloves, nutmeg, salt, and baking soda in a medium bowl; set aside.
03 - In a large bowl, cream softened butter and brown sugar until light and fluffy.
04 - Beat in egg, molasses, and freshly grated ginger until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined without overmixing.
06 - Scoop tablespoon-sized portions, roll into balls, then coat each in granulated sugar.
07 - Place dough balls at least 2 inches apart on prepared baking sheets.
08 - Bake for 9 to 11 minutes until edges are set but centers remain soft.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • They're ridiculously easy to make but taste like you fussed over them for hours.
  • The soft, chewy center with crispy edges strikes that perfect textural balance everyone craves.
  • One batch fills your entire kitchen with a spice aroma that makes everything feel festive and cozy.
02 -
  • The baking time is non-negotiable; even two minutes too long shifts these from chewy to cake-like, and there's no coming back from that.
  • Freshly grated ginger makes a dramatic difference if you can find the time, but ground ginger works beautifully too—don't feel pressured if you're in a rush.
  • Room temperature butter is essential; if yours is still cold in the middle, it won't cream properly and your cookies won't have the right texture.
03 -
  • Brown sugar has a habit of hardening; store it in an airtight container with a soft brown sugar saver or a piece of bread to keep it from becoming a brick.
  • If you don't have freshly grated ginger, use the amount of ground ginger listed; they're not direct substitutes in terms of intensity, so don't double the fresh ginger thinking it'll taste better.

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