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Ginger Molasses Cookies


  • 1 and 3/4 cups all-purpose flour
  • 2 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1/2 plus 1/8 tsp salt
  • 1/2 tsp baking soda
  • Pinch cloves
  • 12 tbsp (1 and 1/2 sticks) butter, at room temperature
  • 1 and 3/4 cups granulated sugar
  • 1 large egg
  • 2 tbsp mild molasses
  • 1 tsp vanilla extract


  • Preheat the oven 350° and line a baking sheet with parchment. Set aside
  • In a medium-sized bowl, mix together the dry ingredients. Add the flour, spices, salt, and baking soda and whisk to combine.
  • In the bowl of a stand mixer with a paddle attachment or using a hand mixer in a medium-sized bowl, cream the butter on medium speed, about 1 minute. Add in 1 and 1/2 cups of the sugar and beat together until light and fluffy, about 2 to 3 minutes. Use a spatula to scrape down the bowl as needed. Next, add in the eggs, molasses, and vanilla. Mix together on a low speed until combined.
  • Add the flour into the egg mixture and mix together on low speed to combine. Use a spatula to make sure everything is mixed together and not sticking to the bowl. Make sure the molasses is incorporated well and the dough is all the same color.
  • Form the dough using a cookie scoop to 1 tbsp size balls. Roll the cookie dough balls into the remaining sugar.
  • Place the cookies on the prepared sheet pan, about 6 at a time. Bake the cookies for about 7-8 minutes before the first "bang." The cookie dough balls should spread out, but be puffy in the middle. When the cookies look ready, lift one side of the pan up about 4 inches and gently drop it back down. The cookies should flatten out, especially the puffy part in the middle. Repeat the process about 2 minutes later. The cookies should look the same, just with more ripples. Repeat this process 3-4 more times. When done, the cookies should look a little gooey in the middle and have lots of rippled edges. The cookies should take about 14-16 minutes to cook in total.
  • Move the cookies to a rack and let them cool completely. When they are done, move them to an airtight container. The cookies will last 3-4 days. These cookies can also be frozen and last up to one month in the freezer.


Sarah's recipe calls to make the cookies in 3 oz balls. So if you want giant cookies, go for it. I opted for smaller cookies, using less dough per cookie.