Ginger Molasses Cookies

If you were searching for a recipe that makes cookies with perfect crinkled edges, an instagram-worthy crackled top, and soft chewy centers, this is the one. Plus, molasses makes them soft for days on end so you can snack on them all week.

March 6, 2020


Ashley Fungone

Ginger Molasses Cookies

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Ginger Molasses Cookies

  • Prep Time: 20 min
  • Cook Time: 15 min
  • Total Time: 35 minutes
  • Yield: 35 1x



  • 1 1/2 cups unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1/2 cup unsulphured molasses
  • 2 large eggs
  • 4 1/2 cups (540g) all-purpose flour
  • 4 tsp baking soda
  • 1 Tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp kosher salt


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper, and set aside.
  2. In a large bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside. 
  3. Cream together butter and sugars on medium-high speed until the mixture is light and fluffy and a pale color, about 2 minutes, scraping down the sides as needed.
  4. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture in three additions and beat until just evenly incorporated.
  5. Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
  6. Once the dough is chilled and firm, use a medium cookie scoop to make evenly sized balls. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
  7. Bake for about 10-15 minutes, until the cookies begin to slightly crack on top. They should be soft in the middle but have crisp edges. Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.

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