Ginger Molasses Cookies

By Amy Hatwig

  • Yield:

    4 cups of cookie dough (28-32 Servings)


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup candied ginger, finely chopped
  • 3/4 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg , whole
  • 1/2 cup blackstrap molasses
  • 1/4 cup granulated sugar, for dipping cookies


  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper. Set aside.
  2. Sift together the flour, ground ginger, baking soda, cinnamon, clove, and salt. Set aside.
  3. In an electric mixer fitted with the paddle attachment, add the butter and granulated sugar. Cream on medium speed until fluffy, about 2 minutes.
  4. Add the egg and beat to incorporate. Scraping down bowl and beating again to insure all ingredients are incorporated and not lumpy.
  5. Add molasses and beat to incorporate.
  6. Add sifted ingredients and mix on low speed until incorporated.
  7. Lastly, add chopped ginger and mix to distribute evenly.
  8. Wrap and refrigerate the cookie dough for at least 1 hour before baking.
  9. Scoop and roll 1ounce (2 tablespoons) balls of cookie dough in granulated sugar. Place on parchment lined cookie sheet, leaving 2-inches between them.
  10. Bake at 350°F for 12-13 minutes; center should still be very soft. These cookies over bake very easily. Remove from oven and cool on the cookie sheet.