Molasses Ginger Cookies

Prep Time 10 mins Cook Time 15 mins Total Time 25 mins
Serves 2 dozen     adjust servings

A great holiday cookie that is chewy in the center but crispy on the edges!


  • 2 1/4 cup all purpose flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 1/2 sticks unsalted butter, room temperature
  • 1 cup dark brown sugar
  • 1 egg
  • 1/4 cup molasses


  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown sugar until creamy and fluffy. Add in the the egg and molasses. Beat until incorporated.
  4. Slowly add in the dry ingredients until just combined. Drop onto prepared baking sheets with a cookie scoop. To make extra large sizes, I did two scoops of cookie dough, rolled in a ball, and gently pressed the tops down.
  5. Bake for 12-14 minutes. I took mine out a minute before they were done as I like mine softer and chewier.
  6. Let sit for 5 minutes before removing baking sheets. Let cool completely on a wire rack.
  7. Store in an airtight container.

Recipe Notes

Recipe Notes

Source: adapted from Climbing Grier Mountain

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