Baking recipe · from the recipe book
Chewy Molasses Ginger Walnut Drop Cookies
Soft, chewy molasses cookies with a bright bite of fresh ginger, warm cinnamon and cloves, toasty walnuts and a crackly sugared top.

- Oven
- 1 hr 5 min · 25 min hands-on
- Makes 12 cookies
- Vegetarian
- Up to 30 g carbs
- Sodium 600 mg or less
- 500 calories or less
Ingredients
- 1⅔ cups200 gAll-purpose flour
- 1⅛ tsp5 gBaking soda
- ¼ tsp2 gSalt
- 1¾ tsp3 gGround ginger
- 1⅛ tsp3 gGround cinnamon
- ½ tsp1 gGround cloves
- ½ cup113 gUnsalted buttersoftened
- ½ cup packed110 gBrown sugarpacked
- 3 tbsp40 gGranulated sugardivided
- 3 tbsp60 gMolasses
- 1 large50 gEggsroom temperature
- 2½ tbsp grated15 gFresh gingerpeeled and finely grated
- ⅔ cup chopped70 gWalnutstoasted and chopped
Steps
- Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes until fragrant, then cool and chop.
- In a bowl, whisk the flour, baking soda, salt, ground ginger, cinnamon and cloves.
- In a large bowl, beat the butter, brown sugar and half of the granulated sugar until fluffy, about 2 minutes.
- Beat in the molasses, egg and grated fresh ginger until smooth.
- Stir in the flour mixture just until no dry streaks remain, then fold in the walnuts.
- Cover and chill the dough for 20 minutes so it is easier to scoop. Meanwhile, heat the oven to 350°F (175°C) and line a baking sheet with parchment.
- Put the remaining half of the granulated sugar in a small dish. Scoop the dough into 12 equal balls, roll each in the sugar, and set them 3 inches apart on the sheet.
- Bake 10 to 12 minutes, until the edges are golden and set and the tops are crackled but still soft in the center.
- Cool on the sheet for 5 minutes, then move to a rack to cool completely.
Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.
Contains: Milk, Egg, Tree nuts, Gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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