Baking recipe · from the recipe book
Soft Molasses Ginger Spice Cookies
Pillowy, crackle-topped cookies with deep molasses sweetness and a warm kick of ginger, cinnamon and cloves under a crisp sugar coating.

- Oven
- 1 hr 15 min · 25 min hands-on
- Makes 12 cookies
- Vegetarian
- Up to 30 g carbs
- Sodium 600 mg or less
- 500 calories or less
Ingredients
- 1½ cups190 gAll-purpose flour
- 1⅛ tsp5 gBaking soda
- ¼ tsp2 gSalt
- 1 tbsp6 gGround ginger
- 1½ tsp4 gGround cinnamon
- ½ tsp1 gGround cloves
- ½ cup100 gUnsalted buttersoftened
- ½ cup packed100 gBrown sugarpacked
- 1 large50 gEggsat room temperature
- 3 tbsp60 gMolasses
- 2½ tbsp30 gGranulated sugarfor rolling
Steps
- In a medium bowl, whisk the flour, baking soda, salt, ground ginger, cinnamon and cloves until evenly blended; set this spiced flour mixture aside.
- In a large bowl, beat the butter and brown sugar with a mixer until light and fluffy, about 3 minutes.
- Beat in the egg, then the molasses, until smooth.
- Add the spiced flour mixture to the butter mixture and mix on low just until no dry streaks remain.
- Cover the bowl and chill the dough for 30 minutes so it is firm enough to scoop.
- Near the end of chilling, preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
- Pour the granulated sugar into a small shallow bowl for rolling.
- Scoop the dough into 12 equal balls, about 45 g each, and roll each ball in the granulated sugar until fully coated.
- Set the sugar-coated balls 2 inches apart on the baking sheet and bake 10 to 11 minutes, until the edges are golden and set and the tops are crackled but still soft.
- Cool on the sheet for 5 minutes, then move the cookies to a rack to cool completely, about 15 minutes.
Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.
Contains: Milk, Egg, Gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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