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Molasses Ginger Cookies

by in May 2008
Molasses Ginger Cookies
5 votes, 3.40 avg. rating (69% score)
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Total Time: 30

Yield: 6 dozen

These chewy molasses ginger cookies gets an extra spicy boost from chopped crystallized ginger. You may want to freeze half the dough.

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Molasses Ginger Cookies
Photo/Art by Heath Robbins


  • 1 cup sugar
  • 1/4 cup dark molasses
  • 3/4 cup (1-1/2 sticks) softened unsalted butter
  • 1 egg
  • 2 cups flour (all white, or white and wheat for a drier texture)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1/3 cup chopped crystallized ginger
  • 1 cup sugar


In a large bowl or the bowl of a standing mixer, combine sugar, molasses, butter, and egg. In a separate bowl, whisk together remaining (dry) ingredients. Mix dry ingredients into moist until just combined.

Form four logs, each approximately 8 inches long and 1-1/2 inches in diameter. Wrap in parchment paper, and refrigerate until firm, about 1 hour.

Heat oven to 350°. Remove wrap and slice logs into 1/4-inch-thick rounds. Toss each slice in a bowl of granulated sugar. Place on parchment-lined cookie sheet and bake 8 to 12 minutes.
Updated Thursday, April 17th, 2008

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2 Responses to Molasses Ginger Cookies

  1. Angela van Patten June 22, 2010 at 9:31 pm #

    This is one of my favorite cookie recipes. I’ve made it repeatedly. Crispy on the outside, chewy on the inside. Just the right amount of molasses and ginger. I love it.

    • Cathy Monek August 4, 2014 at 5:50 pm #

      Is this Angela the Creative Director/writer from Chicago a long while back?

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