Almond Free Classic Molasses Ginger Cookies
Few cookies hit the way a warm, crackle-topped molasses ginger cookie does — that deep, spiced sweetness is pure comfort in every bite. The combination of ground ginger, cinnamon, and cloves layered into a rich molasses dough creates something that smells incredible baking and tastes even better. Packaged spice cookies and holiday tins can be a minefield when you're avoiding almonds, since almond flour, almond extract, or mixed-nut inclusions sneak into so many store-bought versions. This recipe keeps things beautifully straightforward — just pantry spices, butter, molasses, and flour, with zero nut-based ingredients anywhere in the dough. Chilling the dough before baking is the secret to getting that signature crackled top and chewy center without any fuss. Rolling each ball in granulated sugar before it hits the oven gives the edges a subtle crunch that plays perfectly against the soft, spiced interior. These are the kind of cookies that disappear fast, so consider doubling the batch.
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Learn more →Ingredients
24 servings
- 2 ¼ cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp fine salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 cup granulated sugar, plus ¼ cup for rolling
- ⅓ cup unsulfured molasses
- 1 large egg
Instructions
- 1
Whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt in a medium bowl until evenly combined. Set aside.
- 2
Beat the softened butter and 1 cup of the granulated sugar in a large bowl with a stand mixer or hand mixer on medium speed until light and fluffy, about 3 minutes.
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