Brazil Nut Free Classic Molasses Ginger Cookies
Warm spices, deep molasses, and that signature crackled sugar crust — these cookies are the kind that disappear from the cooling rack before you even get a chance to plate them. The dough comes together with pantry staples like ground ginger, cinnamon, and cloves, all balanced by rich unsulfured molasses and creamy butter for a flavor that's bold without being overwhelming. Rolling each ball in granulated sugar before baking is the secret to that satisfying crisp exterior that gives way to a chewy, soft center. Chilling the dough before baking is a small but important step that keeps the cookies from spreading too thin and helps the texture stay perfectly dense. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely safe and satisfying option — every ingredient is straightforward, with no hidden nut-based additions to second-guess. These are the cookies you bring to a holiday cookie swap and watch vanish first.
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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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