Capsaicin Free Classic Molasses Ginger Cookies
Warm spices, rich molasses, and a satisfying sugar-crackled top — these cookies are the kind of thing that disappears from the cooling rack before you even get a chance to plate them. Ginger cookies can sometimes sneak in unexpected heat through chili-spiked spice blends or specialty ingredients, but this recipe keeps things beautifully straightforward with ground ginger, cinnamon, and cloves — all bold and aromatic without any capsaicin in sight. The deep, slightly bitter sweetness of unsulfured molasses pairs perfectly with those warm spices, giving every bite a complexity that tastes far more impressive than the ingredient list suggests. Chilling the dough before baking is the quiet secret here — it firms everything up so you get those gorgeous crackled tops and chewy centers rather than flat, crispy rounds. Rolling each ball in granulated sugar before it hits the oven adds a delicate crunch that contrasts beautifully with the soft, pillowy interior. These are the kind of cookies that make your whole kitchen smell like a holiday, and they're just as good the next day — if they last that long.
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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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