Chicken Free Classic Molasses Ginger Cookies
These warmly spiced cookies are the kind of treat that fills your kitchen with the most irresistible aroma — deep molasses, ginger, cinnamon, and cloves all coming together in one perfectly crackled bite. The dough comes together with pantry staples like butter, flour, and a generous pour of unsulfured molasses, so there's nothing complicated standing between you and a batch of bakery-worthy cookies. Chilling the dough before baking is the secret to getting that satisfying snap at the edges while keeping the centers soft and chewy. Rolling each ball in granulated sugar before it hits the oven gives every cookie that sparkly, slightly crisp exterior that makes them impossible to resist. Baking one sheet at a time and pulling them while the centers still look slightly underdone is the move — they set up beautifully as they cool and stay tender for days. Whether you're baking for a holiday cookie swap or just a cozy afternoon at home, this is the kind of classic that never needs an occasion.
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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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