Pescatarian Classic Molasses Ginger Cookies
Warm spices, deep molasses, and that signature crackled sugar crust — these cookies are the kind of thing that disappears from the cooling rack before you even get a chance to plate them. The combination of ground ginger, cinnamon, and cloves layered into a buttery, molasses-rich dough creates a flavor that feels nostalgic and bold at the same time. Chilling the dough before baking is the secret to getting those beautifully domed, crinkle-topped cookies rather than flat, spread-out discs. Rolling each ball in granulated sugar right before they hit the oven gives every bite that satisfying crunch against the chewy center. Since this recipe is built entirely from pantry staples — flour, butter, egg, spices, and molasses — it's naturally free of meat and seafood without any substitutions required, making it an effortless fit for a pescatarian lifestyle. Pull them out of the oven when the centers still look just slightly underdone; they'll set up perfectly as they cool and stay soft for days.
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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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