Sesame Free Classic Molasses Ginger Cookies
Warm spices, deep molasses richness, and those signature crackled tops — these cookies are the kind of thing that disappears from the cooling rack before anyone even realizes they're gone. Ginger, cinnamon, and cloves do all the heavy lifting here, layering bold, aromatic flavor into every chewy bite. For anyone navigating sesame concerns, store-bought spiced cookies can be a minefield of shared equipment and unexpected allergen warnings, but this recipe keeps things clean and straightforward with pantry staples you can easily vet yourself. Chilling the dough before baking is the secret to getting that perfectly crackled surface and a center that stays soft and fudgy rather than crisp all the way through. Rolling each ball in granulated sugar before it hits the oven gives the outside a delicate crunch that plays beautifully against the tender interior. These are the kind of cookies that make your whole kitchen smell incredible — 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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