Turkey Free Classic Molasses Ginger Cookies
Few cookies hit the way a warm, crackle-topped molasses ginger cookie does — that deep, spiced sweetness is pure comfort in every bite. The combination of ground ginger, cinnamon, and cloves layered into a rich molasses dough creates something that smells incredible baking and tastes even better. Rolling each ball in granulated sugar before baking gives the outside a satisfying crunch that plays perfectly against the chewy, slightly soft center. The chilling step is key — it firms up the dough so the cookies hold their shape and develop that signature crackled top as they bake. Everything here is straightforward pantry baking: flour, butter, sugar, egg, and spices, with absolutely nothing to second-guess from a dietary standpoint. These are the kind of cookies that disappear fast, so consider doubling the batch before you even start.
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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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