Ginger Molasses Cookies

Total Time
Prep 15 mins
Cook 10 mins

Delicious Molasses cookies with a great spice to them. Crisp on the outside, soft on the inside. They freeze, travel, & store well. They also work great as a sandwich cookie, if you put a yummy cream cheese frosing between two.

Ingredients Nutrition


  1. Cream butter and sugars together until nice and fluffy, scraping down sides of bowl as needed.
  2. Add egg, vanilla, & molasses and beat.
  3. In a separate bowl combine flours, baking soda, salt, cinnamon, black pepper and cloves.
  4. Combine wet ingredient mix with dry ingredient mix until well combined.
  5. Place remaining 1/3 cup granulated sugar in shallow bowl. Scoop dough with small cookie scoop. Form into balls and roll in sugar. Place them on an ungreased baking sheets, spacing them about 2 inches apart. Bake for 10-13 minutes. You want to slightly under cook them, or they become quite hard. Let them cool on baking pan for about 3 minutes. Remove, from pan and let cook on a wire rack. These freeze well and pack well for shipping also the recipe is fine doubled.
Most Helpful

OK cookie. No oven temperature specified so I used 350F (pretty standard). Author is correct - watch the baking time closely or they will be more of a "snap" instead of soft on the inside. I think I"ll use white pepper next time instead of the black...but it's a nice traditional spice blend. Bro-in-law really enjoyed them with cold milk.

TXLIFTR March 16, 2009

Good cookies. This batch made me 32 cookies and they baked for 10 minutes. I followed another reviewers tip of oven temperature and that worked perfect.
They smell heavenly and when cooled had a good crunch.
Thanks for posting.
Made for PAC-Autumn 2012

Chef Dudo October 13, 2012

Very nice cookies! I baked at 350F for about 8 minutes because I was paranoid about overcooking. They could probably have used one minute more, but they are so soft and delicious as they are! I only had 1/3 cup of whole wheat flour on hand, so the rest was all-purpose, and I used margarine instead of butter. I got 42 cookies, ranging from 2 - 2 3/4 inches in diameter.

Alison J. September 28, 2012