Go Back
–+ servings
Spiced molasses cookies ready to eat

Spiced Molasses Cookies with Ginger

Sean
A perfect treat for the holidays with that perfect blend of spices.
5 from 3 votes
Print Recipe Pin Recipe Add to Collection
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 4 hours
Course Dessert
Cuisine American
Servings 24 cookies
Calories 162 kcal

Equipment

  • Stand/Hand mixer
  • Spatula
  • Lined sheet pans
  • Flat bottomed glass
  • Plastic wrap

Ingredients
 
 

  • 2⅓ Cup all-purpose flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 tsp ginger
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp black pepper
  • 1 pinch nutmeg
  • ¾ cup butter unsalted, softened
  • 1 cup brown sugar packed
  • ½ cup molasses not blackstrap
  • 1 egg
  • ¼ cup sugar for rolling the cookies

Instructions
 

  • In a separate bowl whisk flour, salt, baking soda, ginger, nutmeg, pepper, allspice, and cinnamon together and set aside.
  • In a stand mixer with a paddle attachment, or a hand mixer with a large bowl, on medium speed beat the butter until smooth and creamy. Add the brown sugar and molasses and beat until incorporated. This will take about 2 min, making sure you scrape down the sides of the bowl on occasion. Add the egg and beat for another min.
  • Reduce the speed to low and add the dry ingredients. You want to mix until all of the dry ingredients just disappear. This will give a very soft dough. If there are some dry ingredient remnants in the bottom of the bowl mix those in by hand to avoid overmixing.
  • Divide the dough in half, wrap in plastic wrap, and place in the refrigerator for at least 3 hours.
  • Preheat the oven to 350°F/Gas Mark 4 with a rack centered in the oven.
  • Place the sugar in a bowl. Cut one of the portions of dough into 12 sections and roll each into a ball with your palms. Then roll the ball in sugar to completely coat it and place on the baking sheet.
  • Making sure each cookie has enough space to spread out take the glass and depress the cookies down until they reach a thickness of about ½ inch.
  • Bake cookies one sheet at a time for about 12-15 min, or until the tops feel set to the touch. Then remove from the oven. If the cookies are touching each other take a metal spatula and separate them while they are still hot. Transfer them to a rack after they have cooled down a little to finish cooling.
  • Repeat with the second batch.

Nutrition

Serving: 1cookieCalories: 162kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 198mgPotassium: 134mgFiber: 1gSugar: 16gVitamin A: 188IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Nutrition Disclaimer*
Keyword Cookie, Ginger, Holiday, Molasses
Tried this recipe?Let us know how it was!