These old-fashioned cookies are soft and chewy with just the right crackly top. They're warmly spiced with ginger , cinnamon , and cloves , sweetened with brown sugar , and deepened with dark, robust molasses . Rolled in sugar before baking, they glisten and sparkle as beautifully as they taste.
Yields 24 Servings Servings Quarter (6 Servings) Half (12 Servings) Default (24 Servings) Double (48 Servings) Triple (72 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsAbout 24 cookies
¾ cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
¼ cup molasses (unsulphured, dark preferred)
2 ¼ cups all-purpose flour
2 tsp ground ginger
1 ½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg (optional)
½ tsp baking soda
½ tsp baking powder
½ tsp salt
¼ cup granulated sugar (for rolling)
Make the Dough
1
In a large mixing bowl, cream butter and brown sugar until light and fluffy (about 2–3 minutes).
Beat in egg , then molasses , until well combined.
Combine the Dry Ingredients
2
In a separate bowl, whisk together:
Flour
Spices (ginger, cinnamon, cloves, nutmeg)
Baking soda , baking powder , and salt
Gradually add dry ingredients to the wet mixture, mixing just until combined.
Chill the Dough
3
Cover and chill the dough in the fridge for at least 30 minutes (or up to 24 hours).
Shape and Roll
4
Preheat oven to 350°F (175°C) .
Line baking sheets with parchment paper.
Scoop dough into 1-inch balls , then roll each in granulated sugar to coat.
Bake
5
Place cookies 2 inches apart on the baking sheet.
Bake for 10–12 minutes , or until the edges are set but centers are soft (they will puff and crack beautifully).
Cool on the sheet for 5 minutes before transferring to a wire rack.
Tips for Success
6
For extra chew, slightly underbake —they’ll firm up as they cool.
Want crispier cookies? Flatten slightly before baking and add 1–2 minutes.
Chilling the dough prevents overspreading and intensifies spice flavor.
Variations
7
Add crystallized ginger bits for texture and zing.
Stir in orange zest or a touch of black pepper for a twist.
Sandwich two cookies with cream cheese frosting or lemon buttercream for a decadent treat.
Suggested Pairings
8
Serve with: Chai latte, apple cider, or eggnog
Occasion: Holiday platters, fall treats, cookie exchanges, cozy weekend bakes
Store: Airtight container for up to 5 days, or freeze baked cookies up to 1 month
Ingredients About 24 cookies
¾ cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
¼ cup molasses (unsulphured, dark preferred)
2 ¼ cups all-purpose flour
2 tsp ground ginger
1 ½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg (optional)
½ tsp baking soda
½ tsp baking powder
½ tsp salt
¼ cup granulated sugar (for rolling)
Directions Make the Dough
1
In a large mixing bowl, cream butter and brown sugar until light and fluffy (about 2–3 minutes).
Beat in egg , then molasses , until well combined.
Combine the Dry Ingredients
2
In a separate bowl, whisk together:
Flour
Spices (ginger, cinnamon, cloves, nutmeg)
Baking soda , baking powder , and salt
Gradually add dry ingredients to the wet mixture, mixing just until combined.
Chill the Dough
3
Cover and chill the dough in the fridge for at least 30 minutes (or up to 24 hours).
Shape and Roll
4
Preheat oven to 350°F (175°C) .
Line baking sheets with parchment paper.
Scoop dough into 1-inch balls , then roll each in granulated sugar to coat.
Bake
5
Place cookies 2 inches apart on the baking sheet.
Bake for 10–12 minutes , or until the edges are set but centers are soft (they will puff and crack beautifully).
Cool on the sheet for 5 minutes before transferring to a wire rack.
Tips for Success
6
For extra chew, slightly underbake —they’ll firm up as they cool.
Want crispier cookies? Flatten slightly before baking and add 1–2 minutes.
Chilling the dough prevents overspreading and intensifies spice flavor.
Variations
7
Add crystallized ginger bits for texture and zing.
Stir in orange zest or a touch of black pepper for a twist.
Sandwich two cookies with cream cheese frosting or lemon buttercream for a decadent treat.
Suggested Pairings
8
Serve with: Chai latte, apple cider, or eggnog
Occasion: Holiday platters, fall treats, cookie exchanges, cozy weekend bakes
Store: Airtight container for up to 5 days, or freeze baked cookies up to 1 month
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