12 Days of Cookies- Day 1: Ginger Molasses

Prep Time: 20 min | Cook Time: 10 min
Yield: 1 1/2 Dozen
  • 7 T Butter
  • 1/4 C Dark Brown Sugar
  • 1/4 C Sugar
  • 1 Egg
  • 1 t Vanilla
  • 2 T Molasses
  • 1/2 t Cloves
  • 1/4 t Nutmeg
  • 1/2 t Ginger
  • 1 1/2 t Cinnamon
  • 1 t Baking Soda
  • 1 1/2 C AP Flour
  • 1/2 C Raw/Turbinado Sugar
December 13, 2015

The Story

Every baker needs a good ginger molasses cookie recipe, especially if someone in their family happens to love them with a cup of coffee in the morning.  So we set out to formulate a recipe that would give us the perfect balance of spices and just the right amount of sweetness.  What we came up with was a molasses cookie that was full of cinnamon, ginger, nutmeg and cloves, with a very soft center and a slightly crisp outside due to a quick roll in raw sugar.  We hope this recipe measures up – it certainly did with our ginger molasses lovers!


Cream the butter and the sugars together.  Add the egg and mix well, then add the vanilla and molasses.

In a separate bowl, sift the flour, baking soda, and spices together.  Add to the wet ingredients all at once, making sure not to overwork the dough.

Scoop the batter into rounded tablespoonfuls and roll in the turbinado sugar.  Bake at 365 degrees until a test poke with your finger does not cause the cookie to collapse, but retain your fingerprint.  Be careful not to overbake – but if you do, they might turn into gingersnaps!


Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

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