TMc’s Molasses-Spice Cookies

A cool-season classic. Adapted from multiple sources and kitchen experiments.

TMc's Molasses-Spice Cookies
Prep time
Cook time
Total time
Don't shun the chopped candied ginger or black pepper. Trust me.
Recipe type: Dessert
Cuisine: American
  • 1-1/2 sticks unsalted butter (3/4 cup), softened to room temp
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup white granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup unsulphured molasses
  • 2-1/2 cups all-purpose white flour
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1 tsp ground ginger
  • 1-1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 3/4 tsp ground cloves
  • 1/4 tsp ground black pepper
  • 1/3 cup crystallized ginger, chopped small
  • 3/4 cup turbinado sugar (for rolling cookies)
  1. Preheat oven to 350 degrees F
  2. Mix together flour, salt, baking soda, ginger, cinnamon, allspice, cloves, and pepper in a bowl and set aside
  3. In a mixer bowl, beat butter, granulated white sugar, and brown sugar until light and fluffy
  4. Add egg, molasses, and vanilla and mix thoroughly
  5. Add dry ingredients and beat at low speed until just combined, about 30 seconds
  6. Chill dough for 45 minutes in fridge (for ease of handling)
  7. Scoop out chilled dough and roll each scoop into a ball
  8. Place turbinado sugar in a shallow bowl
  9. Roll each dough ball in the turbinado sugar until coated
  10. Place cookies on parchment paper on cookie sheets
  11. Bake cookies at 350 until the outer edges of the cookies begin to set and centers are soft and puffy
  12. Cool cookies on sheets for 5 minutes before carefully sliding the parchment with all the cookies onto a cooling rack
  13. Let cool for several hours before packaging in air tight containers or zipper bags – these keep a few days at room temp, and up to several months in the freezer
~You can make the dough up to several days in advance and refrigerate - set out on the counter to soften for an hour or so before you start scooping if you take this route or you may well snap your scoop - I learned that the hard way
~The cookie-ball rolling gets messy - I keep a box of latex gloves in my kitchen and use some for this bit
~For a #16 disher (1/4 cup scoop), one standard cookie sheet accommodates 5 cookies (corners & one in the center)
~For a standard 1-TBSP cookie scoop, one standard cookie sheet accommodates 12 cookies (3 x 4)
~Bake about 11 to 13 minutes for smaller cookies
~Bake about 20 minutes for big cookies
~Rotate cookie sheet(s) halfway through bake time – I switch oven shelves & back-to-front


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