TMc’s Molasses-Spice Cookies

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

TMc's Molasses-Spice Cookies

Don't shun the chopped candied ginger or black pepper. Trust me. Yield is about 3 dozen standard 1 TBSP scoop-size cookies, less the bigger you go.
Prep Time2 hrs
Cook Time1 hr
Total Time3 hrs
Course: Dessert
Cuisine: American
Servings: 36 cookies
Author: TMc


  • 12 TBSP Unsalted butter (1-1/2 sticks, softened)
  • 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 Kosher 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 cookie dough balls in before baking)


  • Mix together flour, salt, baking soda, ginger, cinnamon, allspice, cloves, and pepper in a bowl and set aside
  • In a mixer bowl, beat butter, granulated white sugar, and brown sugar until light and fluffy
  • Add egg, molasses, and vanilla and mix thoroughly
  • Add dry ingredients and beat at low speed until nicely combined - about 30 seconds at medium speed in a stand mixer
  • Add chopped ginger, mix well
  • Chill dough for 45 minutes in fridge (for ease of handling)
  • Preheat oven to 350 degrees F
  • Place turbinado sugar in a shallow bowl
  • Scoop out chilled dough and roll each scoop into a ball
  • Roll each dough ball in the turbinado sugar until coated
  • Place cookies on parchment paper on cookie sheets
  • Bake cookies at 350 until the outer edges of the cookies begin to set and centers are soft and puffy
  • Cool cookies on sheets for 5 minutes before carefully sliding the parchment with all the cookies onto a cooling rack
  • 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 a couple of hours 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 nitrile 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 1.25-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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