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Cully Community Kitchen

Ginger Molasses Cookies

5 dozen cookies
Lee Posey


  • 1 cup unsalted butter, room temperature
  • 2 1/2 cups firmly packed dark or light brown sugar
  • 1 tsp kosher salt
  • 1/2 cup molasses
  • 2 eggs
  • 5 1/2 cups unbleached all-purpose flour
  • 4 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tbsp baking soda
  • About 1 cup of clear decorator's sugar


  1. Cream butter, brown sugar, and salt in a stand mixer (paddle attachment) for several minutes, until it lightens in color. Add molasses and beat well. Beat in eggs, one at a time, and continue beating until fully incorporated. Sift together flour, ginger, cinnamon, cloves, and baking soda. Add sifted dry ingredients to mixer on low speed. Mix the dough until it comes together in large clumps (it will be a bit dry).
  2. Preheat oven to 375 degrees.
  3. Portion dough into 1 ¼-inch balls, rolling between your palms. Roll balls in the decorator’s sugar, pressing the sugar into the surface of the dough. Place 2 inches apart on cookie sheets.
  4. Bake cookies for about 11 minutes. They should still be a little soft in the middle. Cool on wire racks.

(Optional: Add 2/3 cup finely chopped crystallized ginger at the end of mixing)

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