Ginger Molasses Cookie

Jordan Falco


Cookies and Tarts, Week 3, January 25th

A delicious, chewy and aromatic ginger cookie perfect for autumn and winter.


★★★★★ 3 votes

15 Min


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  • 5 1/2 oz
  • 8 7/8 oz
    brown sugar
  • 1 oz
  • 3 3/8 oz
  • 12 3/8 oz
    bread flour
  • 2 tsp
    baking soda
  • 1 tsp
  • 1/2 tsp
    cloves, ground
  • 1/2 tsp
  • 1/2 tsp
    ginger, ground
  • 1/4 tsp
    nutmeg, ground
  • 1/8 tsp
    allspice, ground

How to Make Ginger Molasses Cookie


  1. Cream the butter and sugar until well combined.
  2. Add the eggs and then the molasses.
  3. Whisk togeather all of the dry ingredients and spices. Add the dry ingredients and mix until well incorperated.
  4. Scale into 2 pound, 3 ounce pieces and roll into 17 inch logs.
  5. Wrap each log in parchment and refrigerated until ready to bake.
  6. Cut to the desired size (2-4 ounces), place on parchment lines heet pans, and bake at 350F in a convection oven for 12 to 15 minutes.

Printable Recipe Card

About Ginger Molasses Cookie

Course/Dish: Cookies

Show 7 Comments & Reviews

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