Ginger Spice Cookies

These ginger spice cookies are crisp with a soft, chewy center. Try not to consume them all in one sitting. But you could consume them in two sittings. I certainly won’t judge you.

Ginger Spice Cookies



Baking Time




  • 100 g or 3/4 cup all-purpose flour

  • 3/4 tsp. cinnamon

  • 1/2 tsp. ginger powder

  • 1/2 tsp. baking soda

  • 1/4 tsp. freshly grated nutmeg

  • 1/4 tsp. fine sea salt

  • 1/8 tsp. ground cloves

  • 56 g or 4 tbsp. unsalted butter

  • 75 g or 1/4 cup plus 1 tbsp. packed light brown sugar

  • 45 g or 3 tbsp. unsulphured molasses

  • 1 large egg yolk

  • 2 tbsp. granulated sugar


  • Preheat the oven to 325 F or 162 C.

  • Combine the dry ingredients in a small mixing bowl.

  • Put the butter in a small saucepan and place over very low heat. Once melted, remove from the heat, add the brown sugar and molasses to the butter and stir with a small spatula to combine.

  • Add the egg yolk to the butter/sugar mix and stir to combine.

  • Pour the mixture into the flour and mix until the last bit of flour disappears. Set the dough aside to rest for ten minutes.

  • Place two tablespoons of granulated sugar on a small plate.

  • Divide the dough into seven pieces, about 42 grams each. Roll into balls and then roll in the granulated sugar, making sure they are evenly coated.

  • Place the cookie dough two to three inches apart on a lined baking sheet and bake for fifteen minutes or until the edges are set. Leave the cookies on the pan for a few minutes, then move to a wire rack to finish cooling.




    • Make sure to use unsulphured molasses and not blackstrap. Blackstrap molasses have a bitter flavor that is not suitable for these cookies, although I have used it for others.
    • When melting the butter, place the saucepan on the smallest burner at the lowest heat.  Be sure to remove the saucepan from the heat as soon as the butter has melted. 
    • The butter, sugar, and molasses should be thoroughly combined. You should not see any butter around the edge of the mixture.
    • Letting the dough rest for ten minutes allows the flour to absorb some of the moisture from the butter/sugar mix.


    When I was younger, my mom used to buy us gingersnaps, specifically the ones in the brown bag. They were crisp and gingery and oh so delicious. 

    So, naturally, I have a special place in my heart for any cookie involving ginger or molasses. And while these cookies are not crisp throughout like the ones from my childhood, they do have that classic crackled top.

    And, when I gave one of these to my mom, I heard her go “Yummm” as I was walking away. So these aren’t just good; they’re mom-approved good.

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