Ginger-Molasses Cookies


Preparation info

  • Difficulty


  • Makes about



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Unsalted butter, ¾ cup (6 oz/185 g), at room temperature
  • Light brown sugar, 1 cup (7 oz/220 g) firmly packed
  • Egg, 1
  • Light molasses, cup ( oz/105 g)
  • Flour, 2 cups (10 oz/315 g)
  • Baking soda (bicarbonate of soda), teaspoons
  • Salt, ¼ teaspoon
  • Ground ginger, 1 teaspoon
  • Ground cinnamon, 1 teaspoon
  • Ground allspice, ½ teaspoon


  • Prepare the baking sheets

    Preheat the oven to 350°F(180°C). Line 2 rimless baking sheets with parchment (baking) paper.

  • Mix the dough

    In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until creamy. Add the egg and molasses and beat until smooth. In another bowl, stir together the flour, baking soda, salt, ginger, cinnamon, and allspice. Add the dry ingredients to the wet ingredients and mix on low speed until blended.

  • Bake the cookies

    Drop level tablespoonfuls of the dough onto the prepared sheets, spacing them 2 inches (5 cm) apart. Bake until the cookies are browned and firm to the touch, 10–12 minutes. Let the cookies cool on the baking sheets on wire racks for 5 minutes, then transfer the cookies to the wire racks to cool completely.