Molasses Ginger Cookies
  • 2 ½ cups flour
  • 2 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • ½ teaspoon allspice
  • ½ teaspoon white pepper (optional)
  • ¾ cup butter (1 ½ sticks)
  • ½ cup brown sugar
  • ½ cup white sugar
  • 6 tablespoons molasses
  • ¼ cup water
  • 1 egg
  • 1 cup chocolate chips (optional)
  • ¼ cup finely chopped candied ginger (optional)
  • *Additional 1/2 cup sugar for rolling
  1. Beat butter, sugars, molasses, egg, and water. 
  2. Mix in dry ingredients and chocolate chips and candied ginger. 
  3. Refrigerate for at least 1 hour (best if refrigerated overnight)
  4. Preheat oven to 350*.
  5. Use your hands to roll tablespoon-sized balls (or as big as you like!) and then roll cookie balls in granulated sugar.
  6. Place cookie balls on a baking sheet about 2 inches apart. Use the ball of your hand or a cup to squash them to ¼ inch thickness.
  7. Bake for 8-10 minutes – depending on how gooey you like your cookies. Remove from the baking sheet and finish cooling on wire racks. 
  • The original recipe has no chocolate chips or candied ginger. I’ll leave the decision to include them or not up to you.
  • Over time I have also modified the quantity of butter. This recipe is what I do…the original had 2 sticks plus 2 tablespoons butter, and no water.
  • White pepper is a bit obscure and not 100% necessary. If you have it, use it. If not, no big deal.
  • Be warned: there’s at least an hour of refrigeration time involved!