Molasses Ginger Cookies

Adapted from Betty Crocker. Yields about 4 - 6 dozen, depending on cookie size.


  • 1 cup packed brown sugar
  • 3/4 cup butter (original recipe calls for shortening, which I don't like; use what you prefer)
  • 1/4 cup molasses
  • 1 large egg
  • 2 1/4 cups unbleached all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/4 tsp. salt
  • Granulated sugar, for coating cookies, in a small mixing bowl


  1. Line a baking sheet with parchment paper or lightly grease. Place a baking rack in the middle of the oven and preheat to 375°.
  2. In the bowl of a stand mixer, beat brown sugar, butter, molasses, and egg, until well combined.
  3. Mix in flour, baking soda, spices, and salt until incorporated.
  4. Roll dough in teaspoon-sized balls (or smaller, if you want mini cookies). Roll the balls in granulated sugar and place on the prepared baking sheet, about 2-3 inches apart (depending on the size of your cookie balls).
  5. Bake for 8-12 minutes (less time for smaller and/or softer cookies and more for larger and/or chewier cookies), until just set in the middle.
  6. Immediately remove from baking sheet to cooling rack.