Spiced Ginger Molasses Cookies

If there’s one cookie that disappears faster than I can bake them, it’s these Spiced Ginger Molasses Cookies. They’ve quickly become a family favorite and one of the most requested treats I make—so much so that I usually have to double the batch just to keep up with demand.

What makes them so irresistible? It’s the perfect combination of old-fashioned molasses comfort with a modern kick of spice. Fresh ginger, cinnamon, cloves, and nutmeg bring cozy warmth, while a touch of cayenne and cardamom adds a little spark that surprises people in the best way. Rolled in turbinado sugar before baking, they come out of the oven beautifully crackled and sparkling—soft in the center, chewy around the edges, and impossible to eat just one.

These cookies fit every season: spicy enough for the holidays, but not so heavy that you can’t enjoy them year-round. Whether you serve them at a party, add them to a holiday cookie tray, or tuck them into a lunchbox, they’re sure to be a hit. Around here, I know better than to expect leftovers!

So, by popular demand, here’s the recipe in full:

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Spiced Ginger Molasses Cookies

Yield: 8 dz
Author: Susan Lawson

These Spiced Ginger Molasses Cookies are a cozy twist on a classic favorite—soft, chewy, and bursting with flavor. Rich molasses and brown sugar create a deep, caramel-like sweetness, while fresh ginger, cinnamon, cloves, and nutmeg add warmth. A surprising hint of cayenne, white pepper, and cardamom gives them a gentle kick that lingers just enough to keep you reaching for another. Rolled in crunchy turbinado sugar before baking, they sparkle with a sweet, crackly finish. Perfect with a cup of tea or coffee, these cookies strike the perfect balance between nostalgic comfort and a touch of bold spice.

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Ingredients

• 3/4 cup butter, softened

• 1/2 cup sugar

• 1/2 cup packed brown sugar

• 1/4 cup molasses

• 1 large egg, room temperature

• 1-1/2 teaspoons minced fresh ginger root (I use freeze-dried ginger root!)

• 2-1/4 cups all-purpose flour

• 1 teaspoon ground cinnamon

• 3/4 teaspoon baking soda

• 1/2 teaspoon ground cloves

• 1/4 to 1/2 teaspoon cayenne pepper

• 1/4 teaspoon salt

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon each ground white pepper, cardamom, and coriander

• 3/4 cup turbinado sugar (Sugar in the Raw)

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Instructions

1. In a large bowl, cream butter and sugars until light and fluffy, 5–7 minutes.

2. Beat in the molasses, egg, and ginger.

3. Combine the flour, cinnamon, baking soda, cloves, cayenne, salt, nutmeg, white pepper, cardamom, and coriander; gradually add to creamed mixture and mix well.

4. Cover and refrigerate for 1-1/2 hours or until easy to handle.

5. Roll into 1-inch balls; roll in turbinado sugar. Place 3 inches apart on lightly greased (or parchment-lined) baking sheets.

6. Bake at 350° for 8–10 minutes or until set.

7. Cool for 2 minutes before removing from pans to wire racks.

8. Store in an airtight container.