Soft Molasses Ginger Cookies

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chewy molasses cookies with warming ginger and spices, perfect for a cozy treat in under an hour. This American-inspired recipe, ready in about 27 minutes, layers all-purpose flour, baking soda, ground ginger into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 24 American cuisine 120 cal/serving

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Ingredients

2 1/4 cups all-purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1/4 cup molasses
1/4 cup additional granulated sugar for rolling

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Instructions

Step 1: Preheat oven to 350°F. In a large bowl, whisk together 2 1/4 cups all-purpose flour, 2 tsp baking soda, 2 tsp ground ginger, 1 tsp ground cinnamon, and 1/2 tsp ground cloves until evenly combined.
Step 2: In a separate bowl, beat 3/4 cup softened unsalted butter and 1 cup granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Step 3: Add 1 large egg and 1/4 cup molasses to the butter mixture, beating until fully incorporated.
Step 4: Gradually mix the dry ingredients into the wet ingredients until just combined, forming a soft dough.
Step 5: Scoop tablespoon-sized portions of dough and roll each in 1/4 cup granulated sugar until coated. Place on a baking sheet lined with parchment paper, spacing 2 inches apart.
Step 6: Bake for 10-12 minutes until edges are set but centers remain soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.