Sticky Ginger Molasses Cookies with Crystallized Sugar

By AislePrompt Editorial · ·

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.

Soft, chewy molasses cookies infused with spicy ginger and coated in sparkling crystallized sugar for a delightful texture contrast. This American-inspired recipe, ready in about 27 minutes, layers all-purpose flour, ground ginger, ground cinnamon 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 110 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 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and line 2 baking sheets with parchment paper. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1 tsp baking soda, and 1/4 tsp salt.
  2. Step 2: In a large bowl, beat 3/4 cup softened unsalted butter with 1 cup granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes. Add 1 large egg and 1/4 cup molasses, beating until combined.
  3. Step 3: Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined, forming a soft dough.
  4. Step 4: Using a tablespoon, scoop dough and roll into balls, then roll each ball in 1/2 cup crystallized sugar until fully coated. Place dough balls 2 inches apart on prepared baking sheets.
  5. Step 5: Bake for 10-12 minutes until edges are set but centers remain soft and slightly sticky. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

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