Warm Molasses Ginger 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-baked molasses cookies infused with warming ginger and topped with sparkling crystallized sugar for a delightful bite. This American-inspired recipe, ready in about 32 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 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: 20 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 two baking sheets with parchment paper.
  2. Step 2: In a large bowl, sift 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.
  3. Step 3: In a separate bowl, cream 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.
  4. Step 4: Beat in 1 large egg and 1/4 cup molasses until fully incorporated and glossy.
  5. Step 5: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
  6. Step 6: Using a tablespoon, scoop dough and roll each portion into a ball, then roll the balls in 1/4 cup crystallized sugar to coat.
  7. Step 7: Place the coated dough balls 2 inches apart on the prepared baking sheets and bake for 10-12 minutes until cookie edges are set but centers remain soft.
  8. Step 8: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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