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Molasses-Ginger Cookies

  • Yield: Makes 2 dozen
Molasses-Ginger Cookies

Source: Martha Stewart Living, September


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Pinch freshly ground white pepper
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup firmly packed light-brown sugar
  • 1/4 cup plus 1 tablespoon molasses
  • 1 large egg, room temperature
  • 1/2 cup granulated sugar, for rolling


  1. Line two baking sheets with parchment paper. Into a medium bowl, sift together flour, baking soda, baking powder, ginger, cinnamon, cloves, pepper, and salt.

  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, and molasses until light and fluffy. Beat in egg until smooth. Add flour mixture; beat until combined.Wrap dough in plastic, flattened into a disk. Chill until firm, about 1 hour or overnight.

  3. Preheat oven to 375 degrees. Make 1 1/2-inch balls of dough; roll each in sugar. Place them 2 inches apart on prepared baking sheets. Chill 20 minutes.

  4. Bake cookies, rotating baking sheets halfway through, until firm around the edges and slightly soft in the center, 12 to 14 minutes. Let cool on a wire rack.

Reviews (3)

  • Jujee 13 Dec, 2013

    I made this 2 weeks ago and I am making them again tonight. They are DELISH!! I added the pepper...not sure it makes any difference really. the only change I made was allspice instead of cloves, just because it's all I had. This is a time consuming recipe with all the chilling, but so totally worth it! I also used organic raw sugar to roll the cookies in...wonderful sweet crunch!

  • LindaDelp 20 Dec, 2010

    Glad to hear about omitting the white pepper! I could not figure out a quantity. Is it one white pepper corn, 1 teaspoon or what. I'm going to make it without it too!

  • Dee999 22 Nov, 2010

    I have made this recipe before, and although there are no comments on here now, I remember reading that someone had omitted the white pepper. I did so, and they turned out perfect!

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