Description
Small, warmly spiced cookies that bake up soft in the center with crisp edges — perfect for holiday trays or an afternoon treat.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- 1/2 cup (160 g) molasses
- 1 large egg, room temperature
- 3 cups (360 g) all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves or allspice
- 1 tsp baking soda
- 1/2 tsp fine salt
- Optional: 2 tsp fresh grated ginger for punch
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- In a bowl, whisk flour, ginger, cinnamon, cloves, baking soda, and salt. Sift if clumpy.
- In mixer bowl, cream butter and brown sugar for 2–3 minutes until light. Add molasses and egg, mixing until combined. Add fresh ginger if using.
- Gradually add dry ingredients on low speed until just combined. Scrape bowl; do not overmix. Chill dough for 30 minutes.
- Scoop 1 Tbsp portions onto prepared sheets, spacing 2 inches apart. Lightly flatten each ball with your palm if you want a lower profile.
- Bake for 8–10 minutes until edges set and tops show slight cracks. Cool on sheet for 5 minutes, then transfer to racks to finish cooling.
Notes
For consistent bite-size cookies, use a 1 Tbsp scoop and rotate baking sheets halfway through the batch for even browning.
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American