Soft, chewy spiced cookies with deep molasses flavor, rolled in coarse sparkling sugar for crunch and shine.
Do not overbake; cookies will firm as they cool. Centers should look slightly underdone when removed from oven. Sparkling sugar adheres best to dough at room temperature; chilled dough may shed sugar during baking.
Dough can be refrigerated up to 2 days; bring to room temperature 15 minutes before rolling and baking. For a crispier cookie, bake 2 minutes longer; for chewier, reduce baking time by 1 minute.
Ingredients
Scale
Measurement units
- ¾ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup unsulfured molasses (not blackstrap)
- 1 large egg
- 2 ¼ cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp kosher salt
- ½ cup coarse sparkling sugar (for rolling)
Ingredients
Scale
Measurement units
- ¾ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup unsulfured molasses (not blackstrap)
- 1 large egg
- 2 ¼ cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp kosher salt
- ½ cup coarse sparkling sugar (for rolling)
Instructions
Cream butter and sugar
In a mixer or large bowl, beat 0.75 cup softened butter and granulated sugar (1 cup) until pale and fluffy, about 2–3 minutes.
Add 1 egg and beat until combined.
Beat in 0.25 cup molasses until the mixture is smooth.
Equipment: stand mixer or hand mixer, small bowl
Mix dry ingredients
In a small bowl, whisk together 2.25 cups flour, baking soda (2 teaspoon), ground ginger (2 teaspoon), 1 tsp cinnamon, 0.25 tsp cloves, and 0.5 tsp salt.
Equipment: small bowl, baking sheets
Combine wet and dry
Add the dry ingredients to the butter mixture and stir with a wooden spoon until just combined; do not overmix.
Roll and coat dough
Pour 0.5 cup sparkling sugar into a shallow dish.
Scoop dough into 1-inch balls and roll each in sparkling sugar to coat; place 2 inches apart on parchment-lined baking sheets.
Equipment: baking sheets, parchment paper, shallow dish or plate
Bake cookies
Bake in a preheated 350°F oven for 10–12 minutes, until edges are set but centers still look slightly soft.
Equipment: oven
Cool and serve
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Equipment: baking sheets
Before you cook
Cook notes
- • Dough can be refrigerated up to 2 days; bring to room temperature 15 minutes before rolling and baking.
- • Do not overbake; cookies will firm as they cool. Centers should look slightly underdone when removed from oven.
- • Sparkling sugar adheres best to dough at room temperature; chilled dough may shed sugar during baking.
- • Store cooled cookies in an airtight container at room temperature for up to 5 days.
- • For a crispier cookie, bake 2 minutes longer; for chewier, reduce baking time by 1 minute.
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