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Nancy Caverly gave her grandmother's recipe for ginger molasses cookies a little makeover--reducing the butter and adding crystallized ginger for a spicy jolt.

Source: EatingWell Magazine, November/December 2008


Recipe Summary

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.

  • Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.

  • Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.

  • Preheat oven to 375 degrees F. Lightly coat 2 baking sheets with cooking spray.

  • Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.

  • Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.


Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.

Nutrition Facts

1 cookie
79 calories; protein 0.9g; carbohydrates 15.9g; dietary fiber 0.2g; sugars 9.7g; fat 1.5g; saturated fat 0.9g; cholesterol 8.6mg; vitamin a iu 73.6IU; folate 20.9mcg; calcium 9.8mg; iron 0.5mg; magnesium 7.2mg; potassium 43mg; sodium 106mg; thiamin 0.1mg; added sugar 9g.

1 other carbohydrate