These Soft Ginger Molasses Cookies are assertively spiced with ginger, cloves, cinnamon, and cardamom. There's no chill time required and the dough contains more molasses than most recipes, leading to a crinkled and chewy cookie!

all-purpose flour baking soda ground cinnamon ground cloves ground ginger salt cardamom unsalted butter granulated sugar brown sugar egg molasses coarse or granulated sugar

1. Preheat your oven to 375 degrees F.  In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, and cardamom.  Set aside.

Dry Ingredients

2. In a large bowl, beat together melted butter, granulated sugar, brown sugar, egg, and molasses until fluffy and well combined — about 2 minutes. It should turn a lighter brown and be the color and texture of smooth peanut butter.

Wet Ingredients

3. While mixer is running on its lowest speed, slowly add flour mixture a bit at a time to the molasses mixture.  Don’t dump the whole thing in at once or you’ll have flour everywhere.  Stop when the mixture is just combined – don’t over beat.


4. Put coarse or granulated sugar in a bowl or on a plate.  Use a 1.5 tablespoon cookie scoop or spoon to scoop out dough, then roll into a ball between your hands.  Roll the ball in the sugar until it is coated, then place on a cookie sheet lined with parchment paper, keeping balls about 2 inches apart on the cookie sheet.


5. Bake for 8-10 minutes, until cookies are puffed and spread, and cracks have developed on the tops.  Cool on cookie sheet for 5 minutes, then remove to a rack to cool completely.

And Bake!