A classic recipe for soft, spiced cookies with the perfect chewy texture. Made with real molasses, ginger, cinnamon, and cloves, these cookies are easy to bake and ideal for holiday gatherings or everyday treats. Customize the recipe with variations and store for later with freezer-friendly options. Perfect for sharing or pairing with your favorite warm beverage.

Ingredients

Scale

1 1/2 cups (340g) unsalted butter, softened to room temperature
1 cup (200g) granulated white sugar
1 cup (213g) packed brown sugar
1/2 cup (170g) unsulphured molasses
2 large eggs
4 1/2 cups (639g) all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon fine sea salt

Instructions

Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
Cream Butter and Sugars
In a separate large mixing bowl, use a stand or hand mixer to cream the softened butter, granulated sugar, and brown sugar on medium-high speed. Beat for about 2 minutes, or until the mixture is pale and fluffy. Scrape down the bowl as needed.
Incorporate Wet Ingredients
Add the eggs, one at a time, and mix on medium-low speed until fully combined. Then add the molasses and mix until smooth.
Combine Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture, beating on low speed until evenly incorporated.
Chill the Dough
Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until completely chilled.
Preheat Oven
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Shape and Coat
Roll the chilled dough into 1-inch balls. Place granulated sugar in a small bowl and roll each dough ball in the sugar until coated. Arrange the balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake
Bake for 8–10 minutes, or until the cookies start to crack slightly on top. They will continue to crack as they cool.
Cool
Remove the cookies from the oven and let them cool on the baking sheet for 4–5 minutes. Transfer to a wire rack to cool completely.
Serve or Store
Serve warm or store in an airtight container for up to 4 days. Cookies can also be frozen for up to 3 months.

Why You’ll Love This Recipe

Perfect Texture: Soft and chewy with just the right amount of crisp edges.
Warm and Spiced: Packed with cozy flavors of ginger, cinnamon, and cloves.
Great for Sharing: A crowd-pleaser for holiday gatherings or year-round treats.
Make-Ahead Friendly: The dough can be chilled or frozen for future baking.

Tips

Chill Thoroughly: Chilled dough ensures cookies don’t spread too much while baking.
Uniform Size: Use a cookie scoop for evenly sized cookies that bake consistently.
Don’t Overbake: Remove cookies when they are just cracking; they will finish setting as they cool.
Freezing Dough: Shape and sugar-coat dough balls, then freeze on a tray. Once frozen, transfer to a zip-top bag for up to 3 months.

Variations and Substitutions

Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat for a nuttier flavor.
Spicy Twist: Add a pinch of cayenne or black pepper for a slight kick.
Gluten-Free: Use a 1:1 gluten-free flour blend for a celiac-friendly version.
Decorative Sugar: Roll in coarse sugar for a sparkly finish.

FAQs

Can I use blackstrap molasses?
Yes, but it will create a deeper, more robust flavor. If you prefer a milder taste, stick with unsulphured molasses.

Why chill the dough?
Chilling prevents spreading and enhances flavor, giving the cookies a chewier texture.

Can I freeze the baked cookies?
Absolutely! Store in a freezer-safe container for up to 3 months. Thaw at room temperature or enjoy slightly chilled.

Serving and Suggestions

Pair with a hot cup of tea, coffee, or milk for the ultimate cozy treat.
Include them in holiday cookie trays or gift baskets.
Crumble over vanilla ice cream for a delicious dessert topping.