Ginger Molasses Cookies

“They’re amazeballs.” -Jaen Sycamore


  • 3/4 cup unsalted butter, soft
  • 1/2 cup brown sugar
  • 1/2 cup ultrafine white sugar
  • 2-1/4 cups all-purpose flour*
  • 1 tsp baking soda
  • ~1/2 tsp salt
  • 2-3 generous tbsp fresh grated ginger
  • 1/4 cup unsulphured molasses
  • 1 large egg
  • ~1/2 tsp ground cinnamon
  • ~1/2 tsp ground cloves
  • ~1/4 tsp ground cardamom
  • ~1/4 to 1/2 tsp ground ginger
  • a dash of ground nutmeg

* Substitute other flours at will – I’ve made these gluten-free, as well as with a mix of all-purpose wheat with arrowroot,oat and sorghum.


  1. Cream together sugars and butter until smooth and fluffy (a few minutes).
  2. Sift together flour(s), baking soda and salt in a separate bowl, set aside for later.
  3. Add egg, molasses, ginger and spices to sugar-butter mixture, beat until well mixed and fluffy (a few minutes).
  4. Add flour mixture to wet mixture, blend thoroughly until no white flour is visible, and perhaps a smidge longer.
  5. Refrigerate dough for at least one hour, preferably until it’s all cool and set.
  6. Preheat oven to 350F.
  7. Line cookie sheet(s) with parchment paper.
  8. Form dough into 1-1/2″ balls, roll in raw/turbinado sugar, place on cookie sheet(s) with the usual cookie clearance.
  9. Bake for ~15 minutes, cool on a rack.

Yields approximately three and a half dozen cookies.