Ginger Molasses Sparkle Cookies

Ginger Molasses Sparkle Cookies
Crisp and sparkling on the outside, chewy and heavenly spiced on the inside. Best. Cookie. Ever.
Servings: 30 cookies
  • 2 ¼ cups AP flour*
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground ginger
  • 1 ½ tsp cinnamon
  • ½ tsp each allspice and ground cloves
  • ¾ cup butter room temperature
  • ½ cup each dark brown sugar and granulated sugar
  • 1 large egg room temperature
  • 1 tsp pure vanilla extract
  • 1/3 cup unsulfured molasses (blackstrap or fancy, each yields a different cookie but both good)
  • Coarse granulated sugar (Organic Cane Sugar or reg granulated sugar works fine)
  1. Preheat oven to 375°F. Line two large baking sheets with parchment paper.
  2. In a medium bowl whisk together flour, baking soda, salt, ginger, cinnamon, allspice and cloves. Set aside.
  3. In a larger mixing bowl cream together butter, brown sugar and granulated sugar until pale and fluffy, about 2 minutes, scraping down sides of the bowl once or twice. Add in egg, vanilla and molasses and mix thoroughly, scraping down sides of the bowl. Gently add in flour mixture until combined well but not overmixed.
  4. Scoop out cookie batter by 2 Tbsp measures. Roll into a ball and then into coarse sugar until coated. Place 12 cookie dough balls onto the sheet, no more, spaced about 1 ½-2 inches apart. Bake for 10 minutes. Allow to cool on pan for 5 minutes before transferring to cookie rack.
  5. Makes 30 cookies
Recipe Notes

*Can sub in ¾ cup whole wheat or spelt flour

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Hi, I'm Katie!

I am a nutritionist, chef, mom to two little ones, and a lover of food!

I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.

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