How To Serve Molasses Cookies Without Ginger Simple

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Molasses Cookies: A Delicious Treat Without the Zing

Molasses cookies are a classic dessert enjoyed by people of all ages. They’re chewy, soft, and have a rich, complex flavor thanks to the addition of molasses. But what if you’re not a fan of ginger, a common ingredient in molasses cookies? Fear not! This recipe delivers all the deliciousness of molasses cookies without the spicy kick.

Chewy Molasses Cookies Recipe - Love and Lemons
Chewy Molasses Cookies Recipe – Love and Lemons


1 cup (2 sticks) unsalted butter, softened

  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 cup unsulfured molasses
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

  • Directions:

    1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

    2. In a large bowl, cream together the softened butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the molasses.

    3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!

    4. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving a couple of inches between each cookie for spreading.

    5. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

    Nutrition Facts (per cookie):

    Calories: 230

  • Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 35mg
  • Sodium: 80mg
  • Carbohydrates: 35g
  • Sugar: 25g
  • Protein: 2g

  • Please note: This is just an estimate, and the actual nutritional content of your cookies may vary depending on the brands of ingredients you use.


    These molasses cookies are a delightful treat that’s perfect for satisfying your sweet tooth. They’re soft, chewy, and bursting with flavor, even without the addition of ginger. Plus, they’re relatively easy to make, requiring only common ingredients and minimal prep time. So next time you’re in the mood for a delicious homemade cookie, give this recipe a try!

    Frequently Asked Questions (FAQs):

    1. Can I substitute a different type of sugar for the brown sugar?

    Yes, you can substitute granulated sugar for the brown sugar in a pinch. However, the cookies will have a slightly different flavor and texture. The brown sugar adds a touch of moisture and caramel notes that granulated sugar alone can’t replicate.

    2. How can I tell if my cookies are done baking?

    The edges of the cookies should be golden brown, and the centers should be slightly soft. You can also insert a toothpick into the center of a cookie. If it comes out clean with a few moist crumbs, the cookies are done.

    3. My cookies are too soft. What did I do wrong?

    There are a couple of reasons why your cookies might be too soft. One possibility is that you didn’t bake them for long enough. Another possibility is that you used too much molasses. If you find yourself in this situation, you can try baking the cookies for a minute or two longer next time, or reduce the amount of molasses by a tablespoon.

    4. My cookies turned out cakey. How can I fix that?

    Cakey cookies usually indicate that too much flour was used. To avoid this, be sure to measure your flour accurately and don’t overmix the dough. Once the dry ingredients are incorporated, stop mixing!

    5. Can I store these cookies?

    Yes, you can store leftover molasses cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage. Just be sure to thaw them completely before enjoying.