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Chewy Ginger Molasses Cookies

Course Dessert
Keyword cookies
Author Quelcy Kogel


  • 1 ¼ cups whole grain rye flour
  • 1 ¼ cups whole grain spelt flour
  • 1 Tbs + 1 teaspoon baking soda
  • 1 Tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 1/2 cups unsalted butter, softened to room temperature (not melted)
  • 1 cup coconut sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1/2 cup unsulphured molasses


  • In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  • In the bowl of a stand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides as needed.
  • Mix in the eggs (one at a time), then the molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
  • Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
  • Preheat oven to 350°F. Line a sheet pan with parchment paper; set aside.
  • Roll the dough into small balls, about 1-inch in diameter. Place dough balls on the prepared baking sheet.
  • Bake for about 8-10 minutes, until the cookies begin to crack slightly. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
  • Serve warm and enjoy. Store in a sealed container, or freeze for up to 3 months.