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2 cups (10 oz/315 g)

all-purpose flour

1½ teaspoons baking soda

¼ teaspoon kosher salt

1½ teaspoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground allspice

¾ cup (6 oz/185 g) unsalted

butter, at room temperature

1 cup (7 oz/220 g) firmly packed

light brown sugar

1 large egg

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/

3

cup (3¾ oz/115 g)

light molasses

½ cup (3½ oz/100 g)

turbinado sugar

MAKES ABOUTMAKES ABOUT

3 DOZEN COOKIES3 DOZEN COOKIES

Ginger-Molasses Cookies

Cookies that showcase ginger and molasses turn up everywhere, from New England to Scandinavia

to the Czech Republic. This version, heady with ginger as well as cinnamon and allspice, pairs

well with afternoon coffee or tea in the cool-weather months. For a bright citrus touch, mix in 2

teaspoons grated orange zest with the molasses.

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and allspice.

Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the

butter and brown sugar on medium speed until light and fluffy, about 3 minutes.

Reduce the speed to low, add the egg and molasses, and beat until combined, about

1 minute. Stop the mixer and scrape down the sides of the bowl. Add the flour

mixture and beat on low speed until combined, about 1 minute.

Drop the dough by rounded tablespoonfuls onto the prepared baking sheet, spacing

the cookies about 2 inches (5 cm) apart. Sprinkle the cookies generously with the

turbinado sugar.

Bake until the cookies are browned and firm to the touch, 10–12 minutes. Transfer

the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes,

then transfer the cookies to the rack and let cool completely.

TIP To add an extra kick of ginger, stir finely chopped candied ginger into the dough

after beating in the flour mixture.

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BAKING FAVORITES