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Soft Ginger and Spice Cookies

I love a good ginger snap, but this year I was contemplating the most beloved soft molasses cookie and I decided to combine the two.  So, may I present a soft, ginger and spice cookie with frosting or without.  Over half the population of my house is under eleven so we do any cookies we can with frosting and sprinkles.
Course Dessert
Cuisine American
Keyword holiday, molasses cookie, spice cookie
Prep Time 15 minutes
Cook Time-ish 10 minutes
Cooling Time 20 minutes
Total Time-ish 25 minutes
Serving Suggestion 6


  • 1/2 cup butter
  • 1/2 cup organic cane sugarĀ - you can also use rapadura or succanat
  • 1/2 cup unsulphured molasses
  • 1 fresh egg
  • 1 cup whole wheat flour
  • 1 cup organic baking flour
  • 1 tsp baking soda
  • 1 tsp each cinnamon and ginger
  • 1/4 tsp white or black pepper
  • 1/4 tsp cardamom


  1. Preheat your oven to 400.
  2. Cream the butter and the sugar. Mix in the molasses and egg.
  3. In a separate bowl, combine the flour, soda and spices.
  4. Add the dry to the wet and mix until you have a workable dough. You can add flour, a tablespoon at a time, if your dough is too wet.
  5. Roll out dough on a floured board - or you can roll out on a silicone mat, lightly floured.*
  6. Use your favorite cookie cutters to make shapes and then place the cookies on a cookie sheet with a silicone mat.
  7. If you roll your dough to about 1/8", bake for 5-7 minutes. If you'd prefer a thicker cookie, roll out to 1/4" and bake for 9-10 minutes.