molasses-ginger cookies recipe
Serves: 4 dozen 2½ inch cookies
  • 2 cups whole grain pastry flour, all-purpose flour, or spelt flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon fine sea salt
  • ⅔ cup chopped crystallized ginger (optional)
  • 1 ½ sticks unsalted, organic butter, room temperature
  • ½ cup dark brown sugar
  • ½ cup Sucanat, Rapadura (whole cane sugar) or dark brown sugar
  • ¼ cup dark unsulphured molasses (not blackstrap)
  • 1 large, organic free-range egg
  • ½ teaspoon pure vanilla extract
  • 1 cup dried, unsweetened shredded coconut or turbinado sugar
  1. Mix together the flour, baking soda, spices and salt. Add crystallized ginger.
  2. With an electric mixer fitted with the paddle attachment, beat the butter and both sugars until fluffy, about 4 minutes. Add molasses, vanilla and egg and beat until well blended.
  3. Add flour mixture and mix until just blended.
  4. Chill, covered, until firm, at least several hours.
  5. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  6. Place the coconut in a small bowl. Form the dough into 1 to 1 ¼ inch balls (an ice cream scooper is helpful) and roll them in the coconut or turbinado sugar. Place them 2 inches apart on the cookie sheets. You should fit 12 per sheet.
  7. Bake the cookies in the lower third of the oven for approximately 10-12 minutes or until the tops start to crack. Remove from the oven and allow to cool for 2 minutes. Transfer to wire racks.
Recipe by Pamela Salzman at