Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)

1/4 cup (22g) natural unsweetened cocoa powder

1 and 1/4 teaspoons baking soda

2 teaspoons ground ginger

1 and 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

3/4 cup (150g) packed light or dark brown sugar (recommend dark)

1/3 cup (80ml) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand preferred)

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1/3 cup (67g) granulated sugar, for rolling

For dipping: 4–6 ounces (113–170g) semi-sweet or dark chocolate, finely chopped

Optional: 2 Tablespoons (30g) finely chopped crystallized ginger

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

Step 2: In a large bowl, use a mixer with a paddle attachment to beat the softened butter and brown sugar on high speed until creamy and combined, about 3 minutes.

Step 3: Add the molasses, egg, and vanilla extract to the butter mixture. Beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. The mixture may look curdled, which is normal.

Step 4: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be thick and sticky.

Step 5: Cover the dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is essential for handling the sticky dough and for best results.

Step 6: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.

Step 7: Remove the dough from the fridge. If chilled longer than 2 hours, let it rest at room temperature for 10 minutes to help the cookies spread properly.

Step 8: Roll the dough into balls about 1.5 tablespoons (30g) each. Roll each ball in granulated sugar and place them 3 inches apart on the prepared baking sheets.

Step 9: Bake for 12 minutes, or until the cookie edges appear set.

Step 10: Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Step 11: To dip, melt the chopped chocolate in a double boiler or microwave in 20-second increments, stirring until smooth.

Step 12: Dip half of each cooled cookie into the melted chocolate and place back on the rack. If desired, drizzle additional chocolate on top and sprinkle with chopped crystallized ginger.

Step 13: Let the chocolate set fully at room temperature or in the refrigerator before serving.

Tips & Variations

For extra spice, increase the ground ginger to 3 teaspoons or add a pinch of cayenne for heat.

Use dark brown sugar for a richer molasses flavor.

If you don’t want to dip in chocolate, sprinkle coarse sugar or sanding sugar on top of the cookies before baking for extra crunch.

Chilling the dough longer than 2 hours improves flavor and texture—don’t skip this step.

FAQs

Can I use blackstrap molasses instead of dark molasses?

It’s best to avoid blackstrap molasses as it is much darker and more bitter. Use unsulphured or dark molasses for the proper balance of sweetness and flavor.