Ginger Molasses Cookies / by Chelsea Zwieg

“But unless we are creators, we are not fully alive.” - Madeleine L'Engle 


I’m not even going to admit how much time I spent debating what the first sentence of my very first blog post should be. Should I be witty? Serious? Sappy? Should I begin to describe some food with a number of adjectives so nauseating you’re not sure whether you’re about to drool or puke a little? Should I maybe exclude the word puke from my first paragraph? So many questions.


So in the end, I decided to give the honor of first words to Madeline. Because creating is what this blog is all about. I’ve always been described as creative (which I’m still half-convinced is just grade school teacher code for ‘bad at science’, but that’s neither here nor there). Food has always been my creative outlet and I love to share it. Whether it’s a simple meal enjoyed with family or an out of control experiment in my kitchen, food brings me joy. It keeps me fully alive in every sense of the word and I can’t wait to use this space to share it with all of you.


So without further ado, let’s eat some cookies.



I am a notorious ginger hater. Don’t think for one second that you can sneak a teaspoon of ginger into a recipe without me refusing to take another bite. And yet, there is something magical about molasses cookies that erases all of the resentment that lies between me and the ugly root (I can only assume the hatred goes both ways). It’s the same magic that allows me to forgive all of the wrong that peanut butter has done to me when it’s inside of a Reese’s peanut butter cup.


These cookies are that magical.


The recipe comes from Food 52 and aside from some minor adjustments I made to the spice measurements, they are perfection. Soft, chewy, spicy and gingery in the only acceptable way.  


Ginger Molasses Cookies

Adapted slightly from Food 52. Makes about 20 large cookies. 

Ingredients |

  • 2 1/4 cups all-purpose flour

  • 2 teaspoons baking soda

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1 teaspoon allspice

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cloves

  • 3/4 cups unsalted butter, room temperature

  • 3/4 cups packed dark brown sugar

  • large egg

  • 1/2 cup molasses

  • 1/4 cup granulated sugar, for rolling


  • Beat butter and brown sugar together in the bowl of an electric mixer until light and fluffy, about 3 minutes
  • Meanwhile, combine flour, baking soda, cinnamon, ginger, allspice, cloves and salt in a bowl. 
  • Add the egg to the butter/sugar mixture and beat to combine
  • Stream in molasses and mix until incorporated, scraping sides of bowl as needed
  • Add dry ingredients and mix until just combined
  • Refrigerate dough for 1 hour, or freeze for 20 minutes
  • Preheat oven to 375. Roll dough into 2 inch balls and coat in granulated sugar. Place on a baking sheet lined with parchment paper and bake until set and tops are begin to crack, about 12 minutes. Allow to cool for 5 minutes and transfer to a wire rack