Erica’s Ginger Molassy’s Cookie

Erica’s Ginger Molassy’s Cookie

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  • 2 ½ C all purpose flour
  • 1 tsp. baking soda
  • 1 ½ tsp. ground ginger
  • ¼ tsp. cinnamon
  • ¼ tsp. cloves
  • ½ stick ‘real’ butter, softened
  • 1 C Pioneer® Sugar
  • 1 egg, beaten
  • 5 T black molasses
  • 1 tsp. lemon juice
  • ½ C Pioneer® Sugar for coating


  1. Preheat oven to 325° F. Spray or grease 2 baking sheets; set aside.
  2. Add flour, baking soda, and spices into a small bowl and set aside.
  3. Beat butter and Pioneer® Sugar in a large bowl until creamed. Add egg, molasses, and lemon juice; mix well.
  4. Add flour mixture, half at a time, and mix with a wooden spoon until soft dough forms. Roll into ¼-inch balls or larger depending on the size of cookie you want. Roll balls of dough into Pioneer® Sugar and place on baking sheet about 1 ½-inches apart.
  5. Bake for about 14-17 minutes, until firm and outside is cracked. Do not over cook, but make sure they are done. Place on wire rack to cool. Enjoy!
Erica’s Ginger Molassy’s Cookie
3 votes, 1.33 avg. rating (37% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.