Ginger Molasses Cookies

Ginger Molasses Cookies

by Alice Medrich


Servings about 20 cookies

Active Time:

~15 min

Total Time:

~34 min

About this Recipe

The inspiration for this cookie comes from Bakesale Betty in Oakland. The shop is famous for it’s fried chicken sandwiches and ginger molasses cookies. If you see a line at Telegraph and 51st, chances are it’s for Bakesale Betty. The original recipe actually comes from Alice Medrich’s “Cookies and Brownies” cookbook. Slightly crisp edges with a soft, chewy center, these cookies have chopped crystallized ginger for extra ginger flavor. Brava Chef Travis likes to use Nielsen-Massey vanilla sugar for rolling the cookies, but you can use any coarse sugar like turbinado or Demerara. You won’t want to miss this—it’s one of the most famous cookies in the Bay Area for good reason.


  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon kosher salt
  • 8 tablespoons unsalted butter, melted and cooled slightly
  • ¼ cup dark molasses
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • ½ cup finely chopped crystallized ginger
  • Coarse sugar (turbinado, demerara) or granulated sugar, for rolling (about ¼ cup)

From Your Pantry



Brava metal tray

parchment paper (optional)

mixing bowls

electric hand or stand mixer (optional)

wire cooling rack

Nutrition Information

Allergens: Milk, Eggs, Wheat (Gluten)


  • Chef's Picks
  • Sweets
  • Vegetarian
  • Kid Friendly
  • Christmas
  • Thanksgiving
  • American
  • Bread
  • Californian
  • Desserts
  • Fall
  • Halloween
  • Hanukkah
  • Metal Tray
  • Recipes
  • Serves 4
  • Snack
  • Weekend
  • Winter
  • Year Round

  1. 1

    Prep cookie dough

    • In medium bowl, stir together flour, baking soda, ginger, cinnamon, allspice and salt.
    • In bowl of stand mixer with paddle attachment or in large bowl with wooden spoon or hand mixer, combine butter, molasses, granulated sugar, brown sugar and egg.
    • Add about ⅔ flour mixture to butter mixture; mix well.
    • Add crystallized ginger and remaining flour mixture and mix well. Continue to mix for 30 seconds to thoroughly blend dough.
    • For best results, chill dough for at least 2 hours before portioning.

  2. 2

    Portion dough

    • Line Brava metal tray with parchment paper, if desired.
    • Scoop about 2 tablespoons dough per cookie. Using hands, roll dough into balls.
    • Roll dough balls in coarse sugar.
    • Place cookies 3-4 inches apart in each zone of Brava metal tray (total of 5-6 cookies).

  3. 3

    Preheat Brava, then bake cookies

    • Select “Ginger Molasses Cookies” on Brava’s touchscreen and follow instructions.
    • Press green button to begin preheating.
    • Once Brava is preheated, slide metal tray into top shelf and press green button to begin baking.

  4. 4

    Cool cookies

    • When done, transfer cookies to wire rack to cool.
    • When tray is cool enough to handle, wipe it down. Preheat Brava again to 350° before baking additional batches of cookies.
    • Any leftover cookies can be stored in airtight container at room temperature for 2-3 days.