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Soft Rye Ginger Molasses Cookies

These cookies are completely irresistible. Soft and chewy on the inside, crispy and cracked on the outside with just the right amount of sugar coating. These will quickly become a staple in your kitchen.

Soft Rye Ginger Molasses Cookies
1 1/2 cup (341g) butter, room temperature
1 cup (216g) sugar
2 eggs
1/2 cup(160g) molasses
4 1/2 cup (558g) Flourist Whole Grain Rye Flour
2 tsp baking soda
1 tsp salt
4 tsp ground ginger
1 1/2 tsp cinnamon
1 tsp ground cloves
Sugar for rolling

Preheat oven to 350°F. Line a baking sheet with parchment paper. In a standing mixer with a paddle attachment or with a hand blender, cream butter and sugar together for about a few minutes until light and fluffy.

Add egg and molasses, and mix until combined. Add Flourist Whole Grain Rye Flour, baking soda, salt, and all the spices and continue mixing until just incorporated. 

Shape dough into balls and roll in the sugar. Arrange onto a prepared baking sheet, spacing them about 2 inches apart. 

Bake for 10-12 minutes until just firm around the edges, do not over bake. Leave them on a baking sheet for a few minutes before transferring them to a cooling rack where they will continue to firm up. 



Hello, I have made these cookies many times and they are always delicious. I cut down the sugar by about 1/3. However today, instead of rolling the balls in sugar, I rolled them in some leftover Speculoos Spice Blend mixed with a little sugar. See Speculoos cookies for the recipe. I think it is a definite improvement.

Chris G

Made these for a Christmas party, cut the sugar down a little bit, but they were a big hit!


These are amazing! I used a bit of lard instead of just butter, and mine didn’t flatten out as I’d have liked but they taste great no matter the shape. It’s a keeper!

Shira McDermott

Hi Tori! The amount of cookies definitely depends on the size! That amount of flour is correct!

Shira McDermott

Hi Freda! Indeed! You could absolutely sub the flours!

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