Spicy Molasses Crisps

Besides all the obvious pumpkin desserts, another treat that reminds me of fall are these cookies which, despite the name, are really gingersnaps in disguise.  They are flavored with molasses and all the spices that tell us Thanksgiving is around the corner.

These spicy molasses crisps certainly qualify to be called gingersnaps, but this is the name on the recipe given to me by my friend Pat.  She first made these for me for my birthday when we worked together a (scarily) long time ago!  Pat appeared at my desk with a wrapped gift box, and inside were these delicious, chewy cookies.  I immediately sampled more than was good for me.  Those were the days when I could eat more than one or two cookies without gaining weight.  Now, of course, the rules are different—and I have yet to find out who changed them.  When I do, we need to have a little talk!

The cookies are a snap (no pun intended) to throw together.  After you’ve made the cookie dough, you roll them into two logs, wrap them, and freeze them until they are firm enough to slice and bake.  They bake up in 8 to 10 minutes; so, once you have the dough in the freezer, you can have freshly baked cookies in no time at all.  Even better, you don’t have to bake the whole batch at once and be tempted to keep eating the cookies until they’re all gone.  Just thought it was worth mentioning!

Spicy Molasses Crisps

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  • 3/4 cup unsalted butter, softened
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • 1 tsp. baking soda
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 1 tsp. cinnamon
  • 2 cups flour


Cream butter, sugar, and molasses together.  Add egg to mixture and blend.  Combine dry ingredients and add to mixture.  Beat well to combine.

Divide dough in half (it will be sticky).  Roll each half into a log approximately 2” in diameter.

Wrap logs in wax paper and store in freezer until ready to use.  When ready to bake, slice 1/4” thick and bake at 350o for approx. 8 minutes for chewy cookies or approx. 10 minutes for crisper cookies.

Source:   Recipe given to me by my dear friend, Pat

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