Molasses Ginger Clove Cookies

These cookies smell like grandma’s kitchen in December.

Molasses gives them that deep, almost caramel-like sweetness while ground ginger and cloves bring the warmth. The dough comes together fast without any eggs, just vegetable shortening whipped with sugar and molasses before the dry ingredients get mixed in with warm water.

The secret to keeping them soft is pulling them from the oven when they still look barely set. They’ll firm up as they cool but stay tender in the middle.

Pro Tips

• Use warm water, not hot. Too-hot water can start cooking the dough and make the cookies tough.
• Don’t overbake these. Pull them when the edges are set but the centers still look slightly underdone. They continue baking on the hot sheet.
• Space cookies 2 inches apart on the baking sheet. They spread as they bake and need room to breathe.
• Store in an airtight container with a slice of bread. The bread keeps the cookies soft and moist for days.

Kitchen Variations

• Cinnamon Swap: Use ground cinnamon instead of cloves for a milder, sweeter spice profile that kids often prefer.
• Crystallized Ginger: Fold in ½ cup chopped crystallized ginger for bursts of intense ginger flavor and chewy texture.
• Sugar Coating: Roll the dough balls in granulated sugar before baking for a sparkly, slightly crunchy exterior.