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Pan-banging ginger molasses cookies

Pan-banging Ginger Molasses Cookies

Perfectly spiced, ginger molasses cookies with rippled edges and a chewy center. Uses the pan-banging cookie technique to get their famous look!
Course cookies
Cuisine American
Keyword cookie scoop, cookie sheet, ginger cookies, ground ginger, holiday cookies, molasses
Prep Time 10 minutes
Cook Time 16 minutes
Additional Time 10 minutes
Total Time 36 minutes
Servings 10 large cookies


  • 1 3/4 cup 249g all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon + 1/8 teaspoon salt
  • 2 teaspoons ground ginger
  • 3/4 teaspoon ground cinnamon
  • Pinch cloves
  • 12 tablespoons unsalted butter
  • 1 1/2 cup 297g granulated sugar, plus more for rolling
  • 2 tablespoons mild molasses
  • 1 egg
  • 1 teaspoon pure vanilla extract


  • Adjust an oven rack to the middle position. Preheat the oven to 350°F. Line 3 baking sheets with parchment paper.
  • In a small bowl, whisk the flour, baking soda, salt, ginger, cinnamon, and cloves.
  • In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the molasses, egg, and vanilla, and mix on low to combine. Add the flour mixture and mix on low until combined. Remove the bowl from the stand mixer, and using a spatula, make sure the molasses is completely combined into the dough and that the dough is a uniform color.
  • Form the dough into 2-ounce balls (I use this cookie scoop). Roll the balls in granulated sugar to coat. Place 4 balls an equal distance apart on a prepared pan.
  • Place the baking sheet in the oven and bake 8 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will feel wrong, but trust me). After the cookies puff up again in about 2 minutes, repeat lifting and dropping the pan. Repeat 3-4 more times to create ridges around the edge of the cookie. Bake 13 to 16 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
  • Transfer the baking sheet to a wire rack; let cool completely before removing the cookies from the pan.


*Make sure your cookie batter is completely combined - molasses likes to hang out on the sides of the bowl and streak in the dough, so use a spatula at the end and make sure the batter is uniform.
*You don't have to roll them in sugar, but I prefer them that way.
*You can play around with the spices if you want. I only like the teensiest bit of cloves, but you could add a bit more if you like.
*These cookies are rather large, but to get the edges to spread out and crinkle, they need to be on the big side. If you want to make the cookies smaller, you won’t get as many ridges on the outer layer, and your center won’t be quite as gooey. They will still be delicious, but not quite what I intended for you.
*There is a minimal amount of molasses in these cookies, but adding more makes them really chewy and a little tough.
*I think they keep best in the fridge, but I like to eat them at room temperature.