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Cape Cod Soft Molasses Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Cape Cod Soft Molasses Cookies Recipe

These wonderful cookies are soft, moist, chewy... and spicy! Their secret? Ground black pepper, which gives their flavor delicious "bite" right at the end. Fresh-grated ginger and crystallized ginger add their own distinctive sweet-hot flavors. Thanks to Pies a la Mode, a bakery in Falmouth, Massachusetts, for the cookies that inspired this recipe.

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At a glance

Prep
Bake
Total
Yield
33 cookies
Nutrition information

Ingredients

Choose your measure:

  • 3/4 cup (12 tablespoons) butter
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 large egg
  • 1/3 cup molasses
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup traditional or quick rolled oats
  • 1/2 cup crystallized ginger, finely diced
  • 1 teaspoon grated fresh ginger, or to taste
  • heaping 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice or ground cloves
  • 1/4 teaspoon ground black pepper, optional
  • 1 teaspoon espresso powder, optional; for depth of flavor and added color
  • 1/3 to 1/2 cup granulated sugar or coarse white sparkling sugar, for coating

Instructions

  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
  2. In a large mixing bowl, beat together the butter, sugar, salt, and baking soda until they're well-combined.
  3. Beat in the egg, and then the molasses, scraping the sides and bottom of the bowl to blend in any sticky residue.
  4. Add the flour, oats, crystallized ginger, fresh ginger, spices, and espresso powder. Mix just until thoroughly combined.
  5. Scoop the sticky dough into 1 1/2" balls; a tablespoon cookie scoop works well here.
  6. Roll the balls in sugar (either granulated or coarse), if desired. This is easily done by sprinkling the sugar into an 8" cake pan, and dropping the sticky dough into the pan. Shake the pan to coat the dough balls with sugar.
  7. Space the cookies on the prepared baking sheets, leaving about 2" between them.
  8. Bake the cookies for 8 to 14 minutes; bake for the shorter amount of time on a dark cookie sheet without parchment; the longer time if you've lined your baking sheet with parchment. The centers will look soft and puffy; that's OK. Cookies baked for the shorter amount of time will be VERY soft; bake them longer for a firmer cookie.
  9. Remove them from the oven, and cool right on the pan; or transfer to a rack to cool. To maintain soft texture, store at room temperature once cookies are completely cool.
  10. Yield: 33 cookies.

Nutrition Information

  • Serving Size 1 cookie (30g)
  • Servings Per Batch 33
Amount Per Serving:
  • Calories 120
  • Calories from Fat 40
  • Total Fat 4.5g
  • Saturated Fat 2.5g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 115mg
  • Total Carbohydrate 20g
  • Dietary Fiber 0g
  • Sugars 13g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.