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“These came out perfectly! A soft cookie that holds its shape well. I didn't refrigerate the dough for that perfect first pan of cookies, although I stuck the remainder of the dough in the fridge for later use. Also, I ran out of molasses so used just 7/8 of a cup, plus 1-3/4 tsp ginger, because I ran out of that, too! I enjoyed the (somewhat) lighter flavor, but will try it next time with full ingredients intact to compare. Cookie yield depends on cookie size.”
36 cookies

Ingredients Nutrition


  1. Combine the flour, baking soda, salt, and spices in a large bowl; set aside.
  2. Using electric mixer, beat the butter, brown sugar, and egg until smooth.
  3. Add molasses and beat until fluffy, about 2 minutes.
  4. Add vanilla.
  5. Stir in the flour mixture 1 cup at a time, blending until smooth.
  6. The dough should gather into a semi-firm mass. (If it's not firm, add another 1/4 to 1/2 cup flour, but not enough to make it crumbly.).
  7. Turn the dough onto a lightly floured surface. Divide in half. Flatten into disks and wrap in plastic.
  8. Dough may roll better by refrigerating up to 2 hours first. Refrigerate for up to a week.
  9. Preheat oven to 350°F
  10. On a floured surface, roll each disk to 1/8 inch thick.
  11. Cut shapes with cookie cutters and transfer to a large, parchment-lined baking sheet, 1 inch apart.
  12. Decorate, if desired.
  13. Bake until firm to the touch, about 8-12 minutes. (Err on the low side.).
  14. Cool slightly before transferring to a rack. (I just slide the parchment immediately to the rack. The cookies cooled completely on the parchment without sticking.).

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