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  • 2 ¼ cups of all-purpose flour spooned then leveled
  • 2 1/4 teaspoons ground ginger
  • 1 ¼ teaspoon of ground cinnamon
  • ¼ teaspoon of cloves
  • ¼ teaspoon nutmeg
  • 2 teaspoons of baking soda
  • ½ teaspoon of salt
  • 1 ½ sticks of unsalted butter room temperature
  • 2/3 cup of granulated sugar
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of molasses
  • 2 teaspoons of dark corn syrup
  • 1 tablespoon of brown sugar syrup
  • Granulated sugar for sprinkling optional


  • Preheat the oven 350° Fahrenheit and line 2 baking sheets with parchment paper.
  • Combine flour, baking soda, salt and spices in a medium bowl. Mix well to combine and set aside.
  • Place butter and sugar in a bowl of an electric mixer fitted with a paddle attachment and beat over medium/high speed until light and fluffy. Add the egg, molasses, dark corn and brown sugar syrup and vanilla extract and beat until incorporated.
  • Add the flour/spice mixture and mix until just combined. Using a 1 1/2 tsp. cookie scoop or a teaspoon, drop cookies onto prepared baking sheet, leaving over 2 inches of space between each cookie. Sprinkle the cookies with the sugar (if using) and bake for about 12-14 minutes until cookies are crackled.
  • Allow cookies to cool slightly, and then remove with a spatula, transferring them to a wire rack to cool completely.