Half Dipped Spiced Molasses Cookies

Half-Dipped Spiced Molasses Cookies

I perfected my Grams' Spiced Molasses Cookie recipe this weekend thanks to Vital Farms. I doubled the batch to gift to some friends who are moving this week. I wrapped them up using this beautiful holiday kit from Vital Farms and King Arthur Flour. The rest I’m hiding in the freezer safely under the chopped spinach to enjoy later! Made with Vital Farms pasture-raised butter and eggs, a double dose of ginger, a dash of my secret ingredient (I like it spicy – any guesses?), and finished off with a generous dip in white chocolate, these cookies are irresistible! I think Gram would be proud. 

Makes 12 servings


  • 2 1/4 cups King Arthur flour
  • 1 tablespoon ground ginger
  • 2 teaspoons cinnamon divided
  • 1 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon white pepper
  • 3/4 cup Vital Farms Unsalted Butter room temperature
  • 1/2 cup brown sugar
  • 1/2 cup cane sugar divided
  • 1 large Vital Farms Egg
  • 1/4 cup unsulphered molasses
  • 2 teaspoons pure vanilla extract
  • 2 10 ounce packages white chocolate melting wafers
  • 1 teaspoon coconut oil
  • Sprinkles optional, but also not


  • In a medium bowl whisk together flour, ginger, 1 tsp cinnamon, cloves, baking soda, white pepper and salt. Set aside.
  • Using a separate mixing bowl, I prefer to use a stand mixer but you may also use a hand mixer, cream together the butter, brown sugar and ¼ cup cane sugar on medium speed for about 2 minutes, scraping the sides as needed. Mixture will be light and fluffy.
  • Add in the egg, molasses and vanilla extract and mix for an additional one minute.
  • On low speed, slowly add in the dry ingredients, about ½ cup at a time until its evenly incorporated. The dough will be soft and sticky. Be careful not to overmix.
  • Cover the bowl with saran wrap and refrigerate for one hour.
  • Preheat the oven to 375˚F. Line two baking sheets with parchment paper or silpat mats.
  • In a small bowl combine the remaining ¼ cup cane sugar and 1 tsp cinnamon. Set aside.
  • Remove dough from refrigerator and form into 1 ½ tablespoon balls. I like to use a medium cookie scoop for this step. Roll the dough balls into cinnamon and sugar mixture and place on baking sheet 2 inches apart. With the bottom of a glass, gently press down on dough balls to flatten.
  • Bake for 9 minutes and remove from oven. Gently tap the baking sheet on the counter to form more cracks on top (a tip I learned from my grandmother). Allow the cookies to rest on the baking sheet for 2-3 minutes, then transfer to a cooling rack to cool completely.
  • Place chocolate and coconut oil in a metal bowl and place the bowl over a saucepan of simmering water, careful not to bring to a boil. Stir occasionally until smooth and melted. Dip half of each cookie in the chocolate and sprinkle with sprinkles. Place on a wire rack or cookie sheet lined with parchment paper and let stand until set.
  • Refrigerate chocolate dipped and decorated cookies for up to one week. You may freeze any undecorated cookies for up to 3 months. Enjoy alone or dipped in milk, coffee or tea.
Share This Post