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Molasses Ginger Cookies

Wow. Woah. Hello there! It’s been quite a while since my last post….2 years and 2 months. Yikes. Well let me give you the readers digest of those two years and two months: I went to England for the first time, went to France for the first time, ran two half marathons, moved three times, bought furniture for my apartment, passed four licensing exams, passed a California ethics exam for CPAs, was granted a license to become a Certified Public Accountant in the state of California, lost my Grandfather, went to NYC for the first time, went to Canada for the first time, bopped around Seattle and San Diego a few times, lost my Grandmother (my parents are now the oldest generation. YIKES.),  looked into the LSAT, looked into the GMAT and MBA programs, annnnnd worked a lot.  A lot a lot.

Whew, I’m exhausted just typing all that up.. Upcoming trips, you ask? Well, I have San Diego, Disneyland, NYC, and another trip to England all coming up. And then I go right back into Busy Season. Whooo.

What haven’t I done? Finished unpacking from my last move last June. Now, before you suggest I just throw out the boxes, I would. I’m all for that. Except I still riffle through the boxes because I know what’s in which box. I just lost steam to finish unpacking. At this point, I don’t think I’d be opposed to paying someone to figure out how to organize the last of my stuff. I like packing and moving, it’s like adult tetris, but I don’t like unpacking. It’s too close to cleaning or something.

I finally feel like I’ve recovered from the last two years that have felt like a never ending marathon and have finally gotten the itch to  start cooking and baking again. While studying for my CPA exams I basically lived off of Trader Joe’s frozen meals. Not the healthiest of plans, but not the worst either. My schedule basically consisted of me waking up of 5am, studying or going to work early, working until 6ish, come home and make dinner, start studying, study until 10 or 11, and then go to the gym for an hour or so. And then rinse and repeat the next day. The unsung hero of this plan was my sister who lives in NYC, since she is three hours ahead she’d be on her way to work when I needed to wake up. So every morning she’d call and harass me until I got out of bed. She was also the one on the other end of the phone for my, at least quarterly, panic attacks about not being able to pass all my exams. She was such an amazing support structure for making sure I passed and got up to study for my exams. Hooray for sisters!

But enough of what I have been doing, and on to cookies!


So a few weeks ago it was still blazing hot in Sacramento, and I figured I’d help autumn come along more quickly and make some molasses ginger cookies. Molasses cookies just scream autumn to me, and I figured Sacramento could get all the help it could to get us away from high 80s low 90s. I stumbled upon this recipe from Julie over at Table for Two on Pinterest.  I decided that I’d make these, and they’d be perfect for my first post back.

The only difference I made between Julie’s recipe and mine is that I’m not a huge fan of overly large cookies so I made them with my one tablespoon disher and left it at that.

I think it has something to do with me not having a huge sweet tooth, so a large cookie just too much. It also gives me more to pass around my office when I bring the cookies in! Win-win solution, I think. _MG_9724

These cookies have a light, but there, molasses taste. The cookie recipe is fairly simple and you probably have most of the spices already sitting in your spice rack: ginger, cloves, and cinnamon. All the flavors are very well proportioned and nothing is overpowering. The cookies are delightful straight out of the oven and are soft and chewy.


After they cooled on the cooling rack, I put the ones I was bringing to the office into a GladWare container and those ones seemed to get much more crunchy than the half dozen I left out. So I suppose, if you like soft cookies, don’t store these in an air tight container, just let them sit out. They should stay soft.  If you want crunchier cookies, store them in an airtight container. I’m sure there’s some science-y reason to this, but I don’t know it.


Molasses Ginger Cookies

From Table for Two

Makes about 57 1 inch cookies.


  • 2¼ cup all purpose flour
  • 2 tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ½ tsp. ground cloves
  • 1½ sticks unsalted butter, room temperature
  • 1 cup dark brown sugar
  • 1 egg
  • ¼ cup molasses


  1. Preheat Oven to 350 degrees. Line cookie sheets with parchment
  2. In the bowl of a stand mixer, cream together room temperature butter and dark brown sugar until it’s light and fluffy. Add in egg. Once the egg is fully mixed in add in the molasses. Mix until combined.
  3. While the mixer is creaming the butter and brown sugar, sift together the flour, baking power, cinnamon, ginger, salt, and cloves. [Since I don’t have an actual sifter and I use the Target Brand of strainer I kind do a 1/4 cup of flour, baking soda, and salt. Then a 1/4 cup of flour with the spices. And then just sift the rest of the flour]
  4. Using a 1 inch scooper dish out cookie dough on to the parchment covered cookie sheet. Press down gently on the tops of the balls to flatten.
  5. Bake for 12-14 minutes depending on the level of crunchy you desire. Let cool on cookie sheet for about 5 minutes before moving to cooling rack.


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