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Ginger Molasses Cookies Recipe

This ginger molasses cookies recipe is a classic and perfect for the holiday baking season. Recipe courtesy Paula of bell’alimento.

Servings: 12

Active time: 15 minutes

Total time:


  • 1/2 c unsalted butter, softened
  • 1 c sugar
  • 1/4 c molasses
  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 2 1/4 c all-purpose flour
  • 2 tsp ground ginger
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp kosher salt
  • turbinado sugar for rolling


  1. Beat butter and sugar together with mixer in large bowl until light and creamy. Add molasses and egg; mix until well-combined.
  2. In medium bowl mix together flour, ginger, baking soda, cinnamon, cloves, and salt.
  3. Add flour mixture to butter mixture and continue mixing until combined. Cover mixing bowl with plastic wrap and chill at least 3 hours.
  4. Preheat oven to 375°F. Line baking sheets with silicon baking mat or parchment paper.
  5. Place turbinado sugar in shallow bowl. Form dough into 1-inch balls. Roll into turbinado sugar and transfer to baking sheet. Bake for 10-12 minutes. Allow cookies to cool on baking sheet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.