• Preheat oven to 350°F (180°C).
• In a large bowl, whisk together flour, baking soda, salt, and spices.
• Separately, cream together softened butter and sugar with a hand mixer.
• Add egg white and whip until smooth.
• Once smooth, add blackstrap molasses and beat to integrate.
• Pour dry mixture into wet mixture and fold to combine. (Don’t over-mix! Once integrated and you can’t see any white flour, stop mixing.)
• Prepare baking sheets with parchment and spray with cooking spray.
• Use a cookie scoop (1-1½ Tbsp) to portion dough and roll into balls with hands. Drop each dough ball into granulated sugar, coat on all sides, and transfer to baking sheet.
• Bake for 12-15 minutes.
• Rest 5-10 minutes, then transfer to wire baking rack to cool completely.
• Yields 16-20 cookies.

Storage & Freezing:

• Store in an airtight container at room temperature for up to a week.
• You can also freeze these molasses cookies in a freezer-safe bag or container for up to 3 months. This recipe works just as well when doubled, so feel free to prep in bulk and freeze a batch. (Although, of course, they’re best enjoyed fresh!)