Lemon Ginger Molasses Cookies

Dessert

A collaboration with Mimi’s Organic Eats

There’s something special about recipes that feel both nostalgic and fresh — the kind you bake once and immediately know they’ll become part of your regular rotation. These Lemon Ginger Molasses Cookies are exactly that.

We had the pleasure of collaborating with Mimi of Mimi’s Organic Eats, an incredibly talented baker known for her commitment to organic ingredients, scratch baking, and recipes free from artificial colors, dyes, and boxed mixes. Everything Mimi creates is rooted in simplicity, quality, and flavor — values that align beautifully with how we approach our pantry staples at Relative Foods.

These cookies strike the perfect balance of warm and bright. Rich molasses and cozy spices like ginger, cinnamon, and cloves give them depth, while a soft lemon icing adds just the right amount of citrusy lift. They’re tender, flavorful, and perfect for everything from afternoon coffee breaks to sharing with friends and family.

Why We Love This Recipe

Thoughtfully made with organic ingredients
Full of warm spice with a bright lemon finish
Easy to adapt for gluten-free baking
Great make-ahead cookie (they store beautifully!)

Mimi used a mix of our organic cane sugar, organic brown sugar, and baking essentials to create a cookie that feels elevated yet approachable — the kind of bake that reminds you why quality ingredients matter.

Whether you’re baking for a gathering, gifting homemade treats, or just looking for something cozy and special to enjoy at home, these Lemon Ginger Molasses Cookies are well worth the time.

Lemon Ginger Molasses Cookies

Makes 24 cookies

Dough

3/4 cup (170 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) organic packed light brown sugar
85 grams organic blackstrap molasses
1 teaspoon organic ginger
1/2 teaspoon organic cinnamon
1/2 teaspoon organic cloves
2 organic large eggs
340 grams (2 1/2 cups plus 3 tablespoons) organic all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda

Icing

284 grams (2 cups) organic powdered sugar, sifted
2 tablespoons (28 grams) organic salted butter, softened
28 grams (1 ounce) organic cream cheese
2 tablespoons organic heavy whipping cream
1/4 teaspoon organic lemon flavor

Method

Preheat the oven to 375°F. Line two cookie sheets with parchment paper.

To make the dough:
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and light brown sugar. Mix on low until combined and smooth, with no chunks of butter remaining.

Add the molasses, ginger, cinnamon, and cloves and mix on low until combined. Scrape down the sides of the bowl and mix again. Add the eggs, flour, sea salt, and baking soda (in that order) and mix on low until just combined.

Using your hands, form the dough into 24 balls and place on the prepared baking sheets, spacing them at least 1 inch apart.

Bake for 10–12 minutes, or until set and dry. Allow cookies to cool completely on the baking sheets.

To make the icing:
In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, cream cheese, heavy whipping cream, and lemon flavor. Mix on low until combined, then increase speed to high and mix for 1 minute, until light and fluffy.

Using a butter knife, spread icing over each cooled cookie. Store in an airtight container in the refrigerator for up to one week.