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The Sweet Melissa Baking Book


  • 1/2 cup of granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1/2 pound 2 sticks unsalted butter, softened
  • 1 large egg
  • 1/3 cup molasses
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon white pepper
  • 1 cup of love not really in the recipe, but Jake added this when I asked him to type it up for me while I was washing dishes. Very funny, Jacob Robert


  1. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugars and butter until light and fluffy, 1 to 1 1/2 minutes. Beat in the egg. Stir in the molasses.
  2. In a separate bowl, whisk together the flour, salt, baking soda, ginger, cinnamon, allspice, and white pepper.
  3. Add the flour mixture to the butter mixture in the three batches, mixing well after each addition. Scrape down the sides of the bowl. Refrigerate for at least 1 hour.
  4. Position a rack in the center of oven. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or aluminum foil.
  5. Using a small cookie scoop, form balls approximately 1 inch in diameter, and place them 2 inches apart on the prepared cookie sheet. Bake for about 15 minutes. Remove to a wire rack to cool completely.