At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 16 cookies
• Prep time: 20 minutes
• Cook time: 10 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 16 cookies.

• Calories: 170 kcal
• Protein: 3 g
• Carbohydrates: 24 g
• Fat: 6 g
• Sodium: 127 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Cookie Dough

Have these measured and ready before you begin.

• 113 g (4 oz; 1/2 U.S. cup) unsalted butter, at room temperature
• 75 g (2.6 oz; about 1/3 U.S. cup packed) brown sugar
• 100 g (3.5 oz; about 1/3 U.S. cup) grape molasses (üzüm pekmezi; substitute mild unsulphured molasses)
• 1 medium egg
• 315 g (11.1 oz; about 2 1/2 U.S. cups) all-purpose flour
• 4 g (0.14 oz; about 2 teaspoons) ground ginger
• 3 g (0.11 oz; about 1 1/4 teaspoons) ground cinnamon
• 2 g (0.07 oz; about 1 teaspoon) ground nutmeg
• 3 g (0.11 oz; about 1/2 teaspoon) salt
• 6 g (0.21 oz; about 1 1/2 teaspoons) baking powder

Directions

1. Beat the room-temperature butter and brown sugar until creamy.

2. Beat in the egg, followed by the grape molasses.

3. Add the flour, ginger, cinnamon, nutmeg, salt, and baking powder and mix just until a dough forms.

4. Wrap the dough and refrigerate for 15–20 minutes while the oven preheats to 350°F (175°C).

5. Roll the dough between two sheets of parchment and cut it with your preferred cookie cutters.

6. Arrange on a parchment-lined sheet pan and bake for no more than 10 minutes.

7. Let the soft cookies cool on the pan until they firm up.

Sources

1. USDA FoodData Central — April 2026 data release