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Recipe
Ginger Soy Sauce Molasses Cookies
Serves
24 Cookies
About
These chewy molasses cookies pair warm baking spices—ginger, cinnamon, and cloves—with brown sugar, nutty brown butter, and savory Kikkoman® Soy Sauce for a rich, umami twist. Rolled in crunchy turbinado sugar before baking, they strike a balance between sweet, spiced, and savory flavors.
Recipe created by Chef Sally Geftakys for Kikkoman 2026 Webinar
Ingredients
200g Butter
150g Brown sugar
80g Molasses
60g Kikkoman® Soy Sauce
1 ea. Egg
1 tsp Vanilla extract
280g Flour, all purpose
2 tsp Ginger, ground
1 tsp Cinnamon, ground
1/2 tsp Cloves, ground
1/2 tsp Baking soda
1/2 tsp Baking powder
As needed~ Sugar, turbinado
Allergens: Gluten, Soy, Dairy, Egg
Directions
- Brown butter on the stove. There should be 170g remaining butter by the end of the browning process. Let cool.
- Reduce Kikkoman® Soy Sauce on the stove over medium high heat, by about half, 3-5 minutes. There should be 30g remaining.
- Whisk together browned butter, reduced soy sauce, brown sugar, molasses, egg, and vanilla until smooth.
- Combine flour, ginger, cinnamon, cloves, baking soda, and baking powder. Add to the wet ingredients all at once and stir together until no streaks of dry ingredients remain. Wrap tightly and refrigerate for at least 2 hours or overnight.
- Scoop into balls and roll in turbinado sugar. Flatten slightly with palm. Bake at 325 degrees for 20 minutes, rotating halfway through.
Note: For an added burst of soy sauce flavor, brush cookies with a very light layer of glaze (1T brown sugar, 1T soy sauce and 1/2 tsp molasses) before baking!
