Ginger Molasses Cookies 

Ginger Molasses Cookies (1 of 1).jpg

It is that time of year again…it is holiday cookie time! I am pretty sure from now until December 26th, I pretty much live off of cookies. Cookies and the holidays just go hand in hand in my opinion.

This year I thought I would do something called the 12 Days of Holiday Gift Giving. I love to give homemade gifts and what better gift is there than gifts you can eat. I am kicking off these 12 Days of Holiday Gift Giving with these ginger molasses cookies. They are always a huge hit when I make them and I promise you will fall head over heals with these delicious treats when you try them.

Couple notes on the recipe. First off since molasses is in the batter, the batter will be soft. The key to to the recipe is to refrigerate the batter for at least 2 hours. This will prevent them from spreading too much when you bake them. Also these freeze really well if you want to make a whole bunch one day and then bake them off another day in order to give everyone warm ginger molasses cookies to celebrate the holidays.

So here we go, the first of the 12 Days of Holiday Gift Giving are these Ginger Molasses Cookies.

Ginger Molasses Cookies 

  • 1 1/2 sticks unsalted butter, at room temperature 

  • 1 cup packed dark brown sugar

  • 1 egg 

  • 1/4 cup molasses 

  • 2 cups all purpose flour

  • 1/2 tsp. salt

  • 2 tsp. cinnamon 

  • 1 tsp. ground cloves

  • 1 tsp. ground ginger

  • 1 tsp. baking soda 

  • Turbinado sugar (optional) 

 In the bowl of a stand mixer, beat together the butter and sugar until light and creamy, about 3 to 5 minutes.  Add the egg and molasses and continue beating until well combined. 

In a separate bowl whisk together the flour, salt, cinnamon, cloves, ginger, and baking soda. Add the flour mixture into the  butter mixture and beat on low until just barely combined. 

Let the dough chill in the refrigerator until firm, at least 2 hours. 

Pre-heat oven to 350°F.

Line two sheet trays with parchment paper. Using two spoons or a small ice cream scoop, scoop out dough and form into a ball. Roll in turbinado sugar if using. Place on prepared sheet trays leaving at least 2" in between cookies. 

Bake for 10 to 12 minutes. Let cool before serving.