These soft and chewy ginger molasses cookies are guaranteed going to be the softest cookies you’ll make this holiday season!
The Perfect Holiday Cookie Doesn’t Exist: Ginger Molasses Cookies
The most perfect cookies to ever exist during the holidays are definitely these pillowy soft ginger molasses cookies. I am one to always gravitate towards ginger molasses cookies over any other holiday cookie purely because I just love the complex flavors of this cookie. It’s full of spice and warmth and it really exudes the scents you think of during the holiday season. It’s the perfect balance of molasses and spice, along with the crackly sugar top and the bite and chew of these cookies.
Of course there is no denying that I still love the classic frosted holiday sugar cookie and a peanut butter blossom! Adding these ginger molasses cookies to the table is not only a great way to add variety but allows friends and family to enjoy a holiday classic! You’ll be lucky if they last more than a few hours.
Unsulphured vs. Blackstrap Molasses
Molasses has varying intensities (flavor) and it can be confusing when you’re staring at the shelf in the store. Typically, for baking cookies, you want to use unsulphured or dark molasses. Avoid blackstrap molasses as it’s very strong in flavor and it will be too overpowering for this cookie.
Dessert Table Ideas
Ginger molasses cookies are the perfect cookie to include in a cookie swap or holiday cookie box! In addition to cookies, display these cookies with a large bowl of chex mix and maple cinnamon spiced nuts. A plate of saltine toffees would give the sweets a great balance for that salty edge.
Storage Instructions
Store molasses ginger cookies in an airtight container at room temperature for up to 3 days. To warm it up a bit (if desired), pop it into a toaster oven for 30 seconds or the microwave for 10 seconds.
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Preheat oven to 375 °F (191 °C). Line baking sheets with parchment paper or silicone baking mats and set aside.
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In the bowl of a stand mixer, cream together butter and sugar until combined.
1 1/2 cups (341 g) butter, 2 cups (400 g) sugar, 1/2 cup (169 g) molasses, 2 eggs
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Add in the molasses and eggs and mix until incorporated.
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In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt.
4 cups (500 g) all-purpose flour, 4 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon ground ginger, 1 teaspoon kosher salt
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Slowly add in the flour mixture to the bowl of the stand mixer and mix until all is combined.
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Fill a small bowl with about 3/4 cup granulated sugar.
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Using a medium-sized cookie scoop (or 1 1/2 tbsp.), form dough into balls then gently roll them in the granulated sugar. Place onto baking sheets, about 2-inches apart. Repeat until all the cookie dough has been used up.
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Bake for 10 minutes (they will still look soft and undercooked but they cook while they cool and you want them to stay soft and chewy so remove them!) then let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
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Store in an airtight container for up to 1 week.
Serving: 1cookie, Calories: 179kcal, Carbohydrates: 25g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 29mg, Sodium: 253mg, Potassium: 91mg, Fiber: 0.5g, Sugar: 15g
