Sugar, spice, and everything nice.
There are many different kinds of holiday cookies out there, but I think these soft molasses ginger cookies may be my favorite. These sweet, gingerbready cookies will fill your kitchen with an amazing baking spice aroma, and especially like the Christmas season to me. But these cookies can — and should — be enjoyed all fall and winter long.
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Recipe Notes: Soft Molasses Ginger Cookies
These molasses ginger cookies are the soft, chewy kind that goes amazingly well with a glass of milk or cup of tea in the afternoon. They will last for a week to 10 days in an airtight container.
Even though these cookies spread, I recommend rolling them in sugar, crunchy demerara if you have it. The extra step is worth it to create that little bit of crusty surface, and the added sweetness complements the spiciness of the ginger, cinnamon, cloves, and molasses.
I recommend the widely-available Grandma’s Molasses. The brand has a mellow, earthy flavor and pours well. I find other brands, like Brer Rabbit, to be a little too robust.
And a small but mighty pastry pro tip when working with molasses: To measure, grease the measuring cup first, before adding the molasses. That way, it will slip right out of the measuring cup into the batter.
Did you make this holiday cookie recipe? How did it go?
Soft Molasses Ginger Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup sugar, plus more to roll the cookies
- 1/2 cup packed light brown sugar
- 1 egg
- 1/4 cup molasses
- 2 teaspoons ground ginger
- 3/4 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 orange, zested (optional)
- 1 tablespoon milk or water
- Preheat the oven to 350°F and line two baking sheets.
- In the bowl of a mixer fitted with the paddle attachment, cream the sugar, brown sugar, and butter until fluffy and lightened. Scrape the bowl. Add the egg, molasses, ginger, cloves, cinnamon, salt, orange zest (if using), and milk or water. Beat until smooth and fluffy. Scrape the bowl.
- Add the baking soda and flour and stir on low, just until mixed.
- Fill a small mixing bowl with about a cup of sugar. Scoop about a tablespoon of cookie dough into your hand. Roll to a smooth ball. Roll in sugar, and place on the cookie sheet. Repeat with the remaining cookies, leaving about 2 inches of space between each ball.
- Use the bottom of a flat glass to gently press each cookie into a fat disk.
- Bake for 12 minutes, rotating halfway. Let cool on the cookie tray for 5 minutes before transferring to a cooling rack.