Today is the first day of cookie week for the blog! From today through Sunday, I’ll be sharing a new cookie recipe every day. There will be something for everyone, no matter what your taste is. These soft ginger molasses cookies are the first ones I’m sharing because I think when people think of Christmas cookies, gingerbread is one of the first things they think of. Made with cinnamon, ginger, cloves, and molasses, they’re sweet and a little spicy and taste exactly like what you think a Christmas cookie should taste like. For the perfect final touch, they’re rolled in turbinado sugar for a crunchy and sweet exterior.
These are the perfect cookie to have with hot cocoa because the sweetness of the cocoa will balance the cookies so well! And trust me, they’re a necessary addition to your cookie box. Like all good cookies, these start by creaming together butter and sugar. For these cookies, you’ll use both granulated sugar and white sugar for the perfect flavor. Add your egg, molasses, and vanilla extract and mix again. Add your dry ingredients and mix until just combined. Flour, baking soda, ginger, cinnamon, cloves, and salt are going to give you that spicy sweetness you crave in a gingerbread-like cookie. Let the cookies chill for one hour before baking. The final perfect touch is to roll the cookies in turbinado sugar or raw sugar. After baking, these soft ginger molasses cookies will have a crunch and sweet exterior and a soft interior.
I hope you make a batch or two of these this holiday season! They truly are the best way to make a gingerbread-inspired cookie and the perfect soft ginger molasses cookie.
- 2¼ cups all-purpose flour
- 1½ tsp. baking soda
- 2 tsp. ground dried ginger
- 1½ tsp. cinnamon
- ½ tsp. cloves
- ¼ tsp. salt
- ¾ cup butter, softened
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 egg, at room temperature
- ¼ cup molasses
- 1 tsp. vanilla extract
- ⅓ cup turbinado sugar
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- Using a stand mixer or a large bowl and hand mixer, cream together butter, granulated sugar, and sugar. Beat until light and fluffy, then add the egg and mix to combine. Scrape down the sides to make sure the butter is fully incorporated. Add molasses and vanilla extract and mix again.
- Add the dry ingredients and mix until just combined. Cover the bowl with plastic wrap and refrigerate for one hour.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. Roll the cookies into balls and then roll in turbinado sugar and place on the prepared baking sheet. Bake for 12-14 minutes until the edges are set. Allow to cool on the baking sheet before removing to cool completely.
- Enjoy!
Like what you see? Pin it here!
[…] day two of cookie week! In case you missed the first recipe, you can find my soft ginger molasses cookies here. But now, it’s time for something chocolate. I’m a big believer in having chocolates in […]