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Ginger Molasses Christmas Cookies

Indulgent Ginger Molasses Christmas Cookies for Cozy Nights

These Ginger Molasses Cookies combine nostalgic flavors and a soft, chewy texture, making them perfect for holiday gatherings and gifting.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour use gluten-free flour for a gluten-free version
  • 2 teaspoons ground ginger ensure freshness for best flavor
  • 1 teaspoon ground cinnamon can be substituted with pumpkin pie spice for variation
  • 1 teaspoon ground cloves may be omitted if unavailable
  • ½ teaspoon ground nutmeg can be replaced with additional cinnamon
  • 1 teaspoon baking soda do not substitute with baking powder
  • ½ teaspoon salt essential for taste
  • ¾ cup unsalted butter softened for easy mixing
  • 1 cup granulated sugar avoid using brown sugar
  • 1 large egg can substitute with flax egg for a vegan option
  • ½ cup molasses use unsulfured to avoid bitterness
  • 1 teaspoon vanilla extract can use imitation vanilla as a substitute

Equipment

  • mixing bowl
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, combine flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Whisk until well mixed.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar for 2-3 minutes until light and fluffy.
  4. Beat in the egg, followed by the molasses and vanilla extract until well combined.
  5. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  6. Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes if desired.
  7. Scoop the dough into 1-inch balls, roll in granulated sugar, and place on baking sheets.
  8. Bake in the preheated oven for 8-10 minutes, until edges are set and tops show cracks.
  9. Let cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 50mgSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

For maximum flavor, use fresh spices and avoid overmixing to maintain texture. Refrigerate the dough for thicker cookies, and store cookies in an airtight container at room temperature for up to a week.

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