While we may still be polishing off leftovers from what I hope was a gluttonous Thanksgiving for everyone, I have fully moved into Kris Kringle mode. And nothing says Christmas to me more than a house that smells of freshly baked ginger molasses cookies (gotta keep myself fueled while wrapping pre-lit garland around anything and everything).
Everyone’s got their favorite holiday cookie, and mine is without a doubt these soft and chewy, extra gingery, extra spicy molasses cookies. Call it my Chinese upbringing (Chinese people, in general, don’t like their desserts nearly as sweet as Americans), but I find that the cross between all of these flavors really makes a delicious cookie that doesn’t put you in a sugar coma. Not to worry, these are still plenty sweet, but I like my cookies like I like most things in life – multifaceted.
So today, I’m sharing my favorite holiday cookie recipe below. A few notes before you start:
– Make sure your butter is completely softened to room temperature, not melted. We need the butter softened so that the sugars cream properly.
– Double the recipe for double the fun as these store well in the freezer (who cares if your Christmas is looking socially-distanced this year, I’m usually making two dozen cookies for two people anyways).
Perfect Ginger Molasses Cookies
The perfect soft and spicy cookie for the holidays or whenever! These ginger molasses cookies are simple to make and utterly delicious. Double the recipe for double the fun (and calories…but who's counting?).
- 2 1/4 cups all-purpose flour
- 3/4 cups butter (softened to room temperature, not melted)
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tbsp ground ginger
- 1/2 tsp salt
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1/4 cup molasses
Pre-heat oven to 350ºF
Whisk together the flour, cinnamon, cloves, ginger, salt and baking soda and set aside.
In another large mixing bowl, use a hand mixer to cream the softened butter, white sugar, and brown sugar on medium-high speed until it is light and fluffy. Beat in the egg, and then the molasses on medium speed until each is just combined.
Gradually add the dry ingredients into the wet mixture until evenly incorporated.
Shape the dough into 1-inch sized balls and roll them into a small bowl of sugar so the dough is evenly coated.
Place the dough onto a lined baking sheet, 2 inches apart, and slightly flatten them.
Bake for 8-10 minutes. Allow the cookies to cool completely on the baking sheet before transferring.
Store at room temperature in an airtight container for up to 4 days or in the freezer for up to 3 months.