Ginger and molasses baking in the oven immediate invoke the holiday spirit. It makes your home smell like a gingerbread house and these cookies are the perfect way to get that holiday feelin’!
These ginger molasses cookies are amazing on their own and they also taste darn good with a little buttercream on top. They freeze beautifully when well wrapped so make them ahead and pull them out when guests pop over!
Don’t forget to subscribe to the YouTube channel and click the bell to be notified when new videos go live!
1/2 cup (100g) granulated sugar, plus 1/3 cup (67g) for rolling cookies
1 large egg
1 tsp vanilla extract
1/3 cup (112g) molasses
Preheat oven to 375°F.
Whisk together the flour, baking soda, salt, ginger, cinnamon and cloves in a bowl and set aside.
Using an electric mixer, beat the butter for 2 minutes.
Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer on medium speed. Add egg, molasses and vanilla extract. Beat until combined. Scrape down sides of bowl with a rubber spatula, if needed.
Add flour mixture and beat until just combined.
Put remaining 1/3 cup of granulated sugar in a small, shallow bowl. Roll 2 Tbsp of dough into balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 2” apart.
Bake until the edges of the cookies begin to set and centers are puffy and soft, about 11-13 minutes. Cool cookies on their sheets for 2-3 minutes before allowing them to cool on a wire rack.
Please Note: do not overcook. The centers of the cookies should be somewhat soft and spongy when you take them out of the oven to maintain a chewy texture. There is a fine baking line from chewy to hard.
I'm a long time cook/baker that makes food centric recipe videos to help the novice cook or welcome a seasoned cook that wants to focus on the food. I'm passionate about both Christmas and cooking. Once my baking gene gets activated in September, I want to bake all the things. Grab a cup of hot cocoa and come on into my kitchen!