Soft ginger molasses cookies are a fairly recent addition to my Christmas baking list. They make a fluffy, tasty, and soft ginger cookie. I’ve now made these a couple years in a row and made a just a couple adjustments this year (adding cocoa) to kick them up just a bit more.
As a side note, I have made these into a dairy-friendly recipe for a friend by using vegan Becel and they turned out just fine!
Soft Ginger Molasses Cookies
- 3/4 cup butter or margarine
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 1 egg
- 1/4 cup molasses
- 2 cups + 1 tablespoon all purpose flour
- 3 tablespoons dark cocoa
- 2 teaspoons ground ginger
- 1/2 teaspoon all-spice
- 1 teaspoon nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Additional white sugar for rolling
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in egg and molasses.
- Combine the flour, spices, and baking soda.
- Gradually add to the creamed mixture and mix well.
- Use a tablespoon as a scoop and roll portion into a ball, then roll in sugar.
- Place 2 inches apart on ungreased baking sheets (I used my silpat mat)
- Bake at 350°F for 10-13 minutes or until puffy and lightly browned.
- Let cool on baking sheet for a few minutes then gently move to wire racks to finish cooling.