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
Ingredients
- 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
Instructions
- 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.
Notes
I fit 20 balls to a cookie sheet and it produced 40 cookies.
If you like this recipe, please share!
SOFT GINGER MOLASSES COOKIES
Delicious old fashioned recipe. The cookies were great with milk!
Thank you for giving the recipe a try and commenting! I love how they evoke the taste of Christmas and stay nice and chewy soft.
Por favor, eu não entendi a quantidade de melaço.
O que é o ” C ” de melaço ?
Hello Eugenia, it would be a quarter of a cup.