Soft Ginger Molasses Cookies

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
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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 c 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.
SOFT GINGER MOLASSES COOKIES

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