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
  1. 3/4 cup butter or margarine
  2. 1/2 cup white sugar
  3. 1/2 cup brown sugar, packed
  4. 1 egg
  5. 1/4 c molasses
  6. 2 cups + 1 tablespoon all purpose flour
  7. 3 tablespoons dark cocoa
  8. 2 teaspoons ground ginger
  9. 1/2 teaspoon all-spice
  10. 1 teaspoon nutmeg
  11. 1 teaspoon ground cinnamon
  12. 1/2 teaspoon ground cloves
  13. 1 teaspoon baking soda
  14. 1/4 teaspoon salt
  15. Additional white sugar for rolling
  1. In a large bowl, cream butter and sugar until light and fluffy.
  2. Beat in egg and molasses.
  3. Combine the flour, spices, and baking soda.
  4. Gradually add to the creamed mixture and mix well.
  5. Use a tablespoon as a scoop and roll portion into a ball, then roll in sugar.
  6. Place 2 inches apart on ungreased baking sheets (I used my silpat mat)
  7. Bake at 350°F for 10-13 minutes or until puffy and lightly browned.
  8. Let cool on baking sheet for a few minutes then gently move to wire racks to finish cooling.
  1. I fit 20 balls to a cookie sheet and it produced 40 cookies.
Cooking Is Like Love

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