Gingerbread Molasses Cookies
These Gingerbread Molasses Cookies are a holiday favorite! They have the perfect balance of warm spices and molasses flavor, making them a delicious and festive treat.
Nothing says the holidays like a warm batch of freshly baked cookies. From classic chocolate chip to festive gingerbread, there’s something for everyone to enjoy this time of year. And, these gingerbread cookies are high on our list of favorites.
Table of contents
❤️ Why You’ll Love This Recipe
- You only need simple ingredients so you don’t have to worry about spending too much money at the grocery store.
- Plus, they are easy to make, so even novice bakers can make them.
- They are a great way to add a little extra flare to your cookie exchange this year.
Do you love gingerbread recipes? Next time you may want to give these Gingerbread Cheesecake Bars a try.
🛒Ingredients
This is a grocery shopping list to help make your shopping easier. You can find the amounts needed to make this recipe in the recipe card.
- flour
- ground ginger
- baking soda
- pumpkin spice
- ground cloves
- kosher salt
- unsalted butter
- sugar
- large egg
- dark molasses
- cinnamon
🔪 How to Make Gingerbread Molasses Cookies
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
Whisk together the flour, ginger, baking soda, cinnamon and salt.
Use a mixer to cream together the butter and sugar until creamy. Beat in the egg and molasses.
Gradually mix in the dry ingredients. Then chill in the fridge for one hour.
In a small bowl combine the cinnamon and sugar and mix.
Use a small cookie scoop to shape the cookie dough into small balls. Then room them in the cinnamon sugar.
Place the dough balls 2 inches apart on the prepared baking sheet and bake in the 350 degree preheated oven for 10 minutes. Cool before serving.
🥄 Equipment
This is the list of eqiupment that you will need to make these gingerbread molasses cookies:
- parchment paper
- large bowl
- Stand mixer
- Cookie sheets
- Cookie scoop
- small bowl
🥫 Storage
Storage – Store the cookies in an airtight container at room temperature for up to three days. You can also keep them soft by adding a slice of fresh bread to the container.
Freezing – These cookies also freeze well so freeze them to take out whenever you want a delicious treat. We like to wrap them individually in plastic wrap and then place them in a freezer bag. Thaw on the counter for about an hour before enjoying.
Serve With
These delicous cookies go well with a glass of milk, or a cup of your favorite cookie. We also like to serve them with a warm and comforting meal like these Thanksgiving Stuffed Potato Skins.
💭 Tips
- If you don’t have parchment paper you can also bake these cookies on a slicone mat instead.
- Make sure that your butter is completely room tempeature so that you get a smooth cookie dough.
- Don’t overbake the cookies, you want them to be set around the edges but stiff soft in the center.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, these cookies can be made up to 24 hours in advance.
Techincally yes you can. However, we strongly recommend you don’t. Blackstrap tends to be bitter, and will give your cookies that bitter flavor.
🍽 More Holiday Recipes
Do you enjoy holiday recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Gingerbread Molasses Cookies
Equipment
- parchment paper
- large bowl
- Stand mixer
- Cookie sheets
- Cookie scoop
- small bowl
Ingredients
- 2 cups flour
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 2 teaspoon pumpkin spice
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- ¾ cup unsalted sweet cream butter softened
- 1 cup sugar
- 1 large egg
- ¼ cup dark molasses
Topping
- ⅓ cup sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350 degrees and place parchment paper onto cookie sheets.
- Using a large bowl, whisk together the flour, ginger, baking soda, cinnamon and salt.
- Using a standing mixer, beat together the butter and sugar until creamy.
- Beat in the egg and molasses.
- Gradually mix in the flour until combined.
- Place into the fridge for an hour.
- Place the 1/3 cup sugar and cinnamon into a small bowl.
- Using a small ice cream scooper, scoop out some dough and roll into a ball.
- Roll the dough into the sugar and place onto the cookie sheets.
- Place 2 inches apart on the cookie sheets and bake in the oven for 10 minutes.
