Best 13 Ginger Molasses Cookies Recipes

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Indulge in the delightful symphony of flavors with our irresistible Ginger Molasses Cookies. These delectable treats are a perfect blend of warmth and spice, featuring a crisp exterior and a soft, chewy interior. The distinct aroma of ginger and the rich molasses add a unique depth to each bite. Experience the perfect balance of sweetness and spice as these cookies tantalize your taste buds. Whether you're a seasoned baker or just starting out, our easy-to-follow recipe guides you through the process of crafting these delectable cookies. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving more.

Here are our top 13 tried and tested recipes!

CHEWY GINGER MOLASSES COOKIES



Chewy Ginger Molasses Cookies image

Molasses adds sweetness to these cookies and gives chewiness to every bite. Eat at least one warm right off the cooling rack with a tumbler of cold milk.

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield Makes: about 2 dozen

Number Of Ingredients 10

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon fine salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup sugar, plus more for rolling
1/3 cup molasses
1 large egg

Steps:

  • Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  • Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
  • Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
  • Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.

GRANDMA'S® MOLASSES GINGER COOKIES



Grandma's® Molasses Ginger Cookies image

Soft and chewy ginger cookies that will have everyone asking for more. Recipe courtesy of Sue Hoagland.

Provided by Grandma's Molasses

Categories     Desserts     Cookies     Molasses Cookie Recipes

Time 8h30m

Yield 48

Number Of Ingredients 12

1 ½ cups sugar, plus more for sprinkling
2 sticks butter, softened
¾ cup Grandma's® Original Molasses
1 egg
1 teaspoon Spice Islands® Pure Vanilla Extract
3 cups flour, plus more for dusting
1 teaspoon Clabber Girl® Baking Soda
1 teaspoon Clabber Girl® Baking Powder
1 teaspoon Spice Islands® Ground Nutmeg
1 teaspoon Spice Islands® Ground Cloves
1 tablespoon Spice Islands® Ground Ginger
1 tablespoon Spice Islands ® Ground Saigon Cinnamon

Steps:

  • In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, and spices until dough comes together. Wrap well and refrigerate overnight.
  • Preheat the oven to 350 degrees F.
  • Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake for 15 minutes.

Nutrition Facts : Calories 109.6 calories, Carbohydrate 17.9 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 47.2 mg, Sugar 11.1 g

STARBUCKS GINGER MOLASSES COOKIES



STARBUCKS GINGER MOLASSES COOKIES image

Categories     Cookies     Bake     Molasses

Yield 1 dozen large

Number Of Ingredients 11

2 1/4 cups flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup dark brown sugar
1 extra-large egg
1/4 cup regular unsulphured molasses (blackstrap is too strong for this cookie)
Granulated sugar (for coating cookie dough before baking)
Non-stick vegetable spray (optional, for coating the scoop)

Steps:

  • Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper, silicone pan liners or aluminum foil (if using foil, grease foil with 1 Tbsp. butter or solid vegetable shortening). Set aside. Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl. Set aside. Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing. Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a small plate or saucer. Use a 1/4-cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking. Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes. Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the cookies cool on the baking sheet. Note: This dough can be frozen for slice-and- bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months. I used a food processor and cooked it for 11min. Makes 1 dozen large cookies. Per cookie: 290 calories, 3g protein, 42g carbohydrates, 1g fiber, 12g fat (7g saturated), 275mg sodium.

FROSTED MOLASSES GINGER SANDWICH COOKIES



Frosted Molasses Ginger Sandwich Cookies image

I use a doughnut cutter to make these. They have icing in between.

Provided by RAMB

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 12

1 cup margarine
1 cup white sugar
1 egg
½ cup molasses
2 ½ teaspoons baking soda
3 tablespoons boiling water
4 ½ cups all-purpose flour
1 tablespoon margarine
3 tablespoons boiling water
¼ teaspoon ground ginger
⅛ teaspoon salt
2 ½ cups confectioners' sugar

Steps:

  • In a large bowl, cream together 1 cup margarine and sugar until smooth. Beat in the egg and molasses until well blended. Dissolve the baking soda in boiling water; stir into the molasses mixture. Gradually mix in the flour to make a smooth dough. Cover and chill dough for at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into circles using a 3 inch round cutter. Cut a smaller 1 inch circle out of half of the cookies. It is easier to cut the center hole after the cookies have been placed onto the cookie sheets. Place cookies 1 inch apart onto ungreased cookie sheets.
  • Bake for 7 to 10 minutes in the preheated oven, until edges begin to darken. Allow cookies to cool completely before sandwiching. Frost solid cookies and place a cookie with the center hole on top.
  • To make the frosting: Beat 1 tablespoon of margarine and water together. Blend in the ginger and salt. Gradually beat in the confectioners' sugar until the desired consistency is reached. Sandwich between cooled cookies.

Nutrition Facts : Calories 262 calories, Carbohydrate 44.5 g, Cholesterol 7.8 mg, Fat 8.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 242.2 mg, Sugar 25.1 g

DIABETIC CHEWY MOLASSES GINGER COOKIES



Diabetic Chewy Molasses Ginger Cookies image

These cookies are every bit as hearty and spicy as their original counterparts, but the fat and the calories have been reduced.

Provided by Annacia

Categories     Dessert

Time 1h35m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 12

nonstick cooking spray
1/3 cup margarine, softened (not spread or tub product)
1/3 cup Splenda brown sugar blend, packed
1 teaspoon baking soda
1 teaspoon ground ginger (or to taste)
3/4 teaspoon ground cinnamon (or to taste)
1/4 cup Egg Beaters egg substitute
1/4 cup dark molasses
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup Splenda granular
1 teaspoon ground cinnamon

Steps:

  • Spray cookie sheet with nonstick spray; set aside.
  • In a large mixing bowl, beat the margarine with an electric mixer on medium to high speed for 30 seconds.
  • Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined.
  • Beat in Eggbeaters and molasses.
  • Beat in as much of the all-purpose and whole wheat flour as you can with the mixer.
  • Stir in any remaining flour with a wooden spoon.
  • Cover and chill in the refrigerator for 1 hour.
  • Shape dough into 1-inch balls.
  • Combine the granulated Splenda and 1 teaspoon cinnamon.
  • Roll balls in Splenda-cinnamon mixture.
  • Place 2 inches apart on prepared cookie sheet.
  • Bake in a preheated 350F oven for 10 to 11 minutes or until set and tops are cracked.
  • Remove from cookie sheet.
  • Cool on a wire rack.
  • Makes about 4 dozen.

GINGER CREAM MOLASSES SANDWICH COOKIES



Ginger Cream Molasses Sandwich Cookies image

The combination of flavors in these cookie is just sooo good! Each cookie also has a lovely crystalline coating that is sure to brighten anyone's day. The Kitchen Crew - including yours truly - couldn't stop eating them.

Provided by cindy sandberg

Categories     Cookies

Time 40m

Number Of Ingredients 17

COOKIES
3/4 c butter
3/4 c packed brown sugar
1 egg
1/2 c molasses
2 1/2 c all purpose flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice (or 3/4 tsp ginger and 1/4 tsp nutmeg)
turbinado sugar for rolling (regular granulated sugar can be used, but the turbinado is prettier and tastier)
CREAM FILLING
1 c mascarpone cheese
1 c whipping cream
2 tsp vanilla extract
1/4 c powdered sugar
2-3 Tbsp finely chopped crystalized ginger (to taste)

Steps:

  • 1. Cream butter and sugar. Beat in egg and molasses.
  • 2. In a mixing bowl, combine the flour, salt, baking soda and spices. Add to the butter mixture and mix well. Chill for one hour.
  • 3. Preheat oven to 350 F and grease a baking tray. Roll pieces of dough into small balls (about 3/4in). Roll the balls in the turbinado sugar and place on baking trays about 2 in. apart. Bake for 8-12 minutes, 'til set but still soft. Do not overbake.
  • 4. Remove from oven and cool on racks. While cookies are cooling, make cream filling: Beat together the cheese, the cream, the sugar and the vanilla just until soft peaks form(do not overbeat!).
  • 5. Gently fold in the crystalized ginger.
  • 6. When cookies are cool, spread bottom of one cookies with 1-2t. of filling and top with another cookie. Gently press together. Store in refrigerator (if they last longer than a day!)

GINGER-MOLASSES COOKIES



Ginger-Molasses Cookies image

Think of these cookies as a cross between a gingerbread man and a chewy molasses cookie. Adding molasses gives them a softer texture with a decidedly adult, almost caramel flavor. Instead of rolling or slicing these cookies, this rich, soft dough is perfect for rolling into balls and coating in coarse sugar before baking. The dough can even be made up to 5 days ahead and refrigerated, or baked 2 days ahead and stored at room temperature.

Provided by Alison Roman

Categories     cookies and bars, dessert

Time 45m

Yield About 2 dozen cookies

Number Of Ingredients 13

3 cups/435 grams all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1 1/2 cups/341 grams (3 sticks) unsalted butter, at room temperature
3/4 cup/177 milliliters molasses
1/2 cup/100 grams granulated sugar
2 large eggs
1 teaspoon vanilla extract
About 3/4 cup/165 grams pearl, Demerara or coarse sugar, for rolling
Do ahead: Cookie dough can be made 5 days ahead, refrigerated. Bring dough to room temperature before rolling. Cookies can be baked 2 days ahead, wrapped tightly and stored at room temperature.

Steps:

  • In a large bowl, whisk together flour, ginger, cinnamon, baking powder, salt and allspice.
  • In another bowl, using an electric mixer, beat together butter, molasses and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
  • Add dry ingredients all at once, and mix on low speed until just incorporated.
  • Chill dough in refrigerator for 30 to 45 minutes, until firm enough to roll.
  • Heat oven to 325 degrees.
  • Using your hands, roll heaping tablespoons of dough into balls, then roll them in coarse sugar. (Sanding sugar is festive, but turbinado or coarse sugar will do the trick as well.) If dough becomes too soft to roll, put back in the refrigerator for 10 to 15 minutes. Place balls on a parchment-lined baking tray 2 inches apart and bake until the cookies are puffed, golden brown around the edges and baked through and the tops spring back slightly when touched, 12 to 15 minutes.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 105 milligrams, Sugar 19 grams, TransFat 0 grams

GINGER MOLASSES COOKIES



Ginger Molasses Cookies image

Make and share this Ginger Molasses Cookies recipe from Food.com.

Provided by Chelle_N

Categories     Dessert

Time 27m

Yield 12 serving(s)

Number Of Ingredients 10

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 cup unsalted butter, softened
1 cup packed dark brown sugar
1 extra large egg
1/4 cup regular unsulphured molasses
granulated sugar

Steps:

  • Preheat oven to 375 degrees with the rack in the center.
  • Line 2 baking sheets with parchment paper.
  • Set aside.
  • Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl.
  • Set aside.
  • Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute.
  • With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled.
  • Scrape the sides with a rubber spatula several times while mixing.
  • Mix in the flour mixture on low speed.
  • The batter will be rather stiff.
  • Place some granulated sugar on a small plate or saucer.
  • Use a 1/4-cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough.
  • (Spray the cup or scoop with non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar.
  • Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
  • Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top.
  • Refrigerate one filled baking sheet while the other bakes.
  • Bake for 12 minutes, or until the cookies have spread and are firm to the touch.
  • Rotate the sheet 180 degrees halfway through the baking time.
  • Remove from the oven and let the cookies cool on the baking sheet.
  • Note: This dough can be frozen for slice-and-.
  • bake cookies.
  • Just roll into a log 2 1/2 inches thick.
  • Wrap in plastic wrap and then in foil.
  • Can be stored in the freezer up to 6 months.

Nutrition Facts : Calories 284.1, Fat 12.2, SaturatedFat 7.5, Cholesterol 46, Sodium 273.9, Carbohydrate 41.4, Fiber 0.8, Sugar 21.8, Protein 3.1

MOLASSES HONEY GINGER COOKIES



Molasses Honey Ginger Cookies image

Categories     Ginger     Bake     Christmas     Easter     Quick & Easy     Winter     Edible Gift     Parade

Yield Makes 3 dozen medium-sized cookies

Number Of Ingredients 19

1 cup shortening
1 cup sugar
1/2 cup molasses
1/2 cup honey
2 egg yolks
4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon cinnamon
2 teaspoons ground cloves
2 teaspoons ground ginger
1 teaspoon ground nutmeg
For the icing:
1 cup confectioners' sugar
1 tablespoon melted butter
1 tablespoon milk
1/2 teaspoon vanilla extract
Liquid food colorings and colored sugars

Steps:

  • 1.Cream together the shortening, sugar, molasses, and honey in a bowl with an electric mixer. Add the egg yolks and mix well.
  • 2.Sift together the flour, baking soda, baking powder, salt, and spices; stir into the shortening mixture. Wrap the dough in plastic and chill well.
  • 3.Roll out dough on a lightly floured surface to 1/4-inch thickness. Cut out shapes with Christmas tree and/or other holiday cookie cutters; transfer to lightly greased baking sheets.
  • 4.Preheat oven to 350°F. Bake cookies for 8 to 10 minutes. (Do not overbake.) Let the cookies cool on the baking sheets until they are firm, then transfer to a rack to cool completely.
  • 5.Beat confectioners' sugar, butter, milk, and vanilla until smooth, adding more sugar or milk as needed. If desired, divide icing among smaller bowls and tint with different food colorings. Decorate cookies with colored icings and sugars.

DARK MOLASSES GINGER GINGER COOKIES



Dark Molasses Ginger Ginger Cookies image

It doesn't get any easier than this! With a double snap of ginger, these dark, soft, chewy cookies keep well and freeze well. (You wouldn't guess that these are a drop cookie.) =)

Provided by Aroostook

Categories     Drop Cookies

Time 22m

Yield 36 serving(s)

Number Of Ingredients 9

1 cup sugar
1 cup molasses
1 cup margarine
1 teaspoon salt
2 teaspoons ground ginger
2 teaspoons finely chopped crystallized ginger (optional)
2 eggs
3 3/4 cups flour
2 teaspoons baking soda

Steps:

  • Preheat oven to 350 F.
  • Beat margarine, sugar, salt, molasses, ginger and eggs together in a large bowl for one minute.
  • Sift flour and baking soda and add to molasses mixture.
  • Drop by teaspoonsful on a greased cookie sheet.
  • Flatten using the flat bottom of a glass dipped in water.
  • Bake for 12 minutes.
  • Remove the very soft cookies to a cooling rack using a spatula.

GINGER MOLASSES COOKIES



Ginger Molasses Cookies image

Delicious Molasses cookies with a great spice to them. Crisp on the outside, soft on the inside. They freeze, travel, & store well. They also work great as a sandwich cookie, if you put a yummy cream cheese frosing between two.

Provided by Ezri_B

Categories     Dessert

Time 25m

Yield 24-36 cookies, 24-36 serving(s)

Number Of Ingredients 14

3/4 cup unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
2 teaspoons vanilla extract
1/3 cup un-sulphured molasses
1 1/4 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1/8 teaspoon ground black pepper

Steps:

  • Cream butter and sugars together until nice and fluffy, scraping down sides of bowl as needed.
  • Add egg, vanilla, & molasses and beat.
  • In a separate bowl combine flours, baking soda, salt, cinnamon, black pepper and cloves.
  • Combine wet ingredient mix with dry ingredient mix until well combined.
  • Place remaining 1/3 cup granulated sugar in shallow bowl. Scoop dough with small cookie scoop. Form into balls and roll in sugar. Place them on an ungreased baking sheets, spacing them about 2 inches apart. Bake for 10-13 minutes. You want to slightly under cook them, or they become quite hard. Let them cool on baking pan for about 3 minutes. Remove, from pan and let cook on a wire rack. These freeze well and pack well for shipping also the recipe is fine doubled.

Nutrition Facts : Calories 143.6, Fat 6.2, SaturatedFat 3.8, Cholesterol 23, Sodium 160.6, Carbohydrate 21, Fiber 0.8, Sugar 11.3, Protein 1.7

GINGER MOLASSES COOKIES



GINGER MOLASSES COOKIES image

Categories     Cookies     Ginger     Bake

Yield About 30 cookies

Number Of Ingredients 11

3/4 cup shortening
1 cup granulated sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 tsp baking soda
1/4 teaspoon salt
2 tsp ground ginger
1 tsp cinnamon (preferably freshly grated, which makes the world of difference)
1 tsp cloves
Additional granulated sugar

Steps:

  • 1. In a large bowl, cream together shortening and sugar. 2. Beat in egg and molasses. 3. In a separate bowl, combine flour, soda, salt and spices, and blend into creamed mixture 4. Shape into small balls and roll in sugar. 5. Place the balls 2 inches apart on a baking sheet lined with parchment. 6. Bake in 350 degree oven for no more than 8 minutes, until JUST set. (They are going to be soft and their tops just slightly cracked at this point, but don't worry - they harden quickly. Removing them at the right time will ensure the perfect chewiness. Baking them for too long will produce an equally delicious, but rather crispy cookie.) Yield: about 30 cookies

GINGER MOLASSES COOKIES



Ginger Molasses Cookies image

This cookie is for the true spice lover. I just love the smell of the house when they are baking and was so fortunate to be one of my friend Lisa's taste-tester's for this recipe (and of course promptly asked for the recipe). I can't remember how many this makes so yield time is estimated. I generally make my cookies using a smaller cookie scoop so we can enjoy them longer. Oh, and if you don't have a lot of time to make these, you can omit the chilling time and they will still turn out--I'm honestly not sure if I ever chill the dough when I'm making these...rebel, I know. ;-)

Provided by misscrys79

Categories     Drop Cookies

Time 1h51m

Yield 24-36 cookies, 12-18 serving(s)

Number Of Ingredients 13

1/4 cup granulated sugar
2 tablespoons candied ginger, coarsely chopped
3/4 cup unsalted butter, melted and cooled
3/4 cup dark brown sugar
1 large egg
3/4 cup unsulphured molasses, mild flavor
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves

Steps:

  • Preheat the oven to 375 degrees. Line 2-3 cookie sheets with parchment paper or silicone mats.Combine the sugar and candied ginger in a food processor and grind until fine.
  • Pour into a small bowl and set aside.
  • In a medium mixing bowl, wisk together the melted butter and brown sugar. Add the egg and molasses and mix well.
  • Combine the flour, baking soda, salt, and spices and sift into the butter mixture, stirring with a wooden spoon or rubber spatula to blend.
  • Cover with plastic wrap and chill for at least an hour.
  • Using a #20 cookie scoop or a 1/4 cup measure, scoop balls of dough, and gently flatten to form 2-1/2 to 3 inch discs.
  • Roll each disc in the ginger sugar, and place on the lined cookie sheet, leaving about 3 inches between each cookie.
  • Bake 12-15 minutes, until just golden brown around the edges, but still slightly soft. Do not overbake.
  • Remove from the oven and immediately slide the paper or mat onto a metal rack to cool.
  • I use a small cookie scoop for these to make smaller (and more!) cookies. Start out baking them for 8 minutes and then adjust the time accordingly.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Cream the butter and sugar together until light and fluffy. This will help the cookies to be chewy and tender.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape and not spread too much.
  • Bake the cookies at the correct temperature and for the correct amount of time. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool completely before storing them in an airtight container. This will help them to stay fresh and chewy.

Conclusion:

Ginger molasses cookies are a classic holiday treat that are easy to make and always a hit. With their chewy texture, spicy flavor, and molasses aroma, these cookies are sure to put everyone in the holiday spirit. They are also a great gift for friends and family. So next time you are looking for a delicious and festive cookie to bake, try these ginger molasses cookies. You won't be disappointed.

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