Ginger Molasses Cookies

It is that time of year again…it is holiday cookie time! I am pretty sure from now until December 26th, I pretty much live off of cookies. Cookies and the holidays just go hand in hand in my opinion.

This year I thought I would do something called the 12 Days of Holiday Gift Giving. I love to give homemade gifts and what better gift is there than gifts you can eat. I am kicking off these 12 Days of Holiday Gift Giving with these ginger molasses cookies. They are always a huge hit when I make them and I promise you will fall head over heals with these delicious treats when you try them.

Couple notes on the recipe. First off since molasses is in the batter, the batter will be soft. The key to to the recipe is to get the batter cold before baking. I scoop them out, freeze, then bake them directly from frozen. This will prevent them from spreading too much when you bake them. Also these freeze really well if you want to make a whole bunch one day and then bake them off another day in order to give everyone warm ginger molasses cookies to celebrate the holidays.

So here we go, the first of the 12 Days of Holiday Gift Giving are these Ginger Molasses Cookies.

UPDATED NOTES 12/2020

So I have gotten a couple questions about people’s cookies getting flat and I think there are a couple reasons.

First, you might have a convection oven. I have one at the restaurant and the air that blows flattens my all of my cookies and it drives me nuts. If you can turn off your convection or the air in your oven.

Second, you make not have creamed the sugar enough. By creaming it until light and fluffy, it adds air to the dough and lightens it.

Lastly, if all else fails add a couple more tablespoons flour to your batter. In all honestly when I made these when I lived in LA and the air was dry, they would get super puffy, but now that I live in Nashville and it is humid, my cookies tend to spread more. I know that seems crazy but little things can have an effect. Either way your cookies will be delicious.

Ginger Molasses Cookies 

• 1 1/2 sticks (6 oz) unsalted butter, at room temperature 

• 1 cup packed dark brown sugar

• 1 egg 

• 1/4 cup molasses (like the brand Grandma’s)

• 2 cups all purpose flour

• 1/2 tsp. salt

• 2 tsp. cinnamon 

• 1 tsp. ground cloves

• 1 tsp. ground ginger

• 1 tsp. baking soda 

• Turbinado sugar (optional) 

 In the bowl of a stand mixer, beat together the butter and sugar until light and creamy, about 3 to 5 minutes.  Add the egg and molasses and continue beating until well combined. 

In a separate bowl whisk together the flour, salt, cinnamon, cloves, ginger, and baking soda. Add the flour mixture into the  butter mixture and beat on low until just barely combined. 

Scoop out 2 tablespoons dough using two spoons or an ice cream scoop. Place on parchment lined baking sheet and freeze for 2 hours or until ready to bake.

When ready to bake, pre-heat oven to 350°F.

Line two sheet trays with parchment paper. Roll cookie dough in turbinado sugar if using. Place on prepared sheet trays leaving at least 2" in between cookies. 

Bake for 10 to 12 minutes. Let cool before serving. 

Makes about 18 cookies (if using a 2 tablespoon ice cream scoop)