Ginger Molasses Christmas Cookies

The scent of warm spices, especially ginger, instantly transports me back to Christmases at my grandma’s house. She always had a plate piled high with soft, chewy ginger molasses Christmas cookies, and that memory is pure comfort. I’ve made this particular recipe at least a dozen times in my own Texas kitchen, tweaking it until it’s just right – easy enough for a busy mom like me, and delicious enough to disappear in minutes. I promise you, these cookies will bring a little bit of that same holiday magic to your family’s table. They are the best ginger molasses cookies you’ll ever try!

Why This Recipe Works

Let’s be real – during the holidays, time is precious. This ginger molasses Christmas cookie recipe is a winner because it’s:

• Quick to mix: No complicated steps or long chilling times required.
• Kid-friendly: My kids love helping roll the dough and sprinkle the sugar on top. (Okay, they mostly love eating the dough, but we won’t tell!)
• Perfectly spiced: The balance of ginger, cinnamon, and cloves creates that classic Christmas flavor everyone craves.
• Stay soft for days: These cookies don’t get rock hard the next day. They remain soft and chewy, making them perfect for gifting or enjoying throughout the week.

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/4 cup unsulphured molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup granulated sugar, for rolling

Ingredient Notes

Molasses: Unsulphured molasses is key for that rich, deep flavor. Avoid blackstrap molasses, which can be too bitter. If you only have blackstrap, use half the amount and substitute with honey or maple syrup.

Spices: Freshly ground spices will give you the best flavor, but pre-ground spices work just fine too. Make sure they aren’t too old. I find that spices lose their flavor after about a year.

Flour: All-purpose flour works perfectly in this recipe. No need for anything fancy!

Step-by-Step Instructions

These ginger molasses cookies are easy to make, I promise!

1. Step 1: Cream the butter and sugar. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t skip this step – it’s crucial for creating a tender cookie.
2. Step 2: Add wet ingredients. Beat in the molasses, egg, and vanilla extract until well combined. The mixture might look a little curdled, but don’t worry, it’ll come together in the next step.
3. Step 3: Combine dry ingredients. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. This ensures that the spices are evenly distributed throughout the dough.
4. Step 4: Gradually add dry ingredients to wet ingredients. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
5. Step 5: Roll into balls. Roll the dough into 1-inch balls. I like to use a small cookie scoop to ensure they’re all the same size.
6. Step 6: Coat in sugar. Roll each ball in granulated sugar, coating it evenly. This gives the cookies a lovely sparkly appearance and adds a touch of sweetness.
7. Step 7: Bake. Place the cookies on a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. Bake at 375°F (190°C) for 8-10 minutes, or until the edges are set and the centers are slightly soft.
8. Step 8: Cool. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.

Expert Tips from My Kitchen

• Don’t overbake: The key to soft and chewy ginger molasses cookies is to not overbake them. They should still be slightly soft in the center when you take them out of the oven.
• Use parchment paper: Lining your baking sheet with parchment paper prevents the cookies from sticking and makes cleanup a breeze.
• Chill the dough (optional): If you have time, chilling the dough for 30 minutes before rolling it into balls will help prevent the cookies from spreading too much in the oven.
• Spice it up: For a spicier cookie, add a pinch of cayenne pepper to the dry ingredients.
• Kid-friendly fun: Let the kids help decorate the cookies with sprinkles or a simple glaze after they’ve cooled.
• Make ahead: The dough can be made ahead of time and stored in the refrigerator for up to 2 days.

Storage & Meal Prep

These cookies store really well.

Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy!

Freezing: You can freeze the baked cookies for up to 2 months. Thaw them at room temperature before serving.

Make-ahead: The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Let it sit at room temperature for about 15 minutes before rolling into balls.

Frequently Asked Questions

Can I make these gluten-free?

I haven’t personally tested a gluten-free version of this recipe, but you can try using a gluten-free all-purpose flour blend. Be sure to add a binder like xanthan gum to help with the texture.

Can I use a different type of sugar for rolling?

Absolutely! Turbinado sugar (also known as raw sugar) will give the cookies a lovely crunchy texture. You can also use powdered sugar for a softer, more delicate finish.

My cookies spread too much. What did I do wrong?

Overmixing the dough, using butter that is too soft, or not chilling the dough can all cause cookies to spread too much. Make sure your butter is softened but not melted, don’t overmix the dough, and try chilling it for 30 minutes before baking.

Can I add nuts or chocolate chips?

Sure thing! Chopped pecans or walnuts would be a delicious addition. You can also add chocolate chips, but I recommend using dark chocolate to balance the sweetness of the cookies.

Are these cookies kid-friendly?

Yes! My kids love these cookies. They aren’t too spicy, and the soft, chewy texture is perfect for little ones. You can adjust the amount of spices to suit your family’s preferences.

Serving Suggestions

These ginger molasses Christmas cookies are perfect on their own with a glass of milk or a cup of hot cocoa. They also make a great addition to a holiday cookie platter. For a festive touch, dust them with powdered sugar or drizzle them with a simple glaze.

And there you have it, y’all! A little taste of Christmas magic, straight from my Texas kitchen to yours. I hope these ginger molasses Christmas cookies become a cherished tradition in your family, just like they are in mine. Give them a try, and let me know what you think in the comments below. And if you’re looking for more family-favorite recipes, be sure to sign up for my newsletter – I’m always cooking up something new!

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