These old fashioned ginger molasses cookies are the perfect snack or treat for the holiday season. They are easy to make and come out soft and chewy in the center!
Ginger Molasses Cookies
What better way to celebrate the holidays than with a little holiday cookie baking! I was lucky enough to be introduced to this yummy cookie recipe from my husband’s mom. We had a fun day baking these ginger molasses cookies along with a bunch of others to fill up the cookie jar!
These cookies are made with ginger, cinnamon and clove spices. They smell amazing in your house when they are baking. They are buttery and soft, with a melt in your mouth kind of effect. You’ll love the combination of spices with the molasses and orange zest. These ginger molasses cookies are a family favorite, and I think you’ll find them perfect for holiday treats as well as cookie platter presents for friends and family!
Here are some tips when making these ginger molasses cookies:
- As with any cookie dough recipe, play with the amount of flour added. I have found that if you follow a recipe and then add flour until the dough is just firm, then you will get a better cookie. This was true during the quest for the chocolate chip cookie.
- Play with the types of spices in this ginger molasses cookie recipe to get the variation your family loves. Of course you can also omit things like the orange zest, cloves, ginger or cinnamon.
- Refrigerate the dough to make it easier to handle and roll into balls.
- You can slightly wet your hands to keep the dough from sticking to your hands.
- Bake the cookies until browned on top and slightly cracking. They should still be soft and will firm up as they cool on a wire rack.
Here’s the recipe for the ginger molasses cookies:
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Servings |
cookies
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- 2 1/4 cups All-Purpose Flour
- 2 tsp Baking Soda
- 2 tsp Ground Ginger
- 1 1/2 tsp Cinnamon
- 1 tsp Ground Cloves
- 1/4 tsp Cardamom
- 1 tsp Salt
- 1/2 cup Vegetable Shortening
- 1/4 cup Butter Salted or Unsalted is fine. We usually use salted.
- 1 cup Brown Sugar packed
- 1 Egg
- 1/4 cup Dark Molasses
- 2 tsp Grated Orange Zest Can omit or reduce to one for a less zesty orange flavor
- Granulated Suagr For rolling cookies
Ingredients
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- Sift the flour, baking soda, ginger, cinnamon, cloves, cardamom and salt into a bowl. Set aside.
- In another bowl, combine the shortening, butter, brown sugar and mix on high. Beat until fluffy.
- Add and blend in the egg, molasses, and orange zest. Reduce the speed to low and slowly add the flour mixture until just combined. Cover and refrigerate for at least one hour.
- Preheat oven to 350 degrees F. Lightly butter baking sheet. Form the dough into 1 1/4 inch balls, then rolls them in granulated sugar to coat. Place the dough balls on the baking sheet giving them about 2 inches of space.
- Bake for about 12-15 minutes, until the cookies are golden brown and slightly cracking on top. They will still be a little soft, but will firm up as they cool. Let them cool for a few minutes on the baking sheet and then transfer to a wire rack. Store the cookies in a container for up to a week. Enjoy!
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Professional Heavy Weight Baking Sheet
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