Ginger Molasses Cookies are another one of my favorite Christmas sweets! The exterior is crunchy from the coating of raw cane sugar that they are rolled in before baking. The interior is soft and chewy with the perfect balance of ginger and molasses.
Why I make Ginger Molasses Cookies
- Everything flavored with ginger reminds me of Christmas! Probably because of the traditional gingerbread men.
- They make the house smell so amazing while baking.
- Milk and beer pair well with these cookies. Great for kids and adults alike 🙂
- They make the best ice cream sandwich in the world! But you Have to use butter pecan ice cream. For some reason, it is the perfect combo. I’m sure chocolate would be great too.
Cooki Making Tips
- Make the cookie dough one day ahead and refrigerate overnight.
- Roll the dough into balls and coat with raw cane sugar before baking. The cookies are soft and chewy and the sugar gives them a nice crunchy contrast. The crunch lasts even 2-3 days after baking.
- Don’t leave out the black pepper in this recipe. I know, black pepper in cookies sounds weird… The pepper adds a little warmth and depth of flavor to these ginger cookies in my opinion 🙂
- Always, always use parchment paper or some kind of baking mat when baking cookies. Greasing a pan or scraping cookies up just makes no sense to me!
- Remove cookies from oven a smidge before they are actually done and you are less likely to have hard crispy cookies.
Christmas is almost here… I am not wanting it to happen too fast. But, I think it will be nice to put all the decorations up! They are fun for a little bit but then, I’m just ready to clean up and start the new year 🙂
Happy Christmas and I just might have another cookie recipe up my sleeve before the big day!
Ginger Molasses Cookies
Ginger Molasses Cookies are soft and chewy with a hint of crunch from the raw sugar coating. They make the best ice cream sandwiches!
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Servings: 36
Ingredients
- 3/4 cup unsalted butter, room temperature
- 1 1/4 cup dark brown sugar
- 1 large egg
- 1 tsp vanilla
- 1/4 cup molasses
- 2 1/3 cup all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp black pepper
- 1 cup raw cane sugar
Instructions
- Add butter and brown sugar to the bowl of a mixer.
- Mix until completely combined. Add egg and continue to mix until mixture is light in color and fluffy.
- Whisk all dry ingredients together. Add all at once to butter mixture along with the molasses and vanilla.
- Stir just until everything is mixed together.
- Pour the dough into a bowl and cover tightly with a lid or plastic wrap.
- Chill in the refrigerator overnight.
- Preheat oven to 350 degrees. Line two baking pans with parchment paper.
- The next day, remove dough from the refrigerator. Using a small cookie dough scoop make small balls by rolling in hands.
- Roll each ball in the raw cane sugar until completely covered.
- Space cookies 2-3 inches apart on the baking sheets. Bake for 8-10 minutes or until done. I usually remove them when I see small cracks forming across the top of each cookie.
- Allow to cool at least 5 minutes. Remove each cookie to a cooling rack. When completely cooled, store cookies in an airtight container for up to a week.
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