Ginger Molasses Christmas Cookies
These Ginger Molasses Christmas Cookies are soft, chewy, and full of warm holiday spices. With a crackly sugar-coated top and a rich molasses flavor, they’re the perfect treat for Christmas cookie trays, gifting, or cozying up by the fire with a cup of cocoa.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- ¼ cup molasses
- 1 teaspoon vanilla extract
- Additional granulated sugar for rolling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and sugar until light and fluffy.
- Add egg, molasses, and vanilla extract; beat until fully combined.
- Gradually add dry ingredients to wet ingredients, mixing just until incorporated.
- (Optional) Chill dough for 30 minutes for thicker, chewier cookies.
- Roll dough into 1-inch balls and coat in granulated sugar.
- Place balls 2 inches apart on baking sheets.
- Bake 8–10 minutes, until edges are set and tops are slightly cracked.
- Cool 5 minutes on baking sheet before transferring to a wire rack.
Notes
- Chill dough before baking for chewier cookies.
- Use fresh spices for the best flavor.
- Avoid overbaking—cookies should be soft in the center.
- For festive flair, drizzle with white chocolate or dust with powdered sugar.
- Store in an airtight container for up to a week or freeze for up to 3 months.