Ginger Molasses Christmas Cookies
These Ginger Molasses Christmas Cookies are soft, chewy, and packed with warm holiday spices. A timeless Christmas favorite that fills your kitchen with cozy aromas and festive cheer — perfect for gifting, sharing, or enjoying by the fire with a mug 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, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- In a large mixing bowl, cream softened butter and sugar together until light and fluffy.
- Beat in the egg, molasses, and vanilla extract until combined.
- Gradually mix in the dry ingredients until just combined — do not overmix.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat each one in granulated sugar.
- Place dough balls on prepared baking sheet about 2 inches apart.
- Bake for 10–12 minutes, until edges are set and tops have formed cracks.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes before baking to prevent spreading.
- For extra chewiness, substitute 2 tablespoons of granulated sugar with brown sugar.
- Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
- Avoid blackstrap molasses; use unsulphured molasses for best flavor.
- To make gluten-free, use a 1:1 gluten-free flour blend.