May I present to you the perfect holiday cookie? kgreatthanx.
These are my ideal ginger cookie: crispy on the outside, soft on the inside, with the perfect amount of spice. They’ll convert even the most avid gingerbread haters. (See: me. Do not come near me with your gingersnaps or gingerbread cookies, they are not welcome here.)
I found this recipe during my (admittedly limited) days as a manager of a culinary studio. I couldn’t stop eating them. Years later, they’re still a favorite of friends and family.
I promise they’re worthy of that random jar of molasses in your pantry. Make them today!
soft spiced molasses cookies
crispy outside, soft inside, and perfectly spiced. the best holiday cookie!
Ingredients
- ¾ cup butter softened
- 1 ¼ cup sugar divided
- ⅓ cup molasses
- 1 egg room temperature
- 2 ¼ cup flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
Instructions
- Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
- Combine 1 cup of the sugar and butter in a medium mixing bowl or bowl of a stand mixer. Mix until light and creamy. (About 3 minutes!)
- While the butter and sugar are mixing, in another bowl whisk together the flour, baking soda, cinnamon, and ginger.
- Add molasses and egg to the butter and sugar mixture. Mix until well combined.
- On low, gradually add in the dry ingredients. Mix until well combined.
- Cover the bowl and refrigerate for at least 30 minutes.
- Place the remaining ¼ sugar in a small bowl.After refrigerating, roll the dough into balls approx. 1 inch in size. (I use a small cookie scoop!) Roll the dough in the remaining sugar.
- Place sugared dough about 2 inches apart on your baking sheet. Bake for approximately 9 minutes (for super soft inside!) or up to 12 minutes if you like yours more crisp.
- Let cool completely then enjoy! OR….I like sticking the tray directly into the freezer. This keeps the outside crispy and the inside soft. This is NOT essential to the taste of the recipe! I'm just particular. (Shocking, I know.)
Notes
- These cookies are, unfortunately, best eaten the day they’re made. I know, such a burden to eat an entire batch of cookies in one sitting!
- The longer the dough sits in the fridge, the more you’ll want to watch the baking time. I’d add one minute and check after that!
- Haven’t tried baking from frozen but I’m sure they’d work just fine. Really, they’ve never lasted that long.
I have been a blessed recipient of these cookies & 10/10 WOULD recommend. Thank you for sharing the recipe! You’re right, the spice is perfect for the holidays.
In my family we called these Melton Molasses Sugar Cookies and they never lasted more than a day. Unless my grandmother hid them overnight for a road trip. Just made three batches for Christmas gifts…and a few for home.
I love food memories, Shelley! Thank you for sharing. And same here–when I make them I have to quickly gift them or else Scott and I will polish them off by ourselves. 😉
Anxious to try your recipes! Kind of stuck in a pattern with all the time indoors!