These Ginger and Molasses Cookies are the ultimate holiday comfort food, offering a perfect balance of sweet and spicy. The rich molasses base is elevated by a robust blend of ground ginger, cinnamon, and cloves, creating a warm, aromatic profile that fills your kitchen with nostalgic scents. The texture is uniquely delightful: a crisp, sugary exterior gives way to a soft, chewy interior that stays fresh for days. They pair beautifully with a cup of hot tea or coffee, making them ideal for festive gatherings, gift boxes, or quiet winter afternoons. The secret lies in the proper chilling of the dough, which ensures they hold their shape while developing that signature crackly top. Simple to make but incredibly rewarding, these cookies bring a cozy, homemade charm to any occasion.
Ginger and Molasses Cookies
Description
These Ginger and Molasses Cookies are the ultimate holiday comfort food, offering a perfect balance of sweet and spicy. The rich molasses base is elevated by a robust blend of ground ginger, cinnamon, and cloves, creating a warm, aromatic profile that fills your kitchen with nostalgic scents. The texture is uniquely delightful: a crisp, sugary exterior gives way to a soft, chewy interior that stays fresh for days. They pair beautifully with a cup of hot tea or coffee, making them ideal for festive gatherings, gift boxes, or quiet winter afternoons. The secret lies in the proper chilling of the dough, which ensures they hold their shape while developing that signature crackly top. Simple to make but incredibly rewarding, these cookies bring a cozy, homemade charm to any occasion.Ingredients
Directions
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Preheat oven to 375°F (190°C).
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In a large bowl, cream together the shortening and brown sugar until light and fluffy. Beat in the egg and molasses until well combined.
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In a separate bowl, whisk together the flour, baking soda, salt, cloves, cinnamon, and ground ginger.
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Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix.
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Cover the dough and chill in the refrigerator for at least 1 hour, or until firm enough to roll.
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Roll the dough into 1 1/4-inch balls. Roll each ball in granulated sugar to coat the top and sides.
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Place the balls on greased baking sheets, sugared side up, spacing them 3 inches apart.
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Sprinkle each cookie with 2 or 3 drops of water.
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Bake for 10 to 12 minutes, or until the cookies are set but still soft in the center. Do not bake until hard.
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Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Note
If using self-rising flour, omit the salt and reduce the baking soda to 1 teaspoon.
For best texture, measure flour by dipping the cup into the bin and leveling off, or by sifting.
Store cookies in an airtight container at room temperature for up to one week.
The dough can be wrapped tightly and frozen for up to 3 months. Thaw before rolling and baking.
