Go Back

Soft Ginger Molasses Cookies

By Georgia Johnson
Servings: 20 cookies
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients 

  • 3/4 cup unsalted butter, (1 and 1/2 sticks), softened
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon fine salt

for rolling the cookies:

  • 1/4 cup granulated sugar

optional decorative toppings:

  • White chocolate drizzle, I melted 1-1/2 bags of white chocolate chips with 1 teaspoon vegetable oil. Drizzled with a fine-tip squeeze bottle.
  • White sanding sugar, found on Amazon or Michael's craft store
  • Wilton holly berry sprinkles, found on Amazon or Michael's craft store

Instructions

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, or the bowl of your stand mixer fitted with a paddle attachment, combine butter and sugar. Cream for one minute, or until fluffy. Beat in egg until smooth. Mix in molasses until combined.
  • Sift flour, baking soda, cinnamon, ginger, cloves and salt into the butter mixture. Mix just until combined; do not over-mix. Cover and refrigerate dough for 10-15 minutes. 
  • Place 1/4 cup sugar into a shallow bowl. Using a cookie scoop (about 1.5 Tablespoons), roll cookie dough into balls, then roll into the sugar. Place on the baking sheet, about 2 inches apart.
  • Bake for 10 minutes, until set. Let cool for 5 minutes before moving to a wire cooling rack.
  • Cool completely before decorating. Dip half of each cookie into melted white chocolate. Place on a wire rack or lined surface. Drizzle with additional chocolate and top with sanding sugar and berry sprinkles, if desired.
  • Enjoy!

Notes

Adapted from I Heart Naptime