Description
Ginger molasses cookies bring warmth and comfort straight from my grandmother’s kitchen to your cookie jar. Rich spices and deep molasses create a classic treat that feels like a comforting hug with each delightful bite.
Ingredients
Scale
Primary Ingredients:
- 2 ¼ cups (280g) all-purpose flour
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- ¼ cup (60ml) molasses
- 1 large egg
Spices and Seasonings:
- 2 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ½ tsp salt
- 2 tsp baking soda
- ¼ cup granulated sugar
- ½ tsp nutmeg
- ½ tsp vanilla extract
Frosting Ingredients:
- ½ cup (113g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar
- 2 tablespoons eggnog
- Optional: dash of rum extract
Instructions
- Prepare the butter and brown sugar mixture in a spacious mixing bowl. Cream ¾ cup (170g) softened unsalted butter with 1 cup (200g) packed brown sugar until light and airy. The texture should look fluffy and smooth.
- Incorporate the liquid ingredients by adding ¼ cup (60ml) molasses and 1 large egg to the butter mixture. Blend thoroughly until completely combined.
- Combine the dry ingredients separately in another bowl. Whisk together 2 ¼ cups (280g) all-purpose flour, 2 tsp ground ginger, 1 tsp cinnamon, ¼ tsp ground cloves, ½ tsp salt, and 2 tsp baking soda.
- Merge the wet and dry ingredients gently. Stir until the dough comes together without overmixing. Your dough will look slightly crumbly but hold together.
- Refrigerate the dough for exactly 1 hour to enhance flavor development and improve texture. Cover the bowl with plastic wrap to prevent drying.
- Preheat your oven to 350°F (175°C) with a standard rack placement. Line two baking sheets with parchment paper.
- Form the cookies by scooping 1.5 tbsp of chilled dough. Roll each portion into a perfect sphere and coat generously with ¼ cup granulated sugar.
- Arrange cookie balls 2 inches apart on prepared baking sheets. This spacing prevents cookies from merging during baking.
- Bake at 350°F (175°C) for 8-10 minutes. The edges should look slightly golden but centers remain soft.
- Allow cookies to rest on the baking sheet for 5 minutes. This helps them firm up without overcooking.
- Transfer cookies to wire cooling racks. Let them cool completely before frosting.
- Create the frosting by beating ½ cup (113g) softened unsalted butter until creamy and smooth.
- Gradually add 1 ½ cups (180g) powdered sugar to the butter. Mix until the consistency becomes light and fluffy.
- Blend in 2 tbsp eggnog, ½ tsp nutmeg, ½ tsp vanilla extract, and an optional dash of rum extract.
- Assemble sandwich cookies by spreading 1-2 tsp frosting on the flat side of half the cooled cookies.
- Gently press a second cookie on top of the frosted surface. Optional: Roll exposed frosting edges in sprinkles or crushed candy cane for festive decoration.
Notes
- Chill the dough for at least an hour to prevent spreading and enhance flavor depth during baking.
- Roll cookie balls in granulated sugar before baking to create a delightful crackly exterior with extra sweetness.
- For gluten-free variation, swap wheat flour with a 1:1 gluten-free baking blend to maintain soft cookie texture.
- Store frosted sandwich cookies between parchment layers in an airtight container, where they’ll stay fresh for 3-4 days at room temperature.
- Prep Time: 1 hour and about 15 minutes
- Cook Time: 8-10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 152
- Sugar: 14 g
- Sodium: 134 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 22 mg