Can I make ginger molasses cookie dough ahead of time?

Yes, you can prepare the cookie dough up to 2-3 days in advance. Wrap it tightly in plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for about 15-20 minutes to soften slightly before rolling into balls.

How do I store ginger molasses cookies to keep them fresh?

Once baked and cooled, store these ginger molasses cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them for up to 2-3 months.

What makes these cookies chewy instead of crispy?

The combination of molasses and a slightly lower baking temperature contributes to their wonderful chewiness. Molasses adds moisture and helps create that soft, tender texture, while not over-baking ensures they stay soft in the middle.

Can I add extra spices or garnish these cookies?

Absolutely! Feel free to add a pinch of black pepper for an extra kick, or a dash of nutmeg. Rolling the dough balls in granulated sugar before baking adds a lovely sparkly crust and an extra touch of sweetness.

The Best Chewy Ginger Molasses Christmas Cookies Recipe

Name: Chewy Ginger Molasses Christmas Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 3/4 cup butter, softened; 1 cup sugar; 1 egg; 1/4 cup molasses; 2 1/4 cups all-purpose flour; 2 tsp ground ginger; 1 tsp baking soda; 1/2 tsp cinnamon; 1/4 tsp cloves

Description

These soft, chewy, and perfectly spiced ginger molasses cookies are the ultimate festive treat for the holiday season.

Ingredients

Scale

3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 tsp ground ginger
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cloves

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Instructions

Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy. Beat in the egg, then mix in the molasses until well combined.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, baking soda, cinnamon, and cloves.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring on low speed until just combined and a soft dough forms. Do not overmix.
Step 5: Roll the dough into small balls, about 1-inch in diameter. Optionally, roll the balls in granulated sugar for a sparkling finish. Place them about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 6: Enjoy your warm, chewy ginger molasses cookies!

Notes

For an extra festive touch, roll the cookie dough balls in granulated sugar before baking. These cookies are also delicious with a sprinkle of sea salt on top right after they come out of the oven.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120 kcal
Sugar: 10g
Sodium: 80mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.5g
Protein: 1g
Cholesterol: 18mg