It wouldn’t be Christmas without gingery and soft molasses cookies! They are so quick and easy to make, taste amazing and are perfect for a last minute cookie exchange addition.
I’ve come to believe that a large part of adulthood is figuring out who you are.
It starts with the big things, like… How do we raise our kids? (Hopefully to be kind.)
Do we prefer the city or the countryside? (Rural all the way.)
Then it moves all the way down to what pyjama pants I find cute, which socks to buy and for how long it’s appropriate to lock myself in the bathroom for a moment of serenity.
But some things are so set in stone for me, I don’t even have to think about them:
Chocolate or vanilla? Caramel. And make it salted.
Favourite brunch dish? French toast. As a casserole. With streusel.
And best Christmas flavour? Without a doubt, anything gingerbread.
I could just go on and on. There’s even a decadent Gingerbread Hot Chocolate!
I love how Ginger Molasses Cookies have that crunch on the outside and the softness on the inside.
And the best part? With the sparkly sugar crystals all around, they’re pretty enough so you don’t need to add any fancy decorations. Christmas win!
Some tips to make your soft molasses cookies foolproof:
- Cream the wet ingredients well. Make sure to beat the butter and sugar until pale and fluffy. Once you add the egg and the molasses, keep beating long enough until the mixture looks almost like a thick whipped cream. This gives the cookies more stability during baking, making them thick, soft and pillowy rather than flatter and chewier. Not that flat and chewy is a bad quality in a ginger cookie, it’s just a different one than we’re going for here.
- Don’t overwork the dough. Once you add the dry ingredients, only stir for as long as you need to make a smooth and soft cookie dough. Don’t attempt to knead it, it’s too sticky AND kneading would result in tough cookies.
- Don’t add more flour. The dough is very, very soft. If it is too soft to roll into balls, let it stand for 5-10 minutes. The flour should absorb some of the liquid and the dough should be more manageable now. Resist the urge to add more flour (unless it’s wet and almost paste-like, of course). If you add too much flour, the cookies won’t melt down as much as they should in the oven.
- Dampen your hands slightly to roll the dough into balls. By just very lightly dampening your hands (not too much, or the cookie dough balls will end up soggy), the dough sticks less to your hands and it’s easier to roll them.
- Pay attention while baking them. They are easily over-baked, which results in dry cookies. Boo! Depending on how your oven runs, they may be done after 6 minutes – or need a full 10 minutes. It’s best to bake a test batch of two to three cookies before baking them all. That way you can figure out your best baking time!
I may yet need to figure out where to hang what on my living room walls – but I know for sure these soft molasses cookies are one of my favourite things about Christmas, ever!
Get the printable recipe for these soft molasses cookies here:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter
- 3/4 cup sugar
- 1 large egg
- 1/4 cup molasses
- 2 tablespoons sugar
- Prepare dry ingredients: Whisk together the flour, ginger, cinnamon, baking soda and salt in a medium bowl.
- Prepare wet ingredients: Beat the butter in a separate large bowl with an electric mixer until pale and softened. Add 3/4 cup sugar and cream together until light and fluffy. Add the egg and molasses and cream together well.
- Make dough: Stir the dry ingredients into the wet ingredients until a smooth dough forms.
- Shape cookies: Preheat the oven to 340°F (170°C). Scoop off scant tablespoons of dough, roll them into balls with slightly damp hands, then roll in the 2 tablespoons of sugar.
- Bake: Place the cookie dough balls on an uncreased cookie sheet with enough space between them and bake in the preheated oven for around 7-8 minutes, or until the top looks dry and they're puffy.
- Cool: Allow the cookies to cool on the cookie sheet for 3 minutes, then remove to a wire rack and cool completely.