Skip to content

Posts tagged ‘ginger spice cookies’

Ginger Spiced Molasses Sugar Cookies-Day 3 Of 7 Days Of Holiday Cookies

Ginger Spiced Molasses Sugar Cookie

Ginger Spiced Molasses Sugar Cookie

This cookie is a relatively new entry into my gift boxes, last year was the first time I made it, and one bite and I knew it was a keeper. I saw the recipe on Food52 and wanted to give it a try. The cook who penned this amazing recipe is, Lynda whose cooks name is Taste Food, she has  a blog right here on wordpress appropriately named Taste Food.

This cookies is beautifully spiced, chewy  and utterly delicious! It’s very easy to make and the dough freezes well. I will be tripling the recipe this year, the cookie was such a hit with everyone who tasted it. I just love the warm spices, molasses and crunchy sugar coating.Heavenly really! The only change I made is a matter of personal preference, I omitted the cloves (cannot stand cloves) and I didn’t add the candied ginger. If you are looking for another cookie recipe for the Holidays I highly recommend you give these a try!!

Makes 24 cookies

2 1/4 cups all purpose flour

2 teaspoon baking soda

1 teaspoon  ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon  allspice

1/2 teaspoon  salt

1/4 teaspoo ground cloves

3/4 cups unsalted butter, room temperature

3/4 cups packed dark brown sugar

1 large egg

1/2 cup unsulfured molasses

1/3 cup finely diced candied ginger (optional)

granulated sugar for rolling

  1. Combine flour, baking soda, cinnamon, ground ginger, allspice, salt and cloves in a bowl and mix well.
  2. Beat butter and sugar together in bowl of electric mixer until light and fluffy, 3 minutes.
  3. Add egg and molasses. Mix to combine well. Stir in dry ingredients. Stir in candied ginger if using. Refrigerate batter 1 hour.
  4. Preheat oven to 375 F. Roll dough into 1 1/2″ balls. Roll balls in granulated sugar. Arrange on baking sheets lined with parchment paper and gently flatten. Bake in oven until set and crinkled on top, about 12 minutes. Remove and cool.