Ginger Spice Molasses Cookies
Ginger Spice Molasses Cookies
With festive flavours of ginger and cinnamon, these cookies are a delicious cookie for the holiday season! Who can’t love a cookie baked for Santa?!
Makes a big batch!
This recipe makes a really big batch so you can eat some now and freeze the rest for later, which is great for the holiday season. Just pop them in the freezer and pull them out as needed for friends or unexpected guests.
About the cookie stamp:
I found this cookie stamp years ago at Crate + Barrel and knew I had to try it with these cookies! You don’t have to use a cookie stamp, it’s just a cute idea if you’re looking for something fun for the holiday cookie tray! Here’s my best tip for using a stamp should you want to try one too. I found the best way to make it work was to bake the cookies partially first, then stamp them halfway through the baking process. When I stamped the dough before baking the wording kind of disappeared.
Perfect for the holidays!
These delicious cookies are perfect for holiday cookie trays, bake sales, holiday gifts for friends, teachers, and gift exchanges. Just wrap them up in some parchment paper and pretty ribbon.
Ginger Spice Molasses Cookie Recipe Tips
- MOLASSES: Use light or fancy molasses, DO NOT use blackstrap molasses as it’s too bitter.
- USING A COOKIE STAMP: I found the best way to make a cookie stamp work was to bake the cookies partially first, then stamp them halfway through the baking process.
- BAKING TIME: If you like soft, chewy cookies bake for 8 minutes. For crispier cookies bake for 10 minutes.
- STORAGE: Keep in an airtight container.
- FREEZING: These cookies freeze really well. Keep in an airtight container or freezer bag for up to 2 months.
Ginger Spice Molasses Cookies
Ingredients
- 1 cup butter
- 1 cup brown sugar lightly packed
- 2 large eggs
- 4 3/4 cups all purpose flour
- 2 tsp baking soda
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 1/3 cup milk
- 1 cup molasses (fancy)
Instructions
- Preheat your oven to 375 degrees F.
- With a stand mixer cream the butter and sugar until smooth.1 cup butter, 1 cup brown sugar
- Add in the eggs one at a time.2 large eggs
- Add the molasses, mix well.1 cup molasses
- In a separate bowl combine the dry ingredients: flour, baking soda, ginger and cinnamon.4 3/4 cups all purpose flour, 2 tsp baking soda, 3 tsp ground ginger, 2 tsp ground cinnamon
- Add the flour mixture to the butter mixture, alternating the flour mix with the milk.1/3 cup milk
- Separate the dough into 2 large balls, this just makes rolling out the dough easier and more manageable.
- Lay one ball of dough on a sheet of parchment paper and flatten it slightly. Then place another piece of parchment paper on top and roll the dough with a rolling pin, keeping the dough thick (up to 1 cm).
- Repeat with the second ball of dough.
- Refrigerate the rolled out dough for at least 15 minutes. This makes cutting the dough with cookie cutters much easier.
If you are using regular cookie cutters and no cookie stamp:
- Bake for 8 minutes.
If you are using a cookie stamp:
- After the cookie dough has chilled cut the cookies into circle shapes the same size as the stamp you are using. (I used a drinking glass to make these shapes).
- Bake the cookies for 5 minutes then remove them from the oven and quickly and gently press the cookie stamp onto each of the cookies.
- Return the cookies to the oven and bake for 3 more minutes.
- After the dough has chilled cut it out with your favourite shapes.
Notes
– These freeze very nicely!
Recipe adapted from Crosby’s Molasses
More Christmas Cookie Recipes
Everything from classic shortbread to gingerbread, sugar cookies, thumbprints, mint chocolate, hot chocolate, snowballs, peppermint, cut-out cookies, slice-and-bake and more!
Here are more rustic projects from some very talented Canadian bloggers…head on over and show them some love!
- Santa Cookies from A Pretty Life in the Suburbs
- Deer Head String Art from Clean and Sentsible
- Vintage Door Advent from The DIY Mommy
- Rag Ribbon Christmas Trees from Craftberry Bush
- Rustic Christmas Tree from Fynes Designs
- Christmas Window Box from Echoes of Laughter
- Ribbon Napkin Rings from Suburble
- Vintage Table Setting from The Sweetest Digs
- Twig Stars and Snowflakes from The DIY Dreamer
- Pretty Gift Wrapping from The Sweetest Escape
- Rustic Wreath from North Story
- Wood Block Presents from The Happy Housie
- Winter Swag from Satori Design for Living
Have a delicious and inspired day!
These are gorgeous, JoAnna!
Hi Jo-Anna! I just made these and ran into a problem. I followed the directions exactly and the dough came out far too sticky to do anything with (even after chilling for upwards of an hour). I wound up having to add a lot more flour (more than a cup extra). The dough never firmed up enough to do cutouts. I wound up rolling them into balls, dunking them in sugar, then pressing a fork into them for texture. They turned out delicious, but it would have been fun to stamp them like the photo. Thanks for a tasty cookie recipe, nonetheless!
Hi Jess! That’s a bummer! I’ve made them a couple of times, and the dough is a bit sticky, but I’ve been able to roll it…not sure what happened with yours! Sorry they didn’t turn out for you!
I’m wondering if anyone else, besides Jess, has made these cookies since I had the same problem she did. They were very sticky and just clung to my parchment paper. I added more flour and chilled again (after chilling 3 hours the first time). I ended up adding even more flour and had to flour the parchment after eventually freezing the dough. I love molasses cookies and even have this stamp so I’m desperate to make them, lol. Any suggestions at all? Maybe eliminating the milk? Thanks for any help 🙂
My dough was very sticky also. I used a lot of flour on my board, dipped my cutter in flour, and baked them. I had to put them back in the oven because they were not done enough. They are very good though.