These Ginger Spice Molasses Cookies are soft, spicy and really delicious!
Oooooh I’m super excited to share my first cookie recipe of the holiday season with you! I love holiday baking and it can never come fast enough for me…especially Christmas cookies like shortbread, Turtle cookies, and Rugelach. Christmas cookies are the best. Seriously.
This post is part of a Rustic Christmas Blog Hop that I’m participating in with some extremely talented Canadian bloggers! Check out their projects at the bottom of this post…some beautiful ideas there!
So now, let’s get back coooooookies…..
This year I started my Christmas cookie baking with these Ginger Spice Molasses Cookies. I have been envisioning these cookies ever since I found this cookie stamp from Crate & Barrel! Right away I pictured spicy cookies, rustic wood and red & black lumberjack ribbon…so I made it happen. 😉
These cookies turned out soft, spicy and really really good! My kids absolutely loved them…who can’t love a cookie baked for Santa?!
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. Also I should mention that using the cookie stamp took some trial and error. 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. Anyway, I hope you enjoy these!
Ginger Spice Molasses Cookies
- 1 cup butter
- 1 cup brown sugar lightly packed
- 2 eggs
- 4 3/4 cups of all purpose flour
- 2 tsp baking soda
- 3 tsp ground ginger
- 2 tsp cinnamon
- 1/3 cup milk
- 1 cup molasses
- Preheat your oven to 375 degrees.
- With a mixer, cream the butter and sugar.
- Add in the eggs one at a time.
- In a separate bowl combine the dry ingredients: flour, baking soda, ginger and cinnamon.
- Add the flour mixture to the butter mixture, alternating the flour mix with the molasses and 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 put 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 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.
If you are using regular cookie cutters and no cookie stamp:
- After the dough has chilled cut it out with your favourite shapes.
- Bake for 8 minutes.
- These freeze very nicely!
Recipe adapted from Crosby’s Molasses
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Not only are cookies delicious, but they make a perfect holiday gift for friends, teachers, gift exchanges…just wrap them up in some parchment paper and pretty ribbon. I found this beautiful lumberjack ribbon from May Arts Ribbon…I ordered so many great ribbons for my Christmas baking this year!
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Here are more rustic projects from some very talented Canadian bloggers…head on over and show them some love! 🙂
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