Head turning, mouth-watering soft Ginger Molasses Cookies with warm ginger flavor, cinnamon and cloves!
The holiday season (a.k.a. cookie season) is in full swing, and I am not planning on stopping soon. Last week I made a double batch of these delicious Cranberry Orange Cookies and prior to that it was the Dulce de Leche Chocolate Sandwich Cookies. Partly because it is the holidays, and with all the parties, dinners, people that want to stop by for a visit, get together and so on. But partly because as I said on my last post, I bought myself a Kitchen Aid stand mixer. So basically I wake up everyday planning on my next batch of cookies!
But I honestly don’t have to brainstorm much because there are so many recipes I want to try. Like for suuuuure I’ve been eyeballing all the molasses cookies out there and dreaming of my own batch.
Well, today was that day for me. And if you bare with me, today might be the day for your too!
Making ginger molasses cookies isn’t complicated at all. In fact, it’s pretty routinely and kinda follow-the-rules type thing. But that’s all right because this also means that you get perfect little cookies in the end and you don’t even need to be an expert baker.
My kids came home while I was baking these delicious ginger molasses cookies. You know they’ve smelled something good when you hear their feet jumping over two steps to get to the kitchen faster. However, when they saw these cookies it was aaaaalmost like a tiny let down. You know, because these are kinda brown and maybe they look healthy and ‘organic’ and all. All that good stuff that just makes them roll their eyes, haha. But let me tell you, those naughty little souls ate a dozen cookies before they could say it was GOOD!
So if you never tried ginger molasses cookies before, I promise you are in for a treat. I wouldn’t be surprised if these become your new favorite 🙂
Ginger Molasses Cookies
- 4 cups all-purpose flour
- 4 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1 pinch sea salt
- 1 1/2 cups shortening, melted and cooled down
- 2 cups sugar, plus more for rolling cookies
- 1/2 cup molasses
- 2 large eggs, room temperature
- Melt the shorting in a saucepan. Set aside to allow it to cool down for about 10-15 minutes.
- Meanwhile whisk the flour, baking soda, cinnamon, ginger, cloves and sea salt.
- Transfer shortening to a large bowl. Add in sugar, molasses and eggs. Stir to combine.
- Stir the flour into the shortening mixture until fully incorporated. The dough will be thick, crumbly and hard to stir. If needed you can finish by hand. Squeeze the dough into a large ball and place it in a clean bowl. Cover the bowl with a towel or plastic wrap and refrigerate for at least 1 hour up to overnight.
- When ready to bake, pre-heat oven to 375F degrees. Line 3 large baking sheet with parchment paper.
- Scoop up about 1 1/2 tbsp of dough into the palm of your hand and roll into a ball, then press it down slightly. Roll dough onto a shallow bowl with sugar or simply sprinkle sugar on top of the dough and place on the prepared baking sheet.
- Bake for 10 minutes. Place cookies on a cooling rack and allow for them to cool down before storing away.