Ooooh I love these buttery old fashioned ginger molasses cookies. You can also add a lovely, and not too sweet frosting. I know you will enjoy them too!
I have been ginger cookie obsessed this season! This is a late-breaking life situation. I didn’t grow up with ginger cookies of any kind but was inspired by a store-bought variety in recent years.
As a result, now I can’t stop. I’ve been making and tweaking recipes non-stop. All were very good actually, but this is one of our favorites so far; Soft Ginger Cookies with Frosting.
Pillowy soft and perfect for the holidays; these cookies are lightly spiced with crackly tops.
They are delicious plain, right from the oven. Or you can dress them up with a drizzle of white chocolate or cream cheese frosting.
What is the Best Molasses to Use?
There are actually five varieties of molasses, including black strap, light, and dark.
For ginger cookies, you will be using dark molasses. Look for labels such as Brer Rabbit or Grandma’s brand. Do not use blackstrap molasses. It is too intense and overpowering for this recipe.
Tips to Improve or Fix Your Cookies
This cookie recipe is pretty foolproof but it’s always a good idea to know and apply basic cooking making, measuring, and baking skills.
Once you know them, your cookies will be better and more consistent. To learn how to make cookies a lot better check out this post.
Ingredients for Ginger Molasses Cookies
Here’s what you’ll need to make these yummy ginger cookies with warm and cozy spices!
The Wet Ingredients
Softened Butter. Firstly, do not melt the butter in a microwave or on the stovetop.
Instead, let it sit out at room temperature until softened. This will prevent the butter from creaming with the sugars properly.
Sugars. This recipe uses 3 kinds of sugar; brown sugar in the cookie dough, white granulated sugar for rolling, and powdered sugar for the frosting.
Molasses. I used Brer Rabbit brand unsulphured dark molasses, likewise, Grandma’s brand is a good one to try.
Don’t use blackstrap molasses. It will overpower the cookies.
Egg. You just need one! For this recipe, your egg is best at room temperature but instead of letting it sit outside of the refrigerator for a long time, it is safer and quicker using one of these two methods below.
Place your egg in a small bowl and fill the bowl with warm water until it covers the egg.
Keep the egg in water for 5-10 minutes, or until it is no longer cold to the touch.
Alternatively, you could put the egg in a small bowl and run warm tap water over the egg for 2-5 minutes.
It is ready when it feels warm to the touch.
The Dry Ingredients
Flour. I used all-purpose flour.
Spices. There is a wonderful mixture of cinnamon, ground ginger, cloves, and nutmeg in this recipe.
Don’t be shy. Feel free to play around with the spice proportions to fit your taste, mild or robust!
Salt. To bring out all of those delicious flavors.
Baking Soda. A cookie mainstay. Baking soda helps leaven the dough, to create a soft, fluffy delicious cookie.
Make sure it is fresh to assure that your cookies turn out best.
Cookie Recipe Variations
If you are looking for recipe options, here are different ways to change up your ginger cookies. Try ’em all!
Plain Ginger Cookies. Go bare. Some people just want pure and uncomplicated ginger cookies.
These stand up wonderfully all by themselves!
Sugar-coated. Roll the cookie dough in granulated sugar before baking to achieve a beautiful, subtle sparkle plus mouth-watering sweetness.
Glazed or Iced. A drizzle of white chocolate or a light glaze is delicious on top of these cookies.
Frosted. Go for the full tilt and top with a luscious cream cheese frosting.
Extra Ginger. Add chopped crystallized ginger to these cookies for added ginger flavor and crunch.Print
I know you will love this cookie recipe! I hope you add it to your holiday baking repertoire. Happy baking!
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