Ginger Molasses cookies are my favorite. They are chewy cookies that have a slightly spicy taste from the mixture of ground ginger, cloves, cinnamon and molasses. Many people think of Christmas when they eat these cookies- ginger cookies are a holiday favorite in my family home! I love them year round. I visited a friend over the weekend and as a gift for hosting, I made fresh cookies! Of course I made the all-American favorite- chocolate chip cookies, but I decided also to make my favorite cookie to share. Both were a hit… but let’s face it, often, ginger molasses cookies have a hard time living up to the good ol’ chocolate chip cookie! But this recipe is so good…
… and it makes a double batch. I threw half of the dough in the freezer to use later. These cookies are also easy to bake and store in your freezer for later use. Just take them out 30 minutes before serving and they will thaw to room temperature- and the chewy goodness will be enjoyed by all!
Ginger Molasses Cookies
ingredients: 2 cups sugar, 1/2 cup molasses, 1 1/2 cups butter (melted and cooled), 2 eggs, 4 1/2 cups flour, 4 teaspoons baking soda, 2 teaspoons cinnamon, 2 teaspoons ginger, 1/2 teaspoon cloves, 1/2 teaspoon salt
First, cream together butter and sugar in a mixer until mostly smooth. Add eggs and mix well. Add molasses and mix again until well combined.
Next, sift with a wire whisk: flour, spices, baking soda and salt.
Slowly add flour mixture to the wet ingredients to begin forming the dough.
Chill dough for 20-30 minutes before using.
Line a cookie sheet with baking paper!
Roll into ping pong size balls and bake for 8-10 minutes.
Cool and store in an air tight container for freshness or freeze them and thaw when ready to use…