Yyyuuuuuuummmmm….Christmas Cookies!!!!! I LOVE…like…REALLY love warm spices!!! Please add Ginger, Cloves, Nutmeg and Cinnamon to everything!

These are chewy on the inside, slightly crispy on the outside, warm spices on the inside and sweet on the outside from the rolled sugar, so good!

These are especially cute with some melted chocolate designs for the holiday…or any holiday really!!

They were incredibly easy to make, just take a scoop of dough, my kids helped roll them into balls, then roll the balls into sugar and pop in the oven! The whole house smells A-MAZING when they are baking!

I didn’t chill the dough for these at all however for a slightly thicker and more chewy cookie I would recommend putting the dough in the fridge for at least 1 hour before rolling into balls.

Roll the dough balls into sugar, space them apart at least 2″ as they will spread quite a bit, and then into the oven!

I hope you enjoy these as much as we do!

Christmas decorated Chewy Ginger Molasses Cookies
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Ginger Molasses Cookies

Warm delicious spices all wrapped up in a chewy cookie!!  The perfect Christmas Cookie!

Course Dessert
Cuisine American
Keyword cinnamon, cookies, ginger, molasses
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 50 Cookies
Author Holly

Ingredients

Dry Ingredients

  • 4 cups all-purpose flour
  • 3 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp nutmeg

Wet Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar lightly packed
  • 2 eggs
  • 1/2 cup fancy molasses
  • 1/3 cup granulated sugar for rolling

Instructions

  1. Preheat Oven to 350 fahrenheit 

  2. DRY INGREDIENTS:

    Whisk Flour, baking soda, salt, ground cinnamon,  ground ginger, ground cloves, and nutmeg.  Set aside

  3. WET INGREDIENTS:

    Cream butter and sugars until pale and fluffy, approximately 3 minutes

    Add eggs one at a time mixing after each one and then add the molasses and mix until incorporated.

  4. Add the dry ingredients into the wet and mix until just combined.

  5. Scoop batter into approximately 2 tbsp amounts (medium cookie scoop) and roll with your hands into a ball, roll the dough into granulated sugar to coat it and place on a lined cookie sheet approximately 2 inches apart.

  6. Bake from 8-10 minutes, let cool on cookie sheet 5 minutes before transferring to a cooling rack to cool completely.

  7. Once cooled completely I used melted white chocolate to drizzle on top and with green food coloring in it for the holly leaves.  The red I used candy melts to achieve the look I was going for!  Cookies can also be frozen for up to 2 months.

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