The scent of ginger, cinnamon, and molasses drifting from the oven is one of my favorite signals that the holiday season has arrived. These Ginger Molasses Cookies capture everything I love about this time of year — warmth, coziness, and a touch of sweetness.
Crisp on the edges and soft in the center, they’re spiced with ginger, cinnamon, cardamom, and nutmeg, filling the kitchen with an aroma that always draws everyone in asking, “What’s baking?” And I love it even more when it’s Mia who’s the one baking them and I’m the one asking!
Perfect for cookie exchanges, gifting, or enjoying by the fire with a cup of tea, these cookies are a simple festive treat that everyone will love.
Ginger Molasses Cookies
by Debbie Steinbock
makes about 24 cookies
Ingredients:
¾ cup organic butter or dairy-free butter, softened
½ cup organic cane sugar
¼ cup packed brown sugar
¼ cup blackstrap molasses
1 large egg
2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
1½ tsp. baking soda
1½ tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground cardamom
¼ tsp. ground nutmeg
¼ tsp. fine sea salt
¼ cup additional cane sugar (for rolling, optional)
Method:
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
- Add the molasses and egg, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cardamom, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Scoop the dough into 1½-inch balls, roll them lightly in coarse sugar (if using), and place them about 2 inches apart on the baking sheets.
- Bake for 9–11 minutes, until the edges are set but the centers still look slightly soft.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
