Christmas Molasses Ginger Cookies
Submitted by moulder
Spiced molasses cookies perfect for decorating gingerbread men. Aromatic blend of ginger, cloves, cinnamon, and nutmeg in rollable dough that holds intricate shapes.
YIELD
24 servingsPREP
30 minCOOK
10 minREADY
40 minThese classic holiday cookies fill your kitchen with the scent of Christmas.
Dark molasses and brown sugar create deep, almost caramel-like sweetness, while a quartet of warm spices (ginger, cloves, cinnamon, nutmeg) adds complexity that store-bought versions can’t touch.
The overnight chill makes the dough easy to roll thin and cut into perfect gingerbread people.
Pro Tips
- Chill overnight for best results: Cold dough rolls smoothly and holds sharp edges on cookie cutter shapes. Plan ahead for this 3-hour minimum rest.
- Roll thickness matters: Aim for exactly ⅛ inch. Thicker cookies stay soft in the center; thinner ones crisp up completely.
- Prevent spreading: Transfer cut shapes to the baking sheet on a thin spatula. Warm hands can soften the dough and cause spreading.
- Decorating timing: Let cookies cool completely before icing. Warm cookies make icing melt and run.
Variations
- Add 1 teaspoon orange zest to dough for bright citrus notes that complement the spices
- Replace 1 cup flour with whole wheat for heartier, more wholesome cookies
- Cut into other holiday shapes like stars, trees, or snowflakes instead of gingerbread people
Ingredients
Directions
Mix flour, soda, spices and salt. Beat shortening, molasses, sugar, water, egg and vanilla until well blended.
Gradually beat in flour mixture. Will be soft. Divide into fourths. Pat each ¼ into 1 inch thick round.
Wrap in plastic and refrigerate at least 3 hours or up to 1 week.
Roll on lightly floured surface to ⅛ inch thick, cut with gingermen cutters and bake at 350℉ (180℃) for 10 to 12 minutes.
Cool slightly on cookie sheet, then transfer to wire racks to cool completely. Decorate with icing if desired.
Comments
THIS RECIPE IS SO FABULUS MY HOME SCILLET BISCUT