During my childhood, I remember my mom making Ginger Molasses Cookies during the Christmas holidays. These gingery morsels were the perfect cookie to enjoy while watching our favourite holiday TV shows. While other sweeter Christmas cookies such as Cranberry White Chocolate Bars may steal the show for a season or two, there’s a reason that Ginger Molasses Cookies have the staying power to last from generation to generation. Ginger is the herb of Christmas!
My recipe calls for Dark Strap Unsulfured Molasses. You should be able to find this at your local bulk food store. Unsulfured molasses tastes better since it does not contain sulfur. A spoonful of dark strap molasses used to be given to kids to keep them healthy. That’s because dark strap molasses has many nutritional benefits since it contains iron, calcium, magnesium, vitamin B6 and selenium.
What makes these cookies extra special is the addition of freshly grated ginger instead of the typical powdered ginger. The aroma of ginger will permeate your house when you bake these cookies.
It’s always great to have freshly made cookies to enjoy at Christmas, but sometimes we don’t have time to get all our holiday prep done. This cookie recipe can be whipped up in less than an hour so you could even make them on Christmas Eve!
Ginger Molasses Cookies are also a great cookie to gift. They can easily be placed in a Mason jar without getting damaged. Just put a dozen or so cookies in a Mason Jar and tie the lid with a festive ribbon!
You might be interested in reading “Best Bar Cookies for Christmas Holidays“.
Ginger Molasses Cookies: A Christmas Cookie Staple
- 1/4 cup butter melted
- 1 1/2 cups flour
- 1/2 cup white sugar
- 1 egg
- 3 Tablespoons unsulfured blackstrap molasses
- 1 2" piece ginger root
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- pinch of salt
- pinch of cracked pepper
- Using a cheese grater, grate ginger root on fine blade until you have two teaspoons.
- In a bowl, combine butter and sugar until well mixed.
- Add molasses, egg and grated ginger root to butter-sugar mixture and combine well.
- In a second bowl, combine flour, baking soda, cinnamon, cloves salt and pepper.
- Preheat oven to 350 degrees F. Place parchment paper on a cookie sheet.
- Add wet ingredients to dry ingredients and mix until the dough shapes into a large ball.
- Drop 1 1/2" pieces of dough on cookie sheet lined with parchment paper. Ensure cookies are 2" apart. Gently flatten cookies with fingertips.
- Bake for 11 minutes (for a softer cookie) and 12 minutes (for a harder cookie) and then let cool on pan for 10 minutes. Watch the oven like a hawk and do not let them cook longer or they will be too crisp.
- Serve immediately or store in airtight container in fridge for up to one week. Cookies can be placed in the freezer in airtight container for up to three months.