Christmas Gingerbread Molasses Cookies
If there ever was a cookie that tastes like Christmas, it would be these Gingerbread Molasses Cookies! Every bite is chewy, spicy, perfectly sweet, with just the right amount of crunch. These cookies are truly SO. GOOD.
Servings: 15
Calories: 213kcal
Ingredients
Cookies
- ⅜ cup unsalted butter room temperature
- ⅝ cup brown sugar firmly packed
- 1 large egg yolk room temperature
- ¼ cup molasses
- 1½ cups all purpose flour*
- 1 teaspoon baking soda
- ⅜ teaspoon salt
- 1 Tablespoon gingerbread spice
- ¼ cup granulated sugar for coating
Icing
- 1½ cup powdered sugar sifted
- 1 teaspoon gingerbread spice
- 2 Tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
Cookies
- Heat oven to 375℉.
- Line 2 sheet pans with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking powder, salt, and gingerbread spice.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl with a hand mixer, beat butter and sugar until creamy, about 1-2 minutes.
- Beat in egg yolk.
- Mix in molasses.
- Stir in flour mixture.
- Use a 1½ Tablespoon scoop to portion dough.
- Roll each scoop into a ball and coat in granulated sugar.
- Place on prepared pans.
- Bake for 12 minutes, or until done.
- Allow to cool on pan.
Icing
- In a small bowl, whisk together powdered sugar, gingerbread spice, milk, and vanilla.
- Dip ⅓-½ of each cooled cookie in icing.
- Place on cooling rack or parchment paper to dry.
- Top with Christmas jimmies while icing is still wet, if desired.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
How To Store (+ Make-Ahead Instructions!):
The best part about these cookies? They can be frozen for up to 3 months! Oh, yes, that’s right. After baking and cooling, you can place the baked cookies in an airtight freezer safe zip top bag and put in the freezer.
However, if you’d like fresh baked cookies 1 or 2 at a time, you can actually freeze the cookie dough itself! Follow the directions all the way to portioning out the dough. From there, place a few inches apart on a lined sheet pan and place in the freezer for 1-2 hours, or until the cookie dough is frozen solid. Then place the frozen cookie dough balls in a zip top bag and keep in the freezer for 1-2 months. When ready to bake, take out the amount you want to bake, and allow them to come to room temperature. Follow baking instructions in the recipe card.
Our BEST Tips For Making These Gingerbread Molasses Cookies:
- If you can't find a gingerbread spice blend, you can make your own! Whisk together 2 Tbsp ground ginger, 4 tsps ground cinnamon, 2 ½ tsps ground allspice, 1 ⅛ tsps ground nutmeg, and 2 ¼ tsps ground cloves. This will make more than you need for this recipe. Store any unused spice in a airtight container and keep at room temperature.
- Don’t forget to preheat your oven and line your pans.
- For this recipe, it's best to bake on light colored sheet pans.
- Be careful to not over-work the dough!
- When scooping, it's best to roll the dough ball between your palms before rolling it in the granulated sugar.
- To ensure these cookies are all the same size, it's best to use a cookie scoop!
Nutrition
Serving: 1cookie | Calories: 213kcal | Carbohydrates: 41g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 140mg | Potassium: 141mg | Fiber: 1g | Sugar: 29g | Vitamin A: 170IU | Vitamin C: 0.5mg | Calcium: 46mg | Iron: 1mg