My favorite cookies to make around the holidays are these soft & chewy molasses ginger cookies. The combination of cinnamon, ginger and cloves is a perfect match for a cup of coffee or hot chocolate. Plus, your kitchen will smell amazing the whole day! These molasses ginger cookies also freeze really well, so they’re perfect to make ahead of the busy holiday season. Just pull them out of the freezer a few hours before a holiday get-together and you’re good to go!
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2 c. Brown sugar
1 & 1/2 c. Shortening
1/2 c. Molasses
4 & 1/2 c. Flour
About 1 c. White sugar (for rolling cookies in before baking)
4 tsp. Baking soda
2 tsp. Cinnamon
2 tsp. Ginger
1 tsp. Cloves
1. Preheat oven to 350°F and line baking sheets with parchment paper. I absolutely love these pre-cut parchment sheets! They come in a flat envelope and you don’t have to deal with the edges curling up like they do when you use the rolls of parchment paper.
2. Combine all ingredients and mix together until everything is evenly incorporated and the cookie dough begins to stick together (about 2 minutes in a stand mixer on low/medium speed). The dough will be very thick.
3. Using a cookie scoop (about one tablespoon per scoop), scoop dough into balls and roll in white sugar until the entire ball is covered in sugar. The scoop ensures that the cookies turn out uniformly, and that they all bake evenly since they’re all the same size.
4. Place onto parchment-lined baking sheet and bake at 350°F for 10-11 minutes.
5. Allow the cookies to cool for a few minutes on the baking sheet before moving to a cooling rack.
If you want to make them a little more fancy, you can drizzle with melted white chocolate. Or dip half of each cookie in white chocolate and add sprinkles before the chocolate hardens. Check out these pretty molasses cookies with white chocolate from Cooking Classy and Julie’s Eats & Treats.