Molasses Ginger cookies are a lovely holiday cookie. The spices in molasses ginger cookies are a blend of Christmas favorites– cinnamon, ginger, allspice and cloves– and with the addition of orange zest this cookie is a good choice for cookie exchanges, holiday gifts, and cookie platters. Holiday baking is all about coming together in your kitchen and sharing the foods you love. Whether you are following an old family recipe that has been passed through the generations or if you need a new inspiration like this Whole Foods recipe for Molasses Ginger Cookies, you’ll create plenty of smiles when you bake and share cookies. My son helped me roll the dough into little balls. He made his batch without the extra dusting of sugar and orange zest and the results were equally as nice.
Do yourself a favor and take these cookies out of the oven while they are still soft so that they remain chewy. Let them rest on the baking tray for 5 minutes then move to a rack to cool completely. They will retain that softness for a few days if you place the cooled cookies in an airtight container. If you happen to bake them past this point, don’t worry, just call them gingersnaps and no one will mind. How nice that you can’t go wrong either way!Print
- 2 1/4 cup all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground allspice
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 cup packed brown sugar
- 1/2 cup plus 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/3 cup unsulphured molasses
- 2 teaspoons grated orange zest
- Preheat oven to 375°F. In medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves and allspice; set aside.
- In a large bowl, cream together butter, brown sugar and 1/2 cup of the granulated sugar with an electric mixer on medium speed until light and fluffy, scraping down sides of bowl with a rubber spatula. Add egg, vanilla and molasses and beat until combined. While continuing to beat on low speed, add flour mixture and beat just until combined.
- Combine remaining 1/3 cup granulated sugar and orange zest in a shallow bowl. To form each cookie, roll about 2 tablespoons of the dough into a 1 1/2-inch ball, then roll in sugar mixture and transfer to ungreased baking sheets, spacing cookies about 2 inches apart. Bake until outer edges begin to set and centers are soft and puffy, 10 to 12 minutes. Cool for 5 minutes, then transfer to cooling racks and set aside to let cool completely.
Recipe Source: Whole Foods Market– please find original recipe here
Whole Foods has a list of their Top Ten Baking Tips to help us all make beautiful cakes, cookies and pies this holiday season. Check our their valuable advice here to see how you can improve your odds of baking success at home. Whole Foods is offering one reader a $25 Gift card to get you ready for the holidays. Please enter below for your chance to win. The giveaway has ended.
Please note that I participate in the Whole Foods Ambassador Program. The food for this post was provided to me at no charge and all opinions are my own.