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Molasses Ginger Spice Cookies

This has become our family favorite holiday cookie - both crisp and chewy and full of all the sweet flavors of Christmas.

Makes 28 3” cookies

Dry Ingredients

2 ¼ cups flour

1 teaspoon baking soda

2 teaspoons ground ginger

¾ teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon kosher salt

  • Combine the above ingredients in a large bowl and set aside

¾ cup organic non-hydrogenated vegetable shortening such as Spectrum

1 cup granulated sugar (plus extra for rolling the cookies)

1 egg

¼ cup molasses

  • In a stand mixer add the shortening and sugar and beat until well combined and fluffy

  • Add the egg and molasses and beat to combine

  • Add the dry ingredients slowly and beat until the dough comes together - this is a stiff dough

  • Line a cookie sheet with parchment paper

  • Measure the dough with a 1 1/2 “ cookie scoop and roll the piece of dough into a ball

  • Roll the ball in a small dish of granulated sugar to coat

  • Place it on the cookie sheet, about 2 ½ inches apart - they will spread

  • Bake the cookies at 350 degrees for 12 minutes - They will look puffy, but they flatten out when they cool

  • Do not over bake as they will not be chewy in the center

  • Let cool for 5 minutes before transferring to a wire rack

Ready for the oven


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