Soft Ginger Molasses Cookies ♥



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Soft Ginger Molasses Cookies ♥

My Grandfather used to REALLY enjoy his sweets, but now that he is older he’s not able to enjoy many hard foods anymore. A lot of cookie recipes out there bake up a little crispy, which is fine by me, but wouldn’t be great for him. We have a Christmas dinner with him at his retirement home every year, and this year I decided it was time to come up with a really great cookie recipe that made it so he would be able to enjoy a treat or two along with the rest of us. These cookies are so simple, but so good. They remind me of gingerbread cookies, but they’re melt in your mouth soft- perfect for him and my young daughter who did enjoy a few before they were packed up to go for our Christmas dinner.

You’ll notice the picture for these looks a little…shall we say…”sparse”… but that’s only because after I baked these and rushed off for dinner, there were literally only those three cookies LEFT to take a photo of. I’m definitely guilty of popping a few into my mouth too. They’re that good.

I just heard back from my Mother that my Grandpa devoured all of his cookies in just a few days- guess that means I have a little more baking to do for Christmas day 😉


Soft Ginger Molasses Cookies

Makes about 30 cookies

– 3 1/2 cups all-purpose flour

– 1 teaspoon baking soda

– 2 teaspoons ground ginger

– 1 1/2 teaspoons ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon salt

– 3/4 cup unsalted butter (room temperature)

– 3/4 cup dark brown sugar (packed)

– 1/3 cup molasses

– 2 teaspoons vanilla extract

– 1 large egg

– 1/2-1 cup white sugar (for rolling the cookies in before baking)

1) In a large bowl combine your flour, baking soda, ginger, cinnamon, nutmeg and salt and set aside.

2) In a separate bowl, cream the butter with a handheld mixer (about 1 minute). Add your brown sugar, and continue beating until light and fluffy. Scrape down the sides of your bowl if needed before adding your egg, molasses and vanilla extract. Beat until combined, and scrape down the sides of your bowl as needed.

3) On low speed, slowly add the dry ingredients to the butter mixture until combined (do NOT overmix!). Wrap the dough in plastic wrap and refrigerate for 2 hours to overnight (depending on how soon you would like to bake them).

4) When your dough is done chilling, preheat your oven to 350 degrees. Line your baking sheets with parchment paper, or a silicone baking mat.

5) Shape your dough into 1 inch balls, and roll in the white sugar. Place on your baking sheet about 2 inches apart.

6) Bake your cookies for 8-10 minutes in your preheated oven, leaning more towards 8 minutes. The sides will appear cooked and the middles may look undone, but once they cool they’ll be perfect!

7) Transfer your cookies to a wire rack to cool completely.


Soft Ginger Molasses Cookies ♥

Happy eating! Xo

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