THE RECIPE JOURNAL · Dessert
Seasonal Molasses and Ginger Cookies
These cookies are a warm and cozy treat, perfect for chilly days when you crave something sweet and spicy. The rich molasses and zesty ginger come together to create a deliciously comforting bite everyone will love.
FROM THE KITCHEN • Seasonal Molasses and Ginger Cookies
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by beating together the molasses, brown sugar, and butter in a bowl until everything is nice and smooth. Then, add in the flour, eggs, cinnamon, baking soda, ginger, and salt, mixing just until everything comes together. Cover the bowl with plastic wrap and pop it in the fridge for about an hour to chill.
02
Step 2
When you're ready, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly flour a clean cloth on your work surface to keep the dough from sticking. Roll out the dough on the floured cloth until it’s about a quarter-inch thick. Use cookie cutters to cut out shapes if you like, or just slice into rounds.
03
Step 3
Place the cookies about an inch apart on the prepared baking sheet. Bake them for around 8 minutes, until they feel firm when you gently press them. Let the cookies cool on the pan for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Why you’ll love it
These cookies bring together warm spices and rich molasses for a comforting treat. They have a soft, chewy texture with just the right amount of sweetness. Perfect for cozy afternoons or holiday gatherings, they capture the essence of the season in every bite.
How to serve
Enjoy these cookies with a cup of hot tea or spiced cider for a perfect pairing. They also go well with a glass of cold milk or coffee. For a festive touch, dust them lightly with powdered sugar before serving.
Storage & leftovers
Store the cookies in an airtight container at room temperature for up to one week. To keep them soft longer, add a slice of bread to the container, which will help maintain moisture. You can also freeze the baked cookies for up to three months; just thaw at room temperature before serving.
