These ginger molasses cookies are definitely not your typical Halloween treat, and not what I had planned for this week. If you read my pumpkin cheesecake post, you might remember that I had the best intentions of making cute little pumpkin cheesecake pops for my little one on Halloween. That plan failed miserably. I mean, it was really bad. See pic below ????. I even saw it through to the end and painted little stems and vines on there with colored chocolates, but I’ll spare you of those photos. I think you get the idea.
Maybe I’ll be able to pull it off for next Halloween! Anyway, I am definitely not mad about making these soft, chewy ginger molasses cookies instead! This is one of my all time favorite cookies, and I look forward to them every year around Christmas. It is seriously the perfect holiday cookie. I suppose I am just getting a little head start on the holiday spirit this year.
About Chilling Your Cookie Dough
Chilling cookie dough is something I have never done before this year. In fact, anytime I saw this step in a recipe, I would just skip on to the next one, because no. Generally when I decide to bake cookies, it is around nine o’clock at night and it is because I need one immediately. I don’t normally plan to bake cookies, unless I am making them for someone else or bringing them to a gathering. So if I am pulling everything out to make them after dark, I am ready to eat about 3 cookies worth of dough, then 2-3 straight out of the oven.
BUT….Why You Should Consider Chilling Your dough
Most cookie doughs should be chilled in the refrigerator for at least an hour before baking, but overnight is even better. I like this post from King Arthur Baking Company that outlines the advantages of chilling cookie dough. The biggest thing I have noticed about cookies that are baked right away vs. cookies that are left to chill in the refrigerator, is that the chilled version yields a much more flavorful and much chewier cookie. There is no turning back now. I have tasted the difference, and I think it is 100% worth the wait.
I think the best way to approach this dilemma is to bake a small batch of, let’s say 7 cookies for yourself now (that’s reasonable right?), and leave the rest of the dough in the refrigerator overnight to bake the next day. This way you can enjoy your cookies right away and can also see for yourself whether or not you think it is worth the wait next time around, because there will definitely be a next time around! I hope you love this recipe as much as I do.
A Quick Note About This Pottery
It is by Courtney Long, and basically I am obsessed with it. I own a lot of her pieces. Check her out here!
Also, Happy Halloween everyone! I hope you get to do something festive and enjoy some delicious treats, maybe even one of these Christmas cookies? I’m hoping to be better prepared come Thanksgiving ????. I’ll be posting a few Thanksgiving family favorites in November and maybe some fun football watching snacks. Stay tuned!Print
These soft and chewy ginger molasses cookies are the perfect holiday treat! So flavorful and easy to make, they a sure to be a new family favorite.
- 2 3/4 cups all purpose flour
- 2 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon corn starch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1/8 teaspoon allspice
- 1 cup (2 sticks) unsalted butter, softened at room temperature for 1 hour
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar + additional sugar for rolling
- 1/4 cup molasses
- 3/4 teaspoon vanilla
- 1 egg + 1 egg yolk, at room tempearature
Preparing the cookie dough:
- In a medium bowl, whisk together the dry ingredients (flour, ginger, baking soda, corn starch, cinnamon, cloves, salt, all spice).
- In a separate mixing bowl using a hand mixer, or a stand mixer fitted with the paddle attachment, cream together the softened butter and sugars on medium high speed for 2-3 minutes until light and creamy.
- Reduce the mixer speed to medium and mix the molasses and vanilla into the creamed butter.
- Add the eggs one at a time until fully incorporated.
- Reduce the mixer speed to low and slowly add the dry ingredients to the wet ingredients a little at a time until completely combined.
- Cover and refrigerate dough for at least an hour, but preferably overnight to bake the next day.
On baking day:
- Preheat oven to 350 degrees Fahrenheit.
- Remove the cookie dough from the refrigerator, and set out on the counter for at least 30 minutes and until the dough can be scooped easily.
- Use a medium cookie scoop to form balls, then roll them in your hand to make them more uniform.
- Add granulated sugar to a small bowl, then roll each ball in the sugar until completely covered.
- Place cookies on a baking sheet lined with a silicone baking mat or parchment paper spaced 2 to 3 inches apart.
- Gently press down on the top of each cookie ball with your palm to flatten slightly before baking.
- Bake for 11 to 12 minutes, remove from oven and allow to cool on pan for several minutes, then transfer to wire cooling rack to finish cooling.
- Store in an air tight container at room temperature for up to one week.
- Category: Cookies
- Method: Baked
- Cuisine: Holiday
Keywords: ginger, molasses, cookies, soft, chewy