Ginger Molasses Christmas Cookies

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Soft in the middle with a little crunch on the outside Ginger Molasses Cookies have that delicious gingerbread flavor perfect for Christmas cookie baking. Dip them in white chocolate and sprinkle on the sprinkles for that wow factor.

Bite into a ginger molasses cookies topped with white chocolate and sprinkles and it is Christmas day in every bite. If you love a ginger snap you will love this recipe.

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Decorating Ginger Molasses Cookies

Ginger molasses cookies a perfect just plain with a cup of coffee or a glass of milk. So simple to make but add the decorations and you have an easy cookie that makes a statement.

If you are making the cookies for Christmas the sprinkles show up the best if the cookies is dipped in white chocolate.

Melt the white chocolate in a shallow dish so you have plenty of room for dipping. Dip half of the cookie on the top only dipping a little on the back. This keeps the back of the cookies flat for serving. If there is too much chocolate (is that even possible 😉) you can use a knife to remove some before you place on a cooling rack.

Use plastic wrap or I like to use wax paper, to cover the counter and then place my cooling rack on top. When the cookies are covered in chocoate, pay on the cooling rack and then add the sprinkles.

If you have the Pop Sprinkles, which have large balls, sugar poinsettia flowers, and thin sugar trees, like these cookies. I like to hand place the larger decoration to make sure they look the best.

Allow to dry before serving so the sprinkles set and do not roll off.

How to Make Ginger Molasses Cookies

• Preheat the oven to 375°.
• Line 2 cookie sheets with a baking mat or parchment paper. I use it two so one pans can cool while the other bakes.
• In a stand mixer or using a hand mixer, mix together the sugar and butter for a minute or so until light and fluffy.
• Add the egg and molasses one at a time and mix well.
• In a medium bowl add together and mix with a whisk the flour, baking soda, cinnamon, ginger, cloves, and salt. Whisking helps to combine the dry ingredients and is an alternative to using a sifter.
• Take the bowl off the mixer and with a wooden spoon or large spatula hand mix the dry ingredients into the butter egg molasses mixture. Do not overmix, just mix to combine.
• Put the dough in the fridge for 15 minutes.
• After the dough is refrigerated, use a small cookie scoop or two teaspoons to measure enough dough to form a small ball.
• Roll the ball of dough in granulated white sugar to coat.
• Place the cookie balls on the cookie sheet 2 inches apart. They will spread so do not put them too close together.
• Bake at 375° for 7 to 8 minutes do not over bake. Take out of the oven and let sit 5 minutes before you transfer them to a cooling rack.
• While they cool you can take the bottom of a glass and press down slightly to make them more crackled.
• When totally cool, dip in white chocolate and add sprinkles.

Ginger Molasses Cookies

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Soft in the middle with a little crunch on the outside Ginger Molasses Cookies have that delicious gingerbread flavor perfect for Christmas cookie baking. Dip them in white chocolate and sprinkle on the sprinkles for that wow factor.

Inspired by Iheartnaptime.net original recipe

• Author: Crafting a Family Dinner

Ingredients

Units USM Scale 1x2x3x

• 1 and 1/2 stick of butter room temperature
• 1 cup of packed brown sugar
• 1 egg
• 1/4 cup of molasses
• 2 and 1/4 cups of all-purpose flour
• 2 teaspoons of baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon grown gloves
• 1/4 teaspoon salt
• * 1/2 cup of white sugar to roll the cookies in before baking

For Decorating: 

• I package of Ghirardelli white melting wafers
• Sprinkles from Sprinkle Pop

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Instructions

1. Preheat the over to 375°.
2. Line 2 cookie sheets with a baking mat or parchment paper. 
3. In a stand mixer or using a hand mixer, on medium speed, mix together the sugar and butter for a minute or so until light and fluffy.
4. Add the egg and molasses one at a time and mix well. 
5. In a medium bowl add together the flour, baking soda, cinnamon, ginger, cloves, and salt, whisk together to mix well. 
6. Add the dry ingredients to the butter mixture and mix by hand, do not overmix. 
7. Put the dough in a bowl in the refrigerator for 15 minutes. 
8. Using a small cookie scoop or two teaspoons measure dough to make a small ball. 
9. Roll the ball of dough in the white sugar and place on the cookie sheet 2 inches apart. 
10. Bake at 375° for 7 to 8 minutes, allow the cookies to cool on the cookie sheet for 5 minutes before moving to a cooling rack.
11. Melt the white chocolate.
12. When cookies are completely cool dip in the white chocolate and add sprinkles. 

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