Do I have to chill ginger molasses cookie dough?

This recipe chills the dough for 15 minutes before scooping. It is a short wait, and it makes the dough easier to roll into balls.

What is the difference between molasses cookies and ginger molasses cookies?

Molasses cookies get their deep, sweet flavor from molasses. Ginger molasses cookies add ginger, plus cinnamon and cloves in this recipe, so you get more spice with that gingerbread taste.

How do I store ginger molasses cookies?

Once the white chocolate has set completely, store the cookies in an airtight container at room temperature. They stay soft for about 3 days and last up to 7 days. You can also freeze them and warm them in the oven for 2 minutes.

Can I use milk or dark chocolate instead of white chocolate?

Yes, any melting chocolate works for dipping. White chocolate shows off the sprinkles best, which is why I use it for Christmas.

Soft Ginger Molasses Cookies for Christmas- Crafting a Family Dinner

Ingredients

Units Scale

1 and 1/2 sticks of butter at 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 cloves
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

Preheat the oven to 375°.
Line 2 cookie sheets with a baking mat or parchment paper.
In a stand mixer or with a hand mixer on medium speed, mix the brown sugar and butter for about a minute, until light and fluffy.
Add the egg and molasses one at a time and mix well.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
Add the dry ingredients to the butter mixture and mix by hand until just combined. Do not overmix.
Chill the dough in a bowl in the refrigerator for 15 minutes.
Use a small cookie scoop or two teaspoons to scoop the dough into small balls.
Roll each ball in the white sugar and place it on the cookie sheet, 2 inches apart.
Bake at 375° for 7 to 8 minutes. Let the cookies cool on the cookie sheet for 5 minutes, then move them to a cooling rack.
Melt the white chocolate in a shallow dish.
When the cookies are completely cool, dip half of each cookie in the white chocolate and add sprinkles.
Let the chocolate set before serving.

Notes

Use two cookie sheets so one pan can cool while the other bakes.
Do not overbake. Take the cookies out at 7 to 8 minutes.
For a more crackled look, press the bottom of a glass down lightly on each cookie while it cools.
Dip only a little of the back of each cookie in chocolate so it stays flat for serving.
Store in an airtight container at room temperature. The cookies stay soft for 3 days and last up to 7 days.
To freeze, wrap the cookies well. Warm them in the oven for 2 minutes before serving.
Inspired by the iHeartNaptime original recipe.

Author: Crafting a Family Dinner
Prep Time: 20 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American