Gingerbread Molasses Cookies

Prep Time: 8 minutes

Cook Time: 15 minutes

Total Time: 23 minutes

Servings: 48

These delectable treats are like gingerbread but in a cookie form. Perfectly soft and chewy in on the inside with a crisp outside and the best of holiday spices make our Gingerbread Molasses Cookies a Christmas favorite. This cookie is the epitome of holiday flavors, it just tastes like Christmas and your house will smell amazing while baking them.

Ingredients

Directions

Step 1

Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.

Step 2

Cream together butter and brown sugar with a hand mixer or stand mixer for one minute or until fluffy. Add in the egg and beat until smooth. Add in the molasses and mix until combined.

Step 3

Stir together flour, baking soda, cinnamon, ginger, cloves, and salt. Add to the butter mixture and stir with a spoon just until combined. Do not over-mix. Cover and refrigerate the dough for 10-15 minutes. 

Step 4

Scoop cookie dough into about 1.5 Tbsp portions and roll the cookie dough into a ball. Place the granulated sugar into a shallow bowl or plate and then roll the dough into the sugar. Place on the baking sheet, about 2 inches apart.

Step 5

Bake 8-10 minutes and let cool on the baking sheet for 5 minutes before moving to a cooling rack.

Step 6

Melt 1 cup of white chocolate chips in the microwave at 50% power in 15-second increments, stirring until melted. Place melted chocolate in a pastry bag with a small tip. Drizzle melted chocolate over the cookies and allow them to harden.

Cook's Notes

To freeze the dough, scoop into balls and place on a baking sheet and freeze for about 30 minutes, or until they have hardened. Then transfer to a freezer bag and freeze for up to 3 months. Thaw before baking. Freeze baked cookies (without the chocolate drizzle) for up to 3 months.