Ginger Molasses Cookies

5 from 1 vote

These soft and chewy Ginger Molasses Cookies are dipped in decadent white chocolate and sprinkled with festive toppings, making them the ultimate holiday treat!

Prep Time30

Cook Time15

Total Time45

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 253kcal

Author: Kadee & Desarae

Ingredients

Cookies

¾ cup butter
1 cup brown sugar
1 egg
¼ cup unsulphered molasses
2 ¼ cups flour
2 teaspoons baking soda
¼ teaspoon salt
1 teaspoon ground ginger You can use 1 tablespoon of finely grated fresh ginger in place of the dried for a deeper flavor. You can also use ginger paste, which is sold in a tube and typically can be found in the produce section of the grocery store near the fresh herbs.
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
½ cup granulated sugar to roll dough in

frosting

16 ounces white chocolate chips
⅛ cup shortening
½ teaspoon almond extract optional
cinnamon, colored sugar, or candied ginger to sprinkle on white chocolate coating

Instructions

Cookies

In a large mixing bowl, add softened butter and brown sugar. Using a hand or stand mixer, cream the sugar and butter together.
Pour in molasses and add egg. Mix until well combined.
Add flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Mix until combined.
Roll into 1 inch balls.
Roll balls in granulated sugar.
Place on a greased baking sheet and bake at 350 degrees for 8 minutes.
Transfer to a wire rack, and cool completely

Frosting

In a microwave safe bowl, combine all ingredients. Microwave in 30 second increments, stirring in between each increment, until melted.
Dip cooled cookies halfway into mixture. Place on parchment paper.
You can sprinkle with cinnamon, candied ginger, or colored sugar while icing is wet.

Video

Notes

Use room temperature ingredients: Be sure to soften the butter and allow the egg to reach room temperature, as this allows for the ingredients to blend together more easily and evenly.

Avoid overbaking: The cookies might look slightly underbaked when you take them out, but they’ll set as they cool. Overbaking can cause them to become hard instead of soft and chewy.

Flatten with a glass: To make your cookies flatter and more “crinkly,” gently press them with the bottom of a glass immediately after removing them from the oven.

Melt the chocolate just until melted: Overheating the white chocolate mixture can cause it to become clumpy instead of smooth, so be sure to only microwave it until it’s just melted.

Nutrition